Arguing about the org chart: Food safety culture has really jumped the shark

How about don’t make food that makes people barf.

No runs, no barf.

Barf-free food.

For those who want labels, here ya go:

The topic of food safety culture and climate is growing attention from industry, researchers, standards owners and certification bodies. Authors use the terms food safety culture and climate, however, there are no unified definitions to provide clarity on the meaning of these terms.

The objective of this study is to analyse the similarities and differences in current definitions and statements of Food Safety Culture and Food Safety Climate, and provide suggested clarifying definitions for both concepts, to bring a consistent approach to the field. The study evaluates the types of organisational cultures, climates and employees’ behaviours which provide important differences and further insights into each of these.

Looking back at the origins of safety culture following the Chernobyl accident in the 1980’s provides an understanding of how this laid the foundation for safety culture and climate in the UK. Reflecting on the increasing trend in Hazard Analysis and Critical Control Point (HACCP) breaches due to the increasing number of incidents reported to authorities, the study suggests an increased focus is needed on culture, climate, and behaviour in food businesses. A critical analysis of previous definitions, statements and common words currently used to describe culture and climate in published definitions is provided. New definitions for food safety culture and climate based on factors shown to be important and are recommended for use by industry and researchers are proposed. The study assesses different types of culture, climate and employees, and suggests different employee behaviours impact the culture and climate of an organisation.

Terminology and the understanding of culture, climate, and behavioural change—impact of organizational and human factors on food safety management

Trends in Food Science and Technology, vol. 96, pg. 13-20

N.Sharmana, C.A.Wallacea, L.Jespersen

https://doi.org/10.1016/j.tifs.2019.12.005

https://www.sciencedirect.com/science/article/abs/pii/S092422441930439X