Enhancing food safety culture to reduce rates of foodborne illness |
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| Authors: | Douglas A Powell Casey J Jacob Benjamin J Chapman |
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| Affiliation: | 1. GeQual—Study Group of Food Quality, Programa de Pós-Graduação em Nutrição, Universidade Federal de São Paulo, Botucatu St., 862, 04023-062 São Paulo, SP, Brazil;2. GeQual—Study Group of Food Quality, Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas, Pedro Zaccaria St., 1300, 13484-350 Limeira, SP, Brazil;3. GeQual—Study Group of Food Quality, Departamento de Biociências, Universidade Federal de São Paulo, Campus Baixada Santista, Silva Jardim St., 136, 11015-020 Santos, SP, Brazil;4. GeQual—Study Group of Food Quality, Centro de Desenvolvimento do Ensino Superior em Saúde, Universidade Federal de São Paulo, Pedro de Toledo St., 859, 04039-032 São Paulo, SP, Brazil;1. Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Department of Personnel Management, Work and Organizational Psychology, Ghent University, H. Dunantlaan 2, 9000 Ghent, Belgium |
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| Abstract: | A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner. Maintaining a food safety culture means that operators and staff know the risks associated with the products or meals they produce, know why managing the risks is important, and effectively manage those risks in a demonstrable way. In an organization with a good food safety culture, individuals are expected to enact practices that represent the shared value system and point out where others may fail. By using a variety of tools, consequences and incentives, businesses can demonstrate to their staff and customers that they are aware of current food safety issues, that they can learn from others’ mistakes, and that food safety is important within the organization. The three case studies presented in this paper demonstrate that creating a culture of food safety requires application of the best science with the best management and communication systems, including compelling, rapid, relevant, reliable and repeated food safety messages using multiple media. |
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