this ppt helps to understand how personal behavior has a direct effect on food safety.

1. IMPACT OF PERSONAL
BEHAVIOR v/s food
safety
1

2. objectives
To determine to what
extent is personal
behavior related to
the implementation of
safe food practices
To determine the
knowledge, attitude
and practices of food
handlers on hygiene
and sanitation with
regard to the quality
and safety of food.
Steps that can be
taken to improve the
safe food practices.
“A positive behavior causes a chain reaction of positive
thoughts, events & outcomes. It is a catalyst & it sparks
extra ordinary results” – Wade Boggs
2

3. methodology
3
The methodology is based on the DMAIC approach.
Define the interrelationship between personal behavior and
safe food practices.
Measure to what extent the personal behavior
contributes in safe food practices.
Analyze the cause of such personal behavior.
Improve the personal behavior by taking proper corrective
actions after having the root cause of such behavior.
Control and sustain the improvements by implementing the
corrective actions.
Measure
Define
Analyze
Improve
Control

4. Step 1 – define
the interrelationship between personal behavior
and safe food practices.
4
Knowledge - positively
influences attitude
formation.
Attitude -
persistent
tendency to feel
and behave in a
particular way
towards some
object.
Behavior - the
way in which one
acts
Practices /
working habits

5. Step 2 – measure
To what extent the personal behavior contributes
in safe food practices.
5
• To quantify the relationship between personal
behavior and safe food practices, GMP assessment
tool is used.
• GMP findings are categorized under four headings
:
CAPEX ( Major Spend Required)
OPEX (Minor Spend Required)
B & P – Behavior & Practices
P & S – Processes & Standards.
• Behavior & Practices related findings are the main
area of concern and the base of the project
study.

6. GMP Assessment Result –
July, 2014
Behaviou
r And
Practices
41%
Major
Spend
Required
(CAPEX)
3%
Processe
s And
Standard
s
27%
Minor
Spend
Required
(OPEX)
29%
6
Behaviour
and
Practices
48%
Minor Spend
Required
(OPEX) 25%
Processes and
Standards
22%
Major
Spend
Required
(CAPEX) 5%
GMP Assessment Result –
August, 2014
July, august gmp result

7. • From the July and Aug results of GMP
Assessment Tool, it is measured that the weak
part affecting GMP results is Behavior &
Practices.
• July, 2014 Behavior and practices contributes to
41% of GMP related findings and in August, 2014
its 48%.
• As in step 1, define; its said that knowledge
determines the behavior and practices, a
questionnaire is prepared to measure the
knowledge of the personnel.
7

8. Questionnaire
• The questionnaire contains basic GMP related
questions to test the awareness of the people.
• A group of 10 people working are selected
randomly.
• Each question will be graded for 0,1 & 2.
• 0 – No awareness, 1 – partial awareness, 2 – Full
awareness.
8

9. 9
Introductory questions (प्रायंभबक सवार)
"खाद्म सुयऺा" शब्द सुन कय आऩके ददभाग क्मा भें आता है?
आऩकी खाद्म सुयऺा नीतत क्मा कहती है?
आऩ खाद्म सुयऺा भें कै से जजम्भेदाय हैं?
आऩ खाद्म सुयऺा का ऩारन कयने के क्मा भरए कयते हैं
On Job Questions
Hand washing (हाथ धोना)
हभ अऩने हाथ क्मों धोते है
हभ अऩने हाथों को कफ धोना चादहए?
हाथ सैतनटाइजय क्मा है?
हाथ धोने की ववधध क्मा है?
Personal hygiene (व्मजक्तगत स्वच्छता)
हभें अऩने नाखून क्मों काटने चादहए?
आऩके नाखून कटे हुमे है?
clothing Policy (वस्र नीतत)
हभ एप्रन क्मों ऩहनते हैं?
एप्रन कै से होना चादहए?
jewelery policy (आबूषण नीतत)
आबूषण ऩहनने के नुकसान / खतये ?
आऩ ककसी बी प्रकाय के गहने ऩहने हुए हैं?
Personal Protective Equipments (व्मजक्तगत सुयऺा उऩकयण )
आऩ PPEs से क्मा सभझते हैं ?
आऩ क्मा PPEs ऩहनते हैं औय उनका क्मा उऩमोग हैं?
Good Practices (अच्छी आदतें)
खाने औय ऩीने के क्मा तनमभ हैं?
वेस्ट प्रफंधन
कामयस्थर तनमभ
उऩकयण की स्वच्छता सपाई

10. 10
Questionnaire
Introductory questions (प्रायंभबक सवार) 0 1 2
"खाद्म सुयऺा" शब्द सुन कय आऩके ददभाग क्मा भें आता है? 5 4 1
आऩकी खाद्म सुयऺा नीतत क्मा कहती है? 5 3 2
आऩ खाद्म सुयऺा भें कै से जजम्भेदाय हैं? 5 3 2
आऩ खाद्म सुयऺा का ऩारन कयने के क्मा भरए कयते हैं 4 5 1
हभ अऩने हाथ क्मों धोते है 2 5 3
हभ अऩने हाथों को कफ धोना चादहए? 0 6 4
हाथ सैतनटाइजय क्मा है? 5 4 1
हाथ धोने की ववधध क्मा है? 5 4 1
हभें अऩने नाखून क्मों काटने चादहए? 2 6 2
आऩके नाखून कटे हुमे है? 2 0 8
हभ एप्रन क्मों ऩहनते हैं? 2 7 1
एप्रन कै से होना चादहए? 4 6 0
आबूषण ऩहनने के नुकसान / खतये ? 2 8 0
आऩ ककसी बी प्रकाय के गहने ऩहने हुए हैं? 3 0 7
आऩ PPEs से क्मा सभझते हैं ? 2 8 0
आऩ क्मा PPEs ऩहनते हैं औय उनका क्मा उऩमोग हैं? 1 9 0
खाने औय ऩीने के क्मा तनमभ हैं? 3 7 0
वेस्ट प्रफंधन 1 9 0
कामयस्थर तनमभ 0 10 0
उऩकयण की स्वच्छता सपाई 3 7 0
Personal Protective Equipments (व्मजक्तगत सुयऺा उऩकयण )
Good Practices (अच्छी आदतें)
Answers
On Job Questions
Hand washing (हाथ धोना)
Personal hygiene (व्मजक्तगत स्वच्छता)
clothing Policy (वस्र नीतत)
jewelery policy (आबूषण नीतत)

11. Step 3 – analyze
Analyze the cause of such personal behavior.
• All the questions’ responses are analyzed
graphically and then the Cause and effect
technique is used to find out the actual root
cause of such behavior.
• Graph Color identification –
11
Color Rating Meaning
0 No Awareness
1 Partial Awareness
2 Full Awareness

12. 12
0
1
2
3
4
5
6
7
8
9
10
"खाद्म सुयऺा"
शब्द सुन कय
आऩके ददभाग
क्मा भें आता है?
आऩकी खाद्म
सुयऺा नीतत क्मा
कहती है?
आऩ खाद्म सुयऺा
भें कै से जजम्भेदाय
हैं?
आऩ खाद्म सुयऺा
का ऩारन कयने
के क्मा भरए कयते
हैं
Responses
Questions
Introductory questions (प्रारंभिक सवाऱ)

13. 13
0
1
2
3
4
5
6
7
8
9
10
हभ अऩने हाथ
क्मों धोते है
हभ अऩने हाथों
को कफ धोना
चादहए?
हाथ सैतनटाइजय
क्मा है?
हाथ धोने की ववधध
क्मा है?
Responses
Questions
Hand washing (हाथ धोना)

14. 14
0
1
2
3
4
5
6
7
8
9
10
हभें अऩने नाखून क्मों काटने
चादहए?
आऩके नाखून कटे हुमे है?
Responses
Questions
Personal hygiene (व्यक्तिगि स्वच्छिा)

15. 15
0
1
2
3
4
5
6
7
8
9
10
हभ एप्रन क्मों ऩहनते हैं? एप्रन कै से होना चादहए?
Responses
Questions
clothing Policy (वस्र नीति)

16. 16
0
1
2
3
4
5
6
7
8
9
10
आबूषण ऩहनने के नुकसान /
खतये?
आऩ ककसी बी प्रकाय के गहने
ऩहने हुए हैं?
Responses
Questions
jewelery policy (आिूषण नीति)

17. 17
0
1
2
3
4
5
6
7
8
9
10
आऩ PPEs से क्मा सभझते हैं ? आऩ क्मा PPEs ऩहनते हैं औय
उनका क्मा उऩमोग हैं?
Responses
Questions
Personal Protective Equipments (व्यक्तिगि सुरऺा
उऩकरण)

18. 18
0
1
2
3
4
5
6
7
8
9
10
खाने औय ऩीने के
क्मा तनमभ हैं?
वेस्ट प्रफंधन कामयस्थर तनमभ उऩकयण की
स्वच्छता सपाई
Responses
Questions
Good Practices (अच्छी आदिें)

19. 19
Responses
Numberofresponses
showingawareness
level(A)
Percentage
[(A/B)*100]
0's-NoAwareness 56 28
1's-PartialAwareness 111 55.5
2's-FullAwareness 33 16.5
TotalNo.ofresponses(B) 200

20. Cause & Effect Analysis
20
Management /
Money Material
Man Power Method Machine
Funds for
infrastructural,
personal
improvementManagement
Commitment
Display
boards,
training
material
Provision of
equipments,
instruments
Training
Experience
Qualification
Work
Instructions
On job /
classroom
training
Working condition
of equipments,
instruments
Behavioural
Issues

21. Step 4 – improvement
Improve the personal behavior by taking
proper corrective actions after having the
root cause of such behavior.
•For improvement phase, “DO IT” approach is
selected.
D – Define
O – Observe
I – Intervene
T – Test
21

22. 22
D – Define
what is the
requirement
O – Observe
whether the
requirement is
adhered?
I – Intervene
using 3A model
to influence
the meeting of
requirement
T – Test to
measure
effectiveness
of the
influence

23. D – Define the requirement
• First the same 10 persons are selected for the
improvement phase.
• Training on basic GMP requirements are given
to all these 10 persons.
• Training is imparted through pictorial
representations about the requirement in local
language.
23

24. Work Instructions Board
24

25. O – Observe whether the
requirement is adhered
25

26. 26
I – Intervene using 3A model to
influence the meeting of
requirement
Appreciate
Apprehend
Advise

27. 27
T – Test to measure the
improvement
Responses
Number of responses
showing awareness
level (A)
Percentage
[(A/B)*100]
0's - No Awareness 35 17.50
1's - Partial Awareness 150 75.00
2's - Full Awareness 15 7.50
Total No. of responses (B) 200

28. Step 5 – Control
Control and sustain the improvements by
implementing the corrective actions.
• The improvement in the personnel behavior
needs to be sustained.
• Three levels of controls are implemented:
Engineering Control
Documentation Control
Administrative Control
28

29. • Documentation controls - Checklist will be made
to record the adherence to the hygienic
requirements.
• Administrative controls – After having a record
of the personal behavior, yearly some sort of
appreciation will be given to the best employees
29