The Food Safety Culture of a Night Market
top of page
Asian Institute of Research, Journal Publication, Journal Academics, Education Journal, Asian Institute
Asian Institute of Research, Journal Publication, Journal Academics, Education Journal, Asian Institute

Economics and Business

Quarterly Reviews

ISSN 2775-9237 (Online)

asian institute research, jeb, journal of economics and business, economics journal, accunting journal, business journal, managemet journal
asian institute research, jeb, journal of economics and business, economics journal, accunting journal, business journal, managemet journal
asian institute research, jeb, journal of economics and business, economics journal, accunting journal, business journal, managemet journal
asian institute research, jeb, journal of economics and business, economics journal, accunting journal, business journal, managemet journal
crossref
doi
open access

Published: 23 October 2018

The Food Safety Culture of a Night Market

Hans Malikh C. Catedral

University of San Carlos, Philippines

asian institute research, jeb, journal of economics and business, economics journal, accunting journal, business journal, management journal

Download Full-Text Pdf

doi

10.31014/aior.1992.01.04.39

​

​

Abstract

Night markets are a popular food destination among tourists in Southeast Asia. The off-premise nature of these destinations resulting in higher risk for food contamination has brought about the need to improve food safety culture. Previous studies have focused primarily on food sanitation practices of vendors. However, food safety culture has been found as an effective means for improving safety practices in recent years by changing behavior and placing emphasis on food safety. The study determined the food safety culture of vendors of a night market in Cebu City. Findings shall be used as the basis for recommended guidelines on food safety specifically for night markets. This descriptive research utilized a survey questionnaire to 40-night market vendors. Results showed high mean scores in the indicators of leadership and coworker support, communication, work pressure, and self-commitment while lower scores on environment support and risk judgment. An employees’ workload, provision of structural facilities and employee feedback are indicators that give rise to the level of food safety culture in an organization. The study highlights the role of management as results show food safety procedures are only followed at a certain extent but time and management pressures contribute to a decrease in following safe food handling.

References

  • Adesokan, H. K., Akinseye, V, & Adesokan, G. (2015). Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers. International Journal of Food Science, 1-8. Retrieved from https://www.hindawi.com/journals/ijfs/2015/328761/

  • Al Suwaidi, A., Hussein, H., Al Faisal, W., El Sawaf, E., & Wasfy, A. (2015). Hygienic Practices Among Food Handlers in Dubai. International Journal of Preventive Medicine Research, 1 (3), 101-108.

  • Amuquandoh, F. E. (2011). International Tourists' Concerns About Traditional Foods in Ghana. Journal of Hospitality and Tourism Management, 18, 1-9.

  • Azman, A., Mohd Shahrul, S., Chan, S., Noorhazliza, A., Khairunnisak, M., Nur Azlina, M., Qoodriyah, H., Kamisah, Y., & Jaarin, K. (2012). Level of knowledge, attitude, and practice of night market food outlet operators in Kuala Lumpur regarding the usage of repeatedly hea. Medical Journal of Malaysia, 67 (1), 91-101. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/22582556

  • Ball, B., Wilcock, A., & Aung, M. (2010). Background Factors Affecting the Implementation of Food Safety Management Systems. Food Protection Trends 30(2), 27-33.

  • Bellia, C., Pilato, M., & Seraphin, H. (2016). Street food and food safety: A driver for tourism? Quality - Access to Success, 17, 20-27. Retrieved from https://bit.ly/2MxPJY2

  • Buted, D., & Ylagan, A. (2014). Street Food Preparation Practices. Asia Pacific Journal of Education, Arts, and Sciences, 1 (2),53-60. Retrieved from https://bit.ly/2QtmRTY

  • Clayton, D., Griffith, C., Price, P., & Peters, A. (2002). Food handlers’ beliefs and selfreported practices. International Journal of Environmental Health Research, 25-39.

  • Clayton, M., Smith, K., Neff, R., Pollack, K., & Ensminger, M. (2015). Listening to food workers: Factors that impact proper health and hygiene practice in food service. International Journal of Occupational Environmental Health, 314-327.

  • Cortese, R. D., Veiros, M., Feldman, C., & Cavallia, S. (2016). Food safety and hygiene practices of vendors during the chain of street food production in Florianopolis, Brazil: A cross-sectional study. Food Control, 178-186.

  • Ferry, T. (2015). How Safe is Taiwan’s Food? Retrieved March 26, 2017, from Taiwan Business Topics: https://topics.amcham.com.tw/2015/02/taiwan-food-safety/

  • Flin, R. (2007). Measuring safety culture in healthcare: A case for accurate diagnosis. Safety Science, 653-667.

  • Food and Agriculture Organization. (2012). Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food. Retrieved May 10, 2018, from Food and Agriculture Organization: www.fao.org/docrep/W8088E/w8088e04.htm

  • Green, L., & Selman, C.(2005).Factors Impacting F Workers' and Managers' Safe Food Preparation Practices: A Qualitative Study. Food Policy, 25 (12), 981-990.

  • Griffith, C., Livesey, K., & Clayton, D. (2010). Food safety culture: the evolution of an emerging risk factor? British Food Journal, 112(4), 439-456.

  • Ishak, N. K., Aziz, K., & Latif, R. (2012). Typology of Night Markets in Malaysia. Journal of Case Research in Business and Economics, 1-8.

  • Macheka, L., Manditsera, F., Ngadze, R, Mubaiwa, J, & Ny, L. (2013). Barriers, benefits and motivation factors for the implementation of food safety management system in the food sector in Harare Province, Zimbabwe. Food Control, 34, 126-131.

  • Malacanang. (1974). Presidential Decree Number 856- Sanitation Code of the Philippines. Retrieved from The Law Phil Project: https://www.lawphil.net/statutes/presdecs/pd1975/pd_856_1975.html

  • Nayak, R., & Waterson, P. (2017). The Assessment of Food Safety Culture: An investigation of current challenges, barriers and future opportunities within the food industry. Food Control, 73, 1114-1123.

  • Chapman, B., Jacob, C., & Powell, D. A. (2011). Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 817-822.

  • Proietti, I., Frazzoli, C., & Mantovani, A. (2014). Identification and management of toxicological hazards of street foods in developing countries. Food and Chemical Toxicology, 63, 143-152.

  • Rane, S. (2011). Street vended food in developing world: hazard analyses. Indian Journal of Medical Microbiology, 51 (1), 100-106.

  • Reynolds, J. (2016). Investigating child care food safety culture and barriers & motivators to safe food handling practices. Iowa State University. ProQuest Dissertations Publishing. Retrieved from https://bit.ly/2xfQkZ3

  • Rustia, A., Azanza, M., & Gascon, F. (2017). Food Safety Knowledge Assessment Model for Pre-trained Food Handlers. Philippine Journal of Science, 146 (4), 371-385.

  • Skift Report. (2015). The Rise of Food tourism. Ontario Culinary tourism alliance and Skift. Retrieved from Skift: https://trends.skift.com/trend/free-report-the-rise-of-food-tourism/

  • Sun, Y., Wang, S., & Huang, K. (2012). Hygiene Knowledge and Practices of night market food vendors of Tainan City, Taiwan. Food Control, 23(1), 159-164.  Retrieved from https://bit.ly/2NEwuAT

  • The Association of Southeast Asian Nations. Tourism Marketing Strategy 2012-2015. Jakarta: ASEAN. Retrieved from https://www.aseantourism.travel/downloaddoc/doc/2486

  • Tsai, C. (2013). Culinary Tourism and Night Markets in Taiwan. International Journal of Business and Information, 247-266. Retrieved from https://ijbi.org/ijbi/article/download/83/89/

  • Ungku Fatimah, U., Strohbehn, C., & Arendt, S. (2014). An empirical investigation of food safety culture in onsite foodservice operations. Food Control,46 , 255-263.

  • Williams, M. C. (2014). Competitiveness of Philippine Tourism in Terms of the ASEAN Tourism Strategic Plan 2011-2014. International Journal of Education and Social Science, 83-98.

  • World Economic Forum. (2015). The Travel & Tourism Competitiveness Report. Geneva: World Economic Forum.

  • Yiannas, F. (2009). Food safety culture creating a behavior-based food safety management system. New York: Springer.

bottom of page