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Implementation of Food Safety Regula...

McAllister, Steve Randolph,

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Implementation of Food Safety Regulations in Food Service Establishments /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Implementation of Food Safety Regulations in Food Service Establishments // Steve Randolph McAllister.
Author:	McAllister, Steve Randolph,
Description:	1 electronic resource (160 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 80-05, Section: A.
Contained By:	Dissertations Abstracts International80-05A.
Subject:	Public health. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10976535
ISBN:	9780438624108

Implementation of Food Safety Regulations in Food Service Establishments /
McAllister, Steve Randolph,

Implementation of Food Safety Regulations in Food Service Establishments /Steve Randolph McAllister. - 1 electronic resource (160 pages)

Source: Dissertations Abstracts International, Volume: 80-05, Section: A.

Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.

English

ISBN: 9780438624108Subjects--Topical Terms:

534748
Public health.
Subjects--Index Terms:

Business policies

Implementation of Food Safety Regulations in Food Service Establishments /
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245 1 0 $a Implementation of Food Safety Regulations in Food Service Establishments / $c Steve Randolph McAllister.
264 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2018
300 $a 1 electronic resource (160 pages)
336 $a text $b txt $2 rdacontent
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500 $a Source: Dissertations Abstracts International, Volume: 80-05, Section: A.
500 $a Publisher info.: Dissertation/Thesis.
500 $a Advisors: Kasen, Patsy Committee members: Jack, Brenda; Riedel, Eric; Williams, Irene.
502 $b D.B.A. $c Walden University $d 2018.
520 $a Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.
546 $a English
590 $a School code: 0543
650 4 $a Public health. $3 534748
650 4 $a Public policy. $3 532803
650 4 $a Food science. $3 3173303
653 $a Business policies
653 $a Effective food safety strategies
653 $a Guidelines of food code
653 $a Improvement of food service performance
653 $a Managerial strategies
690 $a 0310
690 $a 0359
690 $a 0454
690 $a 0573
690 $a 0630
710 2 $a Walden University. $b Business Administration. $e degree granting institution. $3 3765830
720 1 $a Kasen, Patsy $e degree supervisor.
773 0 $t Dissertations Abstracts International $g 80-05A.
790 $a 0543
791 $a D.B.A.
792 $a 2018
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10976535