Food Safety Culture
Food safety culture is a mindset throughout all levels of an organisation, no matter its size, to put food safety to the forefront of its business goals and development.
Evidence of a good food safety culture might be; commitment of all management and employees to produce and distribute safe food; leadership geared toward safe food production and engaging employees on all levels in safe food practices; organisational awareness of food safety hazards and their control measures; awareness of the importance of good hygiene and safe food practices by all employees; encouraged open and clear communication between all employees in the food business; and the availability of sufficient resources to ensure the safe production and hygienic handling of food.
Food safety culture is important as it forms assessment criteria for many 3rd party business accreditations, for example BRCGS. It has also been proposed and agreed as an amendment to current EU legislation which will make it a legal requirement for all food businesses operating in the EU.
A good food safety culture can be achieved by any organisation, no matter the size. Strong management commitment to:
- Having clearly defined roles and responsibilities (e.g., who is responsible for completing records, cleaning certain equipment and areas etc…)
- Maintaining the integrity of the food hygiene system during changes (e.g., structural changes, staff changes or management changes).
- Verification that controls are performed timely and efficiently, and that documentation is up to date (e.g., internal audits, supervisor or manager spot checks).
- Appropriate training and supervision for all personnel.
- Compliance with regulatory requirements.
- Encouraging continual improvement of the food safety system.
- Where appropriate taking advantage of new technologies (e.g. continuous monitoring system for chilled storage or paperless HACCP and records).
As part of our service, The Food Safety Company will work with you to create or enhance your food safety culture. This can be achieved through staff training, internal audits, and making sure staff are familiar with your policies and procedures within your HACCP manual.
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