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. 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.
This book is the first significant contribution on how to create a
behavior-based food safety management system.