Food safety: New service to enhance culture and behavior
06 Sep 2018 --- Instinctif Partners is launching a service designed to enhance food safety culture, which puts driving cultural and individual behavioral change in food manufacturing at the core and helps food manufacturers meet the food safety culture challenge set out in the newly-published BRC Global Food Safety Standard Issue 8 (BRC8). This standard places a strong emphasis on developing food safety and quality culture, meaning food manufacturing businesses subject to their first audit under the new Standard from next February, are facing a new challenge. “BRC8 specifies that senior management ‘shall define and maintain a clear plan for the development and continuous improvement of food safety and quality culture,’” says Victoria Cross, Head of Instinctif Partners’ Business Resilience Practice.  Click to Enlarge
“Having a strong food safety culture 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 behavioral 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. “Our offering has been developed in partnership with Carrie Birmingham, a leading expert in culture change and employee psychology, and leading food research and technology organization Campden BRI, and will be delivered in collaboration with a team of senior food industry experts with decades of hands-on manufacturing experience,” Cross continues. “Together we focus on inspiring people to do the right things at the right time – not because they have to but because they want to.” The Enhancing Food Safety Culture service asks: “You can’t force change in people, but you can inspire it; creating a culture which not only enhances food safety but which also helps businesses become more resilient,” adds Cross. An article on Instinctif Partners’ strategy for developing food safety and quality culture is published in the September issue of The World of Food Ingredients. To contact our editorial team please email us at editorial@cnsmedia.com 
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