Training and education of OSH practices in managing man-machine safety of food manufacturing firms in Malaysia

• Published in: Current Issues in Hospitality and Tourism Research and Innovations
• Main Author: Saad M.; Md. Sharif M.S.; See T.P.; Breukelman E.
• Format: Book chapter
• Language: English
• Published: CRC Press 2012
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055189209&partnerID=40&md5=6e84016588ec3133b80e86c2625af8e0

The food manufacturing firms is important because it is one of the backbones of Malaysia’s economy and at the same time can be considered in the category of hazardous industry. At organizational level, the use of Occupational Safety and Health (OSH) practice in food manufacturing operations to date is recognized in eliminating the non-added value or minimizing the interruptions to the production process. Due to this, this study empirically investigates existing training and education as a crucial dimension of OSH practices among the food Malaysian manufacturing firms. Quantitative approach was employed using survey data and analysed by SPSS package version 20.0.Atotal of 143 fulltime production related leaders from supervisor to top management voluntarily participated in the survey. From the 44% response rate, the data of training and educationwas obtained using the means, standard deviation and one-wayANOVA analyses of descriptive statistics. The results disclose that the minimum requirements of OSHA 1994 are established and highly practiced by all the firms. Interestingly, without depending on International management standards, training and educationwas found to bewell practiced by the leaders regardless of types of the industry, ownership status, and duration of the business. © 2012 Taylor & Francis Group, London.