These replies have highlighted just how bad we are at succinctly talking about SQF as a culture. They're good for QA and management, but unhelpful as to how they affect the floor (with exception of "do what you..", I like those).
My Spiel to new employees tends to go along these lines:
Our company embraces SQF as a culture. SQF is basically a list of everything that could possibly go wrong when making food, and what could have been done that would have kept it from happening. By doing these things, we can prevent bad things from happening in the first place, rather than wishing we had done more after.
I also talk about recalls on the same topic:
Recalls/contamination is a "when", not an "if". All we can do is every day make small decisions that will help us avoid whatever causes our next one. And if we do that enough times, that "problem" might just never show up.