Abstract
Increased eating out is attributed to time scarcity, increase in disposable income, and consumers’ lack of skill in food preparation. Reliance on the foodservice sector is amplified, which must meet consumers’ demands. Studies record the frequency of consumers’ eating out to 2-3 times weekly, and thus, comprehension of consumers’ perceptions of food safety and its unique and subjective nature is important, specifically within the quick-service restaurant (QSR) segment, given its magnitude, growth, and potential to impact consumers. QSR requirements for safe food products prompted an understanding of how consumers perceive food safety within the QSRs as it is noted that restaurants continue to lack adequate implementation of food safety policies and practices. Consumer perceptions regarding the quality of food safety were ambiguous while enhanced by underreporting of incidents of foodborne illness (FBI) cases. This is a dilemma for the South African consumer. A cross-sectional, mixed-method research design employed convenience sampling to engage with the managers and consumers and investigate the consumers’ perceptions of the quality of food safety. Expectations aimed to reveal successes or shortcomings of food safety assurance and the extent to which consumers could perceive this. Descriptive analysis was used to summarise the importance and performance ratings of consumers in the IPA matrix. The study uncovered relationships between the food safety quality cues through their plotting in the IPA matrix, providing evidence of aspects to consider when developing teaching and learning strategies for adequate and effective communication of food safety for assurance to consumers.
Presenters
Lesego MaruleStudent, Masters, University of Pretoria, Gauteng, South Africa Nadene Marx Pienaar
Lecturer, Consumer and Food Sciences, University of Pretoria, Gauteng, South Africa Gerrie Elizabeth du Rand
Associate Professor, Consumer and Food Sciences, University of Pretoria, Gauteng, South Africa
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
FOOD SAFETY, CONSUMER PERCEPTION, QUALITY PERCEPTION, QUICK SERVICE RESTAURANTS
Digital Media
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