1 reply to this topic

[chrisrushworth]

As always...

 

Looking at ideas or talking points to continue our FOOD SAFETY CULUTRE....

 

What have other technical managers done?

 

I have discussed complaints, specifications, micro OOS, pests, short dated ingredients, goods in checks, nutritional's, weight checks...

 

Not sure MD/HR like the idea of suggestion boxes or rewards..

Could team building exercise help toward food safety culture..? Ie paint balling and then build repour.. mean that operators are likely to pass concerns onto managers and senor management?

 

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TIA

From sunny Devon :)

[Sayed M Naim Khalid]

As always...

 

Looking at ideas or talking points to continue our FOOD SAFETY CULUTRE....

 

What have other technical managers done?

 

I have discussed complaints, specifications, micro OOS, pests, short dated ingredients, goods in checks, nutritional's, weight checks...

 

Not sure MD/HR like the idea of suggestion boxes or rewards..

Could team building exercise help toward food safety culture..? Ie paint balling and then build repour.. mean that operators are likely to pass concerns onto managers and senor management?

 

---

TIA

From sunny Devon :)

I think you are on the right path to achieving food safety culture. Food safety culture is literally at 3 levels: 
1. Leadership (commitment, provision of resources and support)
2. Management (training, implementation of policy or the commitment from the leadership, and accountability)
3. Associates or people on the floor. 

There should be a two-way communication. The messaging about food safety communication should be moving both upward and downward. Messages from outward should be clearly communicated in the languages spoken and understood by all associates. All these messages should be followed and there should be accountability for it. 

The messages from the associates should be heard and responses should be provided quickly. Because if there is no response, the engagement of the associates will disappear. 

Lastly, there should be continuous food safety culture measurement and data should be collected. It should be part of the business KPIs. If it is on the business KPIs, it will never get attention.

Sayed M Naim Khalid
FSQA Professional