Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada

Abstract

Small and medium sized food businesses have been slow to adopt food safety management systems (FSMSs) such as good manufacturing practices and Hazard Analysis Critical Control Point (HACCP). This study identifies factors influencing workers in their implementation of food safety practices in small and medium meat processing establishments in Ontario, Canada. A qualitative approach was used to explore in-plant factors that influence the implementation of FSMSs. Thirteen in-depth interviews in five meat plants and two focus group interviews were conducted. These generated 219 pages of verbatim transcripts which were analysed using NVivo 7 software. Main themes identified in the data related to production systems, organisational characteristics and employee characteristics. A socio-psychological model based on the theory of planned behaviour is proposed to describe how these themes and underlying sub-themes relate to FSMS implementation. Addressing the various factors that influence production workers is expected to enhance FSMS implementation and increase food safety.

Keywords:

• food safety
• food hygiene
• HACCP
• management systems
• implementation
• meat manufacture

Notes

1. A food safety management system is considered to be any system of managing internal practices where the primary purpose is that of contributing to the safety of foods being produced. A FSMS may include but is not limited to Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP) systems.

2. There are numerous definitions of small and medium sized enterprises (FAO/WHO 2005; Loecher 2000; CFIA HACCP Survey Team and Graham 2004). In addition, the criteria vary by industry (Loecher 2000). For this study, as suggested during the industry association focus group, small and medium sized meat plants are those having fewer than 100 workers without regard to production level.

3. The term “worker” includes anyone who performs production related activities in a plant, whether the worker is an owner or is hired to perform the tasks.

4. Contact the corresponding author for the lists of questions.

5. Contact the corresponding author for the focus group guide.