Assessing reliability and validity of food safety culture assessment tools.

Since its recognition as a plausible direction to assure food safety, food safety culture research has evolved with several commercial and scientific assessment tools developed to evaluate the food safety culture in food businesses. However, existing research does not specify the validity and reliability checks required to demonstrate rigor in the tool development process and there is no unified methodology to confirm robustness of the tools to ensure trustworthiness and usefulness of findings and inferences generated. The purpose of the study was to develop a method to evaluate food safety culture assessment tools and to assess the reliability and validity of existing food safety culture assessment tools using the developed method.

Triangulation and the importance of establishing valid methods for food safety culture evaluation.

The research evaluates maturity of food safety culture in five multi-national food companies using method triangulation, specifically self-assessment scale, performance documents, and semi-structured interviews. Weaknesses associated with each individual method are known but there are few studies in food safety where a method triangulation approach is used for both data collection and data analysis. Significantly, this research shows that individual results taken in isolation can lead to wrong conclusions, resulting in potentially failing tactics and wasted investments.

Building food safety into the company culture: a look at Maple Leaf Foods.

Maple Leaf Foods learned a hard lesson following its tragic 2008 Listeria outbreak that ended up taking the lives of 23 Canadians. The organization has since 2008 transformed its commitment to food safety with a strong drive and manifest in embedding sustainable food safety behaviours into the existing company culture. Its focus on combining technical risk analysis with behavioural sciences has led to the development and deployment of a food safety strategy deeply rooted in the company values and management commitment.

Water activity-temperature state diagram of amorphous lactose.

Development in the glass transition temperature, Tg, to reach a stabilized value for amorphous lactose stored at 5, 25, and 38 degrees C at different water activities varying from aw = 0.21 to 0.59 was followed by differential scanning calorimetry.