Food Safety Culture (eBook)
XII, 96 Seiten
Springer New York (Verlag)
978-0-387-72867-4 (ISBN)
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.
Frank Yiannas is the Director of Safety and Health at the Walt Disney World Corporation, Kissimmee, Florida.
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.
Frank Yiannas is the Director of Safety and Health at the Walt Disney World Corporation, Kissimmee, Florida.
Contents 7
Introduction 10
Looking Back to Shape the Future 12
History of Food Production 12
Emergence of Retail Food Establishments 14
Foodborne Disease 15
Retail Food Safety 17
Reducing Risk Early in the Food Production Chain 17
Changing Behavior 19
Key Points 20
Why the Focus on Culture? 22
What Is Culture? 22
Why Is Culture Important? 23
Who Creates Culture? 24
How Is Culture Created? 25
The Foundation 26
Core Elements 26
Leadership at the Top 27
Confidence in the Part of All Employees 27
Clear Management Visibility and Leadership 27
Accountability at All Levels 28
Sharing of Knowledge and Information 28
Best Practices 28
Key Points 29
A Systems-Based Approach to Food Safety 31
What Is a System? 32
Systems Thinking 32
Behavior Change Theories and Models 33
Behavioral Theory 33
Social Cognitive Theory 33
Health Belief Model 34
Theory of Reasoned Action 34
Transtheoretical Model 34
Social Marketing 35
Environmental or Physical Factors 35
A Behavior-Based Systems Continuous Improvement Model 37
Key Points 38
Creating Food Safety Performance Expectations 39
Getting Employees to Do What They Are Supposed to Do 39
Expect More than Efficiency 40
Expect a Proper Food Safety Attitude 41
Be Specific – Not Generic 41
Start with the Food Code 42
Develop Risk-Based Expectations 42
Beyond Regulatory Compliance 44
Write Them All Down 45
Key Points 46
Educating and Training to Influence Behavior 48
Education Versus Training 49
Why Educate and Train? 50
Focus on Changing Behavior 51
Make It Risk-Based 53
Value and Respect Diversity 53
Keep It Simple and User Friendly 54
Key Points 55
Communicating Food Safety Effectively 57
The Importance of Communication 57
Use a Variety of Mediums 58
Posters, Symbols, and Slogans 59
Use More than Words 59
Have Conversations 60
Ask Questions 62
Key Points 63
Developing Food Safety Goals and Measurements 64
The Importance of Food Safety Goal Setting 64
Establishing Effective Food Safety Goals 65
Why Measure Food Safety? 66
What Should You Measure? 68
Lagging Versus Leading Indicators of Food Safety 69
Key Points 72
Using Consequences to Increase or Decrease Behaviors 73
Determine the Cause of Performance Problems 74
Creating Consequences for Food Safety 75
Positive Consequences 76
Negative Consequences 79
Key Points 80
Tying It All Together – Behavior-Based Food Safety Management 82
Management or Leadership? 82
Traditional Food Safety Management Versus Behavior-Based Food Safety Management 83
Unwrapping – Thoughts on the Future of Food Safety 87
The Way Forward? 87
Making Significant Leaps 88
The Future 89
References 90
Index 93
| Erscheint lt. Verlag | 10.12.2008 |
|---|---|
| Reihe/Serie | Food Microbiology and Food Safety |
| Zusatzinfo | XII, 96 p. 32 illus., 2 illus. in color. |
| Verlagsort | New York |
| Sprache | englisch |
| Themenwelt | Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung |
| Naturwissenschaften ► Chemie | |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | Food • Food Safety • food science • Health • Quality assurance |
| ISBN-10 | 0-387-72867-8 / 0387728678 |
| ISBN-13 | 978-0-387-72867-4 / 9780387728674 |
| Haben Sie eine Frage zum Produkt? |
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