Many of us understand the theory behind the food safety habits that we should adopt, but whether they actually adopt it is another fact entirely. This week’s web seminar will help you and your employees in the food business to adopt a more practical methodology that will help keep food safety in check in your restaurant. Because you do not want to be lacking in hygiene practice…especially if you want to keep your reputation.
Studies show that 25-40% of food employees don’t wash their hands properly after visiting the toilet. In this webinar, we will obtain tools to better understand what barriers stand between planning and implementation. These tools will enable food safety professionals to put together a more effective comprehensive food safety implementation program at the workplace. We will present the novel MACK (motivation, awareness, capability and knowledge) model of human behaviour. Using case studies we will utilize the model to shed light on what is really going wrong in the industry and gain insight and how to effectively modify behaviour.
This is part of the IFSQN webinar series on food safety