Creating a Food Safety Culture

VM 826

Creating a Food Safety Culture

Semester: Summer

Explores proven, evidence-based ways to change or strengthen the food safety culture of an organization and influence employee behavior. Students are to gain an understanding of food safety culture, what it is and what it is not. Review of must-know behavioral science principles and how to use them to influence human behavior and enhance employee compliance. Through understanding of core attributes of an effective food safety culture. Difference between a traditional food safety management system versus a behavior-based food safety approach. How to make food safety part of the organization’s value or belief system, improve the effectiveness of training, education and communication efforts, create smarter food safety goals and metrics, and better use both positive and negative consequences to influence behavior. By the end of the course, students will have received practical, real-world applications that will help them become more effective in their current role and better equip them for their next promotion or challenge. NOTE: This course will be taught online for the full summer semester and will include a required on-campus component with additional fees for accommodation and activities. Travel to and from MSU is to be arranged by each individual student. The on-campus component will begin on the evening of Tuesday, May 22nd and conclude at noon on Friday, May 25th, 2018. Both the online and on-campus components will be taught by Frank Yiannas, VP of Food Safety & Health for Walmart. To request an override (permission code) to enroll or for other questions, please contact Heather Ricks (ricksh@msu.edu) or Bonnye Mason-Williams (masonbon@msu.edu).

3 Credits