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Quantitative study of food safety climate in Belgian food processing companies in view of their organizational characteristics

Elien De Boeck (UGent) , Liesbeth Jacxsens (UGent) , Anneleen Mortier (UGent) and Peter Vlerick (UGent)
(2018) FOOD CONTROL. 88. p.15-27
Author
Organization
Keywords
Food safety culture, Food safety climate, Food processing industry, CRITICAL CONTROL POINT, MANAGEMENT-SYSTEMS, HAZARD ANALYSIS, FRESH PRODUCE, CULTURE, HACCP, QUALITY, HANDLERS, HYGIENE, PERFORMANCE

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Citation

Please use this url to cite or link to this publication:

MLA
De Boeck, Elien et al. “Quantitative Study of Food Safety Climate in Belgian Food Processing Companies in View of Their Organizational Characteristics.” FOOD CONTROL 88 (2018): 15–27. Print.
APA
De Boeck, E., Jacxsens, L., Mortier, A., & Vlerick, P. (2018). Quantitative study of food safety climate in Belgian food processing companies in view of their organizational characteristics. FOOD CONTROL, 88, 15–27.
Chicago author-date
De Boeck, Elien, Liesbeth Jacxsens, Anneleen Mortier, and Peter Vlerick. 2018. “Quantitative Study of Food Safety Climate in Belgian Food Processing Companies in View of Their Organizational Characteristics.” Food Control 88: 15–27.
Chicago author-date (all authors)
De Boeck, Elien, Liesbeth Jacxsens, Anneleen Mortier, and Peter Vlerick. 2018. “Quantitative Study of Food Safety Climate in Belgian Food Processing Companies in View of Their Organizational Characteristics.” Food Control 88: 15–27.
Vancouver
1.
De Boeck E, Jacxsens L, Mortier A, Vlerick P. Quantitative study of food safety climate in Belgian food processing companies in view of their organizational characteristics. FOOD CONTROL. 2018;88:15–27.
IEEE
[1]
E. De Boeck, L. Jacxsens, A. Mortier, and P. Vlerick, “Quantitative study of food safety climate in Belgian food processing companies in view of their organizational characteristics,” FOOD CONTROL, vol. 88, pp. 15–27, 2018.
@article{8546471,
  author       = {De Boeck, Elien and Jacxsens, Liesbeth and Mortier, Anneleen and Vlerick, Peter},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  keywords     = {Food safety culture,Food safety climate,Food processing industry,CRITICAL CONTROL POINT,MANAGEMENT-SYSTEMS,HAZARD ANALYSIS,FRESH PRODUCE,CULTURE,HACCP,QUALITY,HANDLERS,HYGIENE,PERFORMANCE},
  language     = {eng},
  pages        = {15--27},
  title        = {Quantitative study of food safety climate in Belgian food processing companies in view of their organizational characteristics},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2017.12.037},
  volume       = {88},
  year         = {2018},
}

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