Food Safety Culture: The Human Factors Approach

Rounaq Nayak

Human Factors and Complex Systems (HFCS) Group

Bibliography

Food Safety

Reg (EC) No 852/2004

Tools for measuring food safety

Hygiene Rating

Scheme

HACCP/HACCP based systems

Food safety culture toolkit

Food Safety

Culture

Food Safety

and Regulations

Human Factors

Engineering

Behaviour

Systems Analysis

Perception of importance of

food safety

• Svedung, I., & Rasmussen, J. (2002). Graphic representation of accident scenarios: Mapping system structure and the causation of accidents. Safety Science, 40, 397–417. doi:10.1016/S0925-7535(00)00036-9

• Yanke, E., Zellmer, C., Van Hoof, S., Moriarty, H., Carayon, P., & Safdar, N. (2015). Understanding the

current state of infection prevention to prevent Clostridium difficile infection: A human factors and systems engineering approach. American Journal of Infection Control, 43(3), 241–247. doi:10.1016/j.ajic.2014.11.026

Research plan

• AcciMap model analysis of existing outbreaks

• Identifying common factors • Designing study to address these

issues • Interviewing Environmental Health

Officers • Development of food safety culture

toolkit