Date of Conferral

10-15-2026

Date of Award

October 2026

Degree

Doctor of Business Administration (D.B.A.)

School

Management

Advisor

Theresa Neal

Abstract

Some small business owners in the health and natural products industry lack effective strategies for implementing food safety protocols, which can limit long-term sustainability. Business owners face persistent food safety challenges while responding to rising demand for minimally processed, “clean-label” products, pressures that can increase operational instability and business failure risk. Grounded in the theory of planned behavior, the purpose of this qualitative pragmatic inquiry research project was to identify and explore successful strategies that small business owners in the health and natural products industry use to implement food safety protocols to improve sustainability. The participants were six owners in the health and natural products industry, located in the southeastern United States, who had successfully implemented food safety strategies. Data were collected using semistructured interviews and a review of publicly available documents. Through thematic analysis, four themes emerged: (a) building a food safety culture through employee training, standard operating procedures, and documentation; (b) maintaining food safety through quality ingredient sourcing, storage, and supplier management; (c) leadership commitment and continuous improvement in food safety; and (d) building consumer trust and business sustainability through food safety practices. A key recommendation is for small business owners to implement comprehensive food safety systems that integrate employee training, standardized operating procedures, supplier verification, and continuous improvement. The implications for positive social change include the potential for improving consumer health, increasing public confidence, and promoting preventive food safety practices that support healthier communities.

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