talanoa) interview
CUE QUESTIONS FOR THE QUALITATIVE EXPLORATORY INTERVIEW
(ENGLISH & SI ‘PIDGIN’ VERSION)
The one on one Talanoa style exploratory interview will follow the outline below. These are only cue questions, reminders of the general direction I would like the conversation to go. However, it is appreciated, as with most exploratory interviews, the conversation may take many different turns, and the interviewer will often ad lib questions to keep the dialogue alive. The questions will not be delivered as formally as they appear below.
“Welcome and good day to you. Having filled in the survey questionnaire and read the
information sheet you will be aware of the overall purpose of this study. In this short interview, I want to explore with you your experience of food preparation in your home village/town, where traditional approaches have been passed from generation to
generation. I am interested in your opinion on your local culture (kastom) and any influence it may have on the implementation of the HACCP food safety system in the factory, where you work. This short interview will be recorded and I will transcribe, transform and translate the interview into English for you to verify. If you agree to the interview, we shall start now”.
“Let’s begin with your recollection of growing up in your home and your memory of
being taught by your father or mother or other members of your family and
village/town. Who was responsible for food preparation….did it vary with type of
food….how were foods prepared…. is there any spiritual significance…?” ( Iumi tufala
ting bael long taem wea u grow up long hom, who nao hem save mekem preparem kaikai blong iu, an, hao iu prepare kaikai blong iu? Hem differen long evri kinf kaikai or hao?
1. “Are these practices continued by you today?” (Waswe, olketa wea ia hemi go het
distaem?
If not already commented on, then draw from participant, ways recent practices in food preparation may have influenced food preparation in the home/village/town situation. In general terms not necessarily just HACCP principles.
2. “Are you aware of any traditional food preparation which has been influenced
by more recent, shall we say western, ways to prepare food?” (waswe iu save long eni old fala wei fo preparem kaikai wea olketa niu fala wei hem mekem eni big fala diffrens?)
3. “Bringing those experiences of traditional food preparation into the factory
situation, how did you feel when introduced to a more formal process, which is
controlled by HACCP principles?” (Hao nao u fil taem iu first kam waka long
150
4. “Did you find there was any conflict between traditional approaches and what
happens in the factory….any resistance….anything you found strange, or were uncomfortable with….did you find it hard to adapt….or perhaps did you find it easy or complementary to traditional practices.…? ( waswe u findem eni ting
wea hemi big fala diffrens wea iu lukim long wei wea iumi preparem kaikai long hom en long factory)
5. Do you think the local culture does have a lot of influence in the implementation of the stringent HACCP food safety system in the factory? ( ok, so u ting se dat kastom blong iumi hem garem staka influence tumas long karem aot HACCP food system ia?
6. In what ways do you think the local culture is a barrier to implementing the stringent HACCP food safety system? (ok, long wat kaen wei nao u ting se kastom blong iumi hem nao blockem nao fo karem aot disfala HACCP food safety system ia?
7. What other ways do you think should be done to overcome the barrier? (so wat kaen wei nao u ting u should karem aot fo overcome nao olketa barrier ia?)
8. “Were you able to embrace the new approaches used by HACCP and perhaps
even apply them to your home situation?” (waswe iu save usim and duim olketa
samting iu lanem abaot HACCP long hom?).
9. “Have you anything to say about how new workers may be introduced to the
food processing in the factory which would help them assimilate the traditional
with current practices?” (U garem eni ting fo talem oketa niu waka man wea u
ting might helpem olketa fo putim together kastom idea en knowledge wetem olketa new wea fo duim things?) hao nao olketa niu waka man, wea niu long factory en niu long HACCP olketa bin guided fo falom olketa HACCP wei ia? Wat nao chain of command?
10. Do you have any general comment to make about the importance of HACCP food safety system in the factory and in the local context? (waswe iu garem en ting ting nomoa wea like sharem long importen blong HACCP long factory en long hom blong iumi?
Conclusion: I’d like to take this opportunity to thank you very much for your time and
answers to the interview. It has been great having you as a participant to this study. Thank you very much.
151