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Method triangulation to assess different aspects of food safety culture in food service operations

(2019) FOOD RESEARCH INTERNATIONAL. 116. p.1103-1112
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Abstract
The advantages and added value of applying method triangulation to gain a more comprehensive evaluation of the prevailing food safety culture in catering establishments is illustrated by means of a case study. Three methods are applied assessing the food safety culture in food service operations of a Flemish University spread over different locations in the city of Ghent, but centrally managed. Each method sheds light on one of the aspects of 'food safety culture' as defined in the food safety culture conceptual model, in which food safety culture is considered as the interplay between a techno-managerial route/aspect and a human route/aspect Two system and product related methods, being internal audits and verification of monitoring data of Critical Control Points (CCPs) as part of the HACCP system, both assessing the performance of the food safety management system and as such belonging to the techno-managerial route, are compared with a people related method using the food safety climate self-assessment tool, which is belonging to the human route. By triangulation of these three methods different aspects of the food safety culture at the different locations could be investigated, illustrating how single-method derived results could lead to wrong conclusions. Moreover, by combining the assessment methods case by case, locations in which the hazard of optimistic bias and complacency might exist, can be identified. As such, more tailored and location specific strategies for improvement of food safety management and/or food safety culture can be put in place.
Keywords
Food safety culture, Food safety climate, Method triangulation, Food service operation, Food safety management system, Complacency, Optimistic bias, CLIMATE, VALIDATION, KNOWLEDGE, COMPANIES, HANDLERS, HYGIENE, SYSTEM, AUDITS, VIEW

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MLA
De Boeck, Elien et al. “Method Triangulation to Assess Different Aspects of Food Safety Culture in Food Service Operations.” FOOD RESEARCH INTERNATIONAL 116 (2019): 1103–1112. Print.
APA
De Boeck, E., Jacxsens, L., Vanoverberghe, P., & Vlerick, P. (2019). Method triangulation to assess different aspects of food safety culture in food service operations. FOOD RESEARCH INTERNATIONAL, 116, 1103–1112.
Chicago author-date
De Boeck, Elien, Liesbeth Jacxsens, P Vanoverberghe, and Peter Vlerick. 2019. “Method Triangulation to Assess Different Aspects of Food Safety Culture in Food Service Operations.” Food Research International 116: 1103–1112.
Chicago author-date (all authors)
De Boeck, Elien, Liesbeth Jacxsens, P Vanoverberghe, and Peter Vlerick. 2019. “Method Triangulation to Assess Different Aspects of Food Safety Culture in Food Service Operations.” Food Research International 116: 1103–1112.
Vancouver
1.
De Boeck E, Jacxsens L, Vanoverberghe P, Vlerick P. Method triangulation to assess different aspects of food safety culture in food service operations. FOOD RESEARCH INTERNATIONAL. 2019;116:1103–12.
IEEE
[1]
E. De Boeck, L. Jacxsens, P. Vanoverberghe, and P. Vlerick, “Method triangulation to assess different aspects of food safety culture in food service operations,” FOOD RESEARCH INTERNATIONAL, vol. 116, pp. 1103–1112, 2019.
@article{8582993,
  abstract     = {The advantages and added value of applying method triangulation to gain a more comprehensive evaluation of the prevailing food safety culture in catering establishments is illustrated by means of a case study. Three methods are applied assessing the food safety culture in food service operations of a Flemish University spread over different locations in the city of Ghent, but centrally managed. Each method sheds light on one of the aspects of 'food safety culture' as defined in the food safety culture conceptual model, in which food safety culture is considered as the interplay between a techno-managerial route/aspect and a human route/aspect Two system and product related methods, being internal audits and verification of monitoring data of Critical Control Points (CCPs) as part of the HACCP system, both assessing the performance of the food safety management system and as such belonging to the techno-managerial route, are compared with a people related method using the food safety climate self-assessment tool, which is belonging to the human route. By triangulation of these three methods different aspects of the food safety culture at the different locations could be investigated, illustrating how single-method derived results could lead to wrong conclusions. Moreover, by combining the assessment methods case by case, locations in which the hazard of optimistic bias and complacency might exist, can be identified. As such, more tailored and location specific strategies for improvement of food safety management and/or food safety culture can be put in place.},
  author       = {De Boeck, Elien and Jacxsens, Liesbeth and Vanoverberghe, P and Vlerick, Peter},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keywords     = {Food safety culture,Food safety climate,Method triangulation,Food service operation,Food safety management system,Complacency,Optimistic bias,CLIMATE,VALIDATION,KNOWLEDGE,COMPANIES,HANDLERS,HYGIENE,SYSTEM,AUDITS,VIEW},
  language     = {eng},
  pages        = {1103--1112},
  title        = {Method triangulation to assess different aspects of food safety culture in food service operations},
  url          = {http://dx.doi.org/10.1016/j.foodres.2018.09.053},
  volume       = {116},
  year         = {2019},
}

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