It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is 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–often 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, it’s 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. Why is that? Because to improve food safety, we must realize that it’s more than just food science; it’s the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people’s behavior. 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 50 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.
Food Safety Culture Book has been the biggest seller
Amazon Book Reviews
Food Safety Behavior Book
Hal King, Ph.D.
Very thoughtful book and new ideas that could reduce food safety risk
Food Safety = Behavior by Frank Yiannas (Springer) is a well written book that uses the concepts of the behavioral sciences to propose new thinking in the “how to” of food safety compliance (defined as reducing risk of causing foodborne diseases), important for the food industry. It goes without saying that the author is a leader in the area of food safety, and a credible source of innovation due to years of successful implementation of food safety principals in the food industry; also previously establishing the importance of food safety culture to compliance in his first book, Food Safety Culture (Springer). However, in this new book, the author establishes successful concepts in changing and sustaining peoples actions in other situations; each that he then proposes (via helpful “What does this mean to food safety” content in each chapter) as techniques for implementation. Although the book is short in page numbers, it is long on thought-provoking concepts, many of which must be tested and applied to fully validate their value, but the history of their success in the numerous examples provided suggest the effort is worth being made when lives are at stake.
This is an unusually useful and practical book written for members of the food ...
This is an unusually useful and practical book written for members of the food safety industry. Anyone involved in food safety, whether a manager, trainer, 2nd or 3rd Party Auditor or regulatory will benefit from reading this book.
and would recommend the book for any manager wanting to influence positive ...
The author’s years of experience as Walmart’s Vice President of Food Safety and Disney’s Director of Safety & Health shine through in this easy-read, simple-application book. Yiannas’ behavior science-based approach and real application examples provide Quality Assurance and Food Safety Managers with new ways of thinking about food safety practices and how to influence positive behaviors. Most importantly, the book goes beyond the how to explain the why and uses its own lessons in the writing of the book. For example, not only does Yiannas explain the common perception that “If it’s hard to read, it must be hard to do,” he applies the lesson by keeping it simple himself – writing each of the 30 techniques as individual two- to four-page chapters, with concept, research, and food safety application in each. Additionally, I found the behavior-influencing techniques of the book to have relevance well beyond the realm of food safety, and would recommend the book for any manager wanting to influence positive behaviors, as well as for its application to non-work relationships, and even improving one’s own actions and behavior.
I enjoyed reading this book. It translates research into practice and makes so much sense.