Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Assessment and Evaluation of Food Safety Culture as a Prerequisite for Effective HACCP Implementation in Chain Restaurants

Document Type : Original Article

Authors
پرویز Ahmadigheslagh 1
Saber Amiri 2
Media Mandan dola pesan 3
1 Ph.D. candidate in Food Science and Engineering, Faculty of Agriculture, Urmia University, Iran
2 Associate Professor, Department of Food Science and Technology, University of Urmia, Urmia, Iran
3 B.Sc. in Horticultural Science, Islamic Azad University, Mahabad Branch, Mahabad, Iran
10.48311/fsct.2026.117287.82908
Abstract
This study aimed to assess and evaluate food safety culture as a prerequisite for the effective implementation of the Hazard Analysis and Critical Control Points (HACCP) system inchain restaurants using a mixed-methods approach. Data were collected through questionnaires (completed by 65 employees), interviews with 10 key managers, and direct observations of the chicken cooking process. The HACCP analysis identified three Critical Control Points (CCPs): cooking (internal temperature ≥75°C), hot holding (≥60°C), and cooling. Control charts over a 30-day period revealed process instability, with three instances of critical limit violations in cooking temperature. Pareto analysis indicated that “inadequate temperature control” and “poor hand hygiene” accounted for nearly 70% of non-conformities. Root cause analysis using a fishbone diagram categorized these issues into personnel, equipment, process, and raw material factors. In the food safety culture assessment, the overall mean score was 3.25 (out of 5), with a significant positive correlation (r=0.75, p<0.01) with HACCP performance. Although “knowledge and awareness” received the highest score (3.82), its moderate correlation highlighted a “knowledge–practice gap.” The lowest score was assigned to “risk perception and reporting” (2.98), indicating a blame culture. Overall, the study demonstrates that the success of HACCP depends more on a strong organizational culture centered on food safety than on technical documentation. Such a culture must prioritize management commitment, effective communication, and a non-punitive environment.
Keywords
Food safety culture
HACCP
quality control
hospitality industry
food safety
management commitment
Subjects
[1]    Moschos, S., et al., Exploring the effects of food safety culture and identifying future research directions: a systematic literature review. 2025.
[2]    Wallace, C.A., W.H. Sperber, and S.E. Mortimore, Food safety for the 21st century: Managing HACCP and food safety throughout the global supply chain. 2018: John Wiley & Sons.
[3]    Koc, K., et al., 5 Cross-cultural aspects of risk, safety, and security in tourism and hospitality. 2024.
[4]    WHO. Five keys to safer food manual. 2022.
[5]    Ahmadi Gheshlagh, P., et al., Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying. 2019. 15(5): p. 623-634.
[6]    Yiannas, F., Food safety culture: Creating a behavior-based food safety management system. 2008: Springer Science & Business Media.
[7]    De Boeck, E., et al., Method triangulation to assess different aspects of food safety culture in food service operations. 2019. 116: p. 1103-1112.
[8]    Griffith, C.J., L.M. Jackson, and R.J.B.F.J. Lues, The food safety culture in a large South African food service complex: Perspectives on a case study. 2017. 119(4): p. 729-743.
[9]    Abidin, U.F.U.Z., Measuring food safety culture: Insights from onsite foodservice operations. 2013, Iowa State University.
[10]  Fatimah, U.Z.A.U., C.H. Strohbehn, and S.W.J.F.C. Arendt, An empirical investigation of food safety culture in onsite foodservice operations. 2014. 46: p. 255-263.
[11]  Fujisaki, K. and R.J.B.F.J. Akamatsu, Food safety culture assessment scale development and validation for use in school foodservice. 2020. 122(3): p. 737-752.
[12]  Johnson, M., et al., Food safety culture systematic literature review. 2022.
[13]  Bolanos, J.A.J.F.S.A.h.w., Organisations, Culture & Food Safety. 2020.
[14]  Sansawat, S. and V.J.S. Muliyil, Geneva, Switzerland, Comparing global food safety initiative (GFSI) recognised standards. 2011.
[15]  15.          Karimi Sani, I., et al., Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil. 2019. 34(2): p. 104-112.
[16]  Gerardi, A., Global Food Safety Initiative (GFSI): underpinning the safety of the global food chain, facilitating regulatory compliance, trade, and consumer trust, in Present knowledge in food safety. 2023, Elsevier. p. 1089-1098.
[17]  Samuel, E.J., E.W. Evans, and E.C. Redmond. Aligning food safety culture assessment tools with the Global Food Safety Initiative’s Position: A comparative analysis. in IAFP 2019 Annual Meeting. 2019. IAFP.
[18]  Farajinejad, Z., et al., A review of recent advances in the photocatalytic activity of protein and polysaccharide-based nanocomposite packaging films: antimicrobial, antioxidant, mechanical, and strength properties. 2024. 32(8): p. 3437-3447.
[19]  Crandall, P.G., et al., Impact of the global food safety initiative on food safety worldwide: Statistical analysis of a survey of international food processors. 2017. 80(10): p. 1613-1622.
[20]  Bagherzadeh-Azar, F., R. Ranjpour, and Z.J.J.o.H.S.R. Karimi-Takanloo, A New Assessment of the Food Security Using Global Food Safety Initiative (GFSI) Index. 2017. 13(2): p. 236-243.
[21]  Havinga, T. and P. Verbruggen, The Global Food Safety Initiative and state actors: Paving the way for hybrid food safety governance, in Hybridization of food governance. 2017, Edward Elgar Publishing. p. 183-214.
[22]  Kramer, A., et al., Development of an empirically derived measure of food safety culture in restaurants. 2023. 86(3): p. 100043.
[23]  Nayak, R. and P.J.F.C. Waterson, The Assessment of Food Safety Culture: An investigation of current challenges, barriers and future opportunities within the food industry. 2017. 73: p. 1114-1123.
[24]  Zanin, L.M., P.A. Luning, and E.J.F.R.I. Stedefeldt, A roadmap for developing educational actions using food safety culture assessment–a case of an institutional food service. 2022. 155: p. 111064.