Home News Driving cultural and individual behavioural change at heart of new food safety service

Driving cultural and individual behavioural change at heart of new food safety service

by Brian Sims

Instinctif Partners is launching a service for the food industry that’s specifically designed to enhance food safety culture and puts driving cultural and individual behavioural change in food manufacturing at its very heart.

The service will assist food manufacturers in meeting the food safety culture challenge set out in the newly-published BRC Global Food Safety Standard Issue 8 (BRC8). This places a strong emphasis on developing a food safety and quality culture, meaning that food manufacturing businesses subject to their first audit under the new Food Safety Standard from February next year are facing a different kind of challenge.

Victoria Cross, head of Instinctif Partners’ Business Resilience Practice, explained: “BRC8 specifies that senior management ‘shall define and maintain a clear plan for the development and continuing improvement of a food safety and quality culture’. Having a strong food safety culture in place is central to preventing product recalls. With the root cause of many food safety issues being human error, the focus has to be on people and cultural and behavioural change.”

Inspiring people to do the right things at the right time is key to creating a food safety culture and is an essential part of the new Instinctif Partners’ service.

Cross continued: “Our offer has been developed in partnership with Carrie Birmingham, a leading expert in culture change and employee psychology, as well as leading food research and technology organisation Campden BRI, and will be delivered in collaboration with a team of senior food industry experts who boast decades of hands-on manufacturing experience. Together, we’ll focus on inspiring people to do the right things at the right time – not because they have to, but because they want to.”

Victoria Cross

Victoria Cross

The Enhancing Food Safety Culture Service asks:

*Do your leaders inspire and reward the right food safety behaviours?

*Are your first-line supervisors leading by example or avoiding issues?

*Are your operatives motivated to do the right thing or just going through the motions?

*Do you have a culture of learning from near misses or hoping for the best?

*Has ‘human error’ ever caused a food safety incident?

In conclusion, Cross said: “You cannot force change in people, but you can inspire it by creating a culture which not only enhances food safety, but which also helps businesses become more resilient.”

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