Food safety culture: A mixed method exploration of a prominent wet condiment manufacturer in the Western Cape

Abstract

Food safety continues to represent a significant global public health challenge, with the World Health Organization estimating that approximately 600 million people fall ill and 420 000 die each year from foodborne diseases. Regulation and scholarship have traditionally focused on high-risk commodities such as meat, poultry, seafood, and ready-to-eat foods. Condiments, however, despite their global consumption and potential to harbour microbial, chemical, and allergenic hazards, have received far less attention. In South Africa, condiment manufacturing constitutes both an important domestic industry and a growing export contributor, yet it is characterised by seasonal operations, limited resources, high staff turnover, and the pressure to align with international certification schemes such as FSSC 22000 and BRCGS. These challenges underscore the importance of cultivating a food safety culture (FSC) that extends beyond compliance to integrate safe practices within everyday behaviour. The overall aim of this thesis was therefore to investigate the structural barriers constraining FSC maturity within a wet condiment manufacturer in the Western Cape, South Africa, and to propose context-specific strategies to enhance resilience through leadership, communication, inclusivity, and innovation. The objectives of the research study were to assess FSC maturity through a case study approach; conduct a narrative review on food safety assurance in the condiment sector and the role of organisational culture; perform a sequential explanatory mixed methods secondary data analysis of a survey questionnaire, interviews, focus groups, and an observational assessment; and apply design thinking to develop practical prototypes for strengthening FSC. Guided by research questions exploring structural barriers, leadership influence, and the value of design thinking, the research adopted a multi-paradigm framework integrating pragmatism, interpretivism, and critical theory. Pragmatism offered methodological flexibility, interpretivism enabled exploration of employees’ lived experiences, and critical theory supported interrogation of systemic barriers shaping cultural practices. A secondary data analysis design drew on a 2021 consultative project conducted within the selected organisation. Ethical clearance was obtained from the University of the Free State (UFS-HSD2024/1169), with permissions from both the consulting organisation and the manufacturer. The primary dataset included a survey questionnaire distributed to all employees (n = 190; 83% response rate), interviews with thirteen (n = 13) senior employees, twelve focus groups (n = 12) with 120 employees, and a structured observational assessment capturing 48 occurrences. Quantitative data were analysed through descriptive and comparative statistics, while qualitative data underwent thematic coding. Triangulation across datasets ensured integration of measurable indicators and lived experiences. The narrative review outlined the evolution of FSC as a concept complementing food safety management systems (FSMS). Although standards such as Codex, HACCP, ISO 22000, and FSSC 22000 have advanced harmonisation, recurring outbreaks reveal the limits of technical compliance. Researchers including Griffith, Jespersen, Zanin, and Yiannas highlight that FSC is shaped by leadership, communication, transparency, and employee engagement. The review found minimal research on condiments, despite unique microbial, chemical, and allergenic risks, compounded in South Africa by infrastructural and regulatory constraints. Quantitative findings indicated strong employee commitment to food safety but inconsistent structural reinforcement. Vision scored highest (81%), while inspiration, empowerment, performance, and change appetite scored below maturity thresholds. Qualitative insights revealed limited leadership visibility, inconsistent recognition, poor communication, and symbolic rather than functional cultural artefacts. Observational findings supported variations between documented procedures and practice. Together, the findings highlighted committed employees constrained by systemic weaknesses. Building on these insights, an adapted Stanford Design Thinking model translated findings into practical interventions. Through the Empathise, Define, Ideate, and Prototype stages, three prototypes emerged: Translated for Food Safety, promoting bilingual, visually accessible training; Cultural Artefacts of Food Safety, integrating visual cues into daily routines; and Integrated Internal Audit: FSC Assessment and Sentiment Analysis, incorporating behavioural and emotional dimensions into compliance frameworks. The research study concludes that FSC in condiment manufacturing depends less on technical systems than on reinforcing values and behaviours through leadership, communication, recognition, and inclusivity. Thus, it contributes theoretically by extending FSC research to an under-studied sector; methodologically by combining secondary mixed methods analysis with design thinking; and practically by offering adaptable prototypes to strengthen resilience. Limitations include the focus on a single manufacturer and reliance on secondary data, yet these open opportunities for comparative, longitudinal, and AI-enabled research. Ultimately, the dissertation supports that strengthening FSC requires a shift beyond compliance toward cultural transformation rooted in employees’ lived experiences, offering pathways to build resilient food safety cultures and protect consumer health. Therefore, the research study advances the existing understanding in academic contexts and proposes considerations essential to the protection of consumer health.