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