3 Requirements for

Commitment to Food Safety

Brita Ball, PhD CTDP ECPC
Principal Consultant and Coach, Brita Ball & Associates
Adjunct Professor, Capacity Development and Extension, University of Guelph

April 7, 2017 (CC BY 4.0)

www.ifsqn.com
 Overview
Introduction
Commitment to Food Safety
3 Requirements
Summary
 FOOD SAFETY CULTURE
DOESNT GROW IN A LAB
3
 Type in chat box
List one example of
food safety culture in
the news
Food safety culture hits the news
And again
And Now 2017
More in 2017.OMG!
should we be surprised?
 Food safety culture
restaurant and food service style
Again
And again
and yet again!
When will it stop?
 Commitment to Food Safety
the basis of Food Safety Culture
 Three levels of culture
See Say Do

Visible documents, structures Beliefs and values Core assumptions

and processes artifacts shared with members about how we do things

16
 Commitment to Food Safety
Top-down Bottom-up
Management commitment Work unit commitment
Managements roles and Supervisor commitment
actions Worker commitment
Communication Food safety behaviour
Food safety culture
 Levels of Commitment
Top-down Bottom-up
ORGANIZATIONAL Level GROUP Level
Individuals at Individuals in operational
management levels groups

INDIVIDUAL Level INDIVIDUAL Level

Individual commitment Individual commitment
 See
See Say Do

Visible documents, structures Beliefs and values Core assumptions

and processes artifacts shared with members about how we do things

19
Three examples
Organizational alignment
Organizational alignment
This is our Safety Promise.
Our goal is to always provide
consumers safe, great
tasting food produced in a
safe work environment.
Organizational alignment
Corporate Social Responsibility
Remains committed to
improving food quality, safety
and ingredient transparency
Mandatory safety training
2016 allergens
Suppliers with GFSI
Food Safety Culture position
 Organizational alignment
Walmart corporation values
Service to the Customer
Respect for the Individual
Strive for Excellence
Act with Integrity
through everyday behaviors

24
 Organizational alignment
Associate requirement
hygiene, sanitation,
no bare-hand contact
Supplier requirement
GFSI certified (2009),
natural inhibitor for
L. monocytogenes
Purchase requirement
no sprouts
25
 Type in chat box
What example do you
have of food safety
alignment in your/a
workplace
 Food Safety Culture

Correct food
People safety behaviour
sharing information about how to do things and
acting in ways that work(ed) for the group

so the ingrained habits are hard to change

27
 Food Safety Culture

Correct food
People safety behaviour
sharing information about how to do things and
acting in ways that work(ed) for the group

so the ingrained habits are hard to change

28
POLL: How does management commitment to food safety
compare with worker commitment in your workplace?

Management commitment to food safety is:

Greater than worker commitment
Same as worker commitment
Less than worker commitment
 Commitment to Food Safety
Top-down Bottom-up
Management commitment Work unit commitment
Managements roles and Supervisor commitment
actions Worker commitment
Communication Food safety behaviour
Food safety culture
 Levels of Commitment
Top-down Bottom-up
ORGANIZATIONAL Level GROUP Level
Individuals at Individuals in operational
management levels groups

INDIVIDUAL Level INDIVIDUAL Level

Individual commitment Individual commitment
Organizational and group factors
Mgt
Food Safety
Commit-
Infra-
ment to
structure
Food Safety

Work Unit
Worker Food
Food Safety Commit-
Safety
Training ment to
Behaviour
Food Safety
Ball 2010

32
 Individual factors
Attitude toward
behaviour

Subjective Self-reported
Intention
norms behaviour

Perceived
control to act

Work routines
Hinsz, Nickell and Park 2007
 Individual factors
Attitude toward
behaviour
Moral
norms Subjective Self-reported
Intention
norms behaviour

Perceived
control to act

Work routines
Adapted from
Hinsz, Nickell and Park 2007
 Individual factors
Attitude toward
behaviour
Moral
norms Subjective Self-reported
Intention
norms behaviour

Moral Perceived
norms control to act

Work routines
Adapted from
Hinsz, Nickell and Park 2007
 SAY
See Say Do

Visible documents, structures Beliefs and values Core assumptions

and processes artifacts shared with members about how we do things

36
 Focused training
For behaviour change Factors influencing learning
Types of training
On-the-job vs. in class vs.
mentoring/coaching
Face-to-face vs. on-line
Individual vs. group
Trainer capabilities
Learning design
Interactivity/Participation
Opportunities for application
and reflection
 Follow up to training
For behaviour change Provide feedback
Observation
Positive feedback
Most people want to do the right
thing
Consequences of non-
compliance
What if non-compliance
What if non-compliance
Root cause
where does the root cause of
the issue lie?
Environment/Equipment?
Short cuts?
People?
Supervisor
Management
Culture
 DO
See Say Do

Visible documents, structures Beliefs and values Core assumptions

and processes artifacts shared with members about how we do things

41
 Individuals at all levels
Attitude toward
behaviour
Moral
norms Subjective Self-reported
Intention
norms behaviour

Moral Perceived
norms control to act

Work routines
Adapted from
Hinsz, Nickell and Park 2007
 Commitment to food safety:
top down & bottom up

Environment Correct food

safety behaviour
Chemistry
Support
43
 Commitment to food safety
Appropriate equipment/conditions/reminders
Effective leadership, communication, training
Coaching and mentoring
 Chat
Type in the chat box
What is the most valuable
element that you got from
todays webinar?
 Your Action Plan
What one action will you take as a result of
this webinar?
When will you start?
 Contact Information
Brita Ball, PhD CTDP ECPC

Principal Consultant and Coach Adjunct Professor

Advancing Food Safety Culture Capacity Development
Brita Ball & Associates University of Guelph

+1-226-218-0972
brita@fsculture.com
www.fsculture.com