Structural Equation Modeling of Food Safety Standard in the Cassava Industry in Thailand

Thanwadee Chinda, Suthathip Suanmali

Abstract


 Food safety is becoming more important in Thailand, especially when the country officially joins the ASEAN Economic Community (AEC) in the year 2015. In this study, key food safety factors and their associated items were mainly extracted from the two international food safety standards: the HACCP and the GMP standards. The questionnaire survey was used to collect data from cassava manufacturers for the exploratory factor analysis and the structural equation modelling. The analysis results revealed seven key factors in enhancing food safety standards: 1) Management, 2) Man, 3) Environment, 4) Material-Related, 5) Method, 6) Machine, and 7) Raw Material. The structural equation modelling results revealed causal relationships among the seven key factors. It was found that the Management factor is the most important factor in enhancing food safety standard in Thailand as it influences all other factors, both directly and indirectly. Management should, hence, set up realistic food safety policies, assign appropriate safety responsibility to the lower levels, and provide adequate necessary resources to improve food safety in the cassava industry.


Keywords


Cassava, Cause and Effect Diagram, Exploratory Factor Analysis, Food Safety Standard, Structural Equation Modelling

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วารสารเทคโนโลยีสุรนารี Suranaree Journal of Social Science (SJSS)