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ELEMENTS of FOOD SAFETY CULTURE

1. BUSINESS PRIORITIES - The extent to which an organisation prioritises food safety and
their overall attitude regarding food safety.

2. RISK PERCEPTIONS - The organisation’s perception and understanding of the risks

associated with food safety.

3. PERCEPTION OF FOOD SAFETY

PROCEDURES - The
organisation’s perception BUSINESS
of the effectiveness and COMMUNICATION PRIORITIES
validity of food safety
regulations.

4. OWNERSHIP OF
FOOD SAFETY RISK
OWNERSHIP OF
The level of SAFETY PERCEPTIONS
responsibility that
an organisation ELEMENTS OF
accepts in FOOD SAFETY
relation to food
safety.
CULTURE
EMPLOYEE PERCEPTION
5. COMPETENCE INVOLVEMENT OF SAFETY
The level of PROCEDURES
understanding
an organisation
has regarding risk
management procedures.
LEADERSHIP COMPETENCE
6. LEADERSHIP - The level of
commitment that management
has regarding food safety.

7. EMPLOYEE INVOLVEMENT - The level of

commitment the wider organisation has toward food safety.

8. EMPLOYEE COMMUNICATIONS - The level of communication across the organisation

and the freedom for employees to challenge procedures.

Adapted from Wright M. & Leach P. (2013). Diagnosing And Improving Food Safety Culture In Food Businesses. Greenstreet Berman LTD.

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