The paper will base its discussion on two research studies which are “adoption of HACCP system in the Chinese food industry” and “effect of introducing FSMS on the microbiological quality of small restaurant meals”. The paper will particularly narrow down into discussing some aspects that articulate in the two research studies as follows.
What type of research?
To respond to the question, first it is of much importance to getting to distinguish the quantitative and qualitative types of research. Qualitative research study refers to the exploratory study in that it gains its use in understanding the critical opinions, motivations and reasons.it also helps in developing insights into the problem and hypothesis for a potential research. On the other hand, quantitative research gets its application in quantifying the problem by the generation of numeric data that is transformed into useable statistics.
From the two research studies, we find that both applies quantitative approach type of research study. From the two research study that is adoption of Hazards analysis critical control point in the Chinese food industry and the effect of introducing Food safety management systems (FSMS) on microbiological quality of small restaurant meals we get that study on the two research tries to give the generalized results from a larger sample, the two study research also brings in the aspect of quantifying attitudes , behaviours and opinions of different stakeholders in the various small food businesses or rather restaurant.
What was the research question(s) or hypothesis?
In most cases the researchers do randomly select what we term as the focus group. The focus group for example in the research on HACCP adoption in the Chinese food industry and the effects of FSMS ins small food businesses, the focus group was made of food enterprise managers who were interviewed and the information gathered acted the source of survey questions.
The questions under both HACCP and FSMS involved basic or rather general questions about the food enterprises and their managing team. The second part of the questions included the knowledge about HACCP and FSMS system amongst the industries and if other systems have been implemented before regarding food safety and hygiene. And the last part of the questions was related to external factors and motives that may affect the system adoption in the food industry.
What is the sample, the sample size, and sample attributes?
A sample in any research refers to a portion of the population or rather participants that are targeted in a study. The sample size is the number of targeted participants as we can get from the HACCP adoption research we find that the sample size was eight and food safety management systems research was ten who were taken through a process known as random selection, lastly, the sample attributes in the research is responding to the questions giving out their opinions about the system and their views on how the system has changed the food industry for example.
What was the setting of the study?
From the first research that is HACCP adoption, the setting of the study was based in the Chinese nation which was channeled to Chinese food industry. On the other hand, the setting of the research was undertaken in the United Kingdom small food restaurants.
What were the researcher’s findings?
The researchers of the HACCP adoption out of the 117 responds were found usable. 51 respondents were from food enterprises who had not adopted HACCP system into the operation system, and the remaining 66 respondents were gathered from enterprises who had fully implemented fully the operation of HACCP system and were at their peak accruing the benefits of the system.
Jin, S., Ye, J., & Zhou, J. (2013). Adoption of HACCP system in the Chinese food industry: A comparative analysis.
Walke, E., Forsythe, S., & Pritchard, C. (2015). Food handlers hygiene knowledge in small food businesses.