Food Safety Culture: A Proposed Framework and Current Activity

Lone Jespersen, Principal

CFSF, May 20, 2016

Lone Jespersen

Outcome

Food safety culture and maturity profiling

Version 2.0

Industry collaboration

Mary

FailuresExamples of cultural failures leading to food safety outbreaks and recalls,

VISION AND MISSION Senior levels of management e.g. CEO were not made aware of the environmental testing results.

PEOPLE SYSTEMS It was found that departments and functions were working in silos.

CONSISTENCY The plant did not follow its own written programs and inspectors did not call this out. Written procedures were bypassed to ensure product was shipped. This was noted as common and accepted practices.

ADAPTABILITY The plant and its inspectors did not conduct analysis of root-causes on high-levels days

RISK Findings were not analyzed by the plant or head-office to detect trends over time.

Reference: The WPC80 incident: causes and responses. Government Inquiry into the Whey Protein. Concentrate Contamination Incident November 2014. :http://www.listeriosis-listeriose.investigation-enquete.gc.ca :http://www.cdc.gov/listeria/outbreaks/cantaloupes-jensen-farms/082712/index.html dhttp://www.foodsafety.gc.ca/english/xl_reprt-rapprte.asp#b

Food safety culture and maturity profiling

A performance journey

!!

Reference: “Measuring and profiling food safety culture maturity” Lone Jespersen et al. 2016

Journey towards internalization

Task

Behaviour

Mindset

Profil triangulation

Behaviour-based self

assessment

Performance assessment

On-site confirmation

Roles

Behaviours

Senior Executives

Manufacturing

Functional Leader

Leader

Supervisor

Food Safety & Quality

Functional Leader

Leader

Supervisor

200 specific behaviours in the measurement system

From  “Theory  of  Reasoned  Action”  by  Fishbein and  Ajzen

Measurable  Behaviours

Actively engaged in plant food safety programs to drive implementation ongoing.

Schedules and leads production morning meeting attended by associates every day at 8:30 a.m.

Food Safety Maturity

Completing tasks because regulators make us do so.

Ongoing business improvement and growth is enabled by food safety.

The  Food  Safety  Maturity  Model  was  developed  by  Lone  Jespersen  in  collaboration  with  Dr.  John  Butts,  Raul  Fajardo,  Martha  Gonzalez,  Holly  Mockus,  Sara  Mortimore,  Dr.  Payton  Pruett,  John  Weisgerber,  Dr.  Mansel Griffiths,  Dr.  Tanya  Maclaurin,  Dr.  Ben  Chapman,  Dr.  Carol  Wallace,  and  Deirdre  Conway.

I immediately remove food safety issues by myself to avoid negative consequences for myself and my team

I make sure somebody is managing consequences every time a food safety problem occur

Behaviours

I take action daily to let anybody know when they go over and beyond for food safety

I discuss food safety with business leaders to ensure actions are build into their business plans

Self-assessment behaviours

Measure  of  food  safety  culture

15

Table legend: Maturity measures across five capability areas. Mean score ( ) and plant average minimum and ( ) maximum. All plant data.

Mean=3.0

Mean=2.6

Mean=2.7

Mean=2.4

Mean=3.0

Version 2.0

Learnings from Ver. 1.0

Method Validity

Practicality

Content Leaders  mindset

Size  matters

Technology

Version 2.0

“Measuring culture  – a  comparative   analysis  of  construct  validity”    (August,  2016)

Revise  system  based  on  Ver.  1.0  learnings  (September,  2016)

Develop  sector  specific  functions,  roles,  and  behaviours  (TBD)

Select  sector  relevant  and  valid  methods  (TBD)

Industry collaboration

Enabling change

GFSI• Purpose to define terms of reference and guidance

document.• 27 members from Asia, Europe, NA, and South America• Kick-off March 3-4, 2016 in Berlin. Next meeting

September, 2016.

The Science Group• Purpose to inventory current research, discuss gaps, and

draft collective research proposals. • 16 members from North America and European

universities.• First in-person meeting Nov., 2015. Next meeting June,

2016.

Enabling change

STRENGTHENING  FOOD  SAFETY  CULTURE  AND  LOWERING  RISKSSENIOR  LEADERSHIP  SEMINAR  AND  COACHING

Presented  by:  GMA  and  Cultivate

Next  seminar:  September  13,  2016  in  collaboration  with  Alchemy  Systems

Thank you