Food Safety Culture Development
Start Time: 4.15 p.m. London, 11.15 a.m. New York
Caroline Passuello, Risk Management & Sustainability Manager, DNV GL Business Assurance
Juliani Kitakawa, Food & Beverage Manager, DNV GL Business Assurance
In many organizations, there is a growing concern with how to maintain a food safety culture - even those where food safety systems are already certified. Many efforts have been applied to the development of food safety culture, but, theoretically, there are gaps in these efforts, which reflect on the quality of programs developed and consequently, on the results achieved.
The session will present basic concepts about organizational culture and specifically, on food safety culture, demonstrating the theoretical model from DNV GL. In this model, we understand culture as the aggregation of beliefs, practices and perceptions of an organization, which can be evaluated from seven attributes previously defined and understood through the existing culture in your organization.
Identification of each attribute and cultural stage, in which an organization currently is at, is essential to the definition of a program that seeks to develop the organizations’ food safety culture.