We have a full HACCP Program and follow the Canadian Food Inspection Agency Regulations... but the auditor is looking for a more robust Food Safety Culture...
But struggling with how to do this when our product is inherently safe (wine / alcohol). Our CCP is glass breakage and that program is robust (knock on wood - we have never had glass found in our program). But as far as pathogen or any biological risk goes there is little to none.
And because of this staff see the HACCP program and Certification as a nice to have, but that we aren't going to hurt anyone so why all the steps and requirements. And that there is why our culture is bad, but how do you change that instead of the reason being, because I (government) said so.