Food Safety Culture Creating a Behavior Based Food Safety Management System (Record no. 701461)

MARC details
000 -LEADER
fixed length control field 02724nam a22002657a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230427s2009 |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780387728667
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN-L 9780387728667
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 363.1926
Item number YIA
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Yiannas, Frank
9 (RLIN) 674390
Relator term author
245 ## - TITLE STATEMENT
Title Food Safety Culture Creating a Behavior Based Food Safety Management System
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York, NY :
Name of publisher, distributor, etc. Springer,
Date of publication, distribution, etc. ©2009
300 ## - PHYSICAL DESCRIPTION
Extent XII, 95 p.
Other physical details : ill
490 ## - SERIES STATEMENT
Series statement Food Microbiology and Food Safety Series
500 ## - GENERAL NOTE
General note About the author<br/>Frank Yiannas is the Director of Safety and Health at the Walt Disney World Corporation, Kissimmee, Florida.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes Bibliographical References and Index
520 ## - SUMMARY, ETC.
Summary, etc. SUMMARY:<br/><br/><br/><br/>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.<br/><br/>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.<br/><br/>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.<br/>
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 674473
Topical term or geographic name entry element Food Service Safety Measures
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 674474
Topical term or geographic name entry element Food Handling Standards
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 674475
Topical term or geographic name entry element Food Industry and Trade Safety Measures
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text WEB LINK
Uniform Resource Identifier <a href="https://link.springer.com/book/10.1007/978-0-387-72867-4#about-this-book">https://link.springer.com/book/10.1007/978-0-387-72867-4#about-this-book</a>
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text TOC
Uniform Resource Identifier <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780387728667.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780387728667.pdf</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Physical Form Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Stock Type Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Budget Year Cost, replacement price Accession Date Koha item type
    Dewey Decimal Classification Text, Hardcover     Seminar Library Seminar Library Department of Food Engineering 12/04/2023 10 Purchased 14711.87   363.1926 YIA 98086 12/04/2023 2022-23 17308.08 12/04/2023 Reference Collection