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    IFSQN...it's My Life

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    United Kingdom
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  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 28 January 2016 - 09:28 AM

Tips to measure food safety culture and food safety behaviour


Taking place:

Friday, 05 February 2016 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start

Brita Ball, Principal Consultant - Advancing Food Safety Culture, Brita Ball & Associates 


Webinar Overview:


Food safety culture is a risk factor. Even if you have all the resources you need for your food safety system, people can make it or break it. A food safety culture can range from strongly negative to strongly positive. What is yours like and what can you do to make it more positive? In this webinar, you will learn what influences food safety culture, approaches to measuring food safety culture and food safety behavior (they’re different), leading and lagging indicators, and factors to consider when implementing changes to improve food safety culture and behaviors in your workplace. 



Webinar Recording >>


Presentation Slides >>

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    IFSQN...it's My Life

  • IFSQN Admin
  • 12,681 posts
  • 1345 thanks

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 05 February 2016 - 08:06 PM

Unedited chat logs from today's webinar:


 Alda: hello from Albania, ALDA is here
 Lina: Hello from Ohio USA
 YOUSSEF: Hellow From Egypt
 Yehia: Hi everybody
 Mark: Hi from the UK
 Linda: Hi from Birmingham UK
 José: Hi Everyone!
 oneheata: hello Oneheata from Jamaica
 William: Hello from Leeds, UK
 Diana: hello from Estonia
 Laura: Hello from Pa
 reynaldo: good evening Reynaldo here from the Philippines
 Mohammad: Hi! form IRAN
 Laila: Hello from Latvia
 Bev: good morning from So Cal
 ramesh: hi!Everybody
 Cecile L: Hello from London UK
 Lori: Hello from Austin, Txas
 Rajinder: Hello , Rajinder from Canada
 Firas Alkhyaat: Hi from Mississauga Canada
 sharon: hello from st. louis
 Hosam: Hi from Kuwait 
 Silvana Chaves: Hi from Brazil
 Katie Freeman: HI from  Wisconsin!
 Margaret: Hi from Margaret and Sandra in Cork Ireland
 Natalia: Hi, Natalia Russia
 Samrat Mukherji: hello am Samrat from India
 mohamed Haja: hi
 Robin: Hi from Maryland
 Luciana: Hello from Brazil ;)
 Michelle : Hello from phil
 Ryan D: Hi from Iowa. Home of the top ranked Hawkeyes
 Nayana: Hi!
 Fedja Njegic: Hi from Serbia
 Dan: Hello from Lancaster, Pennsylvania
 lahcen: hello lahcen from montreal
 Sue Howlett: Hello from Reading!
 Firas Alkhyaat: Hi
 Hosam: Hosam...Hi from Kuwait .
 Miguel A.: Hi from California
 Michelle: Good Morning from Minnesota!
 Rajsekhar: Hi from Dubai
 Carlito: Hi Lito from Talisay City, Cebu, Philippines.
 Brandy: Has the presentation started?  I always seem to have trouble with them
 Rose Leah: Hi..from Marshall Islands
 Craig Brown: Hello
 houda: HI from morocco
 ebenezer: Hello
 Carrell: Good Morning from Carrell St Augustine Florida
 Priyanka Oulkar: Priyanka from Canada
 Wai ling Lee: hahahaha yes from UK
 alyssa: good Friday morning to all from sunny New Mexico
 Sheena Britton: HI all
 Dilip: Hi everyone 
 CLAUDIA: Good Morning from Colombia
 mel morris: HI
 David: morning from Montreal
 Pontus: Good afternoon from Sweden
 Miguel Gamboa: Hello everyone from Las Vegas
 Pati: Hello!! Pati from Los Angeles CA.
 Mark: Hello from Kansas City, Rock Chalk!
 Dawn Amundson: Hi from Minnesota
 Frank: Good morning from Salton Sea!!!:)
 Jenny: Hello from the UK
 Marju: Hello from Finland
 Lina: Did the presentation already started?
 alyssa: brrrr
 miguel: South Kansas City - fresh morning
 Ahmed: ?
 Kobe Kobson: Hi all. Kobe in Botswana
 sharon: my audio just cut out...
 reynaldo: hi. Reynaldo frm Philippines
 Ahmed: Hello
 Mohammad: Hopefully we are presenting the whole world! thats amazing!
 Millie: Can anyone see any presntation
 mel morris: no
 miguel: presentation working fine 
 Lina: nop I dont see anything
 irfanudeen: gud evening to all
 miguel: try reconnect
 oneheata: hi
 Bryan Hall: Hello Bryan from Logoplaste
 teresa: Is there a phone number I can call in to listen?
 Mark: You should be able to see and hear Simon
 mel morris: no audio or video
 miguel: voido and audio stream working fine - try reconnect
 Samrat Mukherji: i see the vdo feeds clearly
 mel morris: re connected audio and video now working
 Vanessa Guest: Good morning from New Zealand
 Aldi Juliansyah: hi... im aldi from sukabumi Indonesia
 Neal: North Carolina here.
 miguel: its a bit slow - out of sync but clear
 Odette: Hi from Jamaica
 Patricia: Good Morning, from Jamaica
 shelendra singh: hello all
 Deandra: Hello from Ohio
 maria lynn yee francisco: hi everyone. maria lynn yee francisco, phi;
 Sy: Hello to you all from Ghana, west Africa
 Nayana: Hi! Am I doing something wrong? I cannot see anything on my screen!
 Catarina: hello from Portugal :)
 Simon Timperley: Poor audio/video could be your internet connection.   You need good speed.
 Chillida: Good Afternon ffrom Spain I don't hear anybody
 Rajsekhar: Shelendra from Dubai ?
 Edwarda: Hello from Poland :-)
 William: Puerto Rico...present
 Vladimir: Dobar dan / Good day to all from Serbia
 Carlos Simoes: Greetings from Portugal...
 Lupita: Hello from Mexico!
 Mohammad: cannot see anything
 Firas Alkhyaat: Hi Everyone from Mississauga Canada am I the only one who can't hear anything 
 morad: morad 
 morad: from egypt
 Sara: Hello from Seattle! Sara
 mo: from hk
 Rajneesh: Hi guys
 Rebecca: We cannot see or hear anything???
 Toni-Ann Robinson: Hello
 Vladimir: Everything is ok with my sound and video
 sharon: No, i couldn't hear either...I hit reconnect about 4 times til it kicked in
 Edwin: I can hear the presentation no problem
 Deandra: I can see and hear no problem
 John: John Reno, NV USA
 mel morris: if you cannot hear or see click the reconnect button at the bottom
 Samrat Mukherji: Samrat from India
 Edwin: Worked upon connection
 Samrat Mukherji: hi..
 Tony Bain: Good Afternoon
 Christie: Good mornng from California to my work group and to everyone around the world :)
 Simon Timperley: If you cannot hear or see at all YouTube may be blocked in your organization
 Martie: Sound is connected but very quiet.
 Christi: Good Morning from Minnesota
 Laura: HI from Canada!
 Mohammad: still cannot see or hear anything. gotowebinar app is the best, I don't know why they are still using thsi!
 James: Good Morning from Philadelphia
 farid: Hello
 Sy: What i see on my screen is SIT TIGHT, The presenter hasnt started the broadcast yet
 Sy: does you all see the same
 Cynthia: Yes, I believe YouTube is blocked on my work computer.  Should I just disconnect?
 Amgad: Hello from United Arab Emirates 
 John: Will the presentation slides be made available
 Simon Timperley: you cannot watch live if youtube is blocked
 Rajneesh: from uk
 Simon Timperley: Today's webinar is being recorded. Video and slides will be distributed to all attendees with 24 hours.
 Flora: Hi from California
 Silvana Chaves: Here is ok
 David Levy: Shalom from ISRAEL!!
 John: Thanks
 mel morris: you must have access to Youtube I had my IT guys set it up for me
 lina: why I cant see the presentation
 pavani: seems the slides are not clear 
 Jeannie: Hi from Cali
 Rajneesh: Thanks Simon
 alyssa: Chipotle still does not know the source of their outbreak. 
 mohamed Haja: Mohamed Haja from riyadh-SA
 Mohammad: it simply doesn't work! I deeply ask admins to hold next webinars with gotowebinar, its really fast and easy for everybody to operate. I hope you send a recorded copy of this webinar to everyone cause I'm leaving
 Laura: no
 Nicolas: Hello from VA, having trouble as well
 William: no
 Joseph K Ngonzi: Hi All, attending from Goma- DRC 
 William: its fine
 Carlito: So far the screen is goo
 farid: for me all is ok
 Firas Alkhyaat: I will be leaving also , I can't hear or see anything
 oneheata: my video and audio is great :)
 Simon Timperley: Mohammad, most people are able to watch, it is your connection or system.
 Frank: Video and audio is excellent!!!!!!!!!!!:)
 Anna Cigoli: no audio
 Marju: No problems here either
 Sigrid: Its fine
 farid: perhaps the problem is du to your connextion
 Joseph K Ngonzi: All is okay here, no problem 
 Silvana Chaves: Here video and audio ir running very well
 Kobe Kobson: Everything fine in Botswana
 pavani: the slides are not clear but audio is  excellent
 Michael Govender: video is excellent  and sound
 Edwin: All good here too
 alyssa: "level" is a good word to use
 Carrell: no problems here
 Milynda: All good for me here
 Syed Farhat Raza: Both cede and audio good 
 Luis Gomez: Hi Luis Gomez Cumaná Venezuela
 Mohammad: food safety is more important for developing countries but we can't take advantage because your system doesn't work!.
 Chris: whoever is speaking in the background please mute your mic!!!!!!
 Mimi Belouettar: Hello from London, with me, I can hear and watch with no problem at all
 barbara serra: Can I have the details of the book please
 farid: food safety is important for alla countries
 oneheata: food safety is for everyone whether developing or developed
 saenath: hello all
 Mohammad: yes if we could hear and watch!
 Firas Alkhyaat: I solved the problem it is OK now
 Rebeca Torres: Im attending at my cellphone and every thing is ok. 
 Simon Timperley: Mohammad, could it be you do you think?
 Janice: Hello from Milan
 Mohammad: I read many people have same problem and some left
 James: Barbara Serra, the book details are: Food Safety = Behavior by Frank Yiannas •ISBN 978-1-4939-2489-9
 Staci: Right, but the majority of us are not having problems at all.
 Mohammad: youtube doesn't work in many middle eastern country and you are using it for a webinar
 sharon: Has anyone read the book..is it worth a read??
 Carrell: Must be nice to be in Milan today 
 mel morris: Mohammed, most people are having no issue. You need to make sure you have the correct set up.
 Elaine: in the uk all very clear not using utube just using internet
 Mark: I have the book. It is OK - but expensive for the content you get
 James: I enjoyed the book, most of it is social psychology and how it applies to food safety
 Mohammad: okay. guess such venues are not meant to be for me
 Nicolas: What would be the correct setup?  They didn't give any specifications when signing up for webinar.
 Kobe Kobson: How then can we define food quality and safety culture?
 Mark: You need a VPN Mohammad and YouTube access
 CLAUDIA: It seems knowledge management
 Chris: right, quit your complaining and get a clue
 Simon Timperley: In the confirmation you receive when you register is a link to download a document with how to get the best out of the webinar
 Mark: Jonah Berger's Book "Contagious" is good
 sharon: I haven't read Contagious...what is it about?
 Mark: Social Marketing
 Christi: We have issues with the Culture being the same across all 3 shifts.
 Janice: 6
 Mark: There is a good short overview on YouTube
 mel morris: poll was up
 sharon: I'll check it out..thanks.  
 oneheata: like that defintion for food culture
 reynaldo: 6
 Margaret: 2
 Medhat: 6
 Yemi: 5
 Ryan D: Christi - good point. Perhaps a more revealing poll is how committed is each shift?
 mel morris: except that this is a skewed audience
 alyssa: i guess if we are measuring vs. our committment as QA professionals,  we might score others lower.
 mel morris: the fact we are supported in being on this webinar reflects our managements's piriorities ;)
 Edwin: Agree with RyAN
 Edwin: Sorry meant Ryan
 Jeremy Okwuosa: This is good information for the senior management
 Ryan D: I've found most senior management very committed in spirit, but do not always understand what they need to do. Well-rounded management is a very good trait to have but it is rare.
 Edwin: There are QA Professionals who are not committed as they should be. If you can relate how committed you are it doesn't inspire others to "buy in"
 Manish: Hey everyone
 : All Ok now perfect
 oneheata: Agree with Ryan D
 Angie Surtani: lkj
 Gray: the other thing is financial budgeting- the spirit is there but the implementation of changes can be pretty expensive-
 Brandy: I am so frustrated with this site or whatever the problem is... I ALWAYS have trouble connecting to this & end up missing the whole darn thing.
 Simon Timperley: Good point Ryan.  Actually they just need to be interested and concerned about it and it should be part of their daily KPI dashboard.
 alyssa: various perspectives are so beneficial 
 lina: Brandy you may have youtube block in your brownser
 Simon Timperley: Sorry Brandy, if you always have trouble it is your issue.  We have 300+ people here watching ok.
 Sheena Britton: From my experience food safety training tends to be around what to do, rather than why and the consequences of not following the training. Changing culture without this will be extremely hard
 Cory: Simon, Often the company hase to brige the gap with upper managment, often this is due to cost accounting: drivning the preformance KPIs, any suggestions for a daily Food Safety KPI?  For leadership to drive?
 Cory: Cory  Simon, Often the company hase to brige the gap with upper managment, often this is due to cost accounting: drivning the preformance KPIs, any suggestions for a daily Food Safety KPI? For leadership to drive?
 Christi: Too often they only here their doing good at an anual review..
 Edwin: Cory and All - Our organization has Food Safety Objectives (Targets & expectations) and the food safety group helps provide guidance to business units to meet their objectives. Most employee's have a degree of their performance incentive based on the compliance to the FS objectives. 
 Johnson: Useful seminar can I have soft copy of this slides
 Simon Timperley: Cory, how about internal audits conducted and findings.  Internal audits should be happening every week in all depts.
 Mark: Any good FS KPIs?
 Bruce: assuming training is done well, people still choose not to do what they have been trained and instructed to do. they do it for the same reason that we all speed on the roads - they make the assumption that the risk is outweighed by the reward. we need to make the compliance the 'easy' thing.
 Cory: Yup, that is what I am starting Simon.
 Edwin: Mark - QMS audit results, GOP audit results, 3rd party audit results, FS Trainng Complaince, Food Safety Meeting compliance (not just attendance but also content)
 Mark: Thanks
 Alda: will we have the slides of this seminar, please
 Sherrie: I post "grades" all departments from my internal audits. This created a huge improvement in employee GMPs and controllable findings for a couple of years. Sadly, it's not working its magic so much anymore, guess I need to kick it up a notch.
 Ahmed: ?
 Ahmed: Ok
 Robin: visual is blurry
 Joai: Sherrie - interested in how you did grades and what was the scoring criteria? Looking to do something similar this year.
 Simon Timperley: Today's webinar is being recorded. Video and slides will be distributed to all attendees with 24 hours.
 Edwin: Sherrie - do you just post them or do you also review them with the leaders of the dept or work area and help them understand what the short comings are and what they need to do to get on track. 
 miguel: @ Bruce - RIGHT on - making compliance easy and "convenient" is the key....
 Johnson: Thanks Simon 
 miguel: just like 5S
 mel morris: need to remember that we are not all actual food manufacturers. We manufacutre food contact packaging
 Alda: Thank you Simon
 Bev: very clear sound and slides here....and no smoke detector beeping like last week!  ;-)  
 mel morris: so our measures are somewhat different
 alyssa: like preventive and reactive
 Edwin: Mel - thanks for your conribution to food safety. your area is as key as the products themselves
 Amgad: Hello from United Arab Emirates 
 Sherrie: Joai - I start with 100% and subtract 5% for things that I consider employe controllable - things I determined based on our process (hoses left on the floor, etc), then I deduct 3% for maintenance related issues (peeling paint, damaged floors). I also double the deduction for a repeat issue the next
 Tanya: 2
 Mark: 2
 lina: No
 Carrie: 2
 Dan: 2
 Lori: 1
 Wayne: 1
 Becky: 2
 Laura: 2
 Michelle: 1
 Kelly: 1
 Kelly: 1
 Rajinder: 1
 Robin: 2
 rani gandha: 1
 David Hernick: 2
 Priyanka Oulkar: no
 sharon: 1
 James: 2
 Angie Surtani: no
 Jesus Lopez: 1
 Mario Zardi: 1
 n: 1
 alyssa: 2
 Linda: 2
 Bryan Hall: 2
 David: 1
 GAIL: no
 claire: 1
 Sara: 2
 Carol: 2
 Angong: 2
 Helen: 2
 Sheena Britton: 1
 Bruce: 2
 Kristen: 2
 Nives: 1
 Tammy: 1
 Mary : 2
 Craig Brown: 2
 Ashley Sanga: 1
 Akash: 1
 Jelena: yes
 marco: 2
 Carrell: 1
 Priyanka Oulkar: 2
 houda: 22
 Christi: 1
 Sheila: 2
 Miguel Gamboa: 1
 Jeannie: 1
 Judy: 1
 Dilip: 2
 Mohammed: 1
 Christie: 1
 Angie Surtani: 2
 Sy: 1
 Anita: 1
 John: 1
 miguel: 2
 Bev: 1
 Sue Howlett: 1
 Ray Lundy: 2
 Laura: 1
 Donnell: 1
 Carlos Simoes: 2
 ebenezer: 1
 Medhat: 1
 irene: 2
 Michelle: 1
 lina: 2
 Jelena: 1
 n: 1
 oneheata: 1
 tammy mixon: 1
 Antonio: 2
 Firas Alkhyaat: 1
 Rose Leah: 1
 Jim Hartley: 1
 Vladimir: 2
 Barbara: 1
 Linda: 1
 Maciej Bartosz: 1
 Jorge: no
 Laura: 2
 Laura: 2
 Sue: 1
 Vanessa Guest: 1
 Flora: 1
 Allison: 1
 Yemi: 1
 Zelma: no
 Teresa: 1
 Patrick: 1
 Irina Lyalina: 1
 Myrto: 2
 Nicolad: 2
 Fiona: 2
 Ron: 1
 Lorraine Caffrey: 2
 Jorge: 2
 Alda: 2
 Karen: 1
 Azita: hi. slide are blurry for me. what can I do? 
 Pontus: 2
 Marju: 2
 Kevin: 1
 John: 2
 Gayan: 1
 Jon: 1
 Doug: 1
 Irina Lyalina: Irina 1
 mel morris: 2
 Kay: 1
 john: 2
 Johnson: 1
 Azita: 1
 : I'm interested on receiving the material
 Sandi: 2
 Silvana Chaves: 1
 Joseph K Ngonzi: 1
 isabel: 1
 Bryan : 2
 Sherrie: 2
 Saima: 1
 Marie: 1
 Ehab: 2
 Denise: 1
 Jeremy Okwuosa: 2
 Jamie: 2
 Brian: 1
 Jose: 1
 Edwin: 1
 Gray: 1
 mohamedmabrouk: 1
 Toni-Ann Robinson: 1
 mohamed Haja: 1
 Carlito: 1
 Stephanie: 2
 Luis Gomez: Luis 2
 irfanudeen: 1
 Wai ling Lee: 1
 mohamedmabrouk: 1
 Vanessa: 1
 Paula: 1
 Jannet Murray: 1
 Sue: 1
 Carol Dyck: 2
 michael brown: brown 1
 : Chillida 2
 Lola: 2
 Dawn Amundson: 1
 Edwarda: 1
 Claudia Villarreal M: 2
 Jennifer: 1
 Andrew Norton: 2
 José: 1
 Christi: We had an auditor that sat on a table in production. We had alot of people come and tell him he couldn't. They thought it was a test. So, Yes, they are watching!
 Rebeca Torres: 1
 Sheena Britton: Encouraging your workers to pull other people up if they are not following the food safety rules should be encouraged. 
 shelendra singh: 2
 Gina: 1
 : Chillida 2
 mel morris: GReat Christi, I tell all my guys, if you see me without my hair net, you better come up and tell me
 Manahil: Hi from UAE
 Wayne: GMP cpmplinace
 Kelly: External audits / food safety observations
 Firas Alkhyaat: Senior Management commitment 
 Bruce: i would measure what the CEO does
 shelendra singh: me too want the material
 Kobe Kobson: 1
 Cory: Leadership is key, however, but a FS KPI to drive behavior. DAILY. like labor hrs and sales
 ebenezer: internal audit
 Jim Hartley: Survey results
 David: temperature
 Tammy: How many rejects related to food safety
 n: conformity to PRPs
 Anita: upper mamanegemnt providing the resources needed (i.e.: fund=ing for training etc.)
 Michael Govender: Training, following personal hygiene policy
 Angong: Food Safety Mission Statement
 Ashley Sanga: GMP Compliance, Management Commitment 
 Jon: safety observation conversations - behaviours
 Shahid: management commitment 
 Lori: Customer complaints,Micro, Quant and Qualitiative,..
 pamela : measure by dress and wearing of proper attire
 Patrick: training attendance rates
 Brian: FS knowledge assessment
 Ron: performance board for GMP
 Paul: watch for peer to peer corrections
 Christi: GMP's
 Barbara: Trended data from daily GMP checks and  trended results from food safety quizzes
 Linda: +ve feedback for operators with scoring on board weekly
 mel morris: I would measure the number of times I have to tell someone to adjust their hairnet properly - 
 Miguel Gamboa: GMPS
 Jeremy Okwuosa: employee activities, training
 Kay: customer comp;aints, personell hygiene
 IRINA: temperature
 Donnell: Training,educating and coach associates that everyonie is responsible for food safety and quality
 Michelle: Gmps
 Janice: GMP Compliance
 Maciej Bartosz: behavioural audit and veryfication of training
 Jeannie: GMP checks and internal audit
 Daryl Littlejohns: Monitoring device on wash hand basin
 Sy: environmental monitoring (PRP)
 alyssa: I'll tell our peeps about that Christi, thanks
 marco: filling records ontime
 John: required staff training, daily required temp log responsibilities, discussion during standup daily production meetings
 claire: general micro testing, 6 monthly performance meetings, day to day peer interacions
 Edwin: We measure - QMS audit score, GOP audit score, 3rd Party Audit score, Food Safey Meeting compliance (not just attendance but more importantly content of meeting) and Training Compliance. 
 irfanudeen: temperature and relative humidity 
 Kobe Kobson: Compliance to food safety system if one exists or performance of employees.
 Sheena Britton: Observing and speaking directly to the staff at the time, both good and bad feedback. Praise encourages others to do the right thing
 mohamed Haja: food safety rule always equal to all in our organaization
 Carlito: To measure the Quality of their output based on the safety standards and product specifications. Also compliance to GHP and GMP
 Rajinder: number of non -compliance found internally vs. during 3 party audits,  hours of training , 
 Gina: environmental testing
 Daryl Littlejohns: Task and finish or staff move away from task when raw meat handling
 Vanessa: Employee interviews
 David Hernick: would measure the retention of training by coduct iinterviews and monitoring behavior
 Johnson: Internal audit 
 Cory: Yes yes, waw can have all these mesures but it has ro be communicated, and that data can be rather hard to disseminate,
 Sue: audits - safe food handling - staff behvior
 Rosemary: 1
 Silvana Chaves: Behaviors observation, 5S and GMP
 Dawn Amundson: environmental testing, internal audits
 Sheena Britton: Never under estimate the damage that can be done to culture when senior managers take short cuts round the rules. 
 Edwin: David - yes, not just take the training but have discussions with staff during internal audits. You can have some very nicely completed trainng records but not have any type of culture. 
 Bruce: right on Sheena - CEO behavior is critical
 Ray Lundy: Would like to get a copy of the chat dialogue - lots of good info. that is no longer visible   is that possible?   
 mohamedmabrouk: what the difference between 2nd&3rd audit please ?
 Edwin: Tend to find those sites that have a food safety culture issue (lack of food safety compliance) they also lack in the the are of safety, etc. 
 Simon Timperley: The chat is posted on the IFSQN forum and we link to it in the follow up email.
 Sherrie: Ray - I'm planning on a lot of pausing to read chat when I watch the recording.
 Sara: Is that available online?
 Simon Timperley: yes on the IFSQN forum later
 Bruce: can't read the survey - will it be clearer or readable when the slides are sent out?
 Kobe Kobson: Mohamed email me and I would give you the answer. kobe@btcmail.co.bw
 Gray: 2nd - audit by supplier, 3rd audit is by certification boy
 Sheena Britton: You can use something like Survey Monkey to put a survey together to send to your staff. Can be very useful, even if you pick a small % of your staff. 
 houda: can you explain more those diagnostic tools???
 Edwin: Our 3rd party audits are: Audtis completed by our registrar (NSF-ISR), Regulatory audits, Customer audits
 Zelma: need to take it to the next level and asses
 Mark: If we are measuring new ideas such as behavious - we need new tools - not just the same inspections and tests
 sharon: WHat kind of questions would you put on Survey Monkey?
 ebenezer: Simon, Please send me the previous handout of the Food Safety Culture. I cannot download it. Thanks
 Brian: Are these FS Culture diagnostive tool kit available?
 Staci Katkov: To measure behavior, I highly recommend looking into Alchemy Training Systems and their Alchemy Coach  software
 Edwin: Observerving staff and/or the process steps give a good indication of effectiveness of staff training. 
 Simon Timperley: if you have a query please email team@ifsqn.com
 Sheena Britton: Sharon  - Perhaps questions around your food safety training and procesures, maybe multiple choice, will show how well your training is as well as if they understand and are following the procedures 
 ebenezer: Thanks
 mel morris: we use alchemy for safety training
 sharon: Sheena--that's a good idea. Thanks.
 Tanya: Will these slides be available for printing?
 Maciej Bartosz: 2
 Patrick: 2
 Jose: +1
 Sue: +1
 Edwin: Make sure your corporate IT systems are compatable with Alchemy
 Shahid: 0
 rani gandha: 1
 hammadshafiq_93@yahoo.com: +1
 Carlito: +2
 Kay: 1
 Mark: IS it possible to be FS compliant - but have a poor FS culture?
 Jon: 1
 Bruce: can those best in class folks tell us how they got there?
 mel morris: 1
 Edwin: Mark - I sadly say yes
 Simon Timperley: Great question Mark.  I doubt it 100% unless fully automated.
 Kayleen Motos: 2
 Kayleen Motos: 2
 Jannet Murray: 0
 Mark: I guess that is why good companies still have outbreaks
 Kayleen Motos: 2
 Becky: Definitely Mark - those are the companies that clean up for the auditors and then go back to normal the day after
 James: Mark, absolutely! If the middle management does not care, then the employees will not focus on food safety
 Luis Gomez: -1
 Rajneesh:  2
 Margaret: 0
 James: but the senior management will only see "zero recalls, and no product failures"
 Johnson: +2
 David Hernick: We have workers providing feedback to each-other, but it is negative and there is not a feeling of open communication 
 Edwin: Becky / Mark - This is why unannounced audits are becoming more popular when you have a customer audit. 
 Rosemary: Is this tool available to view and print
 maria lynn yee francisco: how could i encourage to implement and create a sound food saftety culture in our workplace?
 Maaz: 0
 Ryan D: Agree w/James&Becky. Employees do what is important to their bosses (not necessarily what the bosses say)
 Edwin: Maria - Training and monitoring effectiveness is very important
 James: If the middle managers are telling the senior managers that the food safety culture is healthy, and they are not seeing red flags they are oblivious to the issue
 Mark: I think there is still a risk that plants become good at passing audits - even unnanounced - but don't put good culture in place
 Michelle:  2
 Becky: Maria - it starts with the first question asked today - management committment - and then direct supervisor education and committment
 Christi: I don't think that the Auditors should audit their own shifts either. I think you would get a clearer picture where you are lackng.
 Becky: Maria - without follow up and consequences you will have a difficult time changing the culture
 Ryan D: Huge risk, Mark. It's not always the plant's fault. We align with the auditor's standards.
 James: I think senior management should have presents on the production floor, be it a director of ops or even the CEO. Their presents will force the supervisors to comply
 Edwin: We have a moto we use in our organization - "The food you handle today may be the food you or your family may consume tomorrow" which came from an employee when asked buy an auditor why food safety was important to him
 Sherrie: Agree with the bosses influence. We introduced a production manager who came from a negative culture and he has become quite a roadblock in maintain a fairly positive culture.
 Mark: Are we becoming too-focussed on audits and audit results?
 Edwarda: Exactly! Leadership!
 Edwin: CEO doesn't have to be involved to that extend but signing a Food Safety Policy statement is important
 mel morris: Mark its inevitable, its all about downloading risk
 Rosemary: 2
 Paul: Get management to offer regular training opportunities to all staff. This says loudly that safety is improtant to us and we beleive it has great value.
 Ryan D: I think so, Mark. Sometimes we don't always know "how clean is clean" due to lack of expertise. Alignment with auditor's standards is the fallback (and I argue a cop out -intended or not)
 Bruce: Edwin, just imagine how powerful it would be on the culture if the CEO was involved
 Laetitia: who can support to review questions and who to analyze data?
 Mark: Cost of Poor Quality is great for getting benefit case for CAPEX
 Edwin: Appropriate staffing of the Food Safety Group within the organization is also very important
 alyssa: Training usually comes down to QA in my experience but support from MNGT is key
 marco: commintment
 Angong: External & Internal survey on food safety culture
 Elaine: i started in pharma OTC manufacturing 20yrs ago and product safety was non negotiable as its a legal requirement and the culture from top to bottom was strong. if food company senior management adopted food safety as an internal 'legal' requirement and build a strong management system to support it 
 Melinda: Our culture is changing, but it's still a struggle sometimes regarding certain aspects of implementing food safety. Particulary when management is willing to bend in certain places and not take a stand that food safety should be enforced at all times not just when it's convenient.
 Bruce: Edwin, you will get the staff you need if the CEO ins involved
 Frank: Be a good, positive example!!!!!!:)
 pamela : start with teaching and doing 
 ebenezer: thanks Execellent
 mel morris: very good presentation today
 Ehab: perfect
 maria lynn yee francisco: thanks simon
 Shahid: Frequest trainings with the management
 James: Training is all well and good, but if the employees do not care about what they are learning then it is hot air
 Mark: We are focussing a lot on getting the GFSI standards across our plant but we have to look to what to do next
 tammy mixon: great presentation! thank you
 Toni-Ann Robinson: very good information
 Toni-Ann Robinson: thank you
 Bruce: yes it is possible
 Carol Dyck: Very good presentation
 Michelle:  Excellent presentation 
 Gray: thank you very much
 Teresa: Thank you Mrs Brita and Simon, it was very clear, informative and interesting the way that Mrs Brita talks and teach us.
 Frank: LGMA is Best in class!!!!!!!!:)
 Michelle: Thank you
 Rose Leah: an informative presentation, thanks Brita
 Deandra: Thank you!
 Bruce: I would rather have a weak system and a strong culture than the reverse
 Mark: Very thought provoking webinar. Thank you.Brita/SImon
 oneheata: THUMBS UP
 Miguel Gamboa: Thank You Brita
 Yemi: lack of resources
 CLAUDIA: Very good presentation, thanks
 houda: Thanks Brita it was very interesting 
 sharon: Thanks Brita..alot to think about
 marco: Thanks, you light up my mind
 pamela : how do you have them do what they need to do without direct supervision.  Teaching?
 Christi: This was a great presentation. Thank you Brita and Simon!
 Dan: Thank you!
 Nicolad: 0
 Carlito: In your experience, how long it wll take to develop the Food Safety Culture in the company.
 YOUSSEF: THanks and we need to rpeat the webinars issues in details
 Kobe Kobson: Thought provoking presentation. Thanks folks.
 Maaz: Thanks for that informative webinar
 Mark: I agree Pamela - it has to be through education and motivation
 Bruce: teaching is critical - the more you know the more you care
 Declan : double loop learning and employee engagement - better than rule by fear - 
 john: Great information and discussion Brita. Thank you for your time!
 Michael Govender: Brita you said Maple leaf VP is responsible for Operations and Food safety - how will he draw the line to ensure the importance of production going out that is food safe - my  thinking is Operations and Food safety should be two seperate responsibilities  - your thoughts 
 Mark: Or if you don't care - you don't beong in a food factory....
 Gayan: Where the balance between food safety culture and food safety scinece? Eg. some pathogenic bacteria doesn't make any sense depend on the food product or intended use of the food product. So balnket level of understanding and measurement of pathogenic bateria has to be adopted to the product.
 Dilip: Thank you so much, Mr. Simon, Ms. Brita, it was really good presentation .
 Kevin: 2
 James: One thing that I have begun is to do training on general food safety for the employees to take with them outside of work. Food Safety should not start and stop when they clock in and out each day
 Miguel Gamboa: Could be better.
 houda: James i agree with you
 Jorge: Excellent presentation and great information, thanks
 Christi: You can't just tell them "Because I said so" the more they know the more likely they are to follow the rules.
 Elaine: look to the pharma otc manufacturing industry as its a legal requirement its product safety is top priority and the food industry could adopt a similar approach by adopting food safety as an internal 'legal' requirement 
 Mark: Great idea James.I ran a travel Food Safety session for our colleagues and Allergen awareness
 Silvana Chaves: Brita, great presentation. I will contact you
 Frank: It was excellent!!!!!!!!!:) Happy Friday from Sunny California!!!!!:)
 mohamedmabrouk: please why good behavior does not mean food safetyculture is strong ?
 Edwarda: Great webinar!!! Thanks!!!!
 Michelle: Thank you
 Angong: Food Fraud 
 Sherry Wright: Interested
 Odette: Very good Webinar
 alyssa: FSMA qualified individual
 mohamed Haja: thanks to Dr. Brita & Mr.Simon
 Donnell:  Thank you Brita
 Linda: Great Webinar. Thank you for helping with an important topic.
 Carlito: Thank you so much.
 Alda: Thanks Brita
 alyssa: TY Brita!  Great!
 James: Thank you Dr. Ball and Simon!
 Adebola: Thank you
 Sara: Thank you! 
 Cory: Cheers!
 Pontus: NC:s
 morad: thanks
 Mark: thanks
 claire: thank you, very useful, great refresher
 Tammy: Any resources for videos regarding people that have been affected by poor food safety habits?
 Myrto: thanks
 Craig Brown: webpage not available
 Rose Leah: scale calibration procedure
 Ryan D: Thank you, Simon and Brita
 Laura: Why i can not print this? 
 Deandra: Getting an error message for certificate download
 Jelena: Thank you
 Miguel Gamboa: Thank you again
 Ron: cert not working
 Carlos Simoes: An error occured with the SQL server:
 Marju: error message
 Becky: thanks - great job. A lot of valuable info here

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    IFSQN...it's My Life

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  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 19 February 2016 - 07:52 PM

Brita sent me the information below to share with you.


Thank you for participating in the IFSQN webinar I gave on Feb 5th – Tips to Measure Food Safety Culture and Food Safety Behavior. I’m excited to connect with all of you to respond to your questions and comments in the chat box and offer you a gift.


The IFSQN webinars are full of powerful information and your chat comments are an excellent way to share information with each other and ask questions. I appreciate Simon as he provides these webinars at no cost to participants. This got me thinking that some of you would benefit from a complimentary conversation to support you in assessing the priority elements of your food safety culture systems.


Social science has been called a “soft” science; Frank Yiannas says, “The soft stuff is the hard stuff.” With my background in the “hard” and “soft” sciences, I can support people navigating through the hard stuff that Frank talks about. For those that participated on the webinar I’d like to offer a complimentary conversation on the phone. I mentioned in the webinar that an objective third-party can often give insights that you wouldn’t be able to get from an internal audit or process. I also talked about the need for someone with experience in social science research to have input into your data collection and analysis if you want to effectively measure change in food safety behavior and culture.


If you’re interested in moving your company forward, I’ll take you through a complimentary, proprietary process to help you determine the things that need to be in place, and give you feedback on priorities to help you accomplish your goals. I only have a few spots available so this will be on a first-come-first-served basis for people who have goals related to food safety behavior and culture. It will be about an hour of your time. Send an email to me at brita-at-fsculture.com with “FSCulture session” in the subject line.


I’m offering this because we continue to see outbreaks and ongoing food safety problems and I really believe that every company needs to embrace food safety and have a strong, positive food safety culture as its long term goal to help solve this. My background in food science and social science gives me a unique ability to support companies in food safety education and training, behavior change and culture change. You’ve taken the first step to participate in the webinar. Your next step is to determine how to make best use of the information. 


Following up on the webinar, here are answers to the specific questions and some comments in the chat box: 


Responses to statements/questions:


Two books by Frank Yiannas published by Springer. Both are available in hard copy and online:


• Food Safety Culture: Creating a behavior-based food safety management system (2009) 

ISBN: 978-1-4939-2488-2 (Print) 978-1-4939-2489-9 (Online)

• Food Safety = Behavior: 30 proven techniques to enhance employee compliance  (2015) 

ISBN: 978-1-4939-2488-2 (Print) 978-1-4939-2489-9 (Online)


Two webinars by Brita Ball, PhD, CTDP, hosted by Simon Timperley on IFSQN Food Safety Fridays (2015):


7 Best Practices to Improve Food Safety Culture

3 Areas of Focus to Make Your Food Safety Training Stick


About training and measuring training effectiveness:


• Sheena said: From my experience food safety training tends to be around what to do, rather than why and the consequences of not following the training. Changing culture without this will be extremely hard. [Brita: Agreed. The part of training that covers the “why” and the negative outcomes would ideally relate to the perspectives the learners hold about what is important. There is a whole other level of culture that relates to this and is not talked about in most food safety culture conversations because many of us are blind to anything but our own national culture. The “why” that works in one national culture may not work as well in another. This will have an impact on the ability to change food safety culture in your plant. I just finished writing an eLearning course for the Food Processing HR Council in Canada. Contact me for more details.]


• Edwin said: Observing staff and/or the process steps give a good indication of effectiveness of staff training. [Brita: Partly, Edwin. Observation is good one way to assess training about “doing” but not about knowledge on why the “doing” is important. Also, when you evaluate training based on observation, are you evaluating the trainer or the learner? The intent of training is often behavior change but what have you done during training to encourage behavior change? Don’t blame the learner if the training is not effective. Look at your training process which should include preparation, training and follow up.]


• Sheena said: Sharon  - Perhaps questions around your food safety training and procedures, maybe multiple choice, will show how well your training is as well as if they understand and are following the procedures. [Brita: To measure training effectiveness using a test, a pre-test / post-test approach will help you know whether how much the knowledge they have was gained from the training. Otherwise, maybe it’s possible that people knew the information already and the training made no difference. I can support people in measuring training effectiveness.]


About differences in different groups


• James said: If the middle managers are telling the senior managers that the food safety culture is healthy, and they are not seeing red flags they are oblivious to the issue [Brita: Yes. That’s why I recommend doing food safety culture surveys at all levels. This is my area of research.]


• Christi said: We have issues with the Culture being the same across all 3 shifts. Ryan responded: Christi - good point. Perhaps a more revealing poll is how committed is each shift?   [Brita: I can understand that. My research shows work unit commitment to food safety is the main predictor of food safety behavior. Since shifts and work unit areas may show differences in culture and/or behaviour you would ideally gather data from all areas, and analyze it comparing shifts/units/plants. I have measured statistically significant differences between and within plants. I can support you in identifying areas to consider for your assessments and ways to improve based on the assessments.]


About measures/surveys/assessments/data etc.


• Cory said: any suggestions for daily food safety KPI? For leadership to drive? [Brita: a number of suggestions for food safety KPIs are in the chat. Note that food safety KPIs or food safety objectives may or may not relate to food safety culture. The food safety culture or an organization (a positive or negative culture) will exist without KPIs and objectives. It has to, otherwise it’s not culture.]


• Mark said: If we are measuring new ideas such as behaviours - we need new tools - not just the same inspections and tests.  [Brita: Absolutely. Food safety culture scientists are working on the best ways to measure behavior and culture that support food safety. As I mentioned in the webinar, I’m one of the food safety culture scientists in the group that focuses on this and supports the new GFSI food safety culture initiative. ]


• Cory said: Yes, we can have all these measures but it has to be communicated, and that data can be rather hard to disseminate. [Brita: Analyzing and interpreting the data is key. What are the objectives of gathering the data? That could help in determining what and how to communicate the info.]


• Bruce said: can't read the survey - will it be clearer or readable when the slides are sent out? [Brita: Not likely, Bruce. Email me so we can discuss and identify the ones that are relevant to your situation.]


• Sharon said: What kind of questions would you put on Survey Monkey? [Brita: You can put in all kinds of questions using different formats in various survey software solutions. See my comments below about design and development of surveys.]


• Laetitia said: who can support to review questions and who to analyze data? [Brita: I do this in my consulting work. See below for more detailed response about questions and data analysis.]


In-depth responses about food safety culture and behavior measurement:


• Re KPIs (key performance indicators):  If you are measuring KPIs in your surveys, that’s fine. Know that you may not be measuring food safety culture when you use KPIs. 


• Re behavior vs culture: As I mentioned during the webinar, even if you can observe positive food safety behavior, you may not have a strong, positive food safety culture. If you have a strong, positive food safety culture then you WILL have food safety behavior even if you’re not there watching. Maybe “Food safety=Behavior” like Frank Yiannas says, but “Food safety behavior≠Culture”.


• Re measuring behavior by observation: Observation is a good way to tell if people are doing their jobs correctly and will give you opportunity to provide positive reinforcement and/or correction as needed. If you are “counting” in your observations, be careful how you analyse the data. This approach is full of bias unless you video all behavior over a period then spend a huge amount of time reviewing the videos to measure and analyze the behavior. I can support you in doing this if this is what you’d like. The comprehensive observation helps to with assessing food safety culture, not just behavior.  


• Re UK Food Safety Authority diagnostic tool for food safety culture assessment: Here is the link to the UK FSA Food safety culture diagnostic toolkit for inspectors: https://www.food.gov...245020_Tool.pdf  Here’s the link to the full report: https://www.food.gov..._FS245020.pdf   This toolkit has been studied as a Master’s project at the University of Guelph. I was on the student’s advisory committee. As with many things, there are strengths and limitations to the toolkit. The results have been presented but not yet published. Contact me for details.


• Re Survey questions for food safety culture and food safety behavior measures: The most important point about survey questions is that you ask valid, reliable questions that give you the information you want or need. You need to pre-test the questions. It’s no different from when you’re doing an experiment in a lab – you spend time setting up the experiment to make sure it will work. You’ll test the process before you spend the time doing the experiment, otherwise could be wasting time and resources.  We want our food safety tools to be consistent and accurate, i.e. reliable and valid. Shouldn’t that be the same with survey questions? There is a lot of background work needed to do a good job at writing survey questions that are reliable and valid so they will be useful over the long term. You may want to obtain support for question writing, designing how you’ll ask questions, and determining the response options that are best for specific types of questions. How the questions are asked also makes a difference to responses. I have prepared a lot of surveys and can support you in designing the surveys and developing the questions because you’ll want your food safety culture and behavior surveys to measure accurately and consistently, just like your other tools. Otherwise you’re wasting everyone’s time and effort. Let’s use a thermometer for an analogy to survey questions: 


o If the thermometer is consistently high by 2C, it’s a reliable but not valid measure of the temperature; you’ll recalibrate it. If a question consistently measures factors that don’t really relate to food safety culture, you’ll need to adjust the question.


o If the thermometer is inconsistent but always close or on temp, then it’s valid (roughly) but not a reliable measure; you may still use it if the inconsistency is not a control point (e.g. an outside thermometer for weather). If a question can be interpreted in different ways by different people then the answers cannot be compared but you won’t know that by the numbers. The mix of responses to the question might look good but not be a reliable measure.


Also, the measurements of behavior and you data analyses have to be looked at in the big picture. It’s great if you are using a system to observe behavior and log data on individuals. That can help you in different ways. Be aware that you may not be able to use that data effectively as a way to measure the effects of food safety culture because behavior change doesn’t mean culture change. 


How you separate your data in analysis also makes a difference. If you group surveys from management, supervisors and workers you may inadvertently miss out on important information. The same goes for conducting surveys with only one group of employees. When different groups are expected to have different responses, it’s important to separate the groups for analysis to determine whether there is a difference.


Contact me directly if you would like questions to measure management and work unit commitment to food safety and other factors that influence behavior or would like more information about data analysis. Email:  brita-at-fsculture.com


• Re sample size:  You would be best to have at least 30 responses in each group and best to do a variation on random sampling (i.e. stratified random sampling unless you do the whole population/everyone in the group or plant). Fewer responses than 30 per group may not give you reliable or valid results when you do a comparison unless you’ve got the whole population responding (e.g. all 15 managers if that’s all you have in the plant). Using a small convenience sample the people in your plant (i.e. from the population) is not a good idea if you want valid and reliable data. You would want to know about the people who didn’t respond: why didn’t they respond? If they did, how would their responses be different from the convenience sample? Etc.


• Re translation: If you need to have the survey translated into another language, contact me by email. There’s a way to do this to make sure the questions mean the same thing. You must make sure the questions in all languages mean the same thing. If you don’t do a proper job at translating, you won’t be able to combine the data from the different language surveys. That would be a waste everyone’s effort. 


• Re survey software: There is a pile of online survey software available. A few have free options and a bunch of paid options some which involve a monthly subscription.  You can Google search and check reviews. I’ve used a couple but not enough to give you a review on the different types. If your sample size is not much more than 100, you can do a pen and paper survey and enter the data in a spreadsheet. It may end up taking less time than learning a survey tool to enter the info online then not get enough responses online or having biased sample because people aren’t doing it online. 




Brita Ball, PhD, CTDP – I have an integrative background that uniquely qualifies me to support food businesses in improving the effectiveness of their training and their behavior and culture change initiatives. My practical and academic work in food science and food safety, and my professional designation in performance and learning are supported by my background in leadership and organization development. I have graduate degrees in food science with a focus on food safety management, and a Master’s degree in adult education and leadership. My work experience includes production (on-farm), processing, quality control, inspection, auditing, and food safety program management for several national organizations. I also have extensive work experience supporting organizations in leadership and organization development, and facilitating strategic management and training. I have been an instructor at the University of Guelph and two colleges, and am currently adjunct professor in Capacity Development at the University. Recently, I led the design and development of eLearning courses in food safety and food safety culture for national organizations in Canada. My Certified Training and Development Professional designation with the Canadian Society for Training and Development means you can be confident in any needs assessment, instructional design, course development and delivery, and evaluation that I provide. In my volunteer roles, I am Vice-chair of the Food Safety Education Professional Development Group with the International Association for Food Protection and am a member of the Food Safety Culture Science Group that links to the new GFSI Technical Working Group on Food Safety Culture.

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Sophie Ranger

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Posted 22 January 2021 - 10:06 PM


 I am looking for the updated link for the Food safety culture assessment tool use by the inspector.

 Thank you

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