3 Requirements for Commitment to Food Safety

Transcription

1 3 Requirements for Commitment to Food Safety Brita Ball, PhD CTDP ECPC Principal Consultant and Coach, Brita Ball & Associates Adjunct Professor, Capacity Development and Extension, University of Guelph April 7, 2017 (CC BY 4.0)

2 Overview Introduction Commitment to Food Safety 3 Requirements Summary

3 FOOD SAFETY CULTURE DOESN T GROW IN A LAB 3

4 List one example of food safety culture in the news Type in chat box

5 Food safety culture hits the news

6 And again

7 And Now 2017

8 More in 2017.OMG!

9 should we be surprised?

10 Food safety culture restaurant and food service style

11 Again

12 And again

13 and yet again!

14 When will it stop?

15 Commitment to Food Safety the basis of Food Safety Culture

16 Three levels of culture See Say Do Visible documents, structures and processes artifacts Beliefs and values shared with members Core assumptions about how we do things 16

17 Commitment to Food Safety Top-down Management commitment Management s roles and actions Communication Food safety culture Bottom-up Work unit commitment Supervisor commitment Worker commitment Food safety behaviour

18 Levels of Commitment Top-down ORGANIZATIONAL Level Individuals at management levels INDIVIDUAL Level Individual commitment Bottom-up GROUP Level Individuals in operational groups INDIVIDUAL Level Individual commitment

19 See See Say Do Visible documents, structures and processes artifacts Beliefs and values shared with members Core assumptions about how we do things 19

20 Three examples

21 Organizational alignment

22 Organizational alignment This is our Safety Promise. Our goal is to always provide consumers safe, great tasting food produced in a safe work environment.

23 Organizational alignment Corporate Social Responsibility Remains committed to improving food quality, safety and ingredient transparency Mandatory safety training 2016 allergens Suppliers with GFSI Food Safety Culture position

24 Organizational alignment Walmart corporation values Service to the Customer Respect for the Individual Strive for Excellence Act with Integrity through everyday behaviors 24

25 Organizational alignment Associate requirement hygiene, sanitation, no bare-hand contact Supplier requirement GFSI certified (2009), natural inhibitor for L. monocytogenes Purchase requirement no sprouts 25

26 What example do you have of food safety alignment in your/a workplace Type in chat box

27 Food Safety Culture People sharing information about how to do things and acting in ways that work(ed) for the group Correct food safety behaviour so the ingrained habits are hard to change 27

28 Food Safety Culture People sharing information about how to do things and acting in ways that work(ed) for the group Correct food safety behaviour so the ingrained habits are hard to change 28

29 POLL: How does management commitment to food safety compare with worker commitment in your workplace? Management commitment to food safety is: Greater than worker commitment Same as worker commitment Less than worker commitment

30 Commitment to Food Safety Top-down Management commitment Management s roles and actions Communication Food safety culture Bottom-up Work unit commitment Supervisor commitment Worker commitment Food safety behaviour

31 Levels of Commitment Top-down ORGANIZATIONAL Level Individuals at management levels INDIVIDUAL Level Individual commitment Bottom-up GROUP Level Individuals in operational groups INDIVIDUAL Level Individual commitment

32 Organizational and group factors Mgt Commitment to Food Safety Food Safety Infrastructure Food Safety Training Work Unit Commitment to Food Safety Worker Food Safety Behaviour Ball

33 Individual factors Attitude toward behaviour Subjective norms Perceived control to act Intention Self-reported behaviour Work routines Hinsz, Nickell and Park 2007

34 Individual factors Moral norms Attitude toward behaviour Subjective norms Intention Self-reported behaviour Perceived control to act Work routines Adapted from Hinsz, Nickell and Park 2007

35 Individual factors Moral norms Attitude toward behaviour Subjective norms Intention Self-reported behaviour Moral norms Perceived control to act Work routines Adapted from Hinsz, Nickell and Park 2007

36 SAY See Say Do Visible documents, structures and processes artifacts Beliefs and values shared with members Core assumptions about how we do things 36

37 Focused training For behaviour change Factors influencing learning Types of training On-the-job vs. in class vs. mentoring/coaching Face-to-face vs. on-line Individual vs. group Trainer capabilities Learning design Interactivity/Participation Opportunities for application and reflection

38 Follow up to training For behaviour change Provide feedback Observation Positive feedback Most people want to do the right thing Consequences of noncompliance

39 What if non-compliance

40 What if non-compliance Root cause where does the root cause of the issue lie? Environment/Equipment? Short cuts? People? Supervisor Management Culture

41 DO See Say Do Visible documents, structures and processes artifacts Beliefs and values shared with members Core assumptions about how we do things 41

42 Individuals at all levels Moral norms Attitude toward behaviour Subjective norms Intention Self-reported behaviour Moral norms Perceived control to act Work routines Adapted from Hinsz, Nickell and Park 2007

43 Commitment to food safety: top down & bottom up Environment Chemistry Support Correct food safety behaviour 43

44 Commitment to food safety Appropriate equipment/conditions/reminders Effective leadership, communication, training Coaching and mentoring

45 Type in the chat box What is the most valuable element that you got from todays webinar? Chat

46 Your Action Plan What one action will you take as a result of this webinar? When will you start?

47 Contact Information Brita Ball, PhD CTDP ECPC Principal Consultant and Coach Advancing Food Safety Culture Brita Ball & Associates Adjunct Professor Capacity Development University of Guelph