Not just on-campus executive education, VM 826 Creating A Food Safety Culture combines this 2 ½ day face-to-face interactive experience with a full summer elective course, taught online by Frank Yiannas, Vice President of Food Safety and Health, Walmart. The summer course will be based on two books authored by Frank Yiannas entitled Food Safety Culture, Creating a Behavior-based Food Safety Management System and Food Safety = Behavior, 30 Proven Techniques to Enhance Employee Compliance, both published by Springer.
The course will include topics like Developing and Measuring Effective Food Safety Goals; Consistency & Commitment; and Making Food Safety the Social Norm. By the end of the course, participants will have received practical, real-world advice that will help them become more effective in their current role and better equipped for their next promotion or challenge.
Designed as a series of lectures, participatory exercises, and special projects, below are just some of the highlights participants will learn:
• A proper understanding of food safety culture, what it is, and what it is not.
• A review of must-know behavioral science principles and how to use them to influence human behavior and enhance employee compliance.
• A thorough understanding of core attributes of an effective food safety culture.
• The difference between a traditional food safety management system and a behavior-based food safety approach.
Students interested in this summer elective should enroll through the MSU Schedule of Courses. In addition to 3-credits of tuition, this course carries an $1100.00 fee, which represents a discounted registration rate for the 2 ½ day on-campus executive education portion. Students do not need to register separately for the executive education portion.
For additional details and questions about VM 826 Creating Food Safety Culture and the on-campus elements, please contact Heather Ricks at firstname.lastname@example.org.
Click here to review the 2017 course syllabus.
View students' interviews about the course: