Food safety has long been a priority for food and beverage companies. That said, recent regulatory and auditing environments are leading to a deeper dive into approaches and practices that enhance the quality of foods. Government oversight and inspection is only part of the picture: the focus now is turning toward the manufacturer’s cultural footing. This mindset centers around the notion that a strong food safety culture is the foundation that gives strength to successful safety programs and implementations. Although many manufacturers have already set the tone with changes to the BRC Issue 8 Mandates, a food safety culture is no longer voluntary: it’s now a compulsory requirement. Yet the concept can be difficult because culture is inherently a reflection of attitudes and behaviors. Moving forward with culture as a compulsory requirement begins with defining and determining that culture, which can be difficult.
How can you ensure that you have a strong food safety culture? How do you begin to assess and measure your organizational food safety culture? This guide will get you up-to-speed on the BRC Global Standard updates, help you get started building a food safety culture and evaluate your progress in reaching your goal.