Food Safety Culture Plan and Measurement

Activity Measure
(Review)
SITE SECTIONS IMPACTED Planned/Uninitiated = 0
Defined Activities Action Plan
(Mark x where applicable) Initiated = 1
Follow Up Actions Implemented = 2
Effective = 3
Number Target Date Responsibility Describe what actions
planned to support activity Year 1 Year 2 Year 3

Management
column)

Warehouse
Production
& Leaders
Managers
Top
Activities
July Feb July

1. Business Structure, Values and Purpose

Identify one clear path to success: Company vision
1.1
and mission includes food safety

Pro-food-safety communications from senior

1.2 leadership affirm true top-down engagement.: included
in induction, production meetings

1.3 Set and measure Food safety and Quality Objectives

Create a trusting and open environment that

empowers employees to speak up if they feel that food
1.4 safety is being compromised e.g. reward system for
reporting issues, employess confortable to report
issues

Establish Food Safety and Quality Suggestion Box

1.5
(Confidential reporting - Whistleblower system)

Tools and Equipment (Resource Management):

Provide employees with fit-for-use/fit-for-purpose
1.6
clothing and equipment, and work in fit-for-purpose
premises/buildings.(e.g. Food safety budget)

Investment (Resource Management): The company

needs to commit to a decision-making process related
to budget, capital expenditure, and investment that
1.7
does not compromise food safety, thus ensuring the
right level of resources and fit-for-purpose/use of
equipment.

Time (Production planning and scheduling)

The company needs to ensure that employees have
1.8
enough time to do their task properly and are not
forced to take shortcuts to keep up.

1.9 Develop incentives to report failures and near misses

 2. Managers and Leaders
Show clear and consistent commitment to making
2.1
safe food.
2.2 Conduct refresher training

Employee empowerment at all levels to lead or

2.3
initiate positive change. (Food safety ambassadors)

Time (Production planning and scheduling)

The company needs to ensure that employees have
2.4
enough time to do their task properly and are not
forced to take shortcuts to keep up.
3. Hazard and Risk Awareness
Ensure employees inside and outside the technical
team understand the hazards associated with their
duties, establishing a uniform base-level
3.1
comprehension of hazards and risks, a goal best
achieved through employee education. (E.g. sales,
marekting )

Make basic scientific and technical information

3.2
accessible and understandable to everyone.

Everyone must understand “why we do things” to

promote trust that the right decisions are being made
3.3
relative to policies, procedures, and the proper
investment of financial and human capital.

Each employee and department should understand

3.4
their respective food safety-related responsibilities.

Operators responsible for critical control points

(CCPs/OPRPs) and certain pre-requisite programmes
3.5
sanitation and cross contamination control
programmes
4. Communications and Messaging
4.1 Food Safety and Quality Posters
4.2 Food Safety and Quality Suggestion Box
Consequences, including disciplinary actions up to
4.3
termination.

Employee feedback - Questionnaires Implemented

(questions on business values, messaging from
4.4
leadership, awareness of food safety risks and
accountability)

Tasks to perform and the SOPs to follow are

4.5
documented to be as simple and easy
Use of pictures rather than text for instructions or
4.6
specifications.
0 0 3

Score
Percentage Progress
 Food Safety Culture Revie

Chart Title
100

90

80

70

60

50
40

30

20

10

0
Jul-09 Mar-23 Nov-36 Jul-50 Apr-64 Dec-77 Aug-91 May-05 Jan-19 Sep-32 May-46

Overall Business Structure, Values and Purpose

Managers and Leaders Hazard and Risk Awareness
Communications and Messaging
Safety Culture Review
Jan 2019 Feb 2019 Mar 2019 June 2019 Sep 2019 Dec 2019 Mar-20 July 20

Overall 43 51 61 61 61 64 71 69

Business
Structure,
43 43 60 60 60 60 70 60
Values and
Purpose

Managers
47 60 67 67 67 83 92 92
and Leaders

Hazard and
Risk 47 60 67 67 67 67 80 67
Awareness

Communicati
ons and 40 60 60 60 60 67 67 72
Messaging
Feb 21
71

60

92

80

78