Factors Associated with the Food Safety Management for Consumer of the Traditional Cuisine in Chiang Rai, Thailand
Keywords:
Food Contamination, Prevention Food Sanitation, Safety Traditional CuisineAbstract
The objective of this study is to study factors associated with the food safety management for consumer of the traditional cuisine in Chiang Rai, Thailand. The cross-sectional study was conducted, and four independent factors were carried out including the 1) demographic factors, 2) food safety management in the whole sell factors, 3) food safety management in the traditional cuisine restaurant factors, and 4) communication factors; meanwhile, the dependent factor was the food safety management for consumers. The questionnaire was designed to collect information from 306 sample sizes. The methods for data analysis were the descriptive statistics (frequency, percentage, and mean), and the inferential statistics (t-test and One-way ANOVA). The results demonstrate that the demographic factors were not related to the food safety management for consumers. By contrast, food safety management in the whole sell factors, food safety management in the traditional cuisine restaurant factors, and communication factors were associated with the food safety management for consumers of the traditional cuisine at the 0.05 of the significant level. Therefore, the relevant sectors should apply these factors to create the food safety management guidelines for traditional cuisine to wildly encourage the consumer and traveler’s health and the economic growth in the Chiang Rai, Thailand.
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