How can we measure our food safety culture?
Following on from last week’s blog I shall highlight how we could measure culture in our workplace.
“How can I manage what cannot be measured?”
On our visits on the production floor we can continuously observe the following;
is there any water pooling on surfaces?
Off the floor we can determine culture by;
It is also worth noting that the British Retail Consortium have released a draft Version 8 of their standard for industry consultation and one of the items that maybe included is as follows;
The site’s senior management shall have a documented strategic plan for the development and continuing improvement of food safety culture. This shall include:
This shall undoubtedly help in promoting a culture which is continuous thus ensuring consumers are protected from any harm.
REMEMBER FOOD SAFETY HAPPENS WHEN YOU ARE NOT ON-SITE