Cognitive and Organizational Aspects of Food Safety: Improving Practices through Behavior

Dear Colleagues,

Food safety is a significant issue worldwide. Despite technological advancements, local policies, and investments, foodborne illness has been a global concern in recent years. Health managers, researchers, and organizations seek approaches to mitigate the risks and consequences of foodborne illness since formal training and knowledge-based strategies seem to have limited results. To overcome the difficulties in improving food safety, studies, standards, and policies drive attention to behavior-based approaches. Such approaches seek to evaluate and strengthen the cognitive aspects of food safety such as risk perceptions and the associated factors (or cognitive illusions), food safety climate, and organizational factors such as food safety culture, leadership, and communication. In addition, it is crucial to understand the role of consumers in food safety. How consumers perceive the risks associated with eating indoors and outdoors and how they behave are vital for appropriate policies and education.

This Special Issue will explore cognitive factors affecting managers, food handlers, and consumer food safety practices. Studies on educational strategies to improve food safety, food safety performance in food services, food safety policies, and new methods for evaluating food safety practices are also welcomed. For this, the Guest Editors are looking for high-quality research and practical initiatives that investigate drivers of food safety practices.

Prof. Dr. Diogo Thimoteo da Cunha
Prof. Dr. Elke Stedefeldt
Guest Editors

Manuscript Submission Information

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