Managing Food Safety and Hygiene

Managing Food Safety and Hygiene

Governance and Regulation as Risk Management

Bridget M. Hutter

Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation held by those in business and considers the compliance pressures on managers and owners, and how these relate to understandings of risk and uncertainty.

Appendix: Profile of Phase 2 Respondents

Bridget M. Hutter

Subjects: development studies, agricultural economics, economics and finance, agricultural economics, environment, agricultural economics, disasters, law - academic, health law, politics and public policy, public policy, regulation and governance

Extract

Appendix 1: Profile of Phase 2 respondents Pink Company: all staff sent the questionnaire were site managers. They had been in the job an average of three years. Prior to working in Pink Company 75 per cent had worked in the food industry, the rest came from a range of different backgrounds including management in other sectors. They were responsible for an average of seven staff and of those responding 50 per cent used contract/casual labour. They ranked their main responsibilities as: 1. overall management; 2. financial management; and 3. staff management and training. Brown Company: all staff sent the questionnaire were site managers. They had been in the job an average of one or two years. Prior to working for Brown Company, 50 per cent had worked in the food industry, the rest came from a miscellany of different backgrounds. Managers were responsible for an average of 11 staff and of those responding 70 per cent used contract/casual labour. They saw their main responsibilities as: 1. financial management; 2. overall management; and 3. stock management and health and safety. Blue Company: all staff sent the questionnaire were branch managers. They had been in the job an average of between three and four years. Prior to working in Blue Company almost 60 per cent had worked in the food industry, the rest came from a range of different backgrounds including management jobs in other sectors. Managers were responsible for an average of 30 staff and of those responding over 50...

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