Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada.
Small and medium sized food businesses have been slow to adopt food safety management systems (FSMSs) such as good manufacturing practices and Hazard Analysis Critical Control Point (HACCP). This study identifies factors influencing workers in their implementation of food safety practices in small and medium meat processing establishments in Ontario, Canada. A qualitative approach was used to explore in-plant factors that influence the implementation of FSMSs. Thirteen in-depth interviews in five meat plants and two focus group interviews were conducted. These generated 219 pages of verbatim transcripts which were analysed using NVivo 7 software. Main themes identified in the data related to production systems, organisational characteristics and employee characteristics. A socio-psychological model based on the theory of planned behaviour is proposed to describe how these themes and underlying sub-themes relate to FSMS implementation. Addressing the various factors that influence production workers is expected to enhance FSMS implementation and increase food safety.
Ball
Brita
B
Department of Food Science, University of Guelph, Ontario, Canada. bball@uoguelph.ca
Wilcock
Anne
A
Aung
May
M
D003257:Consumer Product Safety / Q000592:standards*; D017144:Focus Groups; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control; D019983:Guideline Adherence; D007407:Interviews as Topic; D008460:Meat / Q000592:standards* / Q000600:supply & distribution; D008462:Meat-Packing Industry / Q000458:organization & administration / Q000592:standards*; D008960:Models, Psychological; D008962:Models, Theoretical; D009864:Ontario; D017751:Safety Management / Q000458:organization & administration* / Q000592:standards*