We have monthly meetings, GMP training and quizzes at time of employment and annually there after. We also have Employee and Management questioners to ensure proper training and comfortability, monthly GMP audits and effective communication. I assume we need more than this. Perhaps the survey you attached.
yes, its the survey they are looking for to determine effectiveness of the plan . Create a survey. set a minimum score for each question the would trigger a review of food safety culture plan. tabulate the average score for each questions. Then act on areas that are deficient. reevaluate program.when their are concerns or issues or at least annually.. Include the requirements of this evaluation in your food safety culture plan/program/procedure.
for instance if you aske a question on how often employees are recognized for identifying food safety issues and the score is low for most employees, you would want to beef up your recognition portion of the program.
make sure the survey contains questions relating to what i consider the 3 fundamentals of culture.
Management - there should be a a clear, frequent, unchanging expectation and message of food safety and quality from management. managment should be present and ensure adequate resources are available.
education - there should be a mechanism to ensure that employees not only have the basics of food safety but beyond that. Can recognize program deficiencies and food safety issues. know the whys of of what they do?
empowerment - employees should be involved in food safety. their advise should bee seeked out. they should be encouraged to find areas for improvement and point out issues. they should be recognized for thier commitment to food safety.
the link below is the GFSI white paper on food safety culture. it goes into much more detail. i think its imprortant that people understand culture - what it is and its importance.
https://mygfsi.com/w...ulture-Full.pdf
