1 Driving Improvements in Retail Food Safety Through Behavioral Changes Frank Yiannas LA IAFP 2008.

1

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

1900s1900s

http://www.encyclopedia.chicagohistory.org/pages/3037.html

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


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?


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.



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.



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.



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. .



OverviewOverview



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




““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




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


Food Safety CultureFood Safety CultureContinuous Improvement ModelContinuous Improvement Model

ExpectationExpectation

ReinforceReinforce Educate & TrainEducate & Train

CommunicateCommunicate

Goals & AccountabilityGoals & Accountability

MeasureMeasure


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

http://www.safetables.org/Victim_Support/victim_stories.html

http://www.safetables.org/Victim_Support/victim_stories.html

http://www.safetables.org/Victim_Support/stories/capriotti_julia.html

http://www.safetables.org/Victim_Support/stories/fisher_brooke.html

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


The End

1 Driving Improvements in Retail Food Safety Through Behavioral Changes Frank Yiannas LA IAFP 2008.

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