Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Unveiling the food safety climate's paths to adequate food handling in the hospitality industry in Brazil

Full text
Author(s):
de Andrade, Marcel Levy [1] ; Stedefeldt, Elke [2] ; Zanin, Lais Mariano [3] ; Zanetta, Luis D'Avoglio [4] ; da Cunha, Diogo Thimoteo [4]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Alimentos & Nutr, Campinas - Brazil
[2] Univ Fed Sao Paulo, Dept Med Prevent, Sao Paulo - Brazil
[3] Univ Fed Sao Paulo, Nutr, Sao Paulo - Brazil
[4] Univ Estadual Campinas, Fac Ciencias Aplicadas, Limeira - Brazil
Total Affiliations: 4
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT; v. 33, n. 3 FEB 2021.
Web of Science Citations: 0
Abstract

Purpose This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry. Design/methodology/approach The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionnaires. FS violations were evaluated through observations during the workday. Structural equation modeling with partial least squares was used to test four hypotheses. Findings The findings of this study suggest that a positive FS climate reduces the number of FS violations. It was also observed that risk perception moderated the relationship between FS climate and violations. Physical structure was also identified as a predictor of adequate FS practices. Practical implications The results indicate that restaurant owners and managers should invest in actions toward a positive FS climate. Originality/value It is evident that FS climate elements should be evaluated together, providing a better understanding of the organizational climate and FS culture. Additionally, the bi-directional effect of risk perception was discussed, affecting and being affected by adequate FS practices. To the best of authors' knowledge, this is the first study to model the FS climate in the hospitality sector and discuss the implications. (AU)

FAPESP's process: 19/10936-0 - Risk perception about food and feeding: multifocal approach with consumers and professionals
Grantee:Diogo Thimoteo da Cunha
Support Opportunities: Regular Research Grants