This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process.
Agenda
Part 1. Introduction
- Foodborne illness and risks/hazards
Part 2. Foundations of Food Safety
- Food Code
- Facility & Equipment
- SOPs / GMPs and Sanitation
- HACCP
- Active Management Control
- Training and Education
Part 3. Introduction to Behavior (Behavior Safety)
- Behavioral Theory
- Social Cognitive Theory
- Health Belief Model
- Theory of reasoned Action
- Trans-theoretical theory
- Social Marketing
Part 4. Employee Behavioral Food Safety
Part 5. Knowledge, Skills, and Abilities
Part 6. Attitudes, Culture, and Communication
- Demographics (age, gender, etc)
- Multiculturalism (ethnicity and language
- Communication (learning ability and style)
Part 7. Motivation
Part 8. Consequences
- Reward
- Punishment
Part 9. Management Behavioral Food Safety
Part 10. Incorporate Behavior into Food Safety Programs
- Have management expectations (food safety is important)
- Redesign/deliver education and training
- Communicate
- Set objectives for safe food behaviors
- Measure and assess behaviors
- Consequences
Part 11. The Concept of a Food Safety "Culture"
- Behavior change is complex
- Community thinking - shared values, persist over time, buy-in