n light of the new EU regulation requiring food businesses to establish, evaluate, and maintain a food safety culture (FSC), a recent study aimed to gage food safety perceptions and FSCs at mid-sized Italian food operations.
Part of Food Safety Magazine’s series with the U.S. Food and Drug Administration (FDA), titled, “Evolution of New Era: Advancing Strategies for Smarter Food Safety,” this episode of Food Safety Matters brought together an FDA Senior Scientist from CFSAN and the Director of the Alliance to Stop Foodborne Illness to discuss food safety culture, including its assessment and the FDA/Stop Foodborne Illness topical webinar series.
New global guidance from BSI—developed through consensus with industry leaders including Walmart, McDonald's, Kerry Foods, and 3M—aims to assist food businesses and employees in developing a robust food safety culture.
In this episode of Food Safety Matters, we talk with Donald A. Prater, D.V.M., the Acting Director of the Office of Food Policy and Response (OFPR) at the U.S. Food and Drug Administration and the Associate Commissioner for Imported Food Safety at OFPR. Dr. Prater discusses the work he has overseen regarding import food safety, particularly for fresh produce and seafood; food safety culture; and smarter tools and technologies for data-gathering and data-sharing.
A survey was sent to food industry trade association members representing food companies to determine what is known about food safety culture, food safety management systems, and active managerial control. The survey also asked about the implementation of such practices in support of a culture of food safety. The survey results indicate that many companies are well aware of these food safety concepts; however, many respondents are unsure whether their company is operating with true active managerial control. Opportunities were uncovered to inform and encourage engagement in active managerial control to a greater degree.
The Alliance to Stop Foodborne Illness and FDA are co-hosting a highly anticipated food safety culture webinar live from the Food Safety Summit on Thursday, May 11. During the live session, academic, regulatory, and industry professionals will discuss how they assess food safety culture and its impact.
On June 13–15, 2023 Michigan State University’s (MSU’s) Online Food Safety Program will host an executive education workshop, titled, “Creating a 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.
