MARC details
| 000 -LEADER |
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| fixed length control field |
05579nam a22004935i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
978-1-4939-2489-9 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20160405112816.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
150328s2015 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781493924899 |
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978-1-4939-2489-9 |
| 024 7# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
10.1007/978-1-4939-2489-9 |
| Source of number or code |
doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
RA1-1270 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
MBN |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
MED078000 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
613 |
| Edition number |
23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
614 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Yiannas, Frank. |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
Food Safety = Behavior |
| Medium |
[electronic resource] : |
| Remainder of title |
30 Proven Techniques to Enhance Employee Compliance / |
| Statement of responsibility, etc |
by Frank Yiannas. |
| 264 #1 - |
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| -- |
New York, NY : |
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Springer New York : |
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Imprint: Springer, |
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2015. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
XIII, 115 p. 31 illus. |
| Other physical details |
online resource. |
| 336 ## - |
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text |
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txt |
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rdacontent |
| 337 ## - |
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computer |
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c |
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rdamedia |
| 338 ## - |
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online resource |
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cr |
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rdacarrier |
| 347 ## - |
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text file |
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PDF |
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rda |
| 490 1# - SERIES STATEMENT |
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| Series statement |
Food Microbiology and Food Safety |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
48 Million Versus One.- Getting Your Foot in the Door for Food Safety -- Enclothed Food Safety? -- Does What You See Influence What You Do? -- Priming the Pump for Enhanced Food Safety -- Influence Values to Change Attitudes -- Broken Windows and Food Safety -- Learning from the Right Way or Wrong Way? -- Make Food Safety the Social Norm -- Shining a Light on Food Safety -- What Nouns, Verbs, & Voting Can Teach Us About Food Safety -- Birds of a Feather Might Influence Food Safety for Better -- Keep Food Safety in Mind by Making It Rhyme -- Making Scents of Food Safety -- Font Style & Food Safety -- Can SOPs Actually Hinder Food Safety? -- Which One is Better, Written or Verbal? -- Three Degrees of Food Safety -- Food Safety @ the Speed of Thought -- Do Text Based Warning Labels Work? -- Enhancing Food Safety by Melody -- Can the Words We Use Influence Risk Perception? -- Don't Be a Food Safety Bystander -- To Checklist or Not to Checklist? -- The Most Powerful Word in Food Safety -- Food Safety in Mind through Building Design -- Does How You Make a Food Safety Request Matter? -- Is the Sum of Food Safety Efforts Greater Than In Parts? -- Making Food Safety Fun.- Role Modeling Food Safety. . |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
Achieving food safety success in today’s changing food system requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, there is much documented about specific microbes, time/temperature processes, post-process contamination, and HACCP–things often called the hard sciences. There is not much published or discussed related to human behavior–often referred to as the “soft stuff.” However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it’s clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. If you are trying to improve the food safety performance of an organization, industry, or region of the world, what you are really trying to do is change peoples’ behaviors. Simply put, food safety equals behavior. This truth is the fundamental premise upon which this entire book is based. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 30 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization. The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals. About the Author: In addition to working for well-known global brands, Frank Yiannas is the author of Food Safety Culture: Creating a Behavior-Based Food Safety Management System, Past President of the International Association for Food Protection, and recipient of the 2007 NSF Lifetime Achievement Award for Leadership in Food Safety. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Medicine. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food |
| General subdivision |
Biotechnology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Public health. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Industrial psychology. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Medicine & Public Health. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Public Health. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food Science. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Industrial, Organisational and Economic Psychology. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
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| Display text |
Printed edition: |
| International Standard Book Number |
9781493924882 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
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| Uniform title |
Food Microbiology and Food Safety |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="http://dx.doi.org/10.1007/978-1-4939-2489-9">http://dx.doi.org/10.1007/978-1-4939-2489-9</a> |
| 912 ## - |
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ZDB-2-SBL |
