Benjamin Chapman, Ph.D.
Assistant Professor, Food Safety Specialist
Department of 4-H Youth Development and Family & Consumer Sciences
North Carolina State University, NC Cooperative Extension
919.515.8099 (office)
919.809.3205 (cell)
benjamin_chapman@ncsu.edu
Interest areas
Consumer, retail and food service food safety culture
Home food preservation
Communicating food safety risk reduction messages
Programs/initiatives
Food safety infosheets, one-page food safety-related information directed at food handlers, http://www.foodsafetyinfosheets.com
Food safety culture program at North Carolina State University
Master food volunteer program
Biography
Dr. Ben Chapman is an assistant professor and food safety extension specialist at North Carolina State University in Raleigh, NC. At North Carolina State University, Dr. Chapman supports Extension Agents, focusing on consumer, retail and foodservice food safety issues. Dr. Chapman has designed, implemented and evaluated on-farm food safety programs; consulted for industry and government around food safety issues and conducted observation studies at community dinners, foodservice, farmers’ markets and in food production settings. Much of Ben’s focus is on telling food safety stories with the aim of creating and fostering good food safety culture.
Powell, D. Jacobs, C and Chapman B. 2011. Enhancing food safety culture to reduce rates of foodborne illness. Food Control. In press.
Chapman, B., MacLaurin, T. and Powell, D. 2010. Food safety infosheets: Design and refinement of a narrative-based training intervention. British Food Journal, 113(2)
Chapman, B., Eversley, T., Fillion, D., MacLaurin, T. and Powell, D. 2010. Assessment of food safety practices of food service food handlers (risk assessment data): Testing of a communication intervention (evaluation of tools). Journal of Food Protection, 73(6): 1101-1107.
DeDonder, S., Jacob, C.J., Surgeoner, B.V., Chapman, B., Phebus, R. and Powell, D.A. 2009. Self-reported and observed behavior of primary meal preparers and adolescents during preparation of frozen, uncooked, breaded chicken products. British Food Journal, 111(9): 915-929.
Surgeoner, B.V., Chapman, B. and Powell, D.A. 2009. University students’ hand hygiene practice during a gastrointestinal outbreak in residence: What they say they do, and what they actually do. Journal of Environmental Health, 72(2):24-28.
Powell, D.A., Hubbell, A.L., Chapman, B. and Jacob, C.J. 2009. New media for food safety. Food Technology, 63(1): 38-43.
Chapman’s CV is here.
Food Safety Culture Team 