Monitoring consumer confidence in food safety: an exploratory study

Jonge, J. de; Frewer, Lynn J.; Trijp, J.C.M. van; Renes, Reint Jan; Wit, W. de; Timmers, Joke

doi:10.1108/00070700410561423

Cited by 124 publications

(107 citation statements)

References 27 publications

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“…For example, the dioxin scare and BSE outbreak in Europe (de Jonge et al, 2004;Macfarlane, 2002;Wilcock et al, 2004) and the recent (2011) E-coli outbreak in Germany (www.bbc.co.uk/news). Therefore, consumers' general confidence in the quality and safety of food products has largely been influenced by the level of trust they have in the actors within the supply chain (de Jonge et al, 2004) who are normally linked to the risk of food contamination during production and distribution of food.…”

Section: Theoretical Foundationmentioning

confidence: 99%

Exploring the Influence of Quality and Safety on Consumers’ Food Purchase Decisions in Botswana

Kealesitse¹,

Kabama²

2012

IJBA

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The main purpose of this research was to gain some exploratory insights into how important food quality and safety issues were in influencing Botswana customers' food purchase decisions. A cross-sectional descriptive research design utilising a structured questionnaire was used to collect data from a sample of 150 respondents who reside in Gaborone, Botswana in January 2011. The study found that in defining quality and safety of food, consumers used the same attributes thus resulting in an overlap in definitions of the two concepts. It also revealed that both food quality and safety were considered important by consumers. Consumers also perceived a relationship between quality and safety as they believed the two to be related. The implication from this research is that, consumers in developing countries such as Botswana also have concerns regarding food quality and safety and that the two concepts are important in their daily food choices.

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Section: Theoretical Foundationmentioning

confidence: 99%

Exploring the Influence of Quality and Safety on Consumers’ Food Purchase Decisions in Botswana

Kealesitse¹,

Kabama²

2012

IJBA

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“…The new challenges facing the consumer, their selection criteria and the perception of food risk [de Jonge et al, 2004;Yeung & Yee, 2012], are overcome using an objective tool, the Hazard Analysis and Critical Control Points (HACCP).…”

Section: Introduction To Haccpmentioning

confidence: 99%

Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery

Marques

Matias²,

Teixeira³

et al. 2012

Pol. J. Food Nutr. Sci.

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(PROP); food safety; small and medium enterprise bakery This article provides technical details concerning the development and implementation of Hazard Analysis Critical Control Points (HACCP) in one of the largest bakeries of Cova da Beira -Portugal. A generic HACCP plan in accordance with legal requirements was made through a detailed audit and analysis of data collected in the company. It was verifi ed by overview of the HACCP system implemented in the bakery, that there was no reduction in quality of the fi nal product during the manufacturing process and the implementation of the requirements was particularly strong, having been instrumental the total commitment and sense of responsibility of all workers. Unauthenticated Download Date | 5/11/18 8:50 PM 216HACCP in a SME: Case Study of a Bakery of the people who both developed and operate it, and the prerequisite programs, that support it [Mortimore, 2001].To prevent, reduce or eliminate contamination of food during storage and preparation, every aspect should be controlled using pre-requisite procedures and a HACCP plan. The prerequisites provide the foundation for effective HACCP implementation and should be in operation before HACCP. Once this has been achieved, the HACCP plan may be developed and implemented. As a general rule the prerequisites should be used to control hazards associated with the food service environment (premises and structures, services, personnel, plant and equipment), while HACCP should be used to control hazards associated directly with food processes (storage and preparation) [Bolton & Maunsell, 2004]. Therefore, pre-requisites are an essential element in the task of developing simple, effective HACCP systems, but in many areas there is a lack of understanding of the prerequisites concept, and even a fear in some sectors that prerequisites might dilute the strength of HACCP [Wallace & Williams, 2001].HACCP has been progressively introduced and applied in food industry, but HACCP systems have not been homogeneously implemented across all food industry sectors, more by technical barriers (Barriers prior to HACCP implementation are: illusion of control, company size, type of product, company's customers food safety requirements, etc.; Barriers during the process of HACCP implementation are: Management, Personnel, Infrastructure; and Barriers after HACCP systems have been implemented are: Diffi culties in verifi cation and validation of HACCP) and unwillingness by manufacturers [Panisello & Quantick, 2001]. Experiences highlighted a number of barriers, burdens and also perceived benefi ts of the successful implementation and operation of HACCP [Taylor, 2001;Bas et al., 2007;Jeng & Fang, 2003;Eves & Dervesi, 2005;Taylor & Kane, 2005;Damikouka et al., 2007].A recent study realized by Mensah & Julien [2011] shows that there is no signifi cant effect of size of enterprise on the drivers, benefi ts and challenges to compliance with food safety regulation. However, importance has been given to the specifi c situation of the Small and Mediu...

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“…Consumers can obtain adequate information on food safety after the outbreak of food safety incidents when food safety information transparency is high [5,39] and, thus, have a clear understanding of the food safety incidents. Consequently, food safety scare behavior hardly affects such consumers.…”

Section: Adaptability Analysis Of Epidemic Model Of Food Safetymentioning

confidence: 99%

“…The combining research on food safety and consumer behavior mainly focuses on consumer concerns about food safety [5][6][7], purchase intention for safe food [8][9][10][11][12], and the risk perception of food safety [13][14][15][16][17]. The idea that food safety information transparency eases food safety issues has been given increasing attention by scholars globally with the further development of food safety management.…”

Section: Introductionmentioning

confidence: 99%

A Network Diffusion Model of Food Safety Scare Behavior considering Information Transparency

Chen

Wang

et al. 2017

Complexity

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This study constructs the network diffusion model of food safety scare behavior under the effect of information transparency and examines the network topology and evolution characteristics of food safety scare behavior in a numerical simulation. The main conclusions of this study are as follows. (1) Under the effect of information transparency, the network degree distribution of food safety scare behavior diffusion demonstrates the decreasing characteristics of diminishing margins. (2) Food safety scare behavior diffusion increases with the information dissemination rate and consumer concern about food safety incidents and shows the characteristics of monotone increasing. And with the increasing of the government food safety supervision information transparency and media food safety supervision information transparency, the whole is declining characteristic of diminishing marginal. In addition, the extinction of food safety scare behavior cannot be achieved gradually given a single regulation of government food safety supervision information transparency and media food safety supervision information transparency. (3) The interaction effects between improving government food safety supervision information transparency or media food safety supervision information transparency and declining consumer concerns about food safety incidents or information transmission rate can engender the suppression of food safety scare behavior diffusion.

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Monitoring consumer confidence in food safety: an exploratory study

Cited by 124 publications

References 27 publications

Exploring the Influence of Quality and Safety on Consumers’ Food Purchase Decisions in Botswana

Exploring the Influence of Quality and Safety on Consumers’ Food Purchase Decisions in Botswana

Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery

A Network Diffusion Model of Food Safety Scare Behavior considering Information Transparency

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