Assessing the food safety culture at a South African wet condiment manufacturer: Integrating natural and social disciplines

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Abstract
Regulatory frameworks and industry standards increasingly recognise food safety culture (FSC); however, researchers have paid limited attention to its application in condiment manufacturing. This study investigated the existing FSC within a wet condiment manufacturing organisation based in South Africa through a secondary analysis of quantitative data from a consultative project. The quantitative assessment, which involved a mono-methodology, explored five key FSC constructs: vision (shared understanding of food safety goals and leadership commitment), inspiration (employee motivation and engagement), empowerment (training and resources supporting food safety goals), performance (management of food safety systems and compliance), and change appetite (organisational adaptability and openness to improvement). By assessing these constructs, the study addresses sector-specific challenges in an underexplored segment of the food industry. Essentially, the purpose of the study is to contribute to the body of knowledge on FSC within the particular context of condiment manufacturing. The findings add a regional perspective to global FSC discourse, providing transdisciplinary insights that influence food systems, public health, and organisational culture in high-risk manufacturing environments. Transdisciplinary contribution: This study supports a practical framework for identifying FSC shortcomings and shaping targeted, transdisciplinary interventions within wet condiment manufacturing. It advances the understanding of FSC within the distinctive context of the condiment industry, demonstrating how transdisciplinary collaboration strengthens organisational performance and safeguards public health. Strengthening leadership commitment, communication, and inclusive organisational culture are central to fostering a resilient FSC and promoting food system improvement within developing regions.

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