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Driving Improvements in Driving Improvements in Retail Food Safety Retail Food Safety
Through Behavioral Through Behavioral ChangesChanges
Frank YiannasLA IAFP 2008
In order to prepare for In order to prepare for the future, we must the future, we must
understand and learn understand and learn from the past.from the past.
The History of Food ProcessingThe History of Food Processing
• 2000 B.C. 2000 B.C. - Here, eat this food quickly before it spoils.- Here, eat this food quickly before it spoils.• 500 B.C. 500 B.C. - That food spoils fast. Here, salt it.- That food spoils fast. Here, salt it.• 1845 A.D.1845 A.D. - That salt tastes bad. Here, place that food on - That salt tastes bad. Here, place that food on
ice. ice.• 1850 A.D.1850 A.D. - That ice melts fast. Here, place that food in a - That ice melts fast. Here, place that food in a
refrigerator. refrigerator.• 1864 A.D.1864 A.D. - That food still spoils. Here, pasteurize it.- That food still spoils. Here, pasteurize it.• 1980 A.D.1980 A.D. - That pasteurized food doesn’t last long - That pasteurized food doesn’t last long
enough. Here, irradiate it. enough. Here, irradiate it.• 1997 A.D.1997 A.D. - That irradiated food is bad for you. Here, eat - That irradiated food is bad for you. Here, eat
this “all natural fresh” stuff. this “all natural fresh” stuff.• 2000 A.D.2000 A.D. - That “all natural fresh” stuff goes bad. - That “all natural fresh” stuff goes bad.
Here, eat this food quickly before it spoils.Here, eat this food quickly before it spoils.
Copyright Copyright 2005 2005 YiannasYiannas
Food Consumed in a LifetimeFood Consumed in a Lifetime
Source: On the Nature of Food Allergy Paul Hannaway, MD
> 75,000 Meals
550 Chickens
10,000 Eggs
36 Pigs
8 Cows
Hunter and GathererHunter and Gatherer
Early FarmingEarly Farming
Today’s SupermarketToday’s Supermarket
US Food Dollar Spend US Food Dollar Spend
$414 Billion (46%)Food Away From Home
Source: Economic Research Service,
USDA (2002)
Foodservice Establishments Foodservice Establishments
Typical Day, 44% of Americans Eat Out
Source: National Restaurant Association, 2001
Food SystemFood System
Farm
Packing or Slaughter
Processing
DistributionTransportation
FoodserviceSupermarket
Home
Estimate of Foodborne Disease per Year in the U.S. Estimate of Foodborne Disease per Year in the U.S.
76 million cases76 million cases
325,000 hospitalizations325,000 hospitalizations
5,000 deaths5,000 deaths
Source: Food Related Illness and Death in the U.S., CDCSource: Food Related Illness and Death in the U.S., CDC
Outbreaks of Foodborne Illness in the U.S.Outbreaks of Foodborne Illness in the U.S.1990 - 20031990 - 2003
0
200
400
600
800
1000
1200
1400
1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003
Foodborne Outbreaks
Source: Foodborne Outbreak Reporting Systemhttp://www.cdc.gov/ncidod/dbmd/outbreak/us_outb.htm
13
The National Molecular Subtyping Network for Foodborne Disease
Surveillance
NetPulse
ALASKA
CALIFORNIA
IDAHO
OREGON
WASHINGTON
MONTANA
WYOMING
UTAH COLORADO
ARIZONA
NEW MEXICO
TEXAS
OKLAHOMA
KANSAS
NEBRASKA
SOUTH DAKOTA
NORTH DAKOTAMINNESOTA
WISCONSIN
IOWA
ILLINOIS
OHIO
IN
KENTUCKY
WV
VIRGINIA
NO. CAROLINA
GEORGIA
FL
ALABAMA
MS
MISSOURI
ARKANSAS
LA
NEVADA
HAWAII
MICHIGAN
PENNSYLVANIANJ
NEW YORK
CT
MA
VT
NH
MAINE
TENNESSEE
CAROLINASO.
MD
DE
RI
DC
CDC National Pattern Database
Area Laboratory
ELC
USDA-FSIS Laboratory
FoodNet
FDA-CFSAN Laboratory
The RaceThe Race
Public Health Detection
Industry Prevention
Traditional Food Safety StrategiesTraditional Food Safety Strategies
•TrainingTraining
•InspectionsInspections
•Micro TestingMicro Testing
22%
46%
3%
1%2%
1%
25% Private Residence
Restaurant, Cafeteria,Delicatessen
School
Picnic
Church
Camp
O ther
Number of Reported Foodborne Disease Outbreaks by Number of Reported Foodborne Disease Outbreaks by Place, CDC, 1993-1997 U.S.Place, CDC, 1993-1997 U.S.
Number of Foodborne Disease OutbreaksNumber of Foodborne Disease Outbreaksby Contributing Factor, CDC, 1993-1997 U.S.by Contributing Factor, CDC, 1993-1997 U.S.
37%
11%16%
6%
19%
11%
Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food from Unsafe Source
Poor Personal Hygiene
Other
Food Safety = Food Safety = BehaviorBehavior
Copyright Copyright 2005 2005 YiannasYiannas
Food Safety ProgramFood Safety Program
Food Safety CultureFood Safety Culture
Traditional Traditional Food Safety ManagementFood Safety Management
Behavior-basedBehavior-based Food Safety ManagementFood Safety Management
• Focuses on processes. Focuses on processes and people.
• Primarily based on Food Science. • Based on Food Science, Behavioral Science, and Organizational Culture.
• Simplistic view of behavior change
• Behavior change is complex.
• Linear cause and effect thinking. • Systems thinking.
OverviewOverview
1. What is culture?1. What is culture?
2. Why the focus on culture? 2. Why the focus on culture?
3. Who creates culture?3. Who creates culture?
4. How is a safety culture created?4. How is a safety culture created?
1. What is culture?1. What is culture?
OverviewOverview
Culture is shared patterns of Culture is shared patterns of thought and behavior that thought and behavior that characterize a social group, characterize a social group, which are learned through which are learned through socialization processes and socialization processes and persist through time. persist through time.
- Social & Behavioral - Social & Behavioral Foundations of Public HealthFoundations of Public Health
What is culture?What is culture?
Culture is Culture is shared patterns of shared patterns of thoughtthought and behavior that and behavior that characterize a social group, characterize a social group, which are learned through which are learned through socialization processes and socialization processes and persist through time. persist through time.
- Social & Behavioral - Social & Behavioral Foundations of Public HealthFoundations of Public Health
What is culture?What is culture?
Culture is shared patterns of Culture is shared patterns of thought and thought and behaviorbehavior that that characterize a social group, characterize a social group, which are learned through which are learned through socialization processes and socialization processes and persist through time. persist through time.
- Social & Behavioral - Social & Behavioral Foundations of Public HealthFoundations of Public Health
What is culture?What is culture?
Culture is shared patterns of Culture is shared patterns of thought and behavior that thought and behavior that characterize a social group, characterize a social group, which are which are learned through learned through socialization processessocialization processes and and persist through time. persist through time.
- Social & Behavioral - Social & Behavioral Foundations of Public HealthFoundations of Public Health
What is culture?What is culture?
Culture is shared patterns of Culture is shared patterns of thought and behavior that thought and behavior that characterize a social group, characterize a social group, which are learned through which are learned through socialization processes and socialization processes and persist through timepersist through time. .
- Social & Behavioral - Social & Behavioral Foundations of Public HealthFoundations of Public Health
What is culture?What is culture?
OverviewOverview
1. What is culture?1. What is culture?
2. Why the focus on culture? 2. Why the focus on culture?
In major safety incident investigations, an In major safety incident investigations, an underlying root cause is?underlying root cause is?
a) faulty design a) faulty design
b) operator error b) operator error
c) improper trainingc) improper training
d) organizational cultured) organizational culture
In major safety incident investigations, an In major safety incident investigations, an underlying root cause is?underlying root cause is?
a) faulty design a) faulty design
b) operator error b) operator error
c) improper trainingc) improper training
d)d) organizational cultureorganizational culture
“In our view, the NASA organizational culture had
as much to do with this accident as the foam.”
- Columbia Accident
Investigation Board (2003)
OverviewOverview
1. What is culture?1. What is culture?
2. Why the focus on culture? 2. Why the focus on culture?
3. Who creates culture?3. Who creates culture?
““Organizational cultures are created by leaders, and Organizational cultures are created by leaders, and one of the most decisive functions of leadership may one of the most decisive functions of leadership may well be the creation, the management, and – if and well be the creation, the management, and – if and when necessary – the destruction of culture.”when necessary – the destruction of culture.”
- Edgar Schein- Edgar Schein
Organizational ExpertOrganizational Expert
Who creates culture?Who creates culture?
OverviewOverview
1. What is culture?1. What is culture?
2. Why the focus on culture? 2. Why the focus on culture?
3. Who creates culture?3. Who creates culture?
4. How is a safety culture created?4. How is a safety culture created?
““Food safety is not an accident”Food safety is not an accident”
- Chris Griffith 2002, RIPH- Chris Griffith 2002, RIPH
1. Create Food Safety Performance Expectations1. Create Food Safety Performance Expectations
2. Educate & Train All Cast Members on Food Safety2. Educate & Train All Cast Members on Food Safety
3. Develop a Comprehensive Food Safety Communication3. Develop a Comprehensive Food Safety Communication Plan Plan
4. Develop Food Safety Performance Goals,4. Develop Food Safety Performance Goals, Accountability, and Measurement Systems Accountability, and Measurement Systems
5. Develop Consistent Consequences for Food Safety5. Develop Consistent Consequences for Food Safety Performance and Behaviors Performance and Behaviors
Food Safety CultureFood Safety CultureFive Strategic ConceptsFive Strategic Concepts
Copyright Copyright 2005 2005 YiannasYiannas
Food Safety CultureFood Safety CultureContinuous Improvement ModelContinuous Improvement Model
ExpectationExpectation
ReinforceReinforce Educate & TrainEducate & Train
CommunicateCommunicate
Goals & AccountabilityGoals & Accountability
MeasureMeasure
Copyright Copyright 2005 2005 YiannasYiannas
1. Create Food Safety Performance Expectations1. Create Food Safety Performance Expectations
U. S. DEPARTMENT OF HEALTH
AND HUMAN SERVICESPublic Health Service
Food and Drug AdministrationWashington, DC 20204
2001
The quality of expectations determines the quality of our actions.- A. Godin, French Writer (1880-1938)
HACCPMANUAL
(REVISED July 2005)
FOOD SAFETY & HEALTH DEPARTMENT
2. Educate & Train All Cast Members on Food Safety2. Educate & Train All Cast Members on Food SafetyI cannot teach anybody anything; I can only make them think.
- Socrates
3. Develop a Comprehensive Food Safety 3. Develop a Comprehensive Food Safety Communication PlanCommunication Plan
When dealing with people, remember you are not dealing with creatures of logic, but creatures of emotion. - Dale Carnegie
Estimate of Foodborne Disease per Year in the U.S. Estimate of Foodborne Disease per Year in the U.S.
76 million cases76 million cases
325,000 hospitalizations325,000 hospitalizations
5,000 deaths5,000 deaths
Source: Food Related Illness and Death in the U.S., CDCSource: Food Related Illness and Death in the U.S., CDC
Source : STOP
3. Develop a Comprehensive Food Safety 3. Develop a Comprehensive Food Safety Communication PlanCommunication Plan
When dealing with people, remember you are not dealing with creatures of logic, but creatures of emotion. - Dale Carnegie
4. Develop Food Safety Performance Goals, 4. Develop Food Safety Performance Goals, Accountability, and Measurement SystemsAccountability, and Measurement Systems
PHF Temperature Control
2006 2007
n rate n rate Trend
51 0.31 18 0.22
36 0.25 5 0.40 á
36 0.28 11 0.09 â
26 0.12 18 0.11
11 0.18 8 0.00 â
117 0.26 46 0.20
28 0.07 11 0.00 â
305 0.24 117 0.15
83 0.64 36 0.47
Man is a goal seeking animal. His life only has meaning if he is reaching out and striving for his goals. - Aristotle
5. Develop Consistent Consequences for 5. Develop Consistent Consequences for Food Safety Performance and BehaviorsFood Safety Performance and Behaviors
Disciplinary Guidelines
The consequence of an act affects the probability of it occurring again.- B.F. Skinner
Food Safety CultureFood Safety CultureContinuous Improvement ModelContinuous Improvement Model
ExpectationExpectation
ReinforceReinforce Educate & TrainEducate & Train
CommunicateCommunicate
Goals & AccountabilityGoals & Accountability
MeasureMeasure
Copyright Copyright 2005 2005 YiannasYiannas
The End
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