A Need for Global Approach
While there is consensus on the need for a generally agreeable approach to global food safety schemes that will be effective in reducing the risk of foodborne outbreaks. There are also documented facts that demonstrate how effective schemes work within organizations, and that systems alone are not enough to reduce the likelihood of an outbreak. There are several factors that plague the industry beyond food safety schemes rendered less effective, and support the concept of developing food safety cultures focused on schemes as tools that could increase their effectiveness.
Training and Certification Helps
While food safety training and certification reduce the likelihood as well as identity potential risk of foodborne outbreaks; the goals ultimately are public safety as well the need to preserve an organizations brand. Training and certification programs are another necessary step, yet even these factors are decreased in effectiveness when they are not developed around a specific culture. One food safety trainer voices his frustration by identifying “managers that achieve 98% on the certification exam, the next day finding a stock pot of chili cooling in the walk-in not cooled down properly".
While It has been found “training may bring about an increased knowledge of food safety but this does not always result in a positive change in food handling behavior[i]”, which are the finding of a 2001 study of “Food handlers’ beliefs and self-reported practices”. This post is not about which systems work best but factors that reduce food safety systems effectiveness.
While It has been found “training may bring about an increased knowledge of food safety but this does not always result in a positive change in food handling behavior[i]”, which are the finding of a 2001 study of “Food handlers’ beliefs and self-reported practices”. This post is not about which systems work best but factors that reduce food safety systems effectiveness.
Removing Barriers That Hinder Workers
While management focus is on systems or schemes that focus on enabling food safety practices; not all workers are focusing on why their efforts will not work under certain conditions. Systems are focused on deploying or ensuring certain practices; while your staff may carries out these practices or process in a systematic demonstration of safe food handling.
The first barriers that hinder practice are the need for placement of supplies and or equipment in production areas that serve as “control points”; whether it be a lack of forms to record events or dispensers that deploy soap, sanitizers or proper drying of hands. Missing elements increase the likelihood of risk or risky behavior. Complaints of inadequate supplies and or equipment; to include outdated and or not enough supplies to perform the task, in a timely manner reduce the likelihood the task will be performed. A organizations food safety culture must put special emphases on “ENABLING food service works to not just perform but excel.
In a 2001study by a Food Safety Research Group, University of Wales Institute[ii], researchers in an effort to identify a number of barriers which hinder workers from implementing food safety practices. The study “Food handlers’ beliefs and self-reported practices” focused on barriers, included: lack of time, lack of staff and a lack of resources, to include inadequate equipment, supplies and or staff that discourage performance of safe food handling measures. While some of these beliefs are perceived barriers (lack of training, supplies and or equipment not being available), lead up to 63% of food workers admitted they did not always carry out the food safety based on this perceived behaviors.
Anticipate the Human Factors
Behavior Science of Food Safety, Laura R. Green, Ph.D.[v], behavioral scientist working with environmental health (EH), at Centers for Disease Control and Prevention, National Center for Environmental Health, notes that “Human behavior is complex, and multiple factors, not just knowledge, affect whether humans engage in any particular behavior. Several behavioral science theories have focused on identifying factors, which include in part; knowledge, attitudes, and beliefs about the behavior. These should also include our intentions to engage in a behavior; perceived behavioral norms as well as perceived barriers to engaging in the desired behaviors”. (Ajzen, 1991; Glanz, Lewis, & Rimer, 2002; Triandis, 1980).
Diminishing Factors and Complexity of Types of Operations
Within the complex nature of humanity we also must taken into account work experience, workers cultural background, language, ethnic norms and
ability of management to communication to a diverse workforce. No matter the food safety systems or schemes the more complex the system the more likely it will diminish based on these factors. While retail catering establishments are more likely than in manufacturing operations to not perform safe food handling practices according to Food Standards Agency[vi] (2005 update- evaluate the beliefs, attitudes and knowledge), types of operations will also diminish the likelihood safe food handling will take place.
ability of management to communication to a diverse workforce. No matter the food safety systems or schemes the more complex the system the more likely it will diminish based on these factors. While retail catering establishments are more likely than in manufacturing operations to not perform safe food handling practices according to Food Standards Agency[vi] (2005 update- evaluate the beliefs, attitudes and knowledge), types of operations will also diminish the likelihood safe food handling will take place.
Specifically, 85% of food handlers from the catering sector failed to perform an adequate handwash when required, 60% failed to clean surfaces or equipment and 35% failed to use different utensils or wash utensils in between use with raw and ready-to-eat foods. In manufacturing, 15% of food handlers failed to wash their hands on at least one appropriate occasion and 10% failed to clean surfaces or equipment adequately. So frequency or the repetitive nature of certain food establishment may determine specific handling, whereas the schemes most often, even with intended outcomes may not factor in the culture of the workplace.
Managements Role
Dr. Green’s study goes on to suggest “behavioral science research highlights the need for food safety interventions that do more than provide food safety education”. Management has a pivotal role to play in “modeling”, “support” and “removing barriers”. The study further concludes the need for improved methods of information gathering. With the increase of technology and the use of GPS type systems; tracking movement, methodology and ways to reward workers for increasing personal effectiveness as well as increasing food safety effectiveness of the culture of that organization as a whole.
The facts bear it out; bases of the traditional approach to food safety training/testing are only about 60% effective in all who train as food safety workers. A more comprehensive approach for the other 30-40% requires ongoing re-evaluations, re-training, and organizational culture (values orientation) training and or eventual discipline. It is often not “what we do as organization managers”, that measure effeteness of the 30-40%, rather it rest on enforcement of the industry and cultural norms (standards). How an organizations culture, which is responsible for promoting food safety as a value, as well as focusing on the ability of management and staff to measure, adjust and promote what is necessary and or what is important on an ongoing bases.
As a process, management must identify and manage the 30-40% , they (the 30-40%) as a rule have not (possibly) been able to identify with the organization values (say, global food safety); not that the 60% do not need culture (values training), they have been able to successfully blend knowledge with skills as well as culture. Organizations, companies and or businesses are made up of managers who must foster those organizations cultural values. What we as food safety trainers cannot do is to foster or promote “cultural values of an organization” and often, issues that directly relate to internal behaviors, to include managing supplies being available or toots in the right place or even, mistreatment of staff, and or enforcement of the same.
Customers as Partners
Management’s role in “casting a vision” of a culture of food safety should not just focus within its organization, but a focus on the end users as partners in the total process. Customer service which places the customer as partners does not just prevent outbreaks, but contribute to the culture of food safety, to include educating the public as to the steps they play to ensure a safe food chain. A staff that understand an educated consumer, keeps the focus on the end user, who will ultimately not just purchase the products but will bear the brunt of an outbreak.
Organizations like “Fight Back” (http://www.fightbac.org), who’s total mission is to educate the public of the dangers of an unsafe food chain, as well as “The Pressing Need for Food Safety Education’. According to Fight Back, “Every year, one in six Americans gets sick from dangerous foodborne bacteria. The estimated 128,000 who suffer serious illness requiring hospitalization each year are those most vulnerable to infections -- young children, the elderly, and other people with compromised immune systems”. The Partnership for Food Safety Education’s mission is to end illness and death from foodborne infection in the United States.
According to the organizations web site, it was formed in 1997 in response to an independent panel report, "Putting the Food Handling Issue on the Table”: The Pressing Need for Food Safety Education," which called for a national public-private partnership to educate the public about safe food handling and preparation. The Partnership is a one-of-a-kind nonprofit that supports health educators and influencers that making their work more visible, collaborative, and effective. The Partnership works with an active network of 10,000 field educators, providing them with tools they can use to educate people about protecting their health through safe food handling and hygiene.Larry Bowe, Principle Consultant; H.A.C.C.P. Navigator LLC, a certified ServSafe Food Safety Instructor and Proctor, as well as a certified instructor, proctor for retail food service, grocery outlets by The National Registry of Food Safety Professionals.
[ii] Clayton, D., Griffith, C., Price, P. & Peters
