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Home » Topics » Management » Culture

Culture
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ARTICLES

LGMA Why video

California LGMA Continues to Discuss the ‘Why’ Behind Food Safety

June 29, 2022

The California Leafy Greens Marketing Agreement (LGMA) and Stop Foodborne Illness have updated their renowned training video, The Why Behind Food Safety, nearly a decade after its original release.


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stop foodborne illness logo

Free Food Safety Culture Toolkit by Stop Foodborne Illness

June 14, 2022

Stop Foodborne Illness has released a free toolkit to help food businesses develop and enhance food safety culture.


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earth

Global Food Safety Culture: Asia

Food safety culture in Asia spans culturally diverse regions, but three broad types of leadership are identified in two types of companies
Lone Jespersen, Ph.D. John David Sophie Tongyu Wu Ph.D.
June 10, 2022

The authors and collaborating food safety experts highlight several unique features of Asian culture that interplay with food safety management: evolving leadership toward modern styles, emerging risk awareness, and an immense hunger for learning


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meeting

Changing Culture to Improve Food Safety

The CEOs of Birchwood Foods and Kwik Trip, Inc. share lessons learned from their journeys to improve food safety at their organizations
Lone Jespersen, Ph.D.
June 8, 2022

Having a strong and mature food safety culture contributes to excellence in food safety at food companies worldwide. This article highlights two CEOs' perspectives on the food safety culture journey, the practices implemented, the lessons learned, and the goals for the future.



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The consumption and production of safe food have immediate and long-term benefits for people, planet, and the economy

World Food Safety Day 2022: Safer Food, Better Health

2022 05 18 16 22 52.302 0400
Bailee Henderson
June 7, 2022

The theme of World Food Safety Day 2022 is “safer food, better health.” Worldwide organizations explain why and how the global community should prioritize ensuring the safety of food.


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factory line

Designing a Culture of Food Safety

Noleen Donegan M.Sc.
June 7, 2022

Food safety is an active and ever-evolving process that is ripe for ongoing improvement. There are three main tools for building and transforming a company's food safety program: fundamentals, prevention, and culture. In recent years, Kerry has focused heavily on building a solid foundation—the "fundamentals." Effective communication is critical throughout the entire process and becomes the fourth building block.


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FDA and Stop Foodborne Illness logos

FDA, Stop Foodborne Illness Co-Host Third Webinar on Food Safety Culture

2022 05 18 16 22 52.302 0400
Bailee Henderson
May 18, 2022

The U.S. Food and Drug Administration and Stop Foodborne Illness joined forces to present a webinar, titled, “Building a Coalition of Food Safety Culture Champions Across Your Organization.”


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Handling Customer Complaints

Handling Customer Complaints in Food Manufacturing

Although customer complaints can be viewed as a negative, managing them is an important risk management strategy
Janna Hamlett, Ph.D.
April 21, 2022

The culture of a facility in food safety or customer relations is impacted by how customer communications are managed. Customer complaint trending and response are part of a company or facility's risk management strategy. The objective of any management system is to try to protect the company from adverse actions. Understanding and responding to customer complaints is one strategy.


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Australia

Regional Culture: Australia

Australia takes a uniquely collaborative approach to several aspects of food safety culture
Lone Jespersen, Ph.D. John David Sophie Tongyu Wu Ph.D.
April 21, 2022

The authors and collaborating food safety experts have delineated several unique features in Australia around food safety and quality: intimate collaborations across sectors and functions, "walk the talk," and skills and capacity building.


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Vendor Certification

The Inputs and Outputs of Vendor Certification Food Safety and Regulatory Requirements

Vendor certification is paramount for ensuring that companies are adhering to food safety and regulatory requirements
Juliana Canale
April 21, 2022

During the COVID-19 pandemic, vendor certification has been top of mind for the food industry given the increased requirements and oversight of third-party audits and FDA regulations to better accommodate public health. This article will give a baseline understanding of the regulatory requirements between U.S. federal bodies (FDA, USDA) in comparison to widely known GFSI standards (BRC, SQF, FSSC 22200). Additionally, it will provide insight into key control areas for mitigating risk and adapting business in accordance with the growing emphasis on the importance of food safety culture.


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More Articles Tagged with 'Culture'

EVENTS

Webinar

11/2/21 to 11/2/22
Contact: Vania Halabou

Measuring Culture Across the Food Supply Chain

On Demand: Our latest webinar in the Food Safety Leadership series examines the importance and impact of food safety culture in 2021 and what industry leaders are doing to demonstrate that they have a good food safety culture within in their own organization.

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Sponsored Webinar

8/30/22 to 8/30/23
Contact: Vania Halabou

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will also explore how we, as food safety professionals, must reflect on our biases and how these might help or hinder our efforts to engage others in taking action to improve food safety. 

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Events

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will also explore how we, as food safety professionals, must reflect on our biases and how these might help or hinder our efforts to engage others in taking action to improve food safety. 

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Trends in Food Safety and Protection

Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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