FOOD SAFETY CULTURE ASSESSMENT. SARS-CoV-2 PERSPECTIVE

This paper investigates the phenomenon of food safety culture (FSC) from the perspective of SARS-CoV-2-related hazards. The importance of FSC in the context of organizational culture, and its role in strengthening the quality and food safety management system were explained. The aim of the article is to propose the tool to measure and assess the level FSC concerning the risk connected with SARS-CoV-2 contamination. The SARS-CoV-2-based FSC assessment tool have been developed and the reliability of this tools have been confirmed. It was possible to identify the overall and the partial FSC levels in seafood company and to show which variables most significantly affect the employees behavior, and beliefs against food safety, and based on that areas for further improvement. The tool propsed by us may be applied by various food entities, especially those interested in meeting the mandatory requirements contained in the current EU food law

Just Culture assessment tool and its verification in a small seafood organization

Purpose: The aim of the article is to present a proposal for a just culture (JC) assessment tool and the results of its verification. Methods: In the research process the case study method, supported by analysis of the company's documentation, unstructured interview, statistical analysis, and the method of synthesis and logical reasoning were used. Results: It was confirmed that the JC assessment tool used by the studied organization is reliable. The study succeeded in establishing both the overall and partial levels of JC. Although the level of JC can be considered satisfactory, there are important management aspects that need more care than before. Areas for improvement were proposed. Conclusions: Employees' opinions are not statistically different from each other. Employees equally perceive the need for necessary training, safety as a priority at work, the convenience of reporting errors, and the need to respond to problems. Opinions on JC are not dependent on employee work experience

The protective measures against SARS-COV-2 infection in the seafood company from the perspective of the employees

Purpose: To identify and discuss the protective measures implemented to prevent SARS-CoV-2 infection among employees. Design/methodology/approach: The four-stage course of research. Case study and structured interviews with all employees, directly and indirectly, involved in food processing. Research questions: (R1) What measures have been taken to prevent the risk of infection among employees? (R2) What activities and responsibilities were the most difficult and easiest for employees to follow when implementing these measures? Findings: Administrative protective measures dominate in the organization. Wearing additional protective equipment, keeping distance, and following new hygienic procedures are the most difficult issues. Temperature self-measurement and signing of health declarations are not a problem for employees. It is a need to listen to employees about the protective measures. Research limitations/implications: The results refer to one unique case and should not be generalized. However, it is clear that protective measures and their implementation seem to make employees more aware of potential hazards. Therefore, the questions included in our interview can be recommended for use in other organizations, not only in food companies. Originality/value: The article fills in the research gap. According to the authors' knowledge, this is the first study in Poland that is based on the experience of a food company