Do you know how to develop a mature food safety culture in your business?

Ahead of the much anticipated workshop by US food safety culture expert, Frank Yiannas, in Auckland 26-27 August, listen to these presentations from the Centre’s annual symposium which outline why having a mature food safety culture is vital to ensure the safety of the foods you produce.  Keynote speaker Swiss-based Lone Jespersen had good reason to devote her future career to the subject, after product from her employer of 11 years was linked to the deaths of 23 people from listeriosis (Canada, 2008). 

“It’s the human factor,” says Lone.  You can have all the immaculately produced step by step illustrated manuals, guides, posters, stickers, and training courses, but unless you understand human behaviour and what motivates people to do the right thing when no one is watching, it’s not going to work. 

Frank’s workshop will focus on understanding, training and motivating your people.  After the WPC Incident (the false botulism scare which led to the establishment of the Centre), Fonterra commissioned Frank to review and guide changes to their food safety culture. 

Lone Jespersen, Principal, Cultivate Food Safety, based in Switzerland
Where food safety systems and culture collide: Know your psychosocial risks
 
Felicity Champion, Fonterra
Fonterra’s Food Safety & Quality Culture Journey
 
Lynnaire Sheridan, University of Otago            
Barriers and enablers to building and sustaining an organisational safety culture