Food Protection Trends - November/December 2019 - 538

§
§

Contact: Laurel Burke, Retail Food Safety Manager at
Starbucks Coffee Company (lburke@starbucks.com).
*
Back to basics: roles and responsibilities (start with the
"what we're doing at home and how you're doing the
same thing at work on a larger scale"; food safety through
the eyes of your mother-in-law).
*
How to insure there are better practices, change behaviors, are there things which have worked and which have
not.
*
How to evaluate a good information source, resource and
template.
*
General principles of food hygiene.
GFSI document.
*
Contact: Lone and Andrew.
*
Emphasize specific topics from paper.
About topics that did not make the annual meeting agenda.
*
Contact: Tracey David.
Resources for the PDG.
*
Contact: John Marcy, Research Professor at University of Arkansas (jmarcy@uark.edu); Amanda Hill, Chief Executive Officer of
Dairy Food Safety Victoria (ahill@dairysafe.vic.gov.au); Alison
Cousins, Global Food Training Director at BSI Group (alison.
cousins@bsigroup.com).
*
Showcase current research and emphasize future research
needs toolkits: (1) validated tool used by Australian dairy sector
(Amanda Hill), (2) BSI tool (Alison Cousins).
*
PAS 96 as a free download (Alison Cousins).
*
How to design your own assessment tool, improve your food
safety culture plan.
*
How are these assessment and training programs validated
(what does that mean?) and then how do I evaluate it for customized use?
*
Customizing the initial assessments (not so canned).
Development and Effectiveness of an Online Food Safety Course.
*
Contact: Stephanie Maggio, Ph.D. student, offered to present webinar; Austin Welch; Austin Gast, Food Safety and QA Manager
at CMI Orchards (austing@cmiorchards.com);
*
Focus on content, behavior changes, and method (potential for
collaboration with Food Safety Education PDG).
Food safety culture behavior.
*
Contact: Brittany Saunier, Director of Development at Partnership for Food Safety Education (bsaunier@fightbac.org);
Tracey David.
*
What you do at home is the same thing you do at work (just on
different scales!) (Brittany Saunier).
*
Emphasize the interpretability of the sociology and psychology
research to inform behavior modification techniques and implementation (Austin Gast).
*
People have a pride in what they do - let's build on this to
improve the culture surrounding food safety.
*
Barriers to food safety culture implementation (international
culture, language, migrant worker population, etc.).
*
Who should be doing the work of communicating how to improve food safety culture (how to develop a team, who should be
on the team and deliver this information? - good listener, good
at open-ended questions, don't necessarily need to have the
technical knowledge, auditors play role on back end but need
more involvement at the front end, how does this contribute to
business results).
Miscellaneous ideas.
*
Incentive and reward systems.
*
Evaluating food safety culture (methods, documentation,
checklists).
*
Industry-regulatory relations and go-betweens.
*
Practical applications by sectors.
*
Bring STOP in and have them present on materials about how
food safety has impacted individuals tug on heartstrings.
*
Webinar for student PDG.

538

Food Protection Trends November/December

§ Miscellaneous questions to be answered in webinar content.
*
What is important to the industry?
*
How do we get regulators on the same page as the industry?
*
Can any of this information be brought into businessspecific decision-making?
*
How do we integrate this to improve regulatory compliance?
*
Breakdown ideas into several webinar series.
*
Need two-way communication - don't limit ourselves to just
webinars.
*
Will be contacted in one month about involvement in webinar
development.
*
Group #5: Research Needs for Culture Performance Improvement.
*
Salus Research update for IAFP FSC PDG:
*
Salus Group is a group of researchers with a mission is to provide evidence-based recommendations and practical and efffective science-based solutions to strengthen and improve food
safety culture and food protection throughout the food supply
chain. Open to all researchers who are actively researching the
field of Food safety culture or associated fields. We welcome
new members.
*
Lots of research already done around food safety culture measurement and validated models are available.
Ongoing research around 3 main areas:
*
Food Safety Culture improvement interventions:
*
Good practice interventions in German meat processing.
*
Food safety culture related to hand hygiene behaviors (Wales).
*
Culture-based intervention for cleaning optimization (Wales).
*
Systems-Practices-Culture interventions in SME manufacturers
(Mauritius).
*
Links between food safety culture, organizational culture, ethical
culture, human factors and food fraud.
*
Using human factors methods to understand the 2013 horsemeat scandal.
*
Food safety culture and ethical culture in food fraud.
*
Impacts of food safety culture improvement.
*
Benefits to companies.
*
Impact on the bottom line.
*
Research needs for culture performance
improvement - Ideas from the working groups.
*
Worker turnover/senior leader turnover.
*
What has to happen when the leader changes?
*
Corporate Memory loss.
*
Food safety training in the boardroom.
*
Application of food safety culture in Catering sector studies-
high staff turnover.
*
Food service in hospitals - food safety culture throughout
healthcare settings.
*
Perceptions of who is responsible for FS and FSC.
*
To give new people injection of FS, do the SQF implementation. Challenge them to ensure retention of learning. Who's
going to take over?
*
Senior managers - some have worked up and had training,
other will have come straight in at the top. No real FSC or training for the most senior management.
*
Business school curriculum.
*
Linking up FSC leadership.
*
FSC and Business culture.
*
What are leaders?; how to select leaders.
*
Senior leadership involvement - not all businesses have seniors that are leaders. Neither do they understand FSC.
*
Spreadsheet warriors in the boardroom.
*
Research on behaviors that lead to major failures.
*
Training for venture capital firms and boardrooms - risk exposure and risk assessment with meaningful metrics.
*
Investing in business start-ups where the business proprietors
have no food safety (or food) knowledge or experience - managing the risks.

Food Protection Trends - November/December 2019

Table of Contents for the Digital Edition of Food Protection Trends - November/December 2019