Top Marketplace offers for ISBN

9780387728667

Food Safety Culture: Creating a Behavior-Based Food Safety Management System (Food Microbiology and Food Safety)

Yiannas, Frank

3 avg rating
( 2 ratings by GoodReads )
Not the book you're looking for? Search for all books with this author and title
Image Not Available

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.

"synopsis" may belong to another edition of this title.

About the Author:

Frank Yiannas is the Director of Safety and Health at the Walt Disney World Corporation, Kissimmee, Florida.

"About this title" may belong to another edition of this title.

Buy New View Book
List Price: US$
US$ 20.17

Convert Currency

Add to Basket

Shipping: US$ 8.95
From India to U.S.A.

Destination, Rates & Speeds

Top Search Results from the AbeBooks Marketplace

International Edition
International Edition

1.

Yiannas, Frank Author
ISBN 10: 038772866X ISBN 13: 9780387728667
New Soft cover Quantity Available: > 20
International Edition
Seller
University Bookstore
(DELHI, DELHI, India)
Rating
[?]

Book Description 2008. Soft cover. Book Condition: New. This book is BRAND NEW Soft cover International edition with black and white printing. ISBN number & cover page may be different but contents identical to the US edition word by word. Book is in English language. Bookseller Inventory # UN-STA-044

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 20.17
Convert Currency

Add to Basket

Shipping: US$ 8.95
From India to U.S.A.
Destination, Rates & Speeds

2.

Yiannas, Frank Author
Published by Springer-Verlag New York Inc., United States (2010)
ISBN 10: 038772866X ISBN 13: 9780387728667
New Hardcover Quantity Available: 1
Seller
The Book Depository US
(London, United Kingdom)
Rating
[?]

Book Description Springer-Verlag New York Inc., United States, 2010. Hardback. Book Condition: New. 236 x 157 mm. Language: English Brand New Book. 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. Bookseller Inventory # LIB9780387728667

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 57.97
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

3.

Yiannas, Frank Author
Published by Springer-Verlag New York Inc., United States (2010)
ISBN 10: 038772866X ISBN 13: 9780387728667
New Hardcover Quantity Available: 1
Seller
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description Springer-Verlag New York Inc., United States, 2010. Hardback. Book Condition: New. 236 x 157 mm. Language: English Brand New Book. 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. Bookseller Inventory # LIB9780387728667

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 59.61
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

4.

Yiannas, Frank Author
Published by Springer (2008)
ISBN 10: 038772866X ISBN 13: 9780387728667
New Hardcover Quantity Available: 1
Print on Demand
Seller
ExtremelyReliable
(RICHMOND, TX, U.S.A.)
Rating
[?]

Book Description Springer, 2008. Hardcover. Book Condition: New. 2009. This item is printed on demand. Bookseller Inventory # DADAX038772866X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 71.48
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

5.

Yiannas, Frank Author
Published by Springer-Verlag Gmbh Nov 2010 (2010)
ISBN 10: 038772866X ISBN 13: 9780387728667
New Quantity Available: 1
Rating
[?]

Book Description Springer-Verlag Gmbh Nov 2010, 2010. Buch. Book Condition: Neu. 23.5x15.5x cm. Neuware - 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. 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. 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. This book is the first significant contribution on how to create a behavior-based food safety management system. This book is intended for food safety professionals involved with the retail and foodservice industry, as well as quality assurance professionals working in food processing plants, Federal regulatory officials, and professionals employed by state agricultural agencies and local health departments. 96 pp. Englisch. Bookseller Inventory # 9780387728667

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 67.72
Convert Currency

Add to Basket

Shipping: US$ 11.13
From Germany to U.S.A.
Destination, Rates & Speeds

6.

Yiannas, Frank Author
Published by Springer-Verlag Gmbh Nov 2010 (2010)
ISBN 10: 038772866X ISBN 13: 9780387728667
New Quantity Available: 2
Seller
sparbuchladen
(Göttingen, Germany)
Rating
[?]

Book Description Springer-Verlag Gmbh Nov 2010, 2010. Buch. Book Condition: Neu. 23.5x15.5x cm. Neuware - 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. 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. 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. This book is the first significant contribution on how to create a behavior-based food safety management system. This book is intended for food safety professionals involved with the retail and foodservice industry, as well as quality assurance professionals working in food processing plants, Federal regulatory officials, and professionals employed by state agricultural agencies and local health departments. 96 pp. Englisch. Bookseller Inventory # 9780387728667

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 67.39
Convert Currency

Add to Basket

Shipping: US$ 15.66
From Germany to U.S.A.
Destination, Rates & Speeds

7.

Yiannas, Frank Author
Published by Springer (2008)
ISBN 10: 038772866X ISBN 13: 9780387728667
New Hardcover Quantity Available: 1
Seller
Rating
[?]

Book Description Springer, 2008. Book Condition: New. Bookseller Inventory # L9780387728667

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 80.22
Convert Currency

Add to Basket

Shipping: US$ 3.35
From Germany to U.S.A.
Destination, Rates & Speeds

8.

Yiannas, Frank Author
Published by Springer (2008)
ISBN 10: 038772866X ISBN 13: 9780387728667
New Hardcover Quantity Available: 1
Seller
Book Deals
(Richmond Hill, ON, Canada)
Rating
[?]

Book Description Springer, 2008. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Introduction.- Looking Back to Shape the Future.- Why the Focus on Culture?- A Systems Based Approach to Food Safety.- Creating Food Safety Performance Expectations.- Educating and Training to Influence Behavior.- Communicating Food Safety Effectively.- Developing Food Safety Goals & Measurement Systems.- Using Consequences to Increase or Decrease Behaviors.- Tying it all Together ' Food Safety Performance Management.- Unwrapping ' Thoughts on the Future of Food Safety.- Index. Bookseller Inventory # ABE_book_new_038772866X

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 78.83
Convert Currency

Add to Basket

Shipping: US$ 6.00
From Canada to U.S.A.
Destination, Rates & Speeds

9.

Yiannas, Frank Author
Published by Springer-Verlag Gmbh Nov 2010 (2010)
ISBN 10: 038772866X ISBN 13: 9780387728667
New Quantity Available: 1
Seller
AHA-BUCH GmbH
(Einbeck, Germany)
Rating
[?]

Book Description Springer-Verlag Gmbh Nov 2010, 2010. Buch. Book Condition: Neu. 235x155x12 mm. Neuware - 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. 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. 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. This book is the first significant contribution on how to create a behavior-based food safety management system. This book is intended for food safety professionals involved with the retail and foodservice industry, as well as quality assurance professionals working in food processing plants, Federal regulatory officials, and professionals employed by state agricultural agencies and local health departments. 96 pp. Englisch. Bookseller Inventory # 9780387728667

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 67.72
Convert Currency

Add to Basket

Shipping: US$ 17.33
From Germany to U.S.A.
Destination, Rates & Speeds

10.

Yiannas, Frank Author
Published by Springer-Verlag Gmbh Nov 2010 (2010)
ISBN 10: 038772866X ISBN 13: 9780387728667
New Quantity Available: 1
Seller
Buchhandlung - Bides GbR
(Dresden, Germany)
Rating
[?]

Book Description Springer-Verlag Gmbh Nov 2010, 2010. Buch. Book Condition: Neu. 235x155x12 mm. Neuware - 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. 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. 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. This book is the first significant contribution on how to create a behavior-based food safety management system. This book is intended for food safety professionals involved with the retail and foodservice industry, as well as quality assurance professionals working in food processing plants, Federal regulatory officials, and professionals employed by state agricultural agencies and local health departments. 96 pp. Englisch. Bookseller Inventory # 9780387728667

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 76.37
Convert Currency

Add to Basket

Shipping: US$ 8.83
From Germany to U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book