Part I of the Q&A: New Workers Means New StrategiesFood safety culture has been a part of several industry initiatives over the past year, from employee training in preparation of FSMA implementation to GFSI’s technical working group. In part three of a Q&A series with Food Safety Tech, Laura Nelson, vice president of business development at Alchemy Systems, shares some thoughts about current industry efforts surrounding employee education and food safety culture.
Food Safety Tech: How does employee education tie into instilling a food safety culture within a company?
Part II of the Q&A: Go Beyond the Classroom to Improve Training PerformanceLaura Nelson: In the global food safety training survey we conduct with Campden [BRI] and other industry leaders—for the fourth year in row, food safety professionals confirmed that the number one goal for food safety training is to improve their food safety culture. Effective employee training is foundational to a robust food safety culture. And yet we have feedback on why we as an industry are challenged to achieve this goal—lack of resources is identified as the biggest challenge for almost half of the total survey respondents. Additional challenges identified include negative employee attitudes, lack of effective communication, the multicultural workforce, high turnover, and just complete lack of awareness of culture. The good news is that more awareness and best practices are emerging to help organizations improve their food safety culture. As a member of the GFSI Food Safety Culture Technical Working Group, we are actively working on guidance to help meet the identified needs of the industry. The focus on the importance of food safety culture to an organization is growing. We know that FDA investigators are going through food safety culture training to better recognize companies that have an effective food safety culture and those that may not have an effective one. GFSI is shining a light with its working group. BRC is introducing their voluntary “Culture Excellence: Food Safety Culture Module” to help companies assess their food safety culture. Research is ongoing with the development of new food safety culture assessments and best practices. All of these efforts are in agreement that effective employee training is a key factor in developing and maintaining a robust food safety culture.
Given that employee training is so important to a healthy food safety culture, we need to resource this effort accordingly. We asked survey respondents to tell us how many hours of food safety training they’re conducting for employees. The responses ranged from less than four hours (a little more than 20%) to more than 35 hours annually. In that wide continuum, there’s a large disparity between the focus on food safety for those employees receiving less than four hours of food safety training versus those employees receiving over 35 hours of food safety training. Our business is complex and recruiting and training new employees on our critical operational programs is challenging. Those companies who are still utilizing their legacy classroom-only food safety training program will continue to struggle to mature their food safety culture. Innovative companies are finding new ways to overcome time and resource limitations. We asked: How are you keeping food safety top of mind? The innovative companies who are using digital signage, newsletters, email communications, posters, team meetings, huddle talks, etc., those who are trying to immerse their employees into their food safety culture using all the different touch points are having more success in making food safety top of mind.
