Without doubt, the single most important thing (and Challenge) in any safety program, the pillar and base for anything else is MANAGEMENT COMITMENT, and I’m saying not only because it has been documented many times by different safety experts, or because is key requirement in GFSi programs, but because I live it every day to the point that I almost have scientific evidence to support it…
In my case I’m responsible for overseeing food safety programs for different locations. All locations are owned by the same company, and under the same management system, so physical and monetary resources are the same, even the food safety program is 90% the same…
Unfortunately, LOCAL management have total freedom on budget and administration and there is where the difference is clearly evident.. Locations with local managers who are committed to food safety run excellent food safety programs, they not only do all as required in the program but actually ask for more, better technology better procedures and ways to improve, and don’t hesitate to invest big money in equipment or personnel, basically they do whatever it takes.
But on the other hand, location with managers who are NOT committed to food safety and that see quality and food safety just as an expense, are very hard and frustrating to manage… you have to drag them to do anything, and even making them to buy color coded cleaning tools (e.g. a broom) is a challenge just because they are few dollars more expensive than a regular cleaning tool in the local hardware store... and please remember, this is the SAME COMPANY, just different local management.
The answer, (AND CHALLENGE) for this is how to turn Quality and Safety benefits in the terms or language that MANAGERS understand, and that is efficiency, productivity and MONEY… that my friends is the biggest challenge..
Edited by Antores, 06 September 2013 - 04:16 PM.