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.
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