There is no doubt that Food Safety Standards have improved significantly over the past twenty years in all sectors of the supply chain driven primarily by major product recalls, GFSI and retailer standards. Large multinational food manufacturers ha... Read More
There is no doubt that Food Safety Standards have improved significantly over the past twenty years in all sectors of the supply chain driven primarily by major product recalls, GFSI and retailer standards. Large multinational food manufacturers have also driven improvements through increased expectations of the upstream supply chain.
As companies’ food safety management systems have matured with 10-15 years of BRC Grade A or FSSC Certification, the expectation now is that Food Businesses have a strong Food Safety Culture. If most CEOs were asked ”Do you have a strong Food Safety Culture?” they would all say “yes” believing that they do, but do they?
In challenging oneself as to whether your Food Business really has a best practice Food Safety Culture you must first establish what is culture? There are many definitions to be found but the following two are perhaps the more accurate and thought provoking respectively:
“Culture is the system of knowledge shared by a relatively large group of people.” The Analysis of Culture’ Hall and Trager (1953) {a Foreign Service Institute training manual}
“Culture is communication, communication is culture” The Analysis of Culture’ Hall and Trager (1953) {a Foreign Service Institute training manual}
Figure 1 above simply visualizes the elements of the supply chain. Food flows one way, money the opposite and expectation always follows the money “he who pays the piper calls the tune.”
What is the tune that your customer expects you to play? They expect you to know their fears, their concerns, their expectations and to understand their Food Safety Culture. It is then up to your entire organisation from CEO to shop floor operator to “communicate” to them in a manner that assures them that you won’t let them down.
In-House Courses For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.
Course Manual Delegates will receive a very comprehensive course manual.
Food Safety Culture – What is the purpose of and implications for (EU) 2021/382?
The newly published commission regulation (EU) 2021/382 amending regulation 852/2004 requires all food business operators to establish, maintain and provide evi...