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Title: Understanding and managing risk : the use of in-depth psychological narrative interviews in the development and evaluation of an innovative new HACCP-based system for catering businesses
Author: Taylor, Joanne Zaida Godderidge
ISNI:       0000 0001 2430 2044
Awarding Body: University of Salford
Current Institution: University of Salford
Date of Award: 2007
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Small catering businesses represent the majority of the food industry and have an important role to play in the control of food borne disease. Since 1995 they have been required by law to operate risk-based food safety management in their businesses, based on the principles of Hazard Analysis Critical Control Point (HACCP). This was extended to a requirement for formal, documented HACCP-based systems in January 2006. HACCP is a theoretically effective risk management system, which takes a preventative, focused approach to managing food safety. However, it is a resource-heavy, time-consuming system, that is full of complex jargon and requires technical expertise to put into place. This poses a major problem for the majority of businesses in the industry, namely small catering operations with limited resources and technical expertise. This project utilised in-depth psychological research techniques through a 3- year iterative process of development, piloting, evaluation and review of a new risk-based approach to food safety management for the catering industry. In- depth narrative interviews and supporting documentary analysis were carried out with 22 catering businesses to identify the practical and psychological barriers involved in implementing food safety management systems in catering. The businesses were randomly selected from the North West of England and 100% of the original sample agreed to be interviewed when approached. A model of 21 barriers was identified from this work and was used to assist in the development of a new risk-based food safety management system. Six months following the implementation of the new system, the business managers still in post and available were re-interviewed and their documents were assessed. This enabled an in-depth analysis of any changes in their food safety knowledge, attitudes and behaviours as a result of using the system. Three years following the implementation of the new system, the managers still in post and available were interviewed and their documents were assessed a third time to assess longitudinal change. At both the six-month and three-year periods the system was shown to be highly successful in improving knowledge, attitudes and behaviour, and overcoming barriers to food safety management in the catering industry. The new system, named Safer Food Better Business, was officially adopted by the Food Standards Agency in 2005. It is now the recommended approach to food safety management for over 400,000 small catering businesses nationwide.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available