A look at the GFSI position paper of building a food safety culture – Part 3
We have been having a look at the GFSI position paper on building a food safety culture.
People are the lifeblood of our food safety management systems. Without them, our food safety management system would be a pile of paper. Our people, our most important asset, bring it to life.
But let’s face it – they can also be our biggest hazard. Controlling how people behave is often the REAL food safety challenge.
Major processes contained within the people-dimension include everything from recruitment and on-boarding to capability-building, educating and empowering employees. In addition to establishing proper governance and metrics, an organisation should create a robust system of rewards and consequences. Creating a sense of personal responsibility, along with an understanding of everyone’s essential role in maintaining the entire organisation’s food safety standards, can help to foster a sustainable food safety culture.
Major processes contained within the people-dimension include everything from recruitment and on-boarding to capability-building, educating and empowering employees. In addition to establishing proper governance and metrics, an organisation should create a robust system of rewards and consequences. Creating a sense of personal responsibility, along with an understanding of everyone’s essential role in maintaining the entire organisation’s food safety standards, can help to foster a sustainable food safety culture GFSI, building a food safety culture position paper.
This week I would like to focus on two aspects of the people construct: Communication and communication of risk.
- Communication
Most companies you speak to will tell you that communication in their organisation is poor. It seems we don’t talk enough, about the right things, to the right people.
When it comes to building a food safety culture, communication is not just about talking in meetings or training. To effectively communicate we should go overboard and use as many tools as possible. The GFSI position paper gives us a great starting point:
Examples of available food safety communication channels include:
- Posters
- Meetings
- Briefings
- Videos
- Phone calls
- Conferences
- Shift huddles
- Digital coaching
- Mentoring
- Feedback/Suggestions process
- Company intranet and message boards
- Competitions
- Buddy programme
- Gemba Kaizen circle meetings
- Awards and recognition
- Consequences (Including disciplinary actions up to termination)
- Internal social network
It is important that communication is part of a strategy. Random information won’t help. Think about themes and communicate consistently using the above-mentioned channels (and more) about that theme – perhaps this month is foreign material.
When you communicate, always remember the target audience – communicate at THEIR level. Sometimes we have to use pictures and NOT words.
Make sure you confirm that your communication is effective. Did they get the message intended? Be brave – go out there and ask them.
2. Communication of risk
One aspect of communication that we should focus on is the REAL risks we face regarding food safety hazards and the potential consequences. What are the big deal issues in our products, our processes and our country? As food safety professionals, we should know these facts and be able to clearly articulate them to our seniors. Don’t be a drama queen and make a big hype about issues that are not the big deal issues. Someone will see through you and this will make communicating about the real issues much more difficult.
Communication of food safety risk may be challenging, but it is an important element of promoting a shared understanding of risk within an organisation. Communications to senior and cross-functional personnel regarding the likelihood and potential effects of a food safety crisis will drive risk-based decision-making and a commitment of financial resources to increased knowledge and improved practices.
Most senior managers understand the costs associated with risks much more than some of the scientific jargon we as food safety professionals bandy about. Get help from the financial department to always quantify risks. And when this is done, remember always use the worst case scenarios.
This week, get out there and communicate, and then communicate some more.
