FoodSafetyTech: Presenting the potential damages of being linked to a foodborne outbreak is a great place to start. It typically will open the eyes and slightly intimidate each audience member. After all, executives and board members do not like to hear “profit loss”, “stock plunge”, and “tainted brand image”.
Read the full article at the FoodSafetyTech website
ABC News: As a technical manager at Geoffrey Thompson Holdings in Shepparton, northern Victoria, Ms Oladele was often mistaken for a backpacker looking for fruit picking work. She said two things had worked against her. “[Being] a woman and a black lady,” she laughed. “My end theme is to make sure the customer gets their fruit for the fruit bowl, of the right quality,” she said.
Read the full article at the ABC News website
Food Standards Australia New Zealand: Welcome to the second edition of Food Safety Culture Connections. Read about Simplot Australia’s keys to improving culture as presented by National Quality Manager Phoebe Dowling to the 2017 FPSC Food Safety Conference. Other items include the Culture Maturity Model by Dr Lone Jespersen, also from last year’s conference, and the two sides of the culture program at Safe Food Production Queensland by CEO Dr Barbara Wilson.
Read the full article at the Food Standards Australia New Zealand website
Food Standards Australia New Zealand: FSANZ has developed some easy-to-use tools and resources to help businesses and regulators work together to improve food safety culture, through a 3-step process: Know, Do, Follow through.
LinkedIn: A poor food safety culture is perhaps the biggest risk factor that we tend to ignore. We continue to spend money on training when no one cares and preach food safety policy when no one is listening. Consider Marsha, a line operator who has been with your company for three years.
Read the full article at the LinkedIn website
Food Standards Australia New Zealand: Food safety culture in an organisation is how everyone (owners, managers, employees) thinks and acts in their job to make sure that the food they make or serve is safe.
Food Business News: Frank Yiannas, author and vice-president of food safety for Wal-Mart Stores Inc., said he believes the “soft sciences” outlined in his newest book, “Food Safety = Behavior: 30 Proven Techniques to Enhance Employee Compliance,” hold the answer to changing the face of food safety for the better.
Tuoi Tre News: A farmer direct market organized in Ho Chi Minh City is providing consumers with more reliable access to safe food.
Nguyen Thi Loan recently took part in a market session along with her three neighbors, offering for sale their 30-kilogram carload of Participatory Guarantee Systems (PGS)-certified produce.
FMCG Business: The Ministry for Primary Industries (MPI) is proud to be sponsoring the NZ Food Awards again this year. The Awards, which will be announced in October, provide local food and beverage producers with the opportunity to highlight the success of their products and businesses.
Peter Thomson, MPI’s Director Plants, Food and Environment says: “This year we are sponsoring two awards – the Food Safety Culture Award and Primary Sector Products Award. These awards provide a great opportunity to recognise excellence in food production and processing...
BRC Global Standards: BRC Global Standards has today announced the launch in June of a new voluntary module assessing food safety culture.
Food safety culture is a growing focus in the industry, and this module delivers thorough analysis and insight into working culture; complementing existing food safety programmes with valuable understanding of a site’s culture and areas for action.