DISCLAIMER: This set of resources is not an endorsement; they are items we have found useful in thinking about food safety culture.
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1 “Data collection in qualitative research.”
Barrett, D., & Twycross, A. Royal College of Nursing 21 (2018): 63-64.
2 “Document analysis as a qualitative research method.”
Bowen, G. A. Qualitative Research Journal 9(2) (2009): 27-40.
3 “Methods of data collection in qualitative research: interviews and focus groups.”
Gill, P., Stewart, K., Treasure, E., Chadwick, B. British Dental Journal 204(6) (2008): 291-295.
4 “The assessment of food safety culture.”
Griffith, Chris J., Karen M. Livesey, and Debbie Clayton. British Food Journal (2010).
5 “The impact of maturing food safety culture and a pathway to economic gain.”
Jespersen, L., Butts, J., Holler, G., Taylor, J., Harlan, D., Griffiths, M., Wallace, C. Food Control 98 (2019): 367-379.
6 “Comparative analysis of existing food safety culture evaluation systems.”
Jespersen, L., Griffiths, M., Wallace, C. A. Wallace. Food Control 79 (2017): 371-379.
7 “Triangulation and the importance of establishing valid methods for food safety culture evaluation.”
Jespersen, L., Wallace, C. A. Food Research International 100 (2017): 244-253.
8 “Tools for data collection and analysis.”
Kairuz, T., Crump, K, O’Brian, A. Pharmaceutical Journal 278 (2007).
9 “Human Behavior – 4th Hazard in Food Safety.”
Kakurinov, Vladimir. Journal of Hygienic Engineering and Design 21 (2017): 13-17.
10 “An intercontinental analysis of food safety culture in view of food safety governance and national values.”
Nyarugwe S. P., Linnemann, A. R., Ren, Y., Bakker, E., Kussaga, J. B., Watson, D., Fogliano, V., Luning, P. A. Food Control 111 (2020).
11 “Structured methods: interviews, questionnaires and observation.”
Phellas, C. N., Bloch, A., Seale, C. Researching Society and Culture 3(1) (2011): 23-32.
12 “Enhancing food safety culture to reduce rates of foodborne illness.”
Powell, D. A., Jacob, C. J., Chapman, B. J. Food control 22 (6) (2011): 817-822.
13 “A comparison and evaluation of research methods used in consumer food safety studies.”
Redmond, E. C., Griffith, C. J. International Journal of Consumer Studies 27(1) (2003): 17-33.
By Lone Jespersen, Ph.D., and Mike Robach
Author: Frank Yiannas
Springer Science & Business Media, 2015.
ISBN: 9781493924899
Author: Frank Yiannas
Springer Science & Business Media, 2008.
ISBN: 9780359583614
Author: Christopher J Griffith Highfield, UK: Doncaster (2014). ISBN: 9781909749481
Vanessa Coffman
July 25, 2022
Food Safety Tech
Featuring:
Gillian Kelleher, Kelleher Consultants
Roberta Wagner, Consumer Brands Association
Conrad Choiniere, FDA
Donald Prater, FDA
Featuring:
Nancy Wilson, Wawa
Randy Huffman, Maple Leaf Foods
Featuring:
Charlean Gmunder, Blue Apron
Dale Estep, McKee Foods
Ellison Beasley, McKee Foods
Featuring:
Conrad Choiniere, FDA
Gillian Kelleher, Kelleher Consultants
Lone Jespersen, Cultivate
Phil Bronstein, USDA
Featuring:
Shawn Fear, Conagra
Danielle Richardson, Conagra
Lone Jespersen, Cultivate
Featuring:
Caitlin Hamstra, Birchwood Foods
Steve Aloi II, Wegmans Foods Markets
Megan Kenjora, The Hershey Company
Featuring:
Hany Sidrak, USDA-FSIS
Brian Perry, Treehouse Foods
Karleigh Bacon, McDonald’s
Featuring:
Al Almanza, JBS
Kerry Bridges, Chipotle
Featuring:
Jeff Almer, Constituent Advocate
Jorge Hernandez, Wendy’s
Keynote Speaker: Jennifer McCreary, NSF International (February 26, 2021)
“Food Safety Culture: Making Leaders Risk Aware”
Published by the Alliance to Stop Foodborne Illness. 2023.
“Food Safety Culture: Building a Coalition of Food Safety Champions”
Published by the Alliance to Stop Foodborne Illness. 2023.
“Food Safety Culture Learning: It’s More than Checking the Boxes”
Published by the Alliance to Stop Foodborne Illness. 2023.
“Food Safety Culture: Rewards and Recognition Programs”
Published by the Alliance to Stop Foodborne Illness. 2023.
“Measure What You Treasure: Assessing Food Safety Culture“
Published by the Alliance to Stop Foodborne Illness. 2023.
“Storytelling to Inform, Educate and Influence“
Published by the Alliance to Stop Foodborne Illness. 2024.
“Are Food Safety Management Systems Enough?“
Published by the Alliance to Stop Foodborne Illness. 2024.
“A Culture of Food Safety: A Position Paper from the Global Food Safety Initiative (GFSI).”
Mike Robach, and Lone Jespersen, Global Food Safety Initiative. 2018.
“Food Safety Culture: People, Process and Policy – a Holistic Approach.”
Author: Alison Friel, SAI Global. 2021.
“European food safety: Mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK”
Editor: Skuland, Silje Elisabeth
Authors (alphabetical): Borda, D., Didier, P., Dumitraşcu, L., Ferreira, V., Foden, M., Langsrud, S., Maître, I., Martens, L. Møretrø, T., Nguyen-The, C., Nicolau, A. I. Nunes, C., Rosenberg, T. G., Skuland, S. E., Teigen, H. M., Teixeira, P., and Truninger, M.
Consumption Research Norway (SIFO), OsloMet. 2020.
“Implementation of Behavior-Based Training can Improve Food Service Employees’ Handwashing Frequencies, Duration, and Effectiveness.”
Authors: Heyao Yu, Jay Neal, Mary Dawson, and Juan M. Madera.
Cornell Hospitality Quarterly, Volume 59, Issue 1. 2018: 70-77.
“A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students.”
Academic Editor: Elena Arena
Authors: Ingela Marklinder, Gustav Eskhult, Roger Ahlgren, Anna Blücher, Stina-Mina Ehn Börjesson, Madeleine Moazzami, Jenny Schelin, and Marie-Louise Danielsson-Tham.
Foods. 2022;11(11):1595. Published 2022 May 28. doi:10.3390/foods11111595.
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