Articles Tagged with ''food safety culture''

In this episode of Food Safety Matters, we talk with Lone Jespersen, Ph.D., Founder and Principal of Cultivate, and Carol Wallace, Ph.D., Professor and Researcher at the University of Central Lancashire. Dr. Jespersen and Dr. Wallace discuss the concept of behavioral “nudging” of frontline workers, and how food businesses can drive incremental, continuous improvement of their food safety cultures.

By approaching food safety culture (FSC) as organizational culture, a recent study funded by the Danish Agriculture Food Council has developed a Change Agent Model for FSC. The model illustrates the important underlying mechanisms that an individual or group can work through to become culture change agents and drivers for FSC development.

The U.S. Food and Drug Administration (FDA) has highlighted select accomplishments that the agency has achieved during 2022 in support of the New Era of Smarter Food Safety.

In this episode of Food Safety Matters, we review the top food safety stories of 2022 and their impacts, the lessons learned, and what the future may hold in 2023 and beyond. Specifically, we discuss COVID-19 and the supply chain, FDA’s Agricultural Water Proposed Rule, food safety culture, the infant formula crisis, USDA-FSIS’ proposed regulatory framework for reducing Salmonella in poultry, the FSMA Food Traceability Final Rule, and the Reagan-Udall Foundation’s review of FDA’s Human Foods Program.

As part of an effort to promote food safety culture under the New Era of Smarter Food Safety blueprint, the U.S. Food and Drug Administration (FDA) has commissioned a literature review to address overarching questions about the concept.

Food safety guiding principles are the same for all companies, but how they are used is dependent not only on the uniqueness of the company but also upon the biases and culture inherent to the company. The latter are often underestimated in their importance and impact. To address these topics, Food Safety Magazine recently hosted a webinar that featured a group of experienced senior leaders and a food safety culture expert as the panelists and moderator, which this article summarizes.

Intertek Alchemy and Cultivate have developed a new online food safety culture training program for food industry leaders to build and maintain an informed culture coalition within their organizations.

In this episode of Food Safety Matters, we talk with Dr. Vanessa Coffman of the Alliance to Stop Foodborne Illness, as well as two industry representatives and Alliance members: Sherry Brice-Williamson, Vice President of Global Quality and Food Safety at the Kellogg Company, and Megan Kenjora, Senior Manager of Food Safety Culture at The Hershey Company. Vanessa, Sherry, and Megan discuss the Alliance’s work to drive food safety culture throughout industry, as well as Sherry and Megan’s experiences collaborating with other industry members of the Alliance to achieve non-competitive food safety goals.

The Peanut and Tree Nut Processors Association's Industry Handbook for Safe Processing of Nuts is an industry-wide reference tool for training, development, and operations in any facility that handles nuts at any point in the supply chain. The latest edition includes an update to the Food Fraud section and the addition of two new sections: Food Safety Culture and Traceability.

In this episode of Food Safety Matters, we speak with prominent foodborne illness attorney Bill Marler about the deadly 1993 E. coli outbreak in ground beef served by Jack in the Box restaurants along the U.S. West Coast. Marler defended Brianne Kiner, the most seriously injured survivor of the outbreak, as well as hundreds of other victims in a class-action lawsuit. The story of this outbreak—which led to regulatory changes by USDA to declare E. coli an illegal adulterant in ground beef—and its ensuing legal and industry battles, is told in the book Poisoned by author Jeff Benedict. As the central figure in Benedict's book, Marler tells his story of the 1993 outbreak, as well as his outlook on the future of food safety legislation in the U.S.