A Comprehensive Look at Food Safety Quality Culture: An Intertwining of Science, Social Norms, and Quality Culture
The complexities of maintaining a safe and hygienic food environment extend beyond the realms of food science and management alone. It delves deep into the fabric of social sciences, exploring the attitudes, beliefs, and behaviors of those involved in its production and distribution. In essence, Food Safety and Quality Culture is a fascinating intersection of Food Safety, Food Science, and Social Sciences.
The inception of a formalized food safety & culture system traces its roots back to the development of food safety management systems, particularly the Hazard Analysis Critical Control Point (HACCP) system. Birthed from the collaborative efforts of food manufacturing industry and the US NASA manned space program in the 1960s and 1970s, the HACCP system quickly established itself as an efficient, cost-effective method for the World Health Organization (WHO) to mitigate foodborne illnesses. Its perceived effectiveness led many governments to view its implementation as a cure-all for food safety issues.
From the 1990s onwards, the HACCP system and associated trainings gained prominence. It helped in the establishment of standardization protocols and the development of monitoring programs to ensure general operational hygiene in the food industry. However, while the system’s principles looked great on paper, the practical implementation proved far more challenging. Steps had to be taken to ensure the system’s effectiveness, and this needed more than just a theoretical list of guidelines. What was missing was the integration of social science aspects, recognizing the crucial role of people in the scientific approach.
HACCP training started to be offered not only to top management but also to the general workforce. The goal was to foster an understanding of and commitment to food safety throughout the food industry. This shift in work culture arrangements, between managers and employees, laid the foundation for the present-day understanding of food safety and quality culture.
HACCP is essentially a system that identifies, assesses, and manages risk factors pertinent to food safety. The ‘food safety and quality culture’ component of this system denotes the attitudes, values, and beliefs prevalent at a site, underlining the importance of product safety and the confidence in the systems, processes, and procedures used by the site.
The shared values, beliefs, and norms of a workplace significantly impact mindset and behavior towards food safety across an organization. These elements, forming the crux of food safety and culture, can be used by a company’s senior management to drive food safety within the organization.
Food safety and quality culture is a complex field. It represents a comprehensive approach to food safety that goes beyond theoretical principles and guidelines to also consider the role of human attitudes, values, and behaviors.
As we continue to refine our food safety strategies, it is essential to remember that this area of study is not just about science or management but also about culture. It is at this intersection where the most effective and lasting improvements in food safety will be made.
Already in September, we invite you to participate in online training on Food Safety and Quality Culture. Apply now on our website: https://bmcertification.com/trainings/#16076