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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.

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.