Journal of Food, Agriculture and Environment

Differences in perceptions and practices of the managers of table olive firms implementing and not implementing food safety systems

Author(s):

Renan Tunalioğlu

Recieved Date: 2012-06-18, Accepted Date: 2012-09-27

Abstract:

The strategic importance and awareness of food safety systems (FSSs) are increasing in Turkish food companies, including table olive firms (TOFs), and implementation of FSSs is showing dramatic dissemination. The purpose of this study is to explore differences in perceptions and practices of the managers of TOFs that are implementing and not implementing FSSs. Data were collected from all 59 TOFs operating in the Aydin region of Turkey. The questionnaire was designed to capture perceptions and practices of TOF managers concerning food safety practices and implementation. Each question was based on a five-point Likert scale ranging from strongly disagree (1) to strongly agree (5). The structure of the questionnaire was designed within the framework of pre-processing and processing stages, 18 statements investigated the pre-processing stage, and 11 statements evaluated processing. Statistical tests were performed to distinguish differences between firms that implement and do not implement FSSs. Cronbachs alpha was calculated to assess reliability of the statements. According to results of the reliability analysis, the survey items had a reliability coefficient exceeding 0.7. Finally, a t-test was calculated to discover differences between the firms implementing and not implementing FSSs. For firms implementing FSSs, there were many practices identified related to hygienic table olive production. Most TOFs are small and medium-sized enterprises that sell products to domestic markets, so they do not need to implement food safety practices. Nevertheless, most managers believed that implementation of FSSs and healthier practices offer competitive advantages and the opportunity to procure larger market shares. Although most TOFs as small and medium enterprises (SMEs) sell products in domestic markets and do not need to implement food safety practices, most managers believe that implementing FSSs offer access to sustainable and larger marketing opportunities in both foreign and domestic markets.

Keywords:

Food safety systems, pre-processing, table olive firms, barriers, motivation

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 104-111

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