Abstract
Introduction: Poor food safety compliance is widely associated with the incidence of foodborne illness in the food service sector worldwide. Many factors such as management and food handler cognition, organisational structure, external regulations can influence food safety implementation and the intervening food safety culture. Understanding of such influences is vital to enable food service businesses to establish and maintain positive food safety culture and improve food safety compliance.
Purpose: To explore behavioural and cognitive factors influencing food safety culture and compliance in Welsh food service establishments.
Methods: A multi-step project informed by a systematic literature review and including qualitative interviews with industry representatives (n=24); quantitative questionnaire distributed to food service managers and employees (n=68); a mixed-method case study in a Welsh food service establishment, involving video observation and detailed coding and analysis (6h) of recorded food handler behaviours.
Results: This study identified the “lack of time”, “stress”, “one-way communication” and low risk perception as the main barriers to food safety implementation. Food handlers (21%) believed that task overload impacted the implementation of food safety practices, and some admitted skipping recommended food safety steps (7%). Positive drivers, crucial to improving food safety culture, were identified, such as two-way communication, acknowledgement, recognition, rewards and pride. The case study addressed the lack of observational studies determined by the preceding literature review. Video observation of the food safety practices in a food service business determined insufficient hand hygiene (13% compliance). Despite the positive leadership and communication, improvement of food handler knowledge, risk perception, and temperature control were required in the case study business.
Significance: This study extends the body of knowledge regarding food safety culture and compliance in Welsh food service establishments. Findings highlight the need for time-efficient, tailored approaches to assess and maintain food safety culture in the food service sector, addressing implementation barriers and incorporating positive cognitive drivers to support ongoing improvement.
Purpose: To explore behavioural and cognitive factors influencing food safety culture and compliance in Welsh food service establishments.
Methods: A multi-step project informed by a systematic literature review and including qualitative interviews with industry representatives (n=24); quantitative questionnaire distributed to food service managers and employees (n=68); a mixed-method case study in a Welsh food service establishment, involving video observation and detailed coding and analysis (6h) of recorded food handler behaviours.
Results: This study identified the “lack of time”, “stress”, “one-way communication” and low risk perception as the main barriers to food safety implementation. Food handlers (21%) believed that task overload impacted the implementation of food safety practices, and some admitted skipping recommended food safety steps (7%). Positive drivers, crucial to improving food safety culture, were identified, such as two-way communication, acknowledgement, recognition, rewards and pride. The case study addressed the lack of observational studies determined by the preceding literature review. Video observation of the food safety practices in a food service business determined insufficient hand hygiene (13% compliance). Despite the positive leadership and communication, improvement of food handler knowledge, risk perception, and temperature control were required in the case study business.
Significance: This study extends the body of knowledge regarding food safety culture and compliance in Welsh food service establishments. Findings highlight the need for time-efficient, tailored approaches to assess and maintain food safety culture in the food service sector, addressing implementation barriers and incorporating positive cognitive drivers to support ongoing improvement.
| Original language | English |
|---|---|
| Publication status | Published - 6 May 2025 |
| Event | International Association for Food Protection European Symposium: EU IAFP - Meliá Avenida América, Madrid, Spain Duration: 6 May 2025 → 8 May 2025 https://www.foodprotection.org/europeansymposium/ |
Conference
| Conference | International Association for Food Protection European Symposium |
|---|---|
| Abbreviated title | EU IAFP |
| Country/Territory | Spain |
| City | Madrid |
| Period | 6/05/25 → 8/05/25 |
| Internet address |