FAKTOR-FAKTOR KOMITMEN ORGANISASI PADA PENERAPAN PROGRAM FOOD SAFETY CULTURE: KAJIAN LITERATUR

Heni Dwi Wahyuni

doi:10.31004/prepotif.v9i2.48248

Authors

Heni Dwi Wahyuni Program Doktor Ilmu Manajemen Universitas Pakuan Bogor, Indonesia

DOI:

https://doi.org/10.31004/prepotif.v9i2.48248

Keywords:

food safety culture, keamanan pangan, komitmen organisasi, systematic literature review

Abstract

Penerapan Food Safety Culture (FSC) memerlukan komitmen organisasi yang kuat, tidak hanya keberadaan sistem formal. Studi ini bertujuan mengidentifikasi faktor-faktor utama yang membentuk komitmen organisasi terhadap FSC melalui pendekatan Systematic Literature Review (SLR). Pencarian literatur dilakukan menggunakan Dimensions AI dengan panduan PRISMA dan kriteria inklusi artikel tahun 2020–2024. Sebanyak 14 artikel terpilih dianalisis secara tematik. Hasil menunjukkan tujuh faktor utama yang berkontribusi terhadap komitmen organisasi, yaitu: pengetahuan, motivasi, kepemimpinan, komunikasi, pelatihan dan supervisi, keterikatan psikologis, serta moral dan intensi. Faktor-faktor tersebut membentuk sistem yang saling memengaruhi dalam memperkuat budaya keamanan pangan. Temuan ini memberikan implikasi penting bagi industri dan regulator dalam merancang strategi peningkatan FSC berbasis pendekatan holistik dan nilai organisasi.

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