Recipe for a Positive Food Safety Culture
For the past few years, we have referred to the importance of developing a positive food safety culture within foodservice operations. The workplace culture is basically a reflection of “this is what and how we do things here”. Manufacturing and construction companies often proudly post the number of days “accident free” as a reflection of their workplace safety culture. In foodservice though, everyday has to be foodborne illness free – otherwise the operation may not be in business for long!
So what are the elements of a positive food safety culture? In past work at Iowa State University, a doctoral student led focus groups within various types of foodservices to identify elements of a food safety culture in order to better define the pieces of the puzzle. This resulted in identifying nine themes and their descriptors (shown below). You can see familiar topics such as leadership, communication, and teamwork. It is probably no surprise that management style was also listed – and aligned with that is the responsibility the manager has for ensuring a good work environment with availability of adequate supplies.
But in reading through the themes, you will see it is not just the manager who influences the workplace culture. Employees themselves, through their own internal motivation, commitment to the job, and contributions to the team, are part of the recipe for creating a positive safe food culture. Managers need to hire the right person for the job. Doing so depends on defined knowledge, skills, and attitudes/attributes (KSAs) expected of the individual to perform the work successfully, and communicating expectations. In fact, a conclusion of the study was that soft skills ARE important! Next time we will delve into some of the other themes such as accountability, and how these all fit together. Everything is connected – and each piece of the puzzle contributes to the picture, or the food safety vision for the foodservice. A missing piece contributes to risk. Risk Nothing!
| Theme | Descriptors |
| Leadership | Role Model/Presence/Monitor/Consistent |
| Communication | Openness/Consistent/Constant/Frequently Remind/Bottom-up approach/Clarity |
| Commitment | Value/Priority/Internal motivation |
| Environment | Adequate supply/Quality supply/Easy access to resources |
| Teamwork | Teamwork within department/unit Teamwork between department/unit |
| Accountability | Reward/Punishment |
| Work pressure | Time restraint/Adequate staff/Adequate supply of resources/Work schedule/ Customer and client expectation or demand |
| Management style and system | Availability of operating procedures/Provide training |
| Risk perception |
Ungku Zainal Abidin, U.F., Arendt, S.W., & Strohbehn, C.H. (2014). Food Safety Culture in Onsite Foodservices: Development and Validation of a Measurement Scale. Journal of Foodservice Management and Education, 8 (1). https://www.fsmec.org/wp-content/uploads/2015/01/2014-Volume-8-Issue-1.pdf
Based on dissertation research of Fatimah Ungku-Zainal Abidin in 2013 titled Measuring Food Safety Culture: Insight from Onsite Foodservice Operations.
Getting Started with Building the Infrastructure
Hopefully in our first January blog, we convinced you of the importance of establishing an infrastructure within your operation to support a safe food culture. So, how does one go about doing this? Well, like any major project, break it into small bites. In our opinion, having a written guide for employees that documents expectations related to food safety basics of employee health and hygiene, temperature controls, and cleaning and sanitizing is the first step. Having this documentation serves as a reference for training and helps fulfill the mission of most foodservice operators which is to serve safe, quality food.
Food Safety Resolutions for the New Year
Finally, 2020 is in our rearview mirror and we can all turn the page to 2021! Resolutions for the new year might be more of the same from prior years (lose weight, exercise more, less screen time, etc.) OR you may have identified new practices to implement in your operation. If the latter, likely goals included some practices related to food safety – especially given the turmoil of 2020 and heightened concern by customers. It is our philosophy that attention to safe food handling practices is a win-win for any operation because of the direct relationship between food safety and food quality, which in turn leads to customer satisfaction. This past year has also demonstrated that attention to safety can affect the bottom line. Thus, the topic of our first SafeBites webinar for 2021 is on the topic of the return on investment of food safety, it is scheduled for January 20, so register now and please plan to attend.
To Toss or Not to Toss? That is the question.
Our first blog for the month emphasized the basic safe food practices needed to keep you and your guests healthy (and happy!), especially during these times of COVID. The impact of foodborne illness can range from an uncomfortable few days to hospitalization or death. Foodborne illness IS preventable and the steps taken to keep food safe also maintain quality of food, and ultimately profitability. Think of attention to food safety as part of quality control and a win-win business strategy. Knowledge about food safety can be helpful when controlling costs as making wise decisions when determining the fate of unserved food can affect the bottom line.
Holiday Food Safety Controls
In case you have not noticed - the holidays are here! We have seen store decorations up since mid-September and early bird deals advertised for several weeks, stretching the typical Black Friday deals throughout the month as retailers strive to ensure market share, while following increasingly stringent mandates for physical distancing
