| 書目名稱 | Food Safety Culture | | 副標(biāo)題 | Creating a Behavior- | | 編輯 | Frank Yiannas | | 視頻video | http://file.papertrans.cn/346/345059/345059.mp4 | | 概述 | First significant contribution on how to create a behavior-based food safety management system.Includes supplementary material: | | 叢書名稱 | Food Microbiology and Food Safety | | 圖書封面 |  | | 描述 | .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) | | 出版日期 | Book 2009 | | 關(guān)鍵詞 | food; food safety; food science; health; quality assurance | | 版次 | 1 | | doi | https://doi.org/10.1007/978-0-387-72867-4 | | isbn_softcover | 978-1-4419-2500-8 | | isbn_ebook | 978-0-387-72867-4Series ISSN 2629-1010 Series E-ISSN 2629-1029 | | issn_series | 2629-1010 | | copyright | Springer-Verlag New York 2009 |
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