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The two cardinal aspects of safety are intrinsic safety and its demonstration. A key element of demonstrating system safety is the organizational structure that is best placed to ensure and demonstrate that high standards of safety are clearly in place for its products, processes and facilities. This is particularly important for high-consequence industries. Accomplishing this depends on a number of organizational integrated layers of scrutiny, ranging from the accumulation of arguments and evidence at the lower levels to final executive decision making. The latter holds final responsibility and accountability. Potential problems arise because products, processes and facilities are becoming more and more complex and the associated supporting data inordinately large. In turn, the organizational processes that enable top-level decision makers to make wise and informed decisions are themselves becoming more complex and difficult. This final stage requires clear and transparent communication. Organizations have moved more towards the application of peer review to support final decision making but, nevertheless, one still expects the final decision-making layer to provide further independent scrutiny to enhance overall confidence in the process. This would represent a three-tier independent process — strength in depth. This is the subject of the paper.

This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP-things often called the hard sciences. There is not much published or discussed related to human behavior-often referred to as the 'soft stuff.' However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it's clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Why is that? Because to improve food safety, we must realize that it's more than just food science; it's the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people's behavior. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 50 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization. In addition to working for well-known global brands, Frank Yiannas is the author of Food Safety Culture: Creating a Behavior-Based Food Safety Management System, Past President of the International Association for Food Protection, and recipient of the 2007 NSF Lifetime Achievement Award for Leadership in Food Safety.

SEAFOOD SAFETY -- Copyright -- Preface -- Contents -- 1 Executive Summary -- OVERVIEW -- NATURE AND EXTENT OF PUBLIC HEALTH RISKS -- General -- Microorganisms and Parasites -- Extent of Risk -- Principal Conclusions -- Principal Recommendations -- Natural Toxins -- Extent of Risk -- Principal Conclusions -- Principal Recommendations -- Chemical Residues -- Extent of Risk -- Principal Conclusions -- Principal Recommendations -- SCOPE AND ADEQUACY OF CURRENT SEAFOOD SAFETY PROGRAMS -- Regulatory Guidelines, Monitoring, and Inspection -- Principal Conclusions -- Principal Recommendations -- OPTIONS FOR REDUCING PUBLIC HEALTH RISKS -- Monitoring, Control, and Surveillance Measures -- Characteristics of Control Requirements -- Legislative Considerations -- Education and Information Measures -- Recommendations for Improved Inspection Strategies -- POTENTIAL IMPACT OF PROPOSED OPTIONS -- DIRECTION FOR DATA COLLECTION AND FUTURE RESEARCH -- 2 Seafood Production, Distribution, and Consumption -- ABSTRACT -- INTRODUCTION -- DEMOGRAPHICS OF THE SEAFOOD INDUSTRY -- FISHERY RESOURCES -- AQUACULTURE -- CONSUMPTION TRENDS -- ACTIVITIES IN OTHER COUNTRIES -- CONCLUSIONS AND RECOMMENDATIONS -- REFERENCES -- 3 Microbiological and Parasitic Exposure and Health Effects -- ABSTRACT -- INTRODUCTION -- PATHOGENS NATURALLY PRESENT IN MARINE OR FRESHWATER ENVIRONMENTS -- Naturally Occurring Marine Bacteria Associated with Human Disease -- Vibrio cholerae O1 -- Epidemiology and risk assessment -- Disease control -- Non-O1 Vibrio cholerae (V. cholerae of O Groups Other Than 1) -- Epidemiology and risk assessment -- Disease control -- Vibrio parahaemolyticus -- Epidemiology and risk assessment -- Disease control -- Vibrio vulnificus -- Epidemiology and risk assessment -- Disease control -- Other Vibrio Species -- Aeromonas -- Plesiomonas.

Intro -- FOOD SAFETY: DEVELOPMENTS, POLICIES, PROGRAMS, AND RESEARCH, VOLUME 2 -- FOOD SAFETY: DEVELOPMENTS, POLICIES, PROGRAMS, AND RESEARCH, VOLUME 2 -- CONTENTS -- PREFACE -- Chapter 1 FOOD SAFETY ISSUES FOR THE 113TH CONGRESS -- SUMMARY -- INTRODUCTION -- BACKGROUND -- Food Safety Incidents -- Foodborne Illness -- Existing Food Safety Legal and Regulatory Landscape -- FDA FOOD SAFETY MODERNIZATION ACT (P.L. 111-353) -- Overview of Provisions -- Implementation Schedule -- KEY ISSUES FOR THE 113TH CONGRESS -- FSMA Oversight and Implementation -- Funding FSMA Implementation -- Food Safety Regulations for Produce Growers -- Meat and Poultry Inspection -- Antibiotic Use in Animal Agriculture -- Seafood and Fisheries Products -- The Next Omnibus Farm Bill -- Imported Foods -- Criminal Penalties and Enforcement -- Bisphenol A (BPA) -- Dietary Supplements -- Pesticide Residues -- Agricultural Biotechnology -- Single Food Agency -- APPENDIX. FDA FOOD SAFETY MODERNIZATION ACT (P.L. 111-353), SELECTED SECTION PROVISIONS, TIME/SCHEDULE IN LAW, IMPLEMENTATION STATU -- End Notes -- Chapter 2 FOOD SAFETY: FDA'S FOOD ADVISORY AND RECALL PROCESS NEEDS STRENGTHENING -- ABBREVIATIONS -- WHY GAO DID THIS STUDY -- WHAT GAO RECOMMENDS -- WHAT GAO FOUND -- BACKGROUND -- SEVERAL KEY ENTITIES HAVE RECALL AUTHORITY, BUT FDA HAS NOT ISSUED REGULATIONS OR INDUSTRY GUIDANCE ON ITS ORDERING OF FOOD RECALLS -- Entities with Authority to Order Product Recalls Use Processes with Similar Steps -- FDA Has Not Made Public Procedures for Ordering Food Recalls -- FDA's Data on Ordered Recalls Appear to Be Unreliable -- FDA HAS TAKEN STEPS TO BEGIN MEETING COMMUNICATION CHALLENGES WHEN ADVISING THE PUBLIC ABOUT FOOD RECALLS AND OUTBREAKS -- FDA Faces Challenges in Seven Related Categories and Has Taken Some Steps to Address Them -- Balancing the Goals of Timeliness and Accuracy

This book analyses and explains the principles behind Safety-I and Safety-II and approaches and considers the past and future of safety management practices. The analysis makes use of common examples and cases from domains such as aviation, nuclear power production, process management and health care. The final chapters explain the theoretical and practical consequences of the new, Safety-II perspective on day-to-day operations as well as on strategic management (safety culture)