This is something I've been working on my entire career. I have worked in all kinds of businesses but there is always that one person (often more) who are in a position of seniority or influence and think "food safety? That's someone else's job" even when it should be part of theirs.
What are your top tips? I have strategies for working on people but I've never found I've got to the point I can completely live with it. You know the situation where, in your heart of hearts, you know the site shouldn't be sending something out. I'm always the person to speak up and get shot at as a result. The frustrating thing is I can see the implications and the risk of what could go wrong and I know I'm right that it is a risk, the difficulty I've had is in every food business I've worked in, they've got away with that risk, so far but I've ended up moving on because these aren't risks I could live with.
I often wonder what would have happened if someone in Cadbury's had said "this is wrong" or "we shouldn't let this go" when they had their Salmonella issue and trust me, I'm not talking on that scale but the mass of grey which is only a step removed. So if you think about it in H&S terms with the iceberg that for every death or major injury you will have had 10 minor injuries, 60 incidents with property damage and 600 near misses, I'm talking about stopping incidents at the "property damage" level.
So what changes do you make? What do you do? Do you feel like a lone voice in this way? How do you manage the stress, the relationships etc?