Food Safety = Behavior

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Food Safety = Behavior

Food Safety = Behavior

30 Proven Techniques to Enhance Employee Compliance

  • Author: Frank Yiannas
  • Publisher: Springer
  • ISBN: 1493924893
  • Category: Medical
  • Page: 115
  • View: 5487
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This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP–things often called the hard sciences. There is not much published or discussed related to human behavior–often referred to as the “soft stuff.” However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it’s clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Why is that? Because to improve food safety, we must realize that it’s more than just food science; it’s the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people’s behavior. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 50 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization.

Consumer Food Safety Behavior

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Consumer Food Safety Behavior

Consumer Food Safety Behavior

A Case Study in Hamburger Cooking and Ordering

  • Author: N.A
  • Publisher: DIANE Publishing
  • ISBN: 1428926089
  • Category: Consumer behavior
  • Page: 29
  • View: 9045
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Food Safety Culture

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Food Safety Culture

Food Safety Culture

Creating a Behavior-Based Food Safety Management System

  • Author: Frank Yiannas
  • Publisher: Springer Science & Business Media
  • ISBN: 0387728678
  • Category: Technology & Engineering
  • Page: 96
  • View: 7949
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Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.

Food Safety in China

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Food Safety in China

Food Safety in China

Science, Technology, Management and Regulation

  • Author: Joseph Jwu-Shan Jen,Junshi Chen
  • Publisher: John Wiley & Sons
  • ISBN: 1119237963
  • Category: Health & Fitness
  • Page: 696
  • View: 2003
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From contaminated infant formula to a spate of all-too-familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the Western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside China. Introductory chapters address such issues as the shared responsibility for food safety, the development of China's food industry, the current status of China's food safety, and educational and training courses designed to ensure food safety in China. The scientific aspects of food safety are explored next, with seven chapters on food microbiology, five on food chemistry and four chapters on risk assessment. A series of six chapters then addresses China's relatively new food laws and regulations, inspection methods and international trade. This is followed by a focus on six major commodity groups: meat, dairy, fruits and vegetables, fats and oils, cereals and seafood. Four concluding chapters discuss the application of innovative technologies to food safety. Timely and illuminating, Food Safety in China offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.

Food Safety

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Food Safety

Food Safety

Researching the Hazard in Hazardous Foods

  • Author: Barbara Almanza,Richard Ghiselli,Mahmood A. Khan
  • Publisher: CRC Press
  • ISBN: 1926895703
  • Category: Business & Economics
  • Page: 510
  • View: 5552
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The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis. Topics include: Importance of food safety in restaurants History of food safety regulation in restaurants Microbiological issues What happens during a restaurant food safety inspection Legislative process, regulatory trends, and associations Legal issues for food safety Differences in the food safety perception of consumers, regulatory officials, and employees What restaurants should do during power or water emergencies Front of the house sanitation and consumers’ perceptions of food safety Social media and food safety risk communication Food safety in farmers’ markets Food safety at fairs and festivals

Health Promotion and Education Research Methods

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Health Promotion and Education Research Methods

Health Promotion and Education Research Methods

Using the Five Chapter Thesis/dissertation Model

  • Author: Randall R. Cottrell,James F. McKenzie
  • Publisher: Jones & Bartlett Learning
  • ISBN: 9780763725754
  • Category: Health & Fitness
  • Page: 328
  • View: 6005
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Health Sciences & Professions

Safety in the Agri-food Chain

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Safety in the Agri-food Chain

Safety in the Agri-food Chain

  • Author: Pieternel A. Luning,Frank Devlieghere,Roland Verhé
  • Publisher: Wageningen Academic Pub
  • ISBN: 9076998779
  • Category: Science
  • Page: 684
  • View: 1579
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Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control systems in the complete food chain "from stable to table".This book covers the total agri-food chain. The first section includes a chapter giving a clear overview of the food production chain, followed by chapters about distinct safety risk factors (biological, chemical, physical and others) occuring in the agri-food chain. The third section deals with various systems to handle these risk factors. It includes a chapter on the various quality assurance systems, a detailed chapter on HACCP, as well as on risk management, modelling of safety, and tracking and tracing. The last section includes chapters on the different stakeholders (consumer, legislation, ethics) that are concerned with food safety.The book is aimed at supporting educational programmes on safety in agri-food chains in higher education and at the academic level. It can also be used as a handbook in food industry and agri-business.

Food Protection Trends

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Food Protection Trends

Food Protection Trends

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Food contamination
  • Page: N.A
  • View: 9171
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Food Plant Sanitation

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Food Plant Sanitation

Food Plant Sanitation

  • Author: Y. H. Hui,L. Bernard Bruinsma,J. Richard Gorham,Wai-Kit Nip,Phillip S. Tong,Phil Ventresca
  • Publisher: CRC Press
  • ISBN: 9780203910566
  • Category: Technology & Engineering
  • Page: 752
  • View: 968
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Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in th