I am often quoted as saying that one of the most important drivers of food safety is organizational culture. If an organization has a strong food-safety culture, the chances of processing and shipping a contaminated product are decreased significantly. If the culture is weak, or nonexistent, the chances increase exponentially.
So, how can food company leaders develop and maintain this type of culture in their own organization? By embracing the “Three C’s of Food Safety Culture”: Compassion; Commitment; and Communication. Individually, each of these concepts play a significant role in our own lives, but when combined under the banner of food safety, they can improve the lives of our customers as well.