The Effect of Food Safety-Related Attributes on Customer Satisfaction of Ready-to-Eat Foods at Hypermarkets

• Published in: Sustainability Vol. 13; no. 19; p. 10554
• Main Author: Wei, Yu-Ping
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.10.2021
• Subjects: Consumers; Consumption; COVID-19; Customer satisfaction; Customer services; Factor analysis; Food; Food safety; Food supply; Hygiene; Layouts; Meals; Pandemics; Perception; Quality of service; Questionnaires; Regression analysis; Restaurants; Retail stores; Retailing industry; Safety; Statistical analysis; Supermarkets; Superstores; Sustainability; United States > US
• DOI: 10.3390/su131910554
• ISSN: 2071-1050

Food safety issues have become increasingly important in the retail sector. This study focused on the perception of the safety of ready-to-eat (RTE) foods at hypermarkets. The objectives of the current study were to evaluate the perception of food safety-related attributes of RTE food and identify the key influencing factors to satisfaction at hypermarkets. A survey was conducted through a structured questionnaire that was administered at a hypermarket in Taipei, Taiwan. The hypermarket had a Hazard Analysis and Critical Control Points certification for RTE foods, while the target population was employees who had purchased RTE foods there. In total, 130 of the obtained questionnaires were valid. The statistical analysis encompassed descriptive statistics (means, percentages, and frequencies), exploratory factor analysis, and regression analysis. Four dimensions, i.e., facility, food, ambience/layout, and work staff, were identified to evaluate the food safety-related attributes of RTE foods at the hypermarket. A significant relationship between the food safety-related attributes and the overall customer satisfaction exists for ready-to-eat foods at hypermarkets. The facility, food, and work staff are all significantly impacting customer satisfaction. The results of this study promote a better understanding of consumer behavior toward food safety, thereby encouraging and supporting hypermarkets to design their layout and marketing strategies vis à vis RTE food.