Example of How to Assess Your Food Safety Culture
Food safety culture is the shared values, beliefs and norms that affect how employees handle food in a food business. A strong food safety culture can help prevent foodborne illnesses, reduce food waste and improve customer satisfaction. One way to assess your food safety culture. Here is an example.
A great exercise, thank you for sharing. I am in need of a "sometimes" option for most of the questions :doh:
Nice questions. In FSSC 22000, is it mandatory that Food Safety Policy shall be signed by the senior management?
Nice set of questions. I think there are some killer ones in there; particularly discussing food safety, CI and change management.
A quick "go to" assessment I do subconsciously when I look at a site is I will look at the short interval control systems and pick up on the following.
Is Quality and Food Safety discussed? If so, is there evidence there is a metric behind it? I.e. to force a level of review not just talking by exception? Is there evidence of CI? If so, is it focussed only on money or on wider metrics?
To my mind, every time you discuss performance (i.e. OEE, tonnes out the door, conformance to plan) you should also discuss people safety and food safety. If you don't, you are automatically deprioritising both in the minds of your audience (i.e. your Team Leaders and operators) even if you don't mean to.
Hello,
Does anyone have step by step example of your food safety culture program and anything else that can be used? This way I know exactly what to do.
Thank you,
Hello,
Does anyone have step by step example of your food safety culture program and anything else that can be used? This way I know exactly what to do.
Thank you,
Hello,
Checking back on this. I am very much stuck on this topic. I just don't know how to do this.
Hello,
Checking back on this. I am very much stuck on this topic. I just don't know how to do this.
Hi all, in 2023 this document was published:
https://www.bsigroup...safety-culture/
It's free to download and very much a companion piece to the GFSI white paper linked above. If the white paper is the "what", PAS320 is more of the how. Sections 1-4 are largely background. Section 5 is about setting out the reason for change, who will lead it and senior management commitment. Section 6 is about measuring where you are and where you want to get to. Section 7 is pulling together your plan on how to get there. Section 8 is about setting some ground work with the key functions ready for that change programme then putting the change programme into action. Section 9 is embedding it then section 10 is measuring if it's worked with section 11 as the sustain plan.
If I'm to be critical of it, it's a bit wordy but it's probably the best step by step plan I've seen which you could lift and shift anywhere. Don't be tempted to try and find something which is ready to deploy straight off the shelf. To be sustainable you need to have people involved in the process of developing your plans.
Hello,
Checking back on this. I am very much stuck on this topic. I just don't know how to do this.
This has been something I've been struggling with too. Reading so many things and looking for the document that says "do this" and "say that." It's just not out there.
I did a survey (found one on another Food Culture thread here that I modified for my company), we created a team (management is giving me half an hour a month and one person from each site/shift and a CSR), and our first meeting (last week) was nerve wracking.
I'm currently working on a crossword puzzle with site specific questions. I'm going to print a bunch and scatter them around the warehouse breakrooms with a note to turn it in for a prize and I'm going to make my boss buy everyone who turns one in a candy bar. I am basing the questions off our GWP classes with a few extra regulatory questions in there to see if anyone gets them. I'm going for about 20-30 questions and up to about a dozen.
I got the crossword puzzle idea from the Stop Foodborne Illness Food Safety Culture Toolkit. https://stopfoodborn...ss.org/toolkit/
Hello,
Does anyone have step by step example of your food safety culture program and anything else that can be used? This way I know exactly what to do.
Thank you,
Hi mate
any progress on FSC program?