Food Safety Culture: Creating a Behavior-Based Food Safety Management System

97 Pages·2009·0.96 MB·English

by  Frank Yiannas (auth.)

Food Safety Culture
Food Microbiology and Food Safety Series
FoodMicrobiologyandFoodSafetypublishesvaluable,practical,
andtimelyresourcesforprofessionalsandresearchersworkingon
microbiologicaltopicsassociatedwithfoods,aswellasfoodsafety
issuesandproblems.
Series Editor
MichaelP.Doyle,RegentsProfessorandDirectoroftheCenterforFood
Safety,UniversityofGeorgia,Griffith,GA,USA
Editorial Board
FrancisF.Busta,Director,NationalCenterforFoodProtectionand
Defense,UniversityofMinnesota,Minneapolis,MN,USA
BruceR.Cords,VicePresident,Environment,FoodSafety&Public
Health,EcolabInc.,St.Paul,MN,USA
CatherineW.Donnelly,ProfessorofNutritionandFoodScience,
UniversityofVermont,Burlington,VT,USA
PaulA.Hall,President,AIVMicrobiologyandFoodSafetyConsultants,
LLC,HawthornWoods,IL,USA
AilsaD.Hocking,ChiefResearchScientist,CSIRO—FoodScience
Australia,NorthRyde,Australia
ThomasJ.Montville,ProfessorofFoodMicrobiology,Rutgers
University,NewBrunswick,NJ,USA
R.BruceTompkin,FormerlyVicePresident-ProductSafety,ConAgra
RefrigeratedPreparedFoods,DownersGrove,IL,USA
Titles
EffectiveRiskCommunication:AMessage-CenteredApproach,
TimothyL.Sellnow,RobertR.Ulmer,MatthewW.Seeger,
RobertS.Littlefield(Eds.)(2009)
FoodSafetyCulture,FrankYiannas(2008)
MolecularTechniquesintheMicrobialEcologyofFermentedFoods,Luca
CocolinandDaniloErcolini(Eds.)(2008)
VirusesinFoods,SagarM.Goyal(Ed.)(2006)
FoodborneParasites,YnesR.Ortega(Ed.)(2006)
PCRMethodsinFoods,JohnMaurer(Ed.)(2006)
Frank Yiannas
Food Safety Culture
Creating a Behavior-Based Food Safety
Management System
1 3
FrankYiannas
Bentonville,Arkansas
USA
[email protected]
ISBN:978-0-387-72866-7 e-ISBN:978-0-387-72867-4
DOI10.1007/978-0-387-72867-4
LibraryofCongressControlNumber:2008935903
#2009SpringerScienceþBusinessMedia,LLC
Allrightsreserved.Thisworkmaynotbetranslatedorcopiedinwholeorinpartwithoutthewritten
permissionofthepublisher(SpringerScienceþBusinessMedia,LLC,233SpringStreet,NewYork,
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connectionwithanyformofinformationstorageandretrieval,electronicadaptation,computer
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Theuseinthispublicationoftradenames,trademarks,servicemarks,andsimilarterms,evenifthey
arenotidentifiedassuch,isnottobetakenasanexpressionofopinionastowhetherornottheyare
subjecttoproprietaryrights.
Printedonacid-freepaper
springer.com
This book is dedicated to my parents,
Haralambos and Daisy Yiannas, for
teaching me through their example and
not just words, the importance of a strong
work ethic and always searching for a
better way.
Contents
1 LookingBacktoShapetheFuture........................... 1
HistoryofFoodProduction............................... 1
EmergenceofRetailFoodEstablishments.................... 3
FoodborneDisease...................................... 4
RetailFoodSafety ...................................... 6
ReducingRiskEarlyintheFoodProductionChain .......... 6
ChangingBehavior .................................... 8
KeyPoints............................................. 9
2 WhytheFocusonCulture?................................. 11
WhatIsCulture?........................................ 11
WhyIsCultureImportant?................................ 12
WhoCreatesCulture?.................................... 13
HowIsCultureCreated?.................................. 14
TheFoundation ........................................ 15
CoreElements.......................................... 15
LeadershipattheTop.................................. 16
ConfidenceinthePartofAllEmployees ................... 16
ClearManagementVisibilityandLeadership................ 16
AccountabilityatAllLevels ............................. 17
SharingofKnowledgeandInformation.................... 17
BestPractices........................................... 17
KeyPoints............................................. 18
3 ASystems-BasedApproachtoFoodSafety.................... 21
WhatIsaSystem?....................................... 22
SystemsThinking ....................................... 22
BehaviorChangeTheoriesandModels ...................... 23
BehavioralTheory..................................... 23
SocialCognitiveTheory ................................ 23
HealthBeliefModel ................................... 24
TheoryofReasonedAction ............................. 24
vii
viii Contents
TranstheoreticalModel................................. 24
SocialMarketing...................................... 25
EnvironmentalorPhysicalFactors.......................... 25
ABehavior-BasedSystemsContinuousImprovementModel..... 27
KeyPoints............................................. 28
4 CreatingFoodSafetyPerformanceExpectations................ 29
GettingEmployeestoDoWhatTheyAreSupposedtoDo....... 29
ExpectMorethanEfficiency............................... 30
ExpectaProperFoodSafetyAttitude ....................... 31
BeSpecific–NotGeneric................................. 31
StartwiththeFoodCode ................................. 32
DevelopRisk-BasedExpectations .......................... 32
BeyondRegulatoryCompliance............................ 34
WriteThemAllDown ................................... 35
KeyPoints............................................. 36
5 EducatingandTrainingtoInfluenceBehavior .................. 39
EducationVersusTraining................................ 40
WhyEducateandTrain?.................................. 41
FocusonChangingBehavior .............................. 42
MakeItRisk-Based ..................................... 44
ValueandRespectDiversity............................... 44
KeepItSimpleandUserFriendly .......................... 45
KeyPoints............................................. 46
6 CommunicatingFoodSafetyEffectively ...................... 49
TheImportanceofCommunication......................... 49
UseaVarietyofMediums ................................ 50
Posters,Symbols,andSlogans ............................. 51
UseMorethanWords.................................... 51
HaveConversations ..................................... 52
AskQuestions.......................................... 54
KeyPoints............................................. 55
7 DevelopingFoodSafetyGoalsandMeasurements............... 57
TheImportanceofFoodSafetyGoalSetting.................. 57
EstablishingEffectiveFoodSafetyGoals..................... 58
WhyMeasureFoodSafety? ............................... 59
WhatShouldYouMeasure?............................... 61
LaggingVersusLeadingIndicatorsofFoodSafety............. 62
KeyPoints............................................. 65
Contents ix
8 UsingConsequencestoIncreaseorDecreaseBehaviors........... 67
DeterminetheCauseofPerformanceProblems................ 68
CreatingConsequencesforFoodSafety...................... 69
PositiveConsequences.................................... 70
NegativeConsequences................................... 73
KeyPoints............................................. 74
9 TyingItAllTogether–Behavior-BasedFoodSafetyManagement.. 77
ManagementorLeadership?............................... 77
TraditionalFoodSafetyManagementVersusBehavior-Based
FoodSafetyManagement................................. 78
10 Unwrapping–ThoughtsontheFutureofFoodSafety............ 83
TheWayForward?...................................... 83
MakingSignificantLeaps................................. 84
TheFuture ............................................ 85
References................................................. 87
Index..................................................... 91
Introduction
Ithasbeensaid,whatweknowandwhatwebelieveisoflittleconsequence.Itis
whatwedothatisimportant.Whenitcomestofoodsafety,thispointiscertainly
true.
ThemainreasonIdecidedtowritethisbookissimple.It’sbecauseIwishI
couldhaveknown20yearsago(whenIstartedmycareerinfoodsafety)whatI
know now. The concepts I will share with you in this book are not generally
taughtinfoodsciencecurriculums.Theyarenotsomethingyougenerallyhear
aboutinfoodsafetyseminarsoratfoodsafetyconferences.Tomyknowledge,
thereisnotmuchdocumentedinthefoodsafetyliteratureaboutthistopic.
The concepts you’ll read about in this book are simple. Many are age-old
principles abouthumanbehavior.Othersaremore recent conceptsdeveloped
through the study of human behavior, group dynamics, and organizational
culture.Manyoftheideas maybeconsideredsimple.Theyaresosimplethat
they are powerful. In fact, one of the most common compliments I receive is
that the ideas presented in this text are simple, but they are rarely assembled
togetherinthismannerandtheyarerarelyusedinthecontextofimprovedfood
safetyperformance.
In the field of food safety today, there is much documented about specific
microbes, time/temperature processes, post-process contamination, and
HACCP – things often called the hard sciences. There is not much published
or discussed related to human behavior and culture – often referred to as the
‘‘softstuff.’’
However,ifyoulookatfoodbornediseasetrendsoverthepastfewdecades,
it’scleartomethatthesoftstuffisstillthehardstuff.Wewon’tmakedramatic
improvementsinreducingtheglobalburdenoffoodbornedisease,especiallyin
certainpartsofthefoodsystemandworld,untilwegetmuchbetteratinfluen-
cingandchanginghumanbehavior(thesoftstuff).
Despitethefactthatthousandsofemployeeshavebeentrainedinfoodsafety
around the world, millions have been spent globally on food safety research,
andcountlessinspectionsandtestshavebeenperformedathomeandabroad,
food safety remains a significant public health challenge. Why is that? The
answer to this question reminds me of a quote by Elliot M. Estes, who said,
‘‘Ifsomethinghasbeendoneaparticularwayfor15or20years,it’saprettygood
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