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Food Safety Culture Creating a Behavior-Based Food Safety Management System /
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 productio...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2009.
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| Edición: | 1st ed. 2009. |
| Colección: | Food Microbiology and Food Safety,
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| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
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| 001 | 978-0-387-72867-4 | ||
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| 005 | 20220223184218.0 | ||
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| 024 | 7 | |a 10.1007/978-0-387-72867-4 |2 doi | |
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| 100 | 1 | |a Yiannas, Frank. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Food Safety Culture |h [electronic resource] : |b Creating a Behavior-Based Food Safety Management System / |c by Frank Yiannas. |
| 250 | |a 1st ed. 2009. | ||
| 264 | 1 | |a New York, NY : |b Springer New York : |b Imprint: Springer, |c 2009. | |
| 300 | |a XII, 96 p. 32 illus., 2 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Food Microbiology and Food Safety, |x 2629-1029 | |
| 505 | 0 | |a 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. | |
| 520 | |a 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. . | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Nutrition . | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Nutrition. |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9781441925008 |
| 776 | 0 | 8 | |i Printed edition: |z 9780387566207 |
| 776 | 0 | 8 | |i Printed edition: |z 9780387728667 |
| 830 | 0 | |a Food Microbiology and Food Safety, |x 2629-1029 | |
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| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||