Fuente: Sustainability - Revista científica (MDPI) Sustainability, Vol. 18, Pages 1528: Safety Culture and Pro-Quality Awareness of Employees as Key Factors in Sustainable Management of Food Sector Enterprises
Sustainability doi: 10.3390/su18031528
Authors:
Agata Biadała
Tomasz Szablewski
Renata Cegielska-Radziejewska
Łukasz Tomczyk
Oliwia Połatyńska
Agata Jasiukiewicz

Sustainable business management in the food sector entails the systematic integration of social, environmental, and economic considerations into organizational decision-making, which has direct implications for food safety assurance systems. This study sought to evaluate how the maturity of an organization’s safety culture influences employees’ pro-quality and food-safety-related behaviors. A complementary objective was to examine employees’ understanding of pro-quality awareness in the context of the principles, goals, and operational procedures associated with sustainable management. The research was carried out in three food industry enterprises located in the Greater Poland region. The methodological framework consisted of internal audits assessing compliance with food safety and quality management standards, combined with a structured questionnaire survey. A total of 169 employees from various operational and administrative departments participated. The results indicate that employees’ professional qualifications and organizational roles significantly affect their awareness of how individual actions contribute to food safety and product quality outcomes. Moreover, the implementation of a sustainable, systems-oriented management approach supported a more comprehensive understanding of food production processes where employees recognize their impacts on public health, the socio-economic environment, natural ecosystems, and future generations. At the same time, this approach underscores the interdependence between employee well-being, organizational performance, and consumer protection.