The Fresh Produce Safety Centre (FPSC) has identified food safety culture as an essential area for the improvement of food safety in fresh produce across the supply chain, and recently published a fact sheet on food safety culture, which can be used in businesses of all sizes. It provides helpful tips and practical actions that can be taken to improve and measure food safety culture.
The FPSC recently published a fact sheet on food safety culture, which can be used in businesses of all sizes. It provides helpful tips and practical actions that can be taken to improve and measure food safety culture.
The author of the article is Elizabeth Frankish, food safety consultant, and a member of the team at the ARC Training Centre for Food Safety in the fresh produce industry at the University of Sydney.
The fact sheet is part of a series on food safety topics, and the FPSC is providing the fact sheets to translate relevant published research for the Australia and New Zealand fresh produce industries.
Key topics covered include:
- What is food safety culture?
- Planting the seed of food safety culture from the top
- Measuring food safety culture
- Pathways to best practices
The fact sheet was developed with produce businesses, both large and small, in mind, says the chairman of the FPSC, Michael Worthington. He says that the FPSC believes that implementing a robust food safety culture is of utmost importance to the continued wellbeing of the industry and the community.
