7 Best Practices to Improve Food Safety Culture
7 Best Practices to Improve Food Safety Culture
Presented by:
Brita Ball, PhD, Principal Consultant, Advancing Food Safety Culture
Taking place:
Friday, May 29, 2015 (03:00 PM - 04:00 PM GMT). This is a 10 a.m. EDT Start.
Food safety culture is being called an emerging risk in the food industry. Progress in the food safety arena has traditionally been led by research in the natural sciences – a comfortable field for most food safety and quality assurance professionals – but a food safety culture doesn’t grow in a lab. What is a culture of food safety? What influences it? How can it be measured? What are the challenges and implications related to it? This presentation will provide insight into the science of organizational culture and introduce best practices that could make a positive difference to a food safety culture.
Below is the unedited chat logs from the live webinar.
Sergio: Good Morning from Sao Paulo
Sue: Good morning from Wisconsin.
Janice Mabey: hello
Amrika Bandoo: hello
Reda: Hello
magdi: hello
Brian: Good Morning from St. Louis, MO
Pablo: hello
Jose Aurelio: no from mi side,
JeffC: hello
David: good morning from Montreal
Vasudha: Hello, Vasudha From India
Shalonda: Good morning from Tennessee
Shingai: hello from Zimbabwe
Alison: Good afternoon from Espagne
amber: hello
Simon Timperley: 2 minutes folks
magdi: magdi from sudan
Greg: Good morning from lovely Atchison, Kansas
Alaa: Hello from Egypt
Ramiro: Good morning from Texas
Brian: Thanks Simon
Deepak: Hi Deepak Mathur from Delhi
Cheryl: Good morning from California
Frank Sedzielarz: Good morning from Minnesota
Jessica: hi from Pennsylvania
Christa Douglass: Good Morning from Washington State
Wendy Hirst: Hello everyone!
Mariana: Hi from Mexico City!
Tatyana: Tatyana. Hello from Belarus!
Ara: Greetings from Texas
Nisar: Hello evryone
Judith: Good afternoon
Ana Cardoso: Hello from Porto, Portugal
Garyfallia: Good afternoon from the Netherlands
Mopelola Sodipo: good day
Rehman Rasheed: Hello everyone
Oluwafemi: Greetings from Johannesburg
Alaa: Hi Magdi from sudan, Y need your Email, I am Alaa from Egypt
Arlen: Good Morning from Pennsylvania
Joshua Smith: Good Morining From Dallas, Texas
Nisar: Hi I am Nisar from Mumbai, India
Sharyn: hello from Toronto
Mopelola Sodipo: good afternoon from Nigeria
magdi: nice
Scott : Good morning from Oregon
Matt: Hello from St Louis, MO
Brian: Hi Matt. St. Louis here as well
Nasr: good Morning from West Bank
Sandy: Hi there from South Africa
julio: Has the webinar started yet?
merry chastine: hi
Michelle: Good Morning from Minneapolis MN USA
Yemi: Hello all
sherrell: Hello everyone
Christa Douglass: not yet
Brian: No Julio
ion] Noel: Hello there
Jimena: Hi, Jimena from Uruguay!
Jamie Andreychuk: Bonjour from Quebec, Canada!
ِAlia: HI from Sudan
davide crepaldi: Hi Davide from Italy
Greg: Alia - whats the weather like in Sudan?
ADELE: Good afternoon from Pretoria - South Africa
Javier: Bonjour from the Gaza strip.
magdi: ok alaa
Margaret: Greetings from Northern California
Christa Douglass: Margret where in northern ca?
Lupita: hello from France!
Javier: Hola Lupita!
Rehman Rasheed: Hello from Bahrain
Henta: Hi from Durban, South Africa
Lupita: Hola Javier
simao: Hi from Portugal
flemming: Good afternoon
ِAlia: Gerg, we are freezing here, very cold :D
Beatriz: Hi everyone from Cordoba, Argentina
flemming: fro Debmark
Peter: Minnesota, USA
flemming: from Denmark
Dr. Mert : hi everybody from Turkey
Ian : Hi from St. Lucia.
magdi: any problem in webinar ?
ana maria burducea: Hello from Québec City, Canada
Lewis: Helllo from Massachusetts, U.S.A.
Ovidiu: Hello from Vancouver, Canada
ِAlia: The previous chat box design was easier!
ifigeneia: hello,from Greece
magdi: i take it >
Dr. Mert : there is a freezing problem i
Christalynn: Hello from Toledo, Ohio U.S.A.
Robert: hmm. My browser (ie) doesnt support this
MUHAMMAD Raza Ullah: ok waiting
Cheryl: I am using Chrome and it works, can you switch
Mara Carvalheira: Hello from Portugal
Noel: Hi Simon when is the presentation starting
Loda: Hi. How do I improve the resolution of the presentation. It looks blurry. Audio is okay though.
Peter: restarted and all is good
Jurgita: hello from Lithuania
Ronald Wiseman: hello everyone
Javier: Ecoli happens.
Ronald Wiseman: Love the new look of the webinar
Lupita: yes Javier, E coli happens, but this cal lead to the closing down of a plant!
Judy: Jurgita, what company do you work for?
Lupita: can lead...
robert klaiss: Hello from Kuwait
Olga: Hello from Latvia
María Linares: The slides are blurry, someone knows how to fix it?
Akinola: Hi guysm from saudi arabia
Javier: Ecoli happens is a play on words.
Barbara Serra: Is the webinar very delay yet?
Lupita: just got it...
Cristina: 3
Caity: hello from Pennsylvania USA
Javier: :)
Paul: Good morning from Lincoln, Nebraska
Jurgita: Judy, I'm working for a social institution "Rimavicius", I consult and help catering companies to prepare documents and to plan manufacturing facilities according to the European and national legislation. Also I make inner HACCP audits
julio: What happened?
María Linares: the slides are blurry, how can I fix it?
Alison: I,have lost the webinar
julio: is the webinar on?
Ramiro: unable to connect... i can't see anything
ِAlia: Yes it is on
Alaa: are you started?
Javier: Webinar is running. Refresh or Reboot.
julio: Ok, I thought it was my computer
Barbara Serra: Is there any problem? Can anyone from the organization give some feedback?
Christalynn: Not haveing any issues with the webinar here.
Ramiro: i restarted twice already but still unable to see it
Joshua Smith: having trouble here too.
Alison: I went out and came back in ok
Judy: Jurgita, I was just curiuos as I am Lithuanian myself :)
Barbara Serra: I also have refresh it and nothing is hapenning
Brian: Barbara, try refreshing, I had to and am good now.
Robert: I switched to Chrome - works better
Alaa: Also I have trouble
Javier: Check your initial link.
Jurgita: What a surprise !
Peter: try to reload from initial link
Alison: Can you repeat the 7 please
Ara: Is not working for us
Cristina: 5
flemming: anoher scale is needed
Alison: I cant read the slides
Liz: It's the wrong scale
Janice Mabey: our scale goes from -3 to +3
Margaret: Can't see the results.
Marzena: You messed up with numbers
Christa Douglass: thats not what the poll said on my side, ot was -1-+3
Jimena: hi, the poll goes from -3 to +3
r] Simon Timperley: watch on youtube if struggling
Jessica: ack! Two audio streams at once
Cheryl: scale only goes from and to 3
Peter: cannot see the poll results
Paul: -3 to +3
Mariana: 5
Nisar: wrong scale
Cory: Its a 7 point scale, -3 to 3 doesn't matter
flemming: we need scale 1-6
ana maria burducea: 6
Nasr: this what I did before
Margaret: Poll was did not match the slide poll
JeffC: 6
Ovidiu: wrong scale
Paul: Your right Cory
Cheryl: Interesting my presentation had been fine since the beginning but now my slides are blurry
Margaret: IMO Engagement needs to move up on the 7 point scale. to #2 after leadership.
Loda: Thanks Simon for the YouTube link. I can clearly see the slides now.
ion] Christa Douglass: we are going to get a copy of this presentation right?
Peta-Gaye Clarke: ye i'll need a copy, the slides are being changed too quickly
Paul: Should get a copy of presentation next week.
ana maria burducea: Thanks Paul
magdi: alaa every thing ok ?
ِAlia: Magdy, Sudan??
Alaa: now ok
ion] Gayan: Can you share source or link to diagnostic tool please?
magdi: yes ..sudan alia
Christalynn: Please share soures for diognostic tools please!
ِAlia: Great, me too..where do you work?
Margaret: Source of the assessment please?
ion] Shingai: Which are the existing FSC diagnostic tools
ion] Cory: Are you doing correlation relationships or ANOVA?
Elena: Could you share the links to the tools to assess the food safety culture of a company??
magdi: vet.
Shalonda: My presentation is stuck on the Engagement slide and I don't have any sound. Anyone else having this problem?
ion] Dipendra: Food Safety culture is a general practice or is also an another certification?
Suzie: stuck on engagement
Shalonda: Thanks Suzie! Glad to know it's not just me!
Cory: General practice needed to facilitate certifications that require high involvment in Food Safety (SQF, BRC et al.)
Javier: Mine is not stuck. Maybe refresh?
Alaa: Hi Alia I am Alaa from Egypt
Shalonda: ok. I'll try that Javier.
Jose Aurelio: no problems from my side, presentation is running well
ana maria burducea: Hi Dipendra, we are certified FSSC 22 000.
ion] ِAlia: Is there any structured program to build a food safety culture in the workplace
Shalonda: I refreshed and it's back going. Thanks Javier and all who responded.
ِAlia: Salam Alaa
Dipendra: Thanks ana maria burducea
Javier: You're welcome Shalonda. You're back in the game!
ion] Christalynn: Can we get a copy of your previous webinar you did?
ana maria burducea: You're welcome Dipendra,
Alaa: Alia, What is your work?
ِAlia: Veterinarian.
Suzie: Mine is still stuck on the engagement slide. Signing off!
Javier: Bye Suzie.
Jimena: Suzie, try to sign up again afterwards
Loda: Check this YouTube link Suzie
Suzie: Thank you, it worked
Wendy Hirst: Management commitment
Javier: Hi Suzie!
Christa Douglass: Suize I accidentally paused mine... di you try and click on the slide?
ion] Shingai: could you please provide the food safety climate tool that you developed/published in 2010
Cory: We offer all employes a free hour lunch based on KPI for our food safety each quarter
Lewis: The $$ my employer has invested
Kirsten: Supervisors welcome training to support their employees
Arlen: When managment does the right thing, even though it may cost$$$
Carmen Ciocan: timely communication
Jeff Stanley: Food Safety Awareness
Peta-Gaye Clarke: ongoing GMP training
Shalonda: Continous Improvement and strong Senior management support
Elena: Everyone knows why they are doing the things
Liz: People in production bring up concerns instead of just ignoring or not talking about it.
Greg: Financial commitment associated with outside contractor used for sanitation
Loda: training
Bria: Willingness to change, although change is slow to happen in the facility
Christa Douglass: On going talk about food safety and trainings
Carmen Ciocan: trainings
Janice Mabey: employee engagement
Reda: leadership
Shawn: Support via resources and positive reinforcement.
Judith: A'do one thing today to improve food safety' campaign
Carol Andrade: Hiring a food safety manager at the executive level of the organisation
Michelle: Weekly Food Safety Meeting with entire staff. Senior Management reviews the plan continously and makes adjsutments.
Peta-Gaye Clarke: Food Safety Newsletter
Barbara: Staff comunnicating issues to managers that need to be correct
Peta-Gaye Clarke: GMP reminders
Peter: All workers wear hair nets in food process development center
Javier: No one gets fired.
Lewis: Continuous F.S. Training/ M.D. Team
GAIL: the why behind everything is very important
ِAlia: send urs Alaa
Marzena: Buy our product in the store and discuss with employees during the training what is wrong with it
Pablo: Education,GMP Inspection and leadership
Ian : There is an ongoing food safety training program
Jose Aurelio: GMP and quality commitment, training and comunication
David: training
Lewis: Orientation requirs F.S. Training
ana maria burducea: management comitment,GMP training, $$$$ invested for food safety
Shingai: investment in food safety related issues
Christalynn: Pets-Gaye Clarke do you create the newsletter based on your facility? Or use a source to help comiple your newsletter?
Akinola: incentive for indentified problems
Peta-Gaye Clarke: both
Cristina: as new company, we were able to design our HACCP, implemented it, monitor and evaluate. right now verification is on-going. HACCP Team not only includes the managerial and supervisory level, we included as well the operators. Conduct trainings to all workers/employees that includes the factory worke
Christalynn: Can you share some of the sources you use?
Paul: Food safety training in all departments regardless of involvement in SQF cert
Peta-Gaye Clarke: The sources depend on the topics that are focused on for that newsletter
Peta-Gaye Clarke: we do monthly newsletters
Christalynn: I am always trying to find a good site to use for different food safety toppics but i have trouble finding things.
Christalynn: That is a great idea, thats why i was curious where you get some of your information.
Christa Douglass: I agree with you Christalynn, It is hard to find good examples and sources sometimes
Christalynn: Glad i am not the only one Christa!
Reda: Create a FSC group
Peter: Formalize FS Plan Here
Arlen: Look at tools for measuring and evaluating food safety culture.
Logeswaran: Going to deliver the similar training to my team
Janice Mabey: post more communications to the employees, add more employees from production to the food safety team
Shawn: Revise employee training, post company core values for employees, have an additional HACCP meeting
Jimena: Show the answers to the previous question to the high directors
Jeff Stanley: Bring up FSC at the next food safety team meeting
Barbara: Improve communication between all members of staff (managers & operatives)
Akinola: I would need to emperical measure my organisation's FSC
debbie: Present a summary of this webinar to the management team so that we can all be on the same page in regards to all that was discussed.
Lewis: Apply some of these principles to training
Christalynn: Share what i have learned through this webinar to my FS team!
Shalonda: Continue to stress the importance of food safety in meetings
Mariana: share this info with my FS team
Cory: Increase engagment in training. Current system is just a time to cram info and meet regulations. Would perfer to get better employee ownership of all aspects of food safety
Bria: Be more intentional with the development of a positive culture of Food Safety at my growing facility. Starting with senior management
Nancy: Implementing a "positive
Tatyana: Read the ISO 9001 once again.
Jimena: try to organize a food safety comitee
Luciana: Work better the communication to engage the employees
Brian: Share with FS team
Christa Douglass: Improve communication with all my clients to express the importance to FSC.
Alaa: Alia, are you show my email?
Mara Carvalheira: reinforce all personnel training and awareness
Jose Aurelio: reinforce quality and food safety culture
Christa Douglass: Makle sure all of my clients are in support of a FSC
Kirsten: All employee meeting coming up -- Will use my time to talk food safety initiatives - for example - what's going on with training and the HACCP team
Oluwafemi: We'll try more to imbibe the FSC and continuously implement this.
Michelle: Share this webinar with my team - they need the reinforemcemt that they are doing the right things.
David: standardizes procedures and commitement to the procedures thru monitoring and feedback
Deepak: Training is key for change of mindset
Peta-Gaye Clarke: Thats so true
Peta-Gaye Clarke: the food safety police bit
Kirsten: Love the idea of a newslette!
Pablo: try to convince our CEO abaut implement the staff FSC between all workers
magdi: well correct the begining steps
Peta-Gaye Clarke: ye its a good idea and you can have different persons from your food safety team to contribute to writing different articles for the newsletters
debbie: We do almost weekly training as we are a small team in process of great change. Conitnue the training momentum and share results with management more.
ion] Gayan: Can you arrange a seperate webinar on measuring food safety cultre using those statistical modelling techniques in future please?
Greg: Simon, Brita - excellent presentation. I will be reviewing this later in the afternoon. Thank you very much.
Brian: Getting the team on board is not a problem, getting our president to understanding it is.
ion] Gayan: Could you share the last slide of the presentation with contact information?
Peta-Gaye Clarke: Will we have access to this presentation after today?
ion] Christa Douglass: As a consultant, I can preach FSC till I am blue in the face. How do I express to my clients that it is truely important to have a FSC and protect our consumer?
ion] magdi: we can use the advertise in f.s. culture ?
ekwueme: i will try to register my ISO 22000 Certificate with internationally recognized training body.
ana maria burducea: Hi ekwueme, we are using AIB international
Peter: Thank you Brita! And Simon - great job as usual.
Christa Douglass: Thank your Britta and Simon! This has been a big help!!!!!!
Judith: Thanks very informative
Kirsten: good presentationi - inspiring!
Cory: Thanks, good material and delivery
Barbara: Well done ... so much I still have to do :)
Pablo: Thank you Brita! And Simon - great job as usual
Mara Carvalheira: thanks for this presentation
debbie: Thank you. Very interesting content.
Ana Cardoso: Thanks, great presentation
Jose Aurelio: Thank you again
Mariana: Thank you very much! Thanks for giving us tools to make FSC something better in our wokplaces!
Akinola: Thank you Brita excellent
Brian: Thank you Simon and Brita. Good information
Christalynn: Thanks! Great presentation! Would love to have another webinar on FSC!
Shingai: thank you that was excellent
Javier: Go get a glass of wine now!
Jose Aurelio: Someone from Mexico?
Mariana: Me! I'm from Mexico
Jose Aurelio: Good, can you give me your email?
ana maria burducea: thank you very interesting topics look forward for next week have nice week-end everyone
Lewis: Simon its got last weeks Cert on the download
Jose Aurelio: maybe we can share information
Dipendra asked: Is Food Safety Culture a general practice or an another certification? Having a strong food safety culture as a general practice could support your business in maintaining food safety standard or certification; it is not another certification by itself.
Alia asked: Is there any structured program to build a food safety culture in the workplace: I am developing something. I'm not aware of any that are publicly available.
Several people asked for the tool(s) to measure food safety culture: Please email me brita[at]fsculture.com to discuss what is available and how the different tools might fit your needs.The publicly available tools won't work in all situations. This is a new area of research and more tools may become available.
Gayan asked: Can you arrange a separate webinar on measuring food safety culture using those statistical modelling techniques in future please? Any statistical analysis you would do will depend on the purpose of the study, the type of data you collect, and other factors. Developing and validating an appropriate tool needs to happen first. Food safety culture in a new field, so tools are still being developed and tested.
Cory asked: Are you doing correlation relationships or ANOVA? For the model shown in the webinar, I used structural equation modelling which requires that you specify a model before you start (a priori) and then analyze the data to see how it fits the model. SEM is roughly a form of factor analysis and a form of multi-level regression; it is a confirmatory technique so requires an a priori model. Covariance and correlation matrices gave the relationships between the variables.
Christa asked: How do I express to my clients that it is truly important to have a FSC and protect our consumer? Remember that every food company has a food safety culture. The way you would approach senior management about the value of improving the food safety culture will depend on management's perspective and approach to business. An approach that works for one may not work for another. Return on investment, brand protection, and financial risk management are some angles you could consider.
Regards,
Brita