Looking Back to Shape the Future
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 customers.
Achieving food safety success in this changing environment often 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.