<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The purpose of the publication is to determine the level of consumer awareness regarding the knowledge of quality marks and food safety awareness in the aspect of purchasing decisions. The research covered a group of 51 respondents who were residents of the Silesian Voivodship. On the basis of literature research and analysis in the field of food quality and safety, the following hypothesis was formulated: By using generally known management methods, we can determine the degree of consumer awareness in terms of quality labels and food safety in the aspect of purchasing decisions. The research was conducted on a quarterly basis in 2018 based on a questionnaire (CAWI - Computer Assisted Web Interview). The results of research and their analysis have shown that consumer awareness regarding the awareness of quality marks increases, however, there is still a great need to build consumer awareness regarding the existence of quality marks and information that they provide to the consumer in terms of both quality and food safety. Research has shown that consumers are aware of the quality marks existence, but their knowledge about familiarity is still too small. It was shown that consumers, when making purchasing decisions, pay attention to product quality, price, quality certificate and ecological certificate. The factor that determines the safety of the product according to consumers turns out to be its composition. Consumers showed in research that they will not buy a product that has palm oil, sulfur dioxide, glucose-fructose syrup and aspartame.</p>
</abstract>

The purpose of the publication is to determine the level of consumer awareness regarding the knowledge of quality marks and food safety awareness in the aspect of purchasing decisions. The research covered a group of 51 respondents who were residents of the Silesian Voivodship. On the basis of literature research and analysis in the field of food quality and safety, the following hypothesis was formulated: By using generally known management methods, we can determine the degree of consumer awareness in terms of quality labels and food safety in the aspect of purchasing decisions. The research was conducted on a quarterly basis in 2018 based on a questionnaire (CAWI - Computer Assisted Web Interview). The results of research and their analysis have shown that consumer awareness regarding the awareness of quality marks increases, however, there is still a great need to build consumer awareness regarding the existence of quality marks and information that they provide to the consumer in terms of both quality and food safety. Research has shown that consumers are aware of the quality marks existence, but their knowledge about familiarity is still too small. It was shown that consumers, when making purchasing decisions, pay attention to product quality, price, quality certificate and ecological certificate. The factor that determines the safety of the product according to consumers turns out to be its composition. Consumers showed in research that they will not buy a product that has palm oil, sulfur dioxide, glucose-fructose syrup and aspartame.

Food Safety in Quality Mark Aspect

System Safety: Human - Technical Facility - Environment

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Food Safety in Quality Mark Aspect"}

The purpose of the publication is to determine the level of consumer awareness regarding the knowledge of quality marks and food safety awareness in the aspect...

Food Safety in Quality Mark Aspect

Pubblicato online: 28 mar 2019

Pagine: 558 - 565

Ricevuto: 29 nov 2018

Accettato: 13 gen 2019

DOI: https://doi.org/10.2478/czoto-2019-0071

Parole chiave
quality mark, food safety, competition

© 2019 Joanna Rosak-Szyrocka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Food Safety in Quality Mark Aspect

Pubblicato online: 28 mar 2019

Pagine: 558 - 565

Ricevuto: 29 nov 2018

Accettato: 13 gen 2019

DOI: https://doi.org/10.2478/czoto-2019-0071

Parole chiavequality mark, food safety, competition

© 2019 Joanna Rosak-Szyrocka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
quality mark, food safety, competition