Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil
International Journal of Contemporary Hospitality Management
ISSN: 0959-6119
Article publication date: 19 February 2021
Issue publication date: 15 March 2021
Abstract
Purpose
This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry.
Design/methodology/approach
The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionnaires. FS violations were evaluated through observations during the workday. Structural equation modeling with partial least squares was used to test four hypotheses.
Findings
The findings of this study suggest that a positive FS climate reduces the number of FS violations. It was also observed that risk perception moderated the relationship between FS climate and violations. Physical structure was also identified as a predictor of adequate FS practices.
Practical implications
The results indicate that restaurant owners and managers should invest in actions toward a positive FS climate.
Originality/value
It is evident that FS climate elements should be evaluated together, providing a better understanding of the organizational climate and FS culture. Additionally, the bi-directional effect of risk perception was discussed, affecting and being affected by adequate FS practices. To the best of authors’ knowledge, this is the first study to model the FS climate in the hospitality sector and discuss the implications.
Keywords
Acknowledgements
The authors would like to thank CAPES – Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Coordination for the Improvement of Higher Education Personnel) in Brazil for the scholarship granted to the first author (process n° 1684391), to grant #403528/2016–0, CNPQ – Conselho Nacional de Desenvolvimento Científico e Tecnológico (National Council for Scientific and Technological Development) in Brazil and grant #2019/10936–0, São Paulo Research Foundation (FAPESP). This study was partially funded by CAPES, financial code 001.
Citation
de Andrade, M.L., Stedefeldt, E., Zanin, L.M., Zanetta, L.D. and da Cunha, D.T. (2021), "Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil", International Journal of Contemporary Hospitality Management, Vol. 33 No. 3, pp. 873-892. https://doi.org/10.1108/IJCHM-09-2020-1030
Publisher
:Emerald Publishing Limited
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