1. Food Safety Culture and Effective Food Control Systems
Abdul Rashid Malik CEO Pillsbury Consulting

3. Food Safety Culture
Question Why do people systematically violate safety & hygiene rules despite training and being advised of the safety consequences?

4. Food Safety Culture a definition …
“ Is the aggregation of the prevailing relatively constant, learned, shared attitudes, values and beliefs contributing to the hygiene behaviours used in a particular food handling environment”.
“Provides staff with a common sense of food safety
purpose “
FOOD SAFETY CULTURE – is a management responsibility

5. Food Safety culture is ...
It is a set of shared attitudes, values and beliefs around food safety
Production/sources
Handling/storage
Preparation
You can have a good food safety culture or a bad one

6. Food safety culture is also …
Maintaining a food safety at all times
Operators and staff know the risks associated with the products or meals they produce
Know why managing the risks is important
Can effectively manage those risks
Demonstrable

7. GMP’s HACCP Culture

10. Who creates the culture
Organisational cultures are created by leaders and one of the most decisive functions of leadership may well be the creation, management and – if necessary, the destruction of a culture

11. Types of food safety culture

12. Food Safety Culture Assessment Process

13. Safety Culture Profile

14. From assessment to solutions

15. Conclusions
Good safety culture underpins safety management, training, technology and procedures.
Helps ensure people will apply training and procedures.
Prompt employees to improve safety performance, report and solve problems
Our method assesses safety culture and develops organisation specific improvements

17. Effective Food Safety Legislation
Must achieve its primary objective to ensure the sale of safe, uncontaminated food of good quality. It protects public health and reduces the risk of food-born illness
Is it needed, will it contribute to food safety?
Inspections should be more than a snap shot in time
Identify hazards, assess risks and ensure effective controls and monitoring are in place.
HACCP – if documented – is it being followed? HACCP – prerequisites in place
Documentation up to date

18. International Organizations Involved in Food Safety and Quality
protect public health
prevent fraud and deception
avoid food adulteration
facilitate trade

19. FAO/WHO Guidelines
2003: Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems
2006: “Strengthening national food control systems: Guidelines to assess capacity building needs
2007: Strengthening national food control systems: A quick guide to assess capacity building needs

20. Elements of a National Food Control System
Food Control Management
Food Legislation
Food Inspection
Official Food Control Laboratories
Food Safety and Quality Information, Education and Communication (IEC)

21. Food Control Management
Single agency system Multiple agency system Integrated system

22. Effective Food Safety Legislation
Capable of being complied with and enforced
Recognition of owners and management responsibility
Inspections should be more than a snap shot in time
Identify hazards, assess risks and ensure effective controls and monitoring are in place.
HACCP – if documented – is it being followed? HACCP – prerequisites in place
Documentation up to date

23. Effective Food Safety Legislation
Supported by comprehensive Codes of Practice/Industry Guides providing advice on compliance and best practice
Requirement for training resulting in competency
Inspections should be more than a snap shot in time
Identify hazards, assess risks and ensure effective controls and monitoring are in place.
HACCP – if documented – is it being followed? HACCP – prerequisites in place
Documentation up to date

24. Effective Food Safety Legislation
Updated in light of new evidence and epidemiology
Inspections should be more than a snap shot in time
Identify hazards, assess risks and ensure effective controls and monitoring are in place.
HACCP – if documented – is it being followed? HACCP – prerequisites in place
Documentation up to date

25. Effective Food Safety Enforcement
Competent mangers and effective systems
Competent inspectors with auditing/HACCP experience in relation to the types of business they are inspecting
Inspections should be more than a snap shot in time
Identify hazards, assess risks and ensure effective controls and monitoring are in place.
HACCP – if documented – is it being followed? HACCP – prerequisites in place
Documentation up to date

26. Effective Food Safety Enforcement
Consistency of output – cost-effective compliance
Sufficient resources
Government targets based on quality not quantity
Frequency based on risk/food safety culture/confidence in management
Inspections should be more than a snap shot in time
Identify hazards, assess risks and ensure effective controls and monitoring are in place.
HACCP – if documented – is it being followed? HACCP – prerequisites in place
Documentation up to date

27. Unique Competencies Training Auditing Solutions
Development of Policies, Procedures &
SOP’s
Training
Food Safety Health & Safety First Aid
Auditing Solutions
ISO
Systems
ISO 22000
ISO 14000
OSHA 18000
HACCP
Consultancy
Auditing/
Benchmarking
Media Animation Movie Production
Mystery Shopper
April 12, 2017
Competencies

28. What we can do for you Consultancy Services Auditing Services Training
Programs
Advisory
Services
Compliance
Solutions
Gap Analysis
Food Safety
Health & Safety
Mystery Shopper
Risk Assessment
Gap Analysis
Project Management
HACCP Implementation
Manuals & Procedures
GHPs GMP’s
ISO 22000, ISO 14000
OSHA 18001
Nutrition
Performance Measures
FSMS
HSMS
Benchmarking
Food Safety
HACCP
Lead Auditor
Health & Safety
Evironment
Nutrition
First Aid
Fire Safety
Infection Control
Allergen Controls
Preparing for
Certification
Risk Mapping
Crisis Management
Food Poisoning Investigations

29. Questions and feedback !
Abdul Rashid Malik, Msc. Bsc. MCIEH CEO - Pillsbury Consulting website:
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