Food science, including food safety, needs to be applied
together with social and cultural sciences to ensure effective
food safety management for consumer and brand protection. A strong food safety culture makes strong business sense
and is achieved by properly analyzing business processes and
building systems to be proactive and continually evolving
rather than reactive and static. This includes utilizing the social science toolbox to engage the workforce using transparent
and effective communication to share and establish company
values and personal commitments. In this way, it is possible to
drive food safety forward and continually improve standards,
making food safety a habit for every employee every day. n
Carol Wallace, Ph.D., is professor of food safety management systems, University
of Central Lancashire, UK. Neil Bogart is assistant vice president, quality systems,
Red Diamond Coffee & Tea. Mike Bartikoski, M.B.A., is senior vice president, operations, Land O’Frost. John Butts, Ph.D., is advisor to the CEO, Land O’ Frost, and
principal, Food Safety By Design, LLC.
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13. FDA. FDA/CFSAN Draft Report Interim Safety and Risk Assessment of Melamine
and Its Analogues in Food for Humans (October 3, 2008) and update.
14. Barboza, D and A Barrionuevo. 2007. New York Times April 30, 2007.
15. Jackson, T. Motivating Sustainable Consumption – A Review of Evidence on
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STEC causing foodborne illness included within courses in
food science and human nutrition. Additional workshops at
the Souderton Area School District (SASD) resulted in initial
steps in implementation there. To build the pipeline of future
professionals, the project further partnered with SASD to promote and expand their Pathway 360° Program, which engages
students from 8th to 12th grades and includes career exploration courses, job shadowing, mentorship, and presentations.
A series of three graphic novels as an innovative educational
method to introduce food safety education into the curricula
of middle school students was developed and published.
The Office of Educational Innovation and Evaluation at
KSU has provided assessment and evaluation. They monitored outputs using a number of parameters and conducted
surveys of students, collaborators, and members of the STEC
CAP Stakeholder Advisory Board (SAB) to assess accomplishments, strengths, weaknesses, and impacts of the project, in
addition to interactions among STEC CAP participants and
The STEC CAP has had major, cross-functional impacts on
beef safety research and education, with positive public health
implications continuing for years to come. With targeted
research, outreach, and communication goals and mechanisms, the evidence-based work of NIFA and STEC CAP has
extended into multiple communities across several states and
universities through this strategic partnership.
The STEC-CAP is led by an executive management team
that includes me; Randall Phebus, KSU; John Luchansky,
USDA ARS, Eastern Regional Research Center; Daniel Gal-lagher, Virginia Tech University; and Harshavardhan Thip-pareddi, University of Georgia. Jill Hochstein, UNL, is the
project manager. Drs. Jeanette Thurston and Isabel Walls at
the USDA-NIFA have served as National Program Leaders in
support of the STEC CAP. n
Piestar Inc. additionally supported the efforts described above by KSU
through consultation, assistance, and access to their portal for data
collection and visualization.
Rodney A. Moxley, D.V.M., Ph.D., is the project director of the STEC CAP, the codi-rector of the National Institute of Antimicrobial Resistance Research and Education,
and Charles Bessey Professor in the School of Veterinary Medicine and Biomedical
Sciences at the University of Nebraska–Lincoln. This work is supported by Agriculture
and Food Research Initiative grant 2012-68003-30155 from the USDA-NIFA.
SPOTLIGHT FOOD SAFETY CULTURE
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