Food Safety and Language Barriers on the Food Processing Line
The success of any food safety program depends on many factors, including but not limited to controlling contamination, Standard Operating Procedures, Good Manufacturing Practices, hygienic equipment design, training, risk assessment, Hazard Analysis and Critical Control Points plans, personal hygiene, pest control and a reliable workforce (see “‘Everybody Owns Food Safety’ in Action”). It is a very complex system with many interdependent parts, and the most critical factor is the workforce, because employees monitor, control and correct as well as contribute to many of the food safety issues we face each day. Complicating matters is the fact that this workforce is changing quickly. The profile of the nation’s workforce continues to diversify and increasingly it is made up of people who may not speak English or speak English as a second language.[1] The Hispanic population is the fastest-growing ethnic minority group in the U.S., and a large percentage find at least their initial employment in the food industry.[2] This creates an environment where many non-English languages are spoken at home and on the job.
According to economists, limited English skills of foreign-born U.S. workers cost U.S. corporations $65 billion annually in lost productivity.[3] Managers may perceive this lack of a common language at work as a source of frustration, which may reduce their effectiveness.[4] Tension, misunderstandings about work, safety risks, inefficiencies and the inability to communicate effectively with supervisors all can escalate when people speak in different languages.3 Additionally, non-English-speaking groups are more reluctant than English-speaking employees to communicate issues such as safety practices, specifically, food safety practices with managers.[4]