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Measuring Food Safety Culture in Food Manufacturing

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Title: Measuring Food Safety Culture in Food Manufacturing
Author: Jespersen, Lone
Department: Department of Food Science
Program: Food Science
Advisor: Griffiths, Mansel
Abstract: This thesis is an investigation of. This body of work introduces five capability areas that food manufacturers should be aware of and willing to be measured against in order to understand strengths and weaknesses in their food safety culture. The capability areas are based on theories of organizational culture, food science, and social cognitive science. The research suggests measures to quantify, evaluate, and predict performance within each capability area using a food safety maturity scale. The capability areas and maturity measures were tested in a Canadian food manufacturing company with input to content and interpretation of results from leading food safety practitioners in the U.S., Canada, and UK. To measure the strength of the food safety culture in the test company two measurements were taken: strength against performance standards and strength against a behaviour-based maturity model. The test showed consistency between the two measures for eight individual plants.
Date: 2014-08
Rights: Attribution-NonCommercial-ShareAlike 2.5 Canada
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Attribution-NonCommercial-ShareAlike 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 2.5 Canada