# From Past to Present: Transformation of Food Safety Management and Food Safety Culture in the California Almond Industry

## TL;DR

The California almond industry improved food safety after salmonella outbreaks by adopting new management practices and changing its culture over 18 years.

## Contribution

This study provides a longitudinal analysis of food safety transformation in the almond industry, combining institutional and innovation theories.

## Key findings

- The almond industry implemented a mandatory Salmonella-control program following outbreaks, improving food safety systems.
- Industry-wide food safety culture shifted with increased prioritization and reduced resistance to change.
- A conceptual framework explains how institutional pressures and innovation characteristics influenced adoption of safety interventions.

## Abstract

The California almond industry underwent a remarkable transformation in food safety management and culture following outbreaks of salmonellosis associated with the consumption of raw almonds in 2000–2001 and 2003–2004. However, limited studies have examined these changes from a longitudinal perspective. This study documents the transformation of food safety management in the California almond industry over an 18‐year period, explores indicators of change in food safety culture, identifies the key factors driving these changes, and examines the determinants of industry‐wide technology adoption. A multifaceted approach was used, consisting of document analysis and semi‐structured interviews. This study provides a detailed review of the almond industry's responses to the outbreaks, highlighting the industry commodity board's proactive leadership in crisis management, collaborative research efforts, risk assessment, and the development of a mandatory Salmonella‐control program to mitigate the risks associated with raw almonds. These measures significantly strengthened food safety management systems across the industry. The industry has also shown a shift in mentality toward food safety over time, evidenced by increased prioritization of food safety, stronger management commitment, and reduced resistance to change. A conceptual framework integrating institutional theory and diffusion of innovation theory is proposed to illustrate how external and internal institutional pressures, along with intervention characteristics, influenced the almond industry's adoption of Salmonella‐control interventions. The study offers valuable lessons on proactive, industry‐driven food safety improvements and self‐regulation in enhancing food safety outcomes.