The Relationship between Food Safety Culture Maturity and Cost of Quality: An Empirical Pilot Study in the Food Industry

被引:3
作者
Spagnoli, Pauline [1 ]
Defalchidu, Lavinia [1 ]
Vlerick, Peter [2 ]
Jacxsens, Liesbeth [1 ]
机构
[1] Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Coupure Links 653, B-9000 Ghent, Belgium
[2] Univ Ghent, Fac Psychol & Educ Sci, Dept Work Org & Soc, Henri Dunantlaan 2, B-9000 Ghent, Belgium
关键词
food safety culture; cost of quality; food processing industry; MANAGEMENT; CLIMATE; ORGANIZATIONS; COMPANIES; SYSTEM;
D O I
10.3390/foods13040571
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In the food industry, a mature food safety culture (FSC) is linked to better food safety performance. However, the relationship between FSC maturity and key economical performance indicators, such as cost allocation, remains unexplored. This research is the first pilot study to empirically explore the association between FSC maturity and cost of quality (CoQ). A CoQ survey was developed and pretested. CoQ data were collected through collaboration with company management. FSC maturity was assessed through a validated mixed-method assessment (diagnostic instrument, questionnaires, and interviews). A convenience sample of five food processing companies was assembled and subjected to FSC and CoQ assessment. Results revealed that monitoring CoQ is not yet standard practice in the food industry: three out of five companies were unable to specify all failure costs. For prevention and appraisal costs, results showed descriptively and statistically that when these costs are higher, FSC is more mature. Considering the theoretical context of the research (CoQ models and available literature), these results present the first empirical evidence to substantiate that FSC could replace product/service quality in CoQ models. Findings justify the push for a shift in perception, from considering FSC as a task on the list of resource demanding activities toward a narrative in which FSC contributes to financial health.
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页数:17
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