Model Penilaian Tingkat Maturitas Budaya Keamanan Pangan di Industri Pangan
DOI:
https://doi.org/10.29244/jmpi.2026.13.2.112Keywords:
food safety culture, food safety management system, local food industry, maturity model, maturity levelAbstract
Food safety is critical to food industry operations, as inadequate food safety management can adversely affect public health, business sustainability, and consumer confidence. Assessing food safety culture (FSC) maturity provides an approach to evaluating an organization’s readiness to manage food safety. This study aimed to compare FSC evaluation parameters and maturity assessment models, develop a questionnaire-based FSC maturity assessment tool, and evaluate its applicability in the food industry. The model was developed through a literature review and structured into three clusters: (1) leadership, commitment, systems, management style, and processes; (2) communication, knowledge, and risk perception; and (3) work pressure, normative beliefs, and work environment. Each parameter was scored on a 0–5 scale. The model was evaluated through questionnaires and interviews with 46 production workers from three food industries representing different levels of food safety management system (FSMS) implementation: Industry 1, HACCP-certified; Industry 2, not FSMS-certified; and Industry 3, BRCGS- and FSSC-certified. FSC maturity scores for Industries 1, 2, and 3 were 2.78, 2.80, and 2.64, respectively, with cluster scores ranging from 2.49 to 2.90. All three industries were classified at the “repeatable but intuitive” maturity level, indicating that food safety practices were repeatedly implemented but were not yet fully standardized or systematically documented. The developed model provides a practical tool for assessing FSC maturity and identifying opportunities to strengthen food safety culture in the food industry.
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