Workshop VI: Food Safety Culture and Associated Metrics
On May 20, 2016, representatives from the Food and Drug Administration (FDA) the Centers for Disease Control (CDC), the U.S. Department of Agriculture (USDA), industry, consumer advocacy groups, academia, and associations attended a 1-day workshop to continue discussions on food safety culture and public-health based metrics for evaluating the successful implementation of the Food Safety Modernization Act (FSMA). This workshop advanced the Forum’s December and June 2015 discussions related to metrics and focused primarily on the concept of food safety culture: what it is, how it’s evaluated, and what different sectors can do, and have done, to build, measure and expand food safety culture.
- Implementation Workshop VI: May Food Safety Culture Meeting Agenda
- Implementation Workshop VI: May Food Safety Culture Participant List
- Implementation Workshop VI: May Food Safety Culture Meeting Summary
- Food Safety Culture: A Proposed Framework and Current Activity: Lone Jespersen, Chair of Food Safety Culture Technical Working Group, Global Food Safety Initiative
- Data Needs and Incentivizing Collection, Sharing, and Use to Improve Evaluation of Successful FSMA Implementation: Joan Menke-Schaenzer, Vice President, Safety & Compliance, Global Supply Chain & Sustainability, McDonald’s Corporation
Related Reading Material:
- “Assessing the Food Safety Culture of a Manufacturing Facility,” Seward, Dobmeier & Baron, Food Technology, January, 2012.
- “Mind of the Food Safety Worker: Behaviors and Perceptions that Impact Safety and Operations,” Alchemy.
- “Measurement of food safety culture using survey and maturity profiling tools,” Lone Jespersen, et. al. Food Control, January 29, 2016.
- “Enhancing food safety culture to reduce the rates of foodborne illness,” Douglas Powell, et. al., Food Control, December 7, 2010.
- “Measure what you Treasure: Food Safety Culture,” Lone Jespersen, Maple Leaf Foods, and Brian Bedard, GMA Science and Education Foundation.