The new addition of a new clause to BRC Issue 8 introduces food safety and quality culture as a compulsory requirement, previously this has been a voluntary requirement for companies.
Auditors will not be attempting to audit and evaluate culture on site. The purpose is to nudge sites into considering the importance of culture and therefore developing a plan of action aimed at improving food safety culture, implementing the plans and evaluating their success as a means of adjusting plans for the following year. These become measurable objective requirements that can be audited. The message from BRC is emphasising this and for many sites this will be a new concept and probably a concern.
Linked, in part to this, is a new clause which requires companies to have a confidential reporting system for staff.
The breakfast club will focus on:
- How companies can create food safety and quality culture
- The benefits of it
- Commitment of senior management
- How it can be measured and help in the continuous improvement of the business
Speaker – Sterling Crew – Shield Safety Group
Food safety its all in the mind
Culture is increasingly cited in reports and papers related to food safety incidents and outbreaks and is also being identified as a significant emerging risk factor in food fraud. The challenge for food businesses is to inoculate a food safety culture into their operations so that good practice is second nature and embraced from the board- room to the shop floor. Only by understanding and changing food handler behaviour will we be able to embed food safety in an organisations culture and drive improvement. The landscape of food safety has gone through a seismic shift where principles of behavioural science now blend seamlessly with food science and technology, and success is measured through behavioural consistency, organisational culture and team dynamics.
Speaker – Fiona Kibby – SOFHT Chair
Fiona Kibby will talk through some practical examples of food safety culture and the challenges it faces. She will focus on the importance of leadership commitment, consistency and clarity on food safety across a business.
09:00 – 09:30 – Arrival & Registration (including Continental Breakfast Buffet)
09:30 – 09:40 – Introduction to SOFHT
09:40 – 10:25 – Sterling Crew
10:25 – 10:45 – Q & A
10:45 – 11:15 – Coffee Break
11:15 – 12:00 – Fiona Kibby
12:00 – 12:20 – Q & A
12:30 – Close
Places are limited to 25 delegates to ensure that this remains an intimate and informative 1/2 day programme for all.
Cost: £50 + VAT (Members), £85 + VAT (Non-members), £15 +VAT (Students) per delegate
Time: 9:30am – 12.30pm
Venue: SOFHT Office, The Granary, Middleton House Farm, Tamworth Road, Middleton. B78 2BD.