Open Access
American Research Journal of Business and Management
ISSN (Online): 2379-1047
DOI: 10.46568/arjbm
The Employees Perception of Food Safety Practices in select food companies
1Research scholar, Osmania University College of Management. Email: golla.ramu@gmail.com
2Dean Faculty of Management, Osmania University, Hyderabad, Telengana, India. Email: profsreeramulu@gmail.com
3Post Doctoral fellow, Osmania University College of Management. Email: rambabu.lavuri@gmail.com
G. Ramu, Prof. D. Sreeramulu, Dr. Rambabu Lavuri, The Employees Perception of Food Safety
Practices in select food companies, vol 6, no. 1, 2020, pp. 1-8.
Abstract
The employee’s perceptions of hedges to implementing food safety practices in select food companies.
The research study is focused on six food safety dimensions for easy to assessment of food problems and
implementing food safety practices in select food companies. The six dimensions are related to food safety
the respondent’s questionnaire were received from 520 employees are working in four food companies. The
food safety dimensions are classified that employees demographics profile, Food safety Methods, Quality
Assurance, Hygienic, Pest Control, Quality Control. As per the dimensions food companies are following food
safety methods. The food companies adopted advance technology for cleaning and Hygienic maintenance,
sanitation technology for surfaces cleaning work. The main sources of knowledge regarding food safety were
educational training and equipment training which help for food manufacturing with safety making of products
and high quality with low cost. Food safety practice is an important Public Health issue to prevent or control
food-borne illnesses. The governments all over the world are intensifying their efforts to improve food safety.
The food safety is usually managed through regulation, Quality Assurance and Hazard Analysis Control Critical
Point, Good Manufacture Practice, Quality Mmanagement System, Global Food Safety Initiatives, International
Organization for standards 22000, these are internationally recognized logical tools for adapting traditional
inspection methods to modern methods. The Prevention of Food Adulteration Act was introduced by the
Government of India in1954. It was replaced by the FSSAI in 2011. According to this act, Food protection from
contamination that may lead to the health risk of consumer.
