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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.

Panelists Michele Fontanot (Professional Service Manager, 3M Latin America), Paola Lopez (QA Manager, Sigma), and Lone Jespersen, Ph.D. (Cultivate, Switzerland), identified three prominent features around food safety culture in Latin America region: a culture of caring, empowerment, and authentic food safety culture being a competitive advantage. 

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.

During National Food Safety Month 2022, the experts at ServSafe, alongside the National Restaurant Association, will curate free content for the restaurant industry with a focus on “Food Safety at Every Level.”

Panelists Christian Blyth (Pathogen Specialist, 3M Canada), Marie Tanner (Senior Vice President of Quality, Dairy Farmers of America), and Lone Jespersen, Ph.D. (Cultivate SA) discuss three features that are prominent in North America's food safety culture: diversity of thought, proactive risk-based approach, and high adaptability. 

To lead from the local level for food safety, top executives must empower and authorize leaders to solve issues like food safety culture. The technical food safety team is best situated for this task. To build a sustainable food safety culture, it is essential to start with shifting and building the mindset of the technical leadership and honoring the well-being of this team. 

With the COVID-19 pandemic (hopefully) solidly in the rearview mirror, we wanted to find out what projects and initiatives food companies are focusing on for the rest of this year and into 2023. We heard from more than 200 food processors in every major category. They reported a wide-ranging wish list of projects and priorities, with improving their food safety culture, more training, improving their supply chain management (especially with their foreign suppliers), and improving their sanitation and environmental monitoring programs at the top of the list.

In this episode of Food Safety Matters, we interview Gillian Kelleher, President, and CEO of Kelleher Consultants LLC and the Chairperson of the Educational Advisory Board (EAB) for the 2023 Food Safety Summit. Gillian speaks about the importance of organizational food safety and quality (FSQ) programs, as well as how FSQ professionals and food businesses can drive positive improvement.