Food Protection Trends - January/February 2023 - 66

TABLE 2. Mean scores for food safety culture measurement scales
Scale items
Leadership (α = 0.90)
My manager/supervisor is clear about the expectations concerning hygiene and food safety towards employees.
My manager/supervisor motivates their employees to work in a hygienic and food safe way.
My manager/supervisor leads by example on food safety.
My restaurant/chain management sets clear policies and objectives concerning hygiene and food safety.
In my restaurant, the wearing of gloves, aprons, hairnets, etc. is well controlled and supervised.
My manager/supervisor encourages me to report poor hygiene standards and food safety issues.
In my restaurant/chain, management deals with food safety issues quickly and effectively.
My manager/supervisor listens to employees if they have remarks or comments concerning hygiene and food safety.
In my restaurant, plans and reporting on food safety performance are effectively implemented.
In my restaurant, food safety records and logs are recorded accurately.
Overall mean
Commitment (α = 0.90)
In my restaurant, food safety has a significant impact on customer satisfaction.
My manager/supervisor acts quickly to correct problems/issues that affect hygiene and food safety.
My manager/supervisor clearly considers hygiene and food safety to be of great importance.
My manager/supervisor encourages everyone to take appropriate actions when they identify a food safety or
hygiene issue.
I know how to report any unsafe food or poor hygiene standards.
In my restaurant, employees are actively involved by the leaders in hygiene and food safety related matters.
In my restaurant, adequate time is given to undertake cleaning, food safety, and housekeeping activities.
My colleagues are convinced of the importance of hygiene and food safety for the restaurant.
Even if no one was looking, workers would follow all food safety rules.
All employees in the restaurant take personal responsibility for food safety.
In my restaurant, working in a hygienic and food safe way is recognized and rewarded.
Overall mean
Communication (α = 0.87)
It is possible for me to communicate about hygiene and food safety with my manager/supervisor.
I believe that my restaurant's food safety policies and procedures are clear and easy to follow.
I believe if employees are identified as undertaking activities that have a negative impact on food safety, corrective
actions would be taken.
The importance of hygiene and food safety is permanently present by means of, for example, posters, signs and/
or icons related to hygiene and food safety.
I can discuss problems concerning hygiene and food safety with colleagues in my restaurant.
My manager/supervisor communicates regularly with all employees about hygiene and food safety.
I am made aware of changes to policies and procedures relevant to my job role and responsibilities.
I am made aware of any food safety issues within the restaurant on an on-going basis.
I have been included in the review of food safety policies and procedures of my restaurant.
Overall mean
66
Food Protection Trends January/February
Mean ± SD
4.53 ± 0.71
4.45 ± 0.77
4.43 ± 0.74
4.42 ± 0.85
4.42 ± 0.84
4.36 ± 0.89
4.36 ± 0.87
4.36 ± 0.82
4.35 ± 0.81
4.23 ± 0.93
4.39 ± 0.60
4.57 ± 0.65
4.52 ± 0.72
4.51 ± 0.74
4.46 ± 0.75
4.42 ± 0.80
4.36 ± 0.87
4.35 ± 0.87
4.30 ± 0.89
4.27 ± 0.95
4.17 ± 0.96
4.10 ± 0.97
4.34 ± 0.64
4.44 ± 0.77
4.40 ± 0.80
4.40 ± 0.69
4.39 ± 0.85
4.38 ± 0.80
4.34 ± 0.86
4.31 ± 0.81
4.19 ± 0.96
4.17 ± 0.93
4.31 ± 0.62
Continued on the next page.

Food Protection Trends - January/February 2023

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2023