BRCGS Issue 6 - 1.1.2 - Food Safety Culture

Examples of the best practice in demonstrating Safety and Quality culture for the BRCGS issue 6 - 1.1.2 Standard? 

Questionnaires?

Surveys? 

I've also heard Culture Catches but then I haven't been explained on how those work

Hi andriaX3,

:welcome:

Welcome to the IFSQN forums.

The BRCGS Issue 6 Packaging Materials Guidance Clause 1.1.2 states:

Typical indicators for an organisational culture include:

• people – staff retention, levels of staff engagement

• process – levels of non-conforming product or customer returns

• purpose – empowerment, investment in training

• proactivity – senior management engagement at all levels of the business, communication throughout the organisation.

Some fundamental food safety processes are interlinked with food safety culture and improvements can assist in assessing the effectiveness of the culture development plan, including:

Level of compliance with food safety, hygiene and food fraud policies

Level of compliance with objectives, review and setting new objectives

Monitoring of safety, authenticity, legality and quality KPI trends such as Non-conforming products/complaints/rejections

Review of effectiveness of corrective and preventive actions – are they being eliminated or repeated year-on-year

Review of Internal audits and Inspections – Audit scoring can show trends/improvements

Review of effectiveness of training        

A Best Practice Guide to Product Safety Culture is available from the BRCGS Store or can be viewed online at BRCGS Participate if you have access.

There is a free guidance available: A Culture of Food Safety - A Position Paper from the Global Food Safety Initiative (GFSI) which you might find useful.

Kind regards,

Tony