Comprehensive insight into the food safety climate in Central and Eastern Europe

被引：12

作者：

Tomasevic, Igor ^{[1
]}

Kovacevic, Danijela Bursac ^{[2
]}

Jambrak, Anet Rezek ^{[2
]}

Zsolt, Szendro ^{[3
]}

Zotte, Antonella Dalle ^{[4
]}

Martinovic, Aleksandra ^{[5
]}

Prodanov, Mirko ^{[6
]}

Solowiej, Bartosz ^{[7
]}

Sirbu, Alexandrina ^{[8
]}

Subic, Jonel ^{[9
]}

Roljevic, Svetlana ^{[9
]}

Semenova, Anastasia ^{[10
]}

Krocko, Miro ^{[11
]}

Duckova, Viera ^{[11
]}

Getya, Andriy ^{[12
]}

Kravchenko, Oksana ^{[13
]}

Djekic, Ilija ^{[1
]}

机构：

[1] Univ Belgrade, Fac Agr, Nananjina 6, Belgrade 11080, Serbia

[2] Univ Zagreb, Fac Food Technol & Biotechnol, Zagreb 10000, Croatia

[3] Kaposvar Univ, Fac Agr & Environm Sci, Guba Sandor Str 40, H-7400 Kaposvar, Hungary

[4] Univ Padua, Dept Anim Med Prod & Hlth, Viale Univ 16, I-35020 Padua, Italy

[5] Univ Donja Gorica, Fac Food Technol Food Safety & Ecol, Podgorica, Montenegro

[6] Univ Ss Cyril & Methodius Skopje, Food Inst, Skopje, North Macedonia

[7] Univ Life Sci Lublin, Fac Food Sci & Biotechnol, PL-20704 Lublin, Poland

[8] Constantin Brancoveanu Univ, FMMAE, Ramnicu Valcea, Romania

[9] Inst Agr Econ, Volgina 15, Belgrade 11060, Serbia

[10] Russian Acad Sci, Leninskiy Prospekt 14, Moscow, Russia

[11] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Technol & Qual Anim Prod, Tr A Hlinku 2, Nitra 94976, Slovakia

[12] Natl Univ Life & Environm Sci Ukraine, Hero Borony Str 12, UA-03041 Kiev, Ukraine

[13] Poltava State Agr Acad, Dept Food Technol, 1-3 Skovorody, UA-36003 Skovorody, Ukraine

来源：

FOOD CONTROL | 2020年 / 114卷

关键词：

Food safety climate; National culture; Food safety culture; Food safety management systems; HACCP; Eastern Europe; Central Europe; SERBIAN MEAT INDUSTRY; MANAGEMENT-SYSTEMS; PROCESSING ORGANIZATIONS; PROCESS HYGIENE; AFLATOXIN M1; CULTURE; QUALITY; COMPANIES; IMPLEMENTATION; HACCP;

D O I：

10.1016/j.foodcont.2020.107238

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although "resources" was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.

引用

页数：13