Organizational Knowledge and Skills, Managerial Attitudes and Performances regarding Foods Safety in food Manufacturing Firms in Thailand
DOI:
https://doi.org/10.24203/ajas.v6i5.5469Keywords:
Food Safety, Food Manufacturing Firms, Organizational Knowledge, Managerial Attitudes, Performances, Thailand.Abstract
The aim of this study was to determine the differences in organizational knowledge and skills, managerial attitudes, and performances (KAP) of food safety system among food manufacturing firms in Thailand. In addition, it also aimed to identify the factors that affect food safety performance the most. The study used stratified random sampling based on the number of firms, firm size and location. A total of 326 medium and large-sized food manufacturers located in the Bangkok metropolitan area and four different parts of Thailand responded. The statistical methods used for data analysis included descriptive analysis, ranking analysis, correlation analysis, and multiple regression analysis. The results showed that the characteristics of the firms, such as size, age, export orientation, and foreign ownership did not significantly (p>0.05) affect their food safety performance. The results of the logistic regression analysis showed that the firms’ organizational knowledge and skills and managerial attitudes were significantly (p<0.05) and positively associated with their food safety performance. The high level of organizational knowledge and skills and positive managerial attitudes regarding food safety management system were crucial for maintaining a high level of food safety system performance. Â
References
C. J. Griffith, K.M. Livesey, D.Clayton, “Food safety culture: the evolution of an emerging risk factor?†British Food Journal, vol. 112, pp.439-456, 2010.
World Health Organisation, World health statistics c2015 [cited at 2015 November 19]. Available from: http://www.who.int/gho/publications/world_health_statistics/2015/en/
M. Ansari-Lari, S. Soodbakhsh, L. Lakzadeh, “Knowledge, attitudes, and practices of workers on food hygienic practices in meat processing plants in Fars, Iran,†Food Control, vol. 21, pp.260-263, 2010.
F.L. Bryan, “Risks of practices, procedures and processes that lead to outbreaks of food borne disease,†Journal of Food Protection, vol. 51, pp.663-673, 1988.
C. Buccheri, C. Mammina, S.Giammanco, M.Giammanco, M. La Guardia, A. Casuccio, “Knowledge , attitudes, and self-reported practices of food service staff in nursing homes and long-term care facilities,†Food Control, vol. 21, pp.1367-1373, 2010.
J.E.Ehiri, G.P. Morris, “Hygiene training and education of food handlers: does it work?†Ecology of Food and Nutrition, vol. 6, pp.341-345, 1994.
S-H. Park, T-K. Kwak, H-J. Chang, “Evaluation of the food safety training for food handlers in restaurant operations,†Nutrition Research Practice, vol. 4, no. 1, pp.58-68, 2010.
I.F. Angelillo, N.A.Viggiani, L.Rizzo, A.Bianco, “ Food handlers and food borne disease: knowledge, attitudes, and reported behavior in Italy,†Journal of Food Protection, vol. 63, pp.381-385, 2000.
S.P.Luby, J.Jones, J. Horan, “A large salmonellosis outbreak associated with a frequently penalized restaurant,†Epidemiology and Infection, vol. 110, pp.31-39, 1993.
E.A. Tayler, “Is food hygiene training really effective?†Journal of Environmentally Health, vol. 104, pp.275-276, 1996.
B. Ball, A.Wilcock, S. Colwell, “Tool for measuring food safety climate,†Journal of Food Protection, vol. 73, no. A, pp.84, 2010.
T. Laikko-Roto, M. Nevas, “Restaurant business operators on knowledge of food hygiene and their attitudes towards official food control the hygiene in their restaurants,†Food Control, vol. 43, pp.65-73, 2014.
L.S. Soares, R.C.C. Almeida, E.S. Cerquera, J.S. Carvalho, I.J. Nunes, “Knowledge, attitudes and practices in food safety and the presence of coagulase-positive Staphylococci on hands of food handlers in the school of Camacari, Brazil,†Food Control, vol. 27, pp.206-213, 2012.
D.M. Rennie, “Health education models and food hygiene education,†Journal of the Royal Society of Healths, April, pp.75-79, 1995.
I. Ajzen, M. Fishbein, “Attitude-behavior relations: A theoretical analysis and review of empirical research,†Psychological Bulletin, vol. 84, pp.888-918, 1977.
I. Ajzen, M. Fishbein, “The influence of attitudes on behavior,†In D.B. Albarracin, T. Johnson, M. P. Zanna (Eds.), The handbook of attitudes, Mahwah, New Jersey, USA, pp.173-221, 2005.
J. Pichiler, J. Ziegler, U.Aldrian, F. Allerberger, “Evaluation level of food knowledge on food safety among food handlers from restaurants and various businesses in Vienna, Austria 2011/2012,†Food Control, vol. 35, pp.33-40, 2014.
S. Wikstrom, R.Norman, “Knowledge and value: A new perspective on corporate transformation,†T.J Press (Padstow) Ltd. Padstow, Cornwall, Great Britain, 1994.
Bank of Thailand, Thailand statistics, 2016 [cited at 2016 November 15]. Available from: http://www.bot.or.th/Thai/statistics 2016
E.A.Taylor, K.Kane, “HACCP and SMEs,†Food Control, vol. 16, no. 10, pp.833-9, 2005.
S.Y. Deodhar, Motivation for and cost of HACCP in Indian food processing industry, Working paper, Center of Management in Agriculture, Indian Institute of Management, Ahmedabad (IIM-A), 2003.
C.Yapp, R.Fairman, “Factor affecting food safety compliance within small and medium-sized enterprises: implications for regulatory and enforcement strategies,†Food Control, vol. 17, no. 1, pp.42-51, 2006.
J.C.Buzby, T. Roberts, “The economics of enteric infections: human food borne disease costs,†Gastroenterology, vol. 136, no. 6, pp.1851-1862, 2009.
I.Nonaka, A dynamic theory of organization knowledge creation. Organization Science, USA, 1994.
P.Sohrap, “Sohrab adoption of food safety management system – a challenge for dairy industry in India,†Beverage & Food World, vol. 27, no.7, 2000.
M.P. Mortlock, A.C.Peter, C.J.Griffith, “Food hygiene and hazard analysis critical control point in the United Kingdom food industries: Practices, perceptions, and attitudes,†Journal of Food Protection, vol. 62, no. 7, pp.786-92, 1999.
R.Fairman, C.Yapp, “Consumer with food safety legislation in small and micro-business: enforcement as an external motivator,†Journal of Environmental Health Research, vol. 3, no. 2, pp.44-52, 2004.
A. Pornlert, K. Suwimon, C.Araya, T.Eunice, “Factors influencing food safety management system adoption in Thai food-manufacturing firm model development and testing,†Business Food Journal, vol. 111, no. 4, pp.36-375, 2009.
Ministry of Public Health, Food safety situation in Thailand, Food safety report, Thailand, 2016.
Downloads
Published
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.
