Home


Food Safety Culture - Creating a Behavior-Based Food Safety Management System

Frank Yiannas 
Springer  2008  



Hardcover  96 pp  ISBN 9780387728667      £50.00
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.

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. This book is the first significant contribution on how to create a behavior-based food safety management system.

This book is intended for food safety professionals involved with the retail and foodservice industry, as well as quality assurance professionals working in food processing plants, Federal regulatory officials, and professionals employed by state agricultural agencies and local health departments.

Contents

Introduction.

  • Looking Back to Shape the Future.
  • Why the Focus on Culture?
  • A Systems Based Approach to Food Safety
  • Creating Food Safety Performance Expectations
  • Educating and Training to Influence Behaviour
  • Communicating Food Safety Effectively
  • Developing Food Safety Goals and Measurement Systems
  • Using Consequences to Increase or Decrease Behaviours
  • Tying it all Together
  • Food Safety Performance Management.
  • Unwrapping
  • Thoughts on the Future of Food Safety
Index

Written for food safety professionals involved with the retail and foodservice industry (the largest segment of the food chain) as well as to quality assurance professionals working in food processing plants, federal regulatory officials (FDA, USDA, CDC), and professionals employed by state agricultural agencies and local health departments
To find similar publications, click on a keyword below:
Springer : business & management : food safety : food science

Terms & Conditions | Privacy Statement

Last Modified 16/12/2013 © CPL Scientific Publishing Services Limited

Search this site Environment Ecology Energy Bioproducts Food Biotechnology Agriculture Biocontrol & IPM Life Sciences Chemistry Business