What the study found
The study found that a 37-item scale with five sub-dimensions was developed for assessing sustainable occupational health and safety in food service systems. The authors conclude that the instrument is valid and reliable.
Why the authors say this matters
The findings indicate that the scale can be used to evaluate sustainable occupational health and safety in food service institutions, which are institutions that provide food services.
What the researchers tested
The researchers conducted cross-sectional, quantitative research with 540 managerial kitchen staff from food service institutions in 22 provinces in Türkiye. An initial 56-item scale with 7 sub-dimensions was piloted with 100 managerial kitchen personnel, and then validity and reliability analyses were performed, including internal consistency, item-total correlations, and item discrimination.
What worked and what didn't
After factor and reliability analyses, the scale was reduced from 56 items to 37 items and organized into five sub-dimensions: Emergency Preparedness, Training and Awareness, Physical Environment, Equipment, and Technology, Chemical and Biological Risks, and Legal Regulations and Legislation. The total Cronbach’s alpha was 0.986, the five-factor structure explained 78.66% of the total variance, the Kaiser-Meyer-Olkin coefficient was 0.962, and Bartlett’s test was statistically significant (χ² = 23366.314, p < 0.001).
What to keep in mind
The abstract does not describe limitations beyond the study being conducted in food service institutions in Türkiye. No further caveats are stated in the available summary.
Key points
- A 37-item scale was developed to assess sustainable occupational health and safety in food service systems.
- The final scale had five sub-dimensions: Emergency Preparedness; Training and Awareness; Physical Environment, Equipment, and Technology; Chemical and Biological Risks; and Legal Regulations and Legislation.
- The study reported a total Cronbach’s alpha of 0.986 and a five-factor structure explaining 78.66% of the total variance.
- The sample included 540 managerial kitchen staff from food service institutions in 22 provinces in Türkiye.
- The abstract states that the developed scale is valid and reliable.
Disclosure
- Research title:
- Sustainable occupational health and safety scale developed for food service systems
- Authors:
- Hatice Baygut, Bahaddin Si̇nsoysal
- Institutions:
- Süleyman Demirel University, Suleyman Demirel University, Beykent University
- Publication date:
- 2026-03-30
- OpenAlex record:
- View
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