Food Safety Culture: Creating a Behavior-Based Food Safety Management System - Food Microbiology and Food Safety by Frank Yiannas Details
Food safety awareness is at its highest level, new and emerging food supply threats are being identified, and consumers are eating more and more meals outside the home. Retail and…
Food safety awareness is at its highest level, new and emerging food supply threats are being identified, and consumers are eating more and more meals outside the home. Retail and food enterprises, as well as food producers at all levels of the food production chain, have an increasing responsibility to ensure that safe food safety practices are followed, thus maintaining the health of their guests and customers.
Achieving success in food safety in this changing environment requires overcoming traditional training, testing, and risk management inspection approaches. Requires a better understanding of organizational culture and the humanitarian dimensions of food safety. To improve the performance of food safety at a retail or food service establishment, an organization with thousands of employees, or a community, you have to change how people do things.
You must change their behavior. In fact, simply, food safety is equal to behavior.
When viewed from these lenses, one of the most common causes of food-borne diseases is unsafe behavior (such as improper hand washing, mutual contamination, or eating under meat). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to food safety risk management. The importance of organizational culture, human behavior and thought systems is well documented in the areas of occupational safety and health.
However, there are significant contributions to the scientific literature on these subjects absent significantly in the field of food safety.
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