The development of society and consumers were faced with a variety of risks from safe food healthy life can be said. However, in recent years, the problems of food safety for the advancement of the process time distribution has been raised to believe, ...
The development of society and consumers were faced with a variety of risks from safe food healthy life can be said. However, in recent years, the problems of food safety for the advancement of the process time distribution has been raised to believe, and consumption of foods in which there is a safety problem has been reported. Consumer demands for food safety, sleep is an increasingly going higher.
This research tries to explore the most suitable way of indexing consumers' perceived food safety and food safety competency using previously developed measurements. Consumers' Perceived Food Safety Index (CPFSI) and Consumer Food Safety Competency Index(CFSCI) can be used to gauge the current levels of consumers food safety orientation and to develop food safety related policy. To find out the most suitable way of creating index, previous literature on indexing was reviewed during the first year and applied to compare index outcomes during the second year.
To develop consumers' perceived food safety measurement and food safety competency measurement, this research utilized expert reviews, delphi study, and test-retest analyses. First, a list of sample measurement items were gathered based on a comprehensive literature review. Specifically total of 54 questions in eight sub-constructs of perceived food safety were selected from literature to get experts review. The eight sub-constructs include overall food safety perception, food production safety, food safety policy and administration, food safety information, food safety threats, food safety concerns, trustworthiness of food labeling, and food safety education. For candidates of food safety competency measurement, total of 49 questions on food safety knowledge, food safety significance, safe cooking procedure, hand washing methods in handling food, interests in food safety, food safety threats, food purchasing behavior, food safety education, and concerns about food safety were selected.
During the second year, we tried to create CPFSI. To create CPFSI and CFSCI, an online survey with 1,000 consumers were conducted using previously developed measurements of perceived food safety and food safety competency measurements. Those measurements have confirmed with proper validity and reliability. Consumers perceived food safety includes safety in food production and retailing, food safety threats, safety concerns with specific food categories, and trustworthiness of food labeling. Food safety competency includes food safety knowledge, attitudes and behavior.
Based on the review of previous literature on indexing, a total of eight different CPFSIs and four CFSCIs were created. Using t-tests, and ANOVA, the different indexes were compared to determine the most suitable ones. From the analyses, it was determined that to apply equal weight when creating CPFSI and CFSCI. The CPFSI score for Korean consumers was 41.91 out of 100 point and the CFSCI score was 58.81 out of 100 point. Consumers perceived level of food safety was lower than consumers' competency of food safety. Among the sub-constructs of consumers' perceived food safety, food safety threats and safety concerns with specific food categories were relatively lower than safety in food production and retailing and trustworthiness of food labeling. Among the sub-constructs of food safety competency, food safety knowledge levels were lower than food safety attitudes and behaviors.
To achieve desirable levels of food safety in our society, both consumers' own efforts to reach higher levels of competency and government's efforts to develop high quality system that can guarantee safe food environment are required. The CPFSI and CFSCI that developed in this research can be used in these efforts.
Even though various entities (such as government agencies and private consumer organizations) have provided much information on food safety on consumers, consumers do not have proper knowledge on food safety. Therefore, effective ways to deliver food safety knowledge should be identified. Food safety is closely related with consumers' level of living and well-being and consumers react sensitively on food related issues. Long-term and comprehensive views should be considered when developing food safety related policies and food safety education should aim to properly improve consumers' food safety knowledge.
Consumer oriented food safety objective to engage in the desired level of the social system and subjective effort, and the ability of consumers are deemed important at this point in this study was derived food safety skills bodily index and index future develop policy alternatives and consumers education and research can be utilized.