Food safety risk analysis from the producers' perspective: prioritisation of production process stages by HACCP and TOPSIS

[EN] From the manufacturers perspective, the Hazard Analysis and Critical Control Point (HACCP) system nowadays represents the mainly way to implement the food safety risk management in food industries. Nevertheless, the identification and prioritization of hazards as the outcome of the first principle of HACCP is not sufficient to identify production process stages that more significantly and critically contribute to the consumer¿s risks. With this recognition, the present paper proposes a Quantitative Risk Assessment (QRA) approach based on HACCP and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) to individuate production process phases on which implementing corrective actions to improve the consumers¿ safety. The designed methodological approach is implemented on the smoked salmon manufacturing process of a real Sicilian industry.Certa, A.; Enea, M.; Galante, G.; Izquierdo Sebastián, J.; La Fata, CM. (2018). Food safety risk analysis from the producers' perspective: prioritisation of production process stages by HACCP and TOPSIS. International Journal of Management and Decision Making. 17(4):396-414. https://doi.org/10.1504/IJMDM.2018.095720S39641417

Assessing Cultural Drivers of Safety Resilience in a Collegiate Aviation Program

Organizational safety resilience is a key factor in sustaining an effective safety management system (SMS) in high-reliability organizations (HROs) such as aviation. Extant research advocates for monitoring, assessing and continuously improving safety in an organization that has a fully-functional SMS. Safety resilience provides a buffer against vulnerabilities. Extant research also suggests a paucity in terms of a measurement framework for organizational safety resilience in collegiate aviation operations. A quantitative approach using Reason’s safety resilience concept (Reason, 2011) is used to assess organizational safety resilience in a collegiate aviation program with an active conformance SMS accepted by the FAA. A sample of 516research participants responded to an online survey instrument derived from Reason (2011). Structural Equation Model (SEM)/Path Analysis (PA) techniques are used to assess models that measure the strength of relationships between three cultural drivers (Commitment, Cognizance, Competence)of safety and safety resilience. There were strong significant relationships between these cultural drivers and safety resilience. Path analysis suggests that Commitment significantly mediates the path between Cognizance and Competence and highlights its important role in sustaining safety competencies. There were significant differences in the perceptions of safety resilience among top-level leadership, flight operations and ground operations. Flight operations and ground operations had higher mean scores on safety resilience than top-level leadership. Study provides a validated model of safety resilience that is essential for SMS improvements in collegiate aviation programs. Future studies will utilize this safety resilience model to assess other collegiate aviation programs in various phases of SMS implementation, airlines, and air traffic control operations

Food Safety Knowledge, Attitudes, and Behaviors of Native American Families with Young Children: A Mixed Methods Study

Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative data simultaneously in a mixed method approach. A food safety knowledge survey created using FightBAC!™ concepts was administered prior to focus groups discussions held in Native American communities using a script based upon the Health Belief Model. Quantitative data were analyzed using SPSS. Qualitative data were coded by three reviewers independently and then compared jointly for themes. Over three fourths of participants (n = 102) were female with an average age of 38.3 years. Over one half of participants were unemployed (54 %), lived on reservations (54 %), and 86 % had a high school degree or higher level of education. The following four themes emerged from the eight focus groups (n=66): food can make one sick, I am not in control when others handle food, I know how to safely prepare foods for my family, and I do not have time or best equipment (for food safety). Mixed method analysis revealed that participants were aware of the severity and susceptibility for foodborne illness but were confident in preparing foods safely for their family. A food safety education program for Native American food preparers with young children is needed to prevent foodborne illness (FBI) in this population and promote safe food handling practice

Food Safety Knowledge, Attitudes, and Behaviors of Native American Families with Young Children: A Mixed Methods Study

Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative data simultaneously in a mixed method approach. A food safety knowledge survey created using FightBAC!™ concepts was administered prior to focus groups discussions held in Native American communities using a script based upon the Health Belief Model. Quantitative data were analyzed using SPSS. Qualitative data were coded by three reviewers independently and then compared jointly for themes. Over three fourths of participants (n = 102) were female with an average age of 38.3 years. Over one half of participants were unemployed (54 %), lived on reservations (54 %), and 86 % had a high school degree or higher level of education. The following four themes emerged from the eight focus groups (n=66): food can make one sick, I am not in control when others handle food, I know how to safely prepare foods for my family, and I do not have time or best equipment (for food safety). Mixed method analysis revealed that participants were aware of the severity and susceptibility for foodborne illness but were confident in preparing foods safely for their family. A food safety education program for Native American food preparers with young children is needed to prevent foodborne illness (FBI) in this population and promote safe food handling practice