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Food safety culture (FSC) is a structured, measurable and enforceable element of the food industry, which is essential for building consumer trust and safeguarding consumer wellness. Regardless of the size of the organisation, FSC plays a pivotal role in safety and quality assurance and should be embedded in the company’s values and beliefs, ultimately manifesting in employee behaviours. FSC’s principal denominators encompass the fundamental principles of leadership, knowledge, engagement, environment, performance, and outcome. These principles collectively form a holistic framework that is pivotal for enhancing the efficacy and efficiency of safety initiatives in the food supply chain. FSC should be integrated into existing food safety standards, aligning with management systems and enjoying support and ownership at all levels and portfolios. Attaining a strong FSC requires commitment and active participation, not only from departments and sections directly involved with food handling, but also from administrative departments and branches. A non-conducive or weak culture, on the other hand, creates barriers to the achievement of safety goals and creates environments that may lead to product safety failures and non-conformances, with potential detrimental impacts on both consumer and business well-being. The absence of a specific culture constitutes a culture in itself, and, therefore, regular, valid, and reliable assessment is crucial for understanding the current state of FSC, without drawing generalised, superficial, or biased conclusions. In this study, the history and context of FSC are discussed, as well as narratives on assessment protocols and improvement initiatives. A trustworthy and ethical assessment is the first step in a three-phase process, involving assessment, alignment, and intervention to improve FSC, constituting various subcategories. The ultimate intent of this study is to provide turn-key solutions through presenting ideas, debating concepts and proposing interventions to guide and inform FSC improvement, culminating in safe and wholesome products.
Lues et al. (Fri,) studied this question.