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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. 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. This book is the first significant contribution on how to create a behavior-based food safety management system.
Frank Yiannas is the Director of Safety and Health at the Walt Disney World Corporation, Kissimmee, Florida.
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 Behavior.- Communicating Food Safety Effectively.- Developing Food Safety Goals and Measurements.- Using Consequences to Increase or Decrease Behaviors.- Tying It All Together #x2013; Behavior-Based Food Safety Management.- Unwrapping #x2013; Thoughts on the Future of Food Safety.
E-Mail: ProductSafety@springernature.com
