Bruno Séchet

Veterinarian - International Food Integrity Consultant

27 years of experience in Food Quality and Safety

LEAD AUDITEUR
FSSC 22000 V5
Why are we talking about
Food Safety Culture?
It’s about
People
It’s about
them
 It’s about
General Management
&
Leadership
 It’s about
listening to all signs
Food Safety issues are never result of bad
luck, happening without warning
 It’s about
how we prepare and react
What makes a crisis is not the event that
occurred but how we react to it
 It’s about
knowing your Supplier ‘s
First Name
THE GLOBAL SUPPLY CHAIN 17
 It is about adapting
the needed resources
Transparency with
"Stakeholders"
 Stakeholders
FINANCIAL PARTNERS
JURIDIC AUTHORITIES OWNERS

SUPPLIERS AND CUSTOMERS

RESPONSIBLE AUTHORITIES

POLICY AUTHORITIES, Employees

Elected

LOCAL COMMUNITIES, MEDIAS, PUBLIC OPINION

CIVIL SOCIETY, NGOs
FOOD OPERATORS
 It's doing things right,
even when no one is looking
The Quality and Food Safety
Manager
Do we cultivate?
 FSMS

Prerequisites ––
PREREQUISITES
HACCP

GMP

FOOD SAFETY CULTURE

“Why” is more important than “How”
Do we have the right skills?

30
Its about all of us
Food Safety Culture
Culture?
The Way We Do Things Around Here (Deal and Kennedy 1982)
 The Culture
(Edward T. Hall)

Behaviour
CLIMATE Food Clothes GEOGRAPHY
Traditions / Art

Beliefs Standards

Ideals
ECONOMY Roles MEDIAS
Concepts

Myths

TECHNOLOGY
Tastes EDUCATION
Deseos

Values

COMPANY FAMILY
 OUR CULTURE

IDENTITY

FAMILY
SCHOOL
NATIONAL COMPANY
CULTURE CULTURE
Food Culture?
Food Safety Culture
 More than 10 years of Food Safety Culture

2009 2011 2012 2014 2014

2020
2018 2018 2018/2019 2020 2020/2021
 Definition (GFSI, Griffith)
Shared values, beliefs and norms, present, learned that affect the way of thinking and
behavior in relation to food safety in, through and throughout an organization

The elements of food safety culture are those elements of the management system that management can use
to control and improve food safety
These include, but are not limited to:
- communication,
- training
- employee feedback on safety issues
- the measure of effectiveness.
 MODELS / DIMENSIONS OF
FOOD SAFETY CULTURE

People Process
Responsibility Control
Reward Coordination
Team spirit Consistency
VISION AND MISSION PEOPLE Training Systems
Communication Local

CONSISTENCY ADAPTABILITY

HAZARD AND RISK AWARENESS

Purpose Proactivity
Vision Knowledge
Values Anticipation
Strategy Innovation
Objectives Learning
Indicators Investment
Requirements
 Revision of the General Principles of Food Hygiene (CXC-1-1969-2003) Adopted Sep/Oct 2020
FBOs should […] food safety principles :[…] to […] build a positive food safety culture by demonstrating their
commitment to providing safe and suitable food and encouraging appropriate food safety practices

The following elements are important in cultivating a positive food safety culture:
commitment / leadership/ awareness/communication /resources

REVISION OF 852/2004 REGULATIONS

People-Focused Technology-
CHAPTER XIa FSMA-Based
and Led Enabled
Food Safety Culture
• Promoting food safety culture
1. Food business operators shall establish, maintain and
throughout the food system, the agency
provide evidence of an appropriate food safety culture by
fulfilling the following requirements: • Develop, Promote Smarter Food Safety
(a) commitment of the management, Consumer Education Campaign
(b) leadership to engage all employees in food safety practices;
(c) awareness of food safety hazards Core Element 4:
(d) open and clear communication between all employees Food Safety Culture
Version 8: February 2020
Management commitment and food safety culture

Evidence of the senior management’s commitment to establish, implement, maintain and

continuously improve the Food Safety Management System shall be provided.

This shall include elements of food safety culture, at a minimum consisting of:
• communication,
• training,
• feedback from employees and performance
• measurement on food safety related activities.
 SENIOR MANAGEMENT COMMITMENT AND
Governance and commitment
CONTINUAL IMPROVEMENT
1.1 Policy
1.1.2 1.1.1 The senior management shall develop, implement and
define and maintain a clear plan for the development and maintain a corporate policy, which […]
continuing improvement of a food safety and quality culture include […] :
defined activities / action plan/ review of the effectiveness […] • food safety culture.
Communicated/ / broken down into specific objectives. […]
1.1.5 […] 1.4 Management Review
Employees […] aware of the need to report any evidence of unsafe or 1.4.1* […] include, at a minimum:
out-of-specification product […] to a designated manager […] . • a review of objectives and policies including elements of
food safety culture

2.1 Management Commitment

2.1.1.1 Senior site management shall prepare and implement
a policy statement […] commitment to :
Establish and maintain a food safety culture within the site..
2.1.1.2 Senior site management shall lead and support a food
safety culture within the site
food safety objectives and performance measures
resources / food safety practices / employees accountable /
notification of actual or potential food safety issues/
empowerement
ELEMENTS RELATED TO THE FOOD SAFETY CULTURE

Policy and Management

objectives Responsibilities
Review

Risk analysis
Hygiene rules Training
and HACCP

Corrective
Resources …
actions
Improvement Actions
There is no progress without measure
WHAT IS YOUR MATURITY LEVEL?
 QUESTIONS
LEADERSHIP/VISION
1. How important do you think food safety is in the business? (e.g compared to profits, brand recognition, etc.)
2. Who is responsible for making sure the food is safe?
3. How commited are managers (including the owner or other senior staff) to food safety?

WORKPLACE
4. What’s the general situation like in the workplace, especially in terms of staff reporting problems, questioning procedures
or suggesting improvements?
5. How are food safety problems or complaints addressed?

STAFF KNOWLEDGE AND ACTIONS

6. How much training on food safety is available for staff?
7. Do the staff show an awareness of food safety in their daily jobs, every time? That is, do they always put their knowledge
and training into practice?

DATA COLLECTION & ASSESSMENT

8. Is food safety information checked and used to make improvements?

RELATIONSHIPS WITH REGULATORS

9. What’s the business’s relationship with food regulators like?
 Results and
Performance

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 Mission and
Values

LEADERSHIP
Comunicación Formación
Leadership
Training
REINVENT TRAINING
Communication
 Summary
• A truly committed LEADERSHIP
• Leading by example – Walk the Talk
• Measurement of the level of perception of food safety by all.
• Food safety is a priority with clear and shared goals of improvement.
• Food safety is discussed at different levels of the company
• Communication about Food Safety is stimulated
• Training is reviewed to be the most effective and impactful
• There is transparency in relationships with stakeholders, customers and control bodies
• The condition of the plant is always the same... an unannounced audit or a surprise visit are
never an issue
 Thank you

www.integralim.net/training
linkedin.com/in/brunosechet
bit.ly/wabsechet 64