000			04435cam a22004937i 4500
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003			0000000000
005			20240411195451.0
008			150123t20152015nyu s 000 0 eng d
010			_a2015931621
019			_a961415142 _a987433941
020			_a1493924885
020			_a1493943952
020			_a9781493924882
020			_a9781493943951
020			_z9781493924899
035			_a(OCoLC)898531892
040			_aBTCTA _beng _erda _cDLC _dBTCTA _dYDXCP _dCDX _dEAU _dOHX _dOCLCF _dIBI _dOCLCQ _dYDX _dBDX _dOCLCA _dNhCcYME
042			_alccopycat
050	0	0	_aRA601 _b.Y53 2015
050	1	4	_aTX531 _b.Y532 2015
072		7	_aBF _2lcco
072		7	_aRA _2lcco
082	0	4	_a363.2 _223
100	1		_aYiannas, Frank, _eauthor.
245	1	0	_aFood safety = behavior : _b30 proven techniques to enhance employee compliance / _cFrank Yiannas.
246	3		_aFood safety equals behavior
264		1	_aNew York : _bSpringer, _c[2015]
264		4	_c℗♭2015
300			_axiii, 115 pages ; _c25 cm.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aFood microbiology and food safety series
504			_aIncludes bibliographical references (pages 113-115).
520			_aAchieving food safety success in todays changing food system requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, there is much documented about specific microbes, time/temperature processes, post-process contamination, and HACCPthings often called the hard sciences. There is not much published or discussed related to human behavioroften referred to as the soft stuff. However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, its clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. If you are trying to improve the food safety performance of an organization, industry, or region of the world, what you are really trying to do is change peoples behaviors. Simply put, food safety equals behavior. This truth is the fundamental premise upon which this entire book is based. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 30 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization. The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals. About the Author: In addition to working for well-known global brands, Frank Yiannas is the author of Food Safety Culture: Creating a Behavior-Based Food Safety Management System, Past President of the International Association for Food Protection, and recipient of the 2007 NSF Lifetime Achievement Award for Leadership in Food Safety.
650		0	_aFood handling _xStandards.
650		0	_aFood industry and trade _xSafety measures.
650		0	_aFood service employees _xTraining of.
650		0	_aFood service _xSafety measures.
830		0	_aFood microbiology and food safety series.
856			_uhttps://drive.google.com/file/d/1bohWLgcubQ7r1HDA_6mke6tp_hxxGGrP/view?usp=sharing
999			_c17595 _d17595