What is Food Safety Culture?
Organisational culture is a system of shared assumptions, values, and beliefs, which governs how people behave within an organisation. When that organisation is part of the food chain, the stakes become so much higher - because the consequences could cost lives. Ultimately, the attitudes, beliefs, perceptions and values of the team will determine the effectiveness of their behaviour when it comes to the implementation of food safety.
Research has proved that the majority of foodborne illness outbreaks result from human error. We can have the right food safety management systems in place, we can be compliant with relevant food legislation – yet still battle with food safety challenges.
Have you considered the impact of behaviour on your organisational food safety culture?
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We’ve had some great interactions on the topic of Food Safety Culture, so we’re sharing these videos with you.
Food Safety Culture is an initiative developed by Food Focus, in partnership with Prof. Ryk Lues from the Central University of Technology (CUT). Through countless hours of developing, refining, and improving our methodology; drawing on our auditing, academic and marketing backgrounds, we have developed a 3-phase approach to diagnose and understand your current food safety culture, and to determine the best way forward to address any underlying issues.
Teaming up with Tenzing Marketing, a communications solutions provider to the food industry, we are able to assist in the development of top-down communications and change management solutions to ensure that your people engage with and adopt your new approach to food safety in a sustainable way.
Our multilingual digital assessment tool offers insight into your current food safety culture from C-suite level to shopfloor, locating and flagging problems that hinder food safety. The results are analysed to identify the way forward.
Based on the results of your assessment, and the areas needing immediate attention, we work closely alongside your team, to structure a practical intervention strategy that will fit your organisation’s unique requirements.
Knowledge is not enough. Our communications experts can design a complete employee culture change programme with exciting and creative tools to engage employees, challenge beliefs, instil values and ultimately, change behaviour.
Food Safety Culture is brought to you
With a Master of Environmental Health specialising in food safety and over 30 years of experience in the food industry, authoring papers for the British Food Journal, auditing food safety and other compliance systems, developing national standards on several SABS technical committees, training hundreds of food safety and quality managers and auditors on food safety and compliance, consulting on compliance issues to manufacturers, speaking at food industry conferences Linda is no stranger to food safety culture in practice.
Prof. Ryk Lues
Ryk is a Professor in Food Safety and Regional Innovation in the Faculty of Health and Environmental Sciences at CUT. He is Director of the Centre for Applied Food Safety and – Biotechnology (CAFSaB), the largest research entity at the university, as well as Coordinator of the DST Regional Innovation Forum for the Free State Province, He holds an MSc (Microbiology) and a PhD (Food Science) from the University of the Free State and is Professional Natural Scientist affiliated with the South Africa Council for Natural and Scientific Professions (SACNASP)
As a Qualified Environmental Health Practitioner with more than 30 years of experience in the industry, Adele has a practical approach to the industry. She is passionate about doing things the right way, and has developed food safety, occupational health and safety and quality management systems for a range of companies; audited, consulted, and trained for the food industry at many different levels; and is an advocate of food safety culture and working with management to set the direction for compliance in a sustainable way.
With a BA in language and linguistics, Bridget’s focus is on communications. With a background in graphic design and the print industry, she studied marketing in order to be able to communicate with the industry more effectively. She has worked directly in the food industry for over 20 years, in operations, training and marketing; written for industry publications on food safety, supply chain, and agri-food issues; and has a passion for and environmental issues and healthy business culture.
Pierre is a marketing expert with 20 years experience in corporate communications. Having worked on 100's of brands across multiple industry, Pierre started to hone in on the food industry 5 years ago and found a new passion in the food industry. Pierre works closely with the FRF team to develop and implement creative communications into Food Safety Culture programs to help connect head to heart and implement the much needed change we need to see in the food industry.
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