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 a...
| Publicado en: | International Journal of Environmental Health Research Vol. 19; no. 3; pp. 201 - 219 |
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| Autores principales: | , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Jun2009
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=105382946&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 105382946 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 09603123 57L jtl: International Journal of Environmental Health Research issn: 09603123 maglogo: Y pubinfo: dt: Jun2009 vid: 19 iid: 3 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 105382946 2010343877 10.1080/09603120802527646 NLM20183193 105382946 ppf: 201 ppct: 18 formats: fmt: @attributes: type: P tig: atl: Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada. aug: au: Ball B Wilcock A Aung M affil: Department of Food Science, University of Guelph, Guelph, Ontario, Canada sug: subj: Agriculture Employee Attitudes Food Contamination Prevention and Control Food Safety Standards Meat Organizational Compliance Ontario Audiorecording Data Analysis Software Focus Groups Human Interview Guides Management Models, Theoretical Ontario Qualitative Studies Quality Assurance Semi-Structured Interview Socioeconomic Factors ab: 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. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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