Author: United States. Food Safety and Quality ServicePublisher:
ISBN:
Category : Filing systems
Languages : en
Pages : 328
Book Description
FSQS Records Management Handbook
Author: United States. Food Safety and Quality ServicePublisher:
ISBN:
Category : Filing systems
Languages : en
Pages : 328
Book Description
Federal Information Processing Standards Publication
Author: Publisher:
ISBN:
Category : Public administration
Languages : en
Pages : 1228
Book Description
Monthly Catalog of United States Government Publications
Author: Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 502
Book Description
Monthly Catalogue, United States Public Documents
Author: Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 832
Book Description
The American Archivist
Author: Publisher:
ISBN:
Category : Archives
Languages : en
Pages : 578
Book Description
Includes sections "Reviews of books" and "Abstracts of archive publications (Western and Eastern Europe)."
National Union Catalog
Author: Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 832
Book Description
Includes entries for maps and atlases.
Consumer News
Author: United States. Executive Office of the President. Office of Consumer AffairsPublisher:
ISBN:
Category : Consumer protection
Languages : en
Pages : 52
Book Description
Consumer's Resource Handbook
Author: Guide to U.S. Government Publications
Author: Thomson GalePublisher: Gale Cengage
ISBN: 9780787684204
Category : Reference
Languages : en
Pages : 1764
Book Description
Food Safety Culture
Author: Frank YiannasPublisher: Springer Science & Business Media
ISBN: 0387728678
Category : Technology & Engineering
Languages : en
Pages : 96
Book Description
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.