A recent study from researchers in the Penn State University School of Hospitality Management has demonstrated the significant influence that an organization’s leadership style has on employees voicing their food safety concerns.
The research was led by Heyao “Chandler” Yu, Ph.D., Assistant Professor and Elizabeth M. King, Early Career Professor of Hospitality Management at Penn State. A survey was conducted, eliciting responses from 239 food handlers who have direct contact with foods from 66 restaurants in Taiwan. The researchers state that the data is broadly applicable to other regions across the world.