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

Autor(es)

de Andrade, Marcel Levy ^[1] ; Stedefeldt, Elke ^[2] ; Zanin, Lais Mariano ^[3] ; Zanetta, Luis D'Avoglio ^[4] ; da Cunha, Diogo Thimoteo ^[4]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT; v. 33, n. 3 FEB 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 19/10936-0 - Percepções de risco sobre os alimentos e alimentação: abordagem multifocal com consumidores e profissionais
• Beneficiário: Diogo Thimoteo da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular