Talking Safety and Quality Culture Excellence

Talking Safety and Quality Culture Excellence at Campden BRI’s 6th Annual Seminar

Author: Emma Samuel

Emma Samuel is a third year Knowledge Economy Skills Scholarships (KESS 2) PhD student, affiliated with the ZERO2FIVE Food Industry Centre based at Cardiff Metropolitan University. Emma's PhD project (collaboratively supported by a food manufacturing and processing business partner) focuses on assessing hand hygiene compliance and food safety culture with a view to implementing bespoke interventions to enhance food safety behaviour. KESS2 is a pan-Wales higher level skills initiative led by Bangor University on behalf of the HE sector in Wales; partly funded by the Welsh Government’s European Social Fund (ESF) convergence programme for West Wales and the Valleys.

A warm welcome to the first virtual Safety and Quality Culture Excellence Seminar

Now in its sixth year, Campden BRI in partnership with Taylor Shannon International (TSI), delivered the Safety and Quality Culture Excellence seminar suite to an online audience on the 3, 7 and 16 December 2020. Promising what would be a “virtual feast” for food safety professionals, Bertrand Emond (Head of Membership and Training, Campden BRI) opened the session with an overview of what we could expect from this year’s remote – but no less delicious - menu. Three two-hour sessions would lead us through the intricacies of driving positive food safety culture change in practice (Session 1), managing culture at a distance in times of COVID-19 (Session 2) as well as a review of new culture trends and topics exploring how small food businesses can be supported in developing their own food safety culture journey (Session 3).

By way of introduction, Bertrand looked back on the many positive and exciting food safety culture developments that had taken place around the globe in 2020, including:

Bertrand reminded the audience that ‘culture’ is the “shared values, beliefs and norms that affect mind-set and behaviour toward food safety in, across and throughout an organisation” (Global Food Safety Initiative, 2018). As a result, the derived benefits of working on culture throughout the supply chain are obvious, including increasing customer satisfaction, employee motivation, enhanced abilities, better decision making and gains in revenue and growth to name a few. As the work progresses, ‘people’ get stronger and stronger until eventually they choose to do the right thing at all times (even under pressure and most certainly when no-one is looking). TSI’s Culture Excellence programme - assessing 20 dimensional food safety culture components across four key categories – can support that culture journey with an in-depth assessment of the prevailing workplace culture.


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