Factors related to food safety culture among school food handlers in Tokyo, Japan: a qualitative study

References

• Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77–101. doi:10.1191/1478088706qp063oa
   Google Scholar
• Caccamo, A., Taylor, J. Z., Daniel, D., & Bulatovic-Schumer, R. (2018). Measuring and improving food safety culture in a five-star hotel: A case study. Worldwide Hospitality and Tourism Themes, 10(3), 345–357. doi:10.1108/WHATT-02-2018-0010
   Web of Science ®Google Scholar
• Choi, J., Norwood, H., Seo, S., Sirsat, S. A., & Neal, J. (2016). Evaluation of food safety related behaviors of retail and food service employees while handling fresh and fresh-cut leafy greens. Food Control, 67, 199–208. doi:10.1016/j.foodcont.2016.02.044
   Web of Science ®Google Scholar
• Da Cunha, D. T., Braga, A. R. C., Passos, E. D. C., Stedefeldt, E., & de Rosso, V. V. (2015). The existence of optimistic bias about foodborne disease by food handlers and its association with training participation and food safety performance. Food Research International, 75, 27–33. doi:10.1016/j.foodres.2015.05.035
   PubMed Web of Science ®Google Scholar
• De Boeck, E., Jacxsens, L., Bollaerts, M., Uyttendaele, M., & Vlerick, P. (2016). Interplay between food safety climate, food safety management system and microbiological hygiene in farm butcheries and affiliated butcher shops. Food Control, 65, 78–91. doi:10.1016/j.foodcont.2016.01.014
   Web of Science ®Google Scholar
• De Boeck, E., Jacxsens, L., Bollaerts, M., & Vlerick, P. (2015). Food safety climate in food processing organizations: Development and validation of a self-assessment tool. Trends in Food Science and Technology, 46, 242–251. doi:10.1016/j.tifs.2015.09.006
   Web of Science ®Google Scholar
• De Boeck, E., Mortier, A. V., Jacxsens, L., Dequidt, L., & Vlerick, P. (2017). Towards an extended food safety culture model: Studying the moderating role of burnout and jobstress, the mediating role of food safety knowledge and motivation in the relation between food safety climate and food safety behavior. Trends in Food Science and Technology, 62, 202–214. doi:10.1016/j.tifs.2017.01.004
   Web of Science ®Google Scholar
• de Oliveira, A. B. A., Da Cunha, D. T., Stedefeldt, E., Capalonga, R., Tondo, E. C., & Cardoso, M. R. I. (2014). Hygiene and good practices in school meal services: Organic matter on surfaces, microorganisms and health risks. Food Control, 40, 120–126. doi:10.1016/j.foodcont.2013.11.036
   Web of Science ®Google Scholar
• Emond, B., & Taylor, J. Z. (2018). The importance of measuring food safety and quality culture: Results from a global training survey. Worldwide Hospitality and Tourism Themes, 10(3), 369–375. doi:10.1108/WHATT-02-2018-0012
   Web of Science ®Google Scholar
• Golden, S. D., & Earp, J. A. L. (2012). Social ecological approaches to individuals and their contexts: Twenty years of health education & behavior health promotion interventions. Health Education and Behavior, 39(3), 364–372. doi:10.1177/1090198111418634
   PubMed Web of Science ®Google Scholar
• Green, L. R., & Selman, C. (2005). Factors impacting food workers’ and managers’ safe food preparation practices: A qualitative study. Food Protection Trends, 25(12), 981–990.
   Google Scholar
• Griffith, C. J. (2013). Advances in understanding the impact of personal hygiene and human behaviour on food safety. In J. N. Sofos (Ed.), Advances in Microbial Food Safety (pp. 401–416). Philadelphia, PA: Woodhead Publishing Ltd. doi:10.1533/9780857098740.5.401
   Google Scholar
• Griffith, C. J., Jackson, L. M., & Lues, R. (2017). The food safety culture in a large South African food service complex. British Food Journal, 119(4), 729–743. doi:10.1108/BFJ-11-2016-0533
   Web of Science ®Google Scholar
• Griffith, C. J., Livesey, K. M., & Clayton, D. (2010a). The assessment of food safety culture. British Food Journal, 112(4), 439–456. doi:10.1108/00070701011034448
   Web of Science ®Google Scholar
• Griffith, C. J., Livesey, K. M., & Clayton, D. A. (2010b). Food safety culture: The evolution of an emerging risk factor? British Food Journal, 112(4), 426–438. doi:10.1108/00070701011034439
   Web of Science ®Google Scholar
• Guest, G., Namey, E., & McKenna, K. (2017). How many focus groups are enough? Building an evidence base for nonprobability sample sizes. Field Methods, 29(1), 3–22. doi:10.1177/1525822X16639015
   Web of Science ®Google Scholar
• Hosoyamada, Y., Kosuge, M., & Toyomitsu, M. (2015). Action of dietitians regarding school lunch program based on newspaper articles: Investigating the number of newspaper articles before and after revision of the School Lunch Program Act (in Japanese). Journal of the Japan Dietetic Association, 58(3), 41–47.
   Google Scholar
• Howells, A. D., Roberts, K. R., Shanklin, C. W., Pilling, V. K., Brannon, L. A., & Barrett, B. B. (2008). Restaurant employees’ perceptions of barriers to three food safety practices. Journal of the American Dietetic Association, 108(8), 1345–1349. doi:10.1016/j.jada.2008.05.010
   PubMedGoogle Scholar
• Jespersen, L., Griffiths, M., & Wallace, C. A. (2017). Comparative analysis of existing food safety culture evaluation systems. Food Control, 79, 371–379. doi:10.1016/j.foodcont.2017.03.037
   Web of Science ®Google Scholar
• Jespersen, L., Maclaurin, T., & Vlerick, P. (2017). Development and validation of a scale to capture social desirability in food safety culture. Food Control, 82, 42–47. doi:10.1016/j.foodcont.2017.06.010
   Web of Science ®Google Scholar
• Jespersen, L., & Wallace, C. A. (2017). Triangulation and the importance of establishing valid methods for food safety culture evaluation. Food Research International Journal, 100, 244–253. doi:10.1016/j.foodres.2017.07.009
   PubMed Web of Science ®Google Scholar
• Jevšnik, M., Hlebec, V., & Raspor, P. (2006). Meta-analysis as a tool for barriers identification during HACCP implementation to improve food safety. Acta Alimentaria, 35(3), 319–353. doi:10.1556/AAlim.35.2006.3.9
   Web of Science ®Google Scholar
• Kitzinger, J. (1994). The methodology of focus groups: The importance of interaction between research participants. Sociology of Health and Illness, 16(1), 103–121. doi:10.1111/1467-9566.ep11347023
   Web of Science ®Google Scholar
• Krueger, R. A., & Casey, M. A. (2015). Focus groups: A practical guide for applied research (5th ed.). Thousand Oaks, CA: SAGE Publications.
   Google Scholar
• Manning, L. (2018). The value of food safety culture to the hospitality industry. Worldwide Hospitality and Tourism Themes, 10(3), 284–296. doi:10.1108/WHATT-02-2018-0008
   Web of Science ®Google Scholar
• Michino, H., Araki, K., Minami, S., Takaya, S., Sakai, N., Miyazaki, M., … Yanagawa, H. (1999). Massive outbreak of Escherichia coli O157: H7infection in schoolchildren in Sakai City, Japan, associated with consumption of white radish sprouts. American Journal of Epidemiology, 150(8), 787–796. doi:10.1093/oxfordjournals.aje.a010082
   PubMed Web of Science ®Google Scholar
• Ministry of Education, Culture, Sports, Science and Technology (MEXT). (2009). Gakkou kyushoku eisei kanri kijyun [Procedure and standards of a health maintenance manual for school meal facilities]. Retrieved from http://www.mext.go.jp/b_menu/hakusho/nc/__icsFiles/afieldfile/2009/09/10/1283821_1.pdf
   Google Scholar
• Ministry of Education, Culture, Sports, Science and Technology (MEXT). (2017). Gakkou kyushoku jisshi jokyo [Survey on implementation status of school lunch]. Retrieved from http://www.e-stat.go.jp/SG1/estat/Xlsdl.do?sinfid=000031523107
   Google Scholar
• Ministry of Health, Labour and Welfare (MHLW). (2017). Syokuchudoku toukei siryo [Food poisoning statistics (data for foodborne disease outbreaks)]. Retrieved from http://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syokuchu/04.html
   Google Scholar
• Morgan, D. L., & Scannell, A. U. (1998). Planning focus groups. Thousand Oaks, CA: SAGE Publications.
   Google Scholar
• Nagase, H. (2016). Gakkou yakuzaishi to eiseiyakugaku eiseishikenhou [School pharmacist and “methods of analysis in health science.”]. Yakugaku zasshi, 136(6), 787–790. doi:10.1248/yakushi.15-00285-3
   PubMedGoogle Scholar
• National Agency for the Advancement of Sports and Health (NAASH). (2010). Gakkou kyuusyoku nioite hasseishita syokuchudoku jideisyu [Food poisoning case examples occurred at school lunch]. Retrieved from http://www.jpnsport.go.jp/anzen/anzen_school/tabid/1193/Default.aspx
   Google Scholar
• National Consumer Affairs Center of Japan. (2015). Overview of inquiries regarding foreign substances in food (NCAC News Vol.26 No.7). Retrieved from http://www.kokusen.go.jp/e-hello/news/pdf/ncac_news26_7.pdf
   Google Scholar
• Nayak, R., & Waterson, P. (2016). The assessment of food safety culture: An investigation of current challenges, barriers and future opportunities within the food industry. Food Control, 73, 1114–1123. doi:10.1016/j.foodcont.2016.10.061
   Web of Science ®Google Scholar
• Neal, J. A., Binkley, M., & Henroid, D. (2012). Assessing factors contributing to food safety culture in retail food establishments. Food Protection Trends, 32(8), 468–476.
   Google Scholar
• Noort, M. C., Reader, T. W., Shorrock, S., & Kirwan, B. (2016). The relationship between national culture and safety culture: Implications for international safety culture assessments. Journal of Occupational and Organizational Psychology, 89(3), 515–538. doi:10.1111/joop.12139
   PubMed Web of Science ®Google Scholar
• Nouaimeh, N., Pazhanthotta, R. T., Taylor, J. Z., & Bulatovic-Schumer, R. (2018). Measuring and improving food safety culture in a large catering company: A case study. Worldwide Hospitality and Tourism Themes, 10(3), 358–368. doi:10.1108/WHATT-02-2018-0011
   Web of Science ®Google Scholar
• Nyarugwe, S. P., Linnemann, A., Hofstede, G. J., Fogliano, V., & Luning, P. A. (2016). Determinants for conducting food safety culture research. Trends in Food Science and Technology, 56, 77–87. doi:10.1016/j.tifs.2016.07.015
   Web of Science ®Google Scholar
• Nyarugwe, S. P., Linnemann, A., Nyanga, L. K., Fogliano, V., & Luning, P. A. (2018). Food safety culture assessment using a comprehensive mixed-methods approach: A comparative study in dairy processing organisations in an emerging economy. Food Control, 84, 186–196. doi:10.1016/j.foodcont.2017.07.038
   Web of Science ®Google Scholar
• Powell, D. A., Jacob, C. J., & Chapman, B. J. (2011). Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22(6), 817–822. doi:10.1016/j.foodcont.2010.12.009
   Web of Science ®Google Scholar
• Roberts, K. R., Barrett, B. B., Howells, A. D., Shanklin, C. W., Pilling, V. K., & Brannon, L. A. (2008). Food safety training and foodservice employees’ knowledge and behavior. Journal of Food Protection Trends, 28(4), 252–260.
   Google Scholar
• Sakurai, H. (2016). Kyushokushisetsu niokeru syokuchudoku no doko [Trend of food poisoning caused by facilities for providing meals]. Journal of Suzuka Junior College, 36, 49–60.
   Google Scholar
• Sallis, J. F., Owen, N., & Fisher, E. B. (2008). Ecological models of health behavior. In K. Glanz, B. K. Rimer, & K. (Kasisomayajula) Viswanath (Eds.), Health behaviour and health education (4th ed., pp. 465–482). San Francisco, CA: Jossey-Bass. https://doi.org/http://hdl.handle.net/2027/spo.10381607.0007.102
   Google Scholar
• Strohbehn, C. H., Paez, P., Sneed, J., & Meyer, J. (2011). Mitigating cross contamination in four retail foodservice sectors. Food Protection Trends, 31(10), 620–630.
   Google Scholar
• Taylor, J. (2011). An exploration of food safety culture in a multi-cultural environment: Next steps? Worldwide Hospitality and Tourism Themes, 3(5), 455–466. doi:10.1108/17554211111185836
   Google Scholar
• Ungku Fatimah, U. Z. A. (2013). Measuring food safety culture: Insights from onsite foodservice operations (Graduate Theses and Dissertations). Iowa State University. Retrieved from Iowa State University Digital Repository. https://doi.org/10.31274/etd-180810-4328
   Google Scholar
• Ungku Fatimah, U. Z. A., Strohbehn, C. H., & Arendt, S. W. (2014). An empirical investigation of food safety culture in onsite foodservice operations. Food Control, 46, 255–263. doi:10.1016/j.foodcont.2014.05.029
   Web of Science ®Google Scholar
• Yiannas, F. (2009). Food safety culture: Creating a behavior-based food safety management system. New York, NY: Springer. doi:10.1007/978-0-387-72867-4
   Google Scholar
• Zabukošek, M., Jevšnik, M., & Maletič, M. (2016). Analysis of dimensionality of food safety culture: An empirical examination of a Slovenian food processing company. International Journal of Sanitary Engineering Research, 10(1), 20–34.
   Google Scholar