Food Safety Culture Improvement Tool

This Food Safety Culture improvement tool is an instrument made for food companies to assess their food safety culture and improve its maturity. It is a result form the Q-DNA project (COOCK project, Ghent University and Flanders’ FOOD).

For years, the term “food safety culture” has circulated amongst and within food companies, their suppliers, and distributors. However, the concept remained abstract, lacking a solid definition and consistent measurement approaches. In the context of the Q-DNA project (COOCK project, Agentschap Innoveren en Ondernemen HBC.2020.2738), a research team from Ghent University removed some of this abstractness by creating a delineated conceptual framework. This framework created the foundation for tools to assess the maturity of a company’s food safety culture and steers companies on a course of continuous improvement.
In below presentation the researchers from Ghent University tell you all about safety culture, food safety climate and culture, its regulations and certification standards:

Presentation video UGent

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Additionally, tools for assessing and improving food safety culture were developed and compiled in this tool which guides companies through a systematic food safety improvement journey. It provides a comprehensive overview of the four phases constituting the improvement trajectory. Accompanying each phase are downloadable documents facilitating the practical implementation of the outlined steps. Additionally, access to on-demand webinars is provided, where researchers of Ghent University offer supplementary explanations and guidance.
For general training sessions on food safety culture, we recommend consulting Alimento.

Licensed commercial partners offering services aligned with the scientifically validated methodology outlined in this tool are:

Normec Foodcare

“Knowledge partner in food safety, product quality, and taste. The foundation of the added value that Normec Foodcare delivers within the sector is its mission and vision. From that belief, Normec Quality Assurance assists organizations with food consultancy, laboratory analyses, and sensory research to make an even better contribution to food quality throughout the entire chain. From raw material to consumer."

Contact 
Tel +32 (0)9 3610061 
E-mail: secretariaat@normecqa.com

Organizations interested to become a licensed partner are invited to contact Liesbeth.Jacxsens of Ghent University

This tool was developed during the Q-DNA project (COOCK project) with support from VLAIO, a collaboration between Ghent University and Flanders’ FOOD.

Partners

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“As a tip for other companies in the food industry, we would like to convey: Ensure that you involve the management team from the start, especially the CEO. They are essential for putting food safety and quality on the radar and keeping it there.”

Olivier Galard – Group Quality Health & Safety Director

” Thanks to the Q-DNA project, the concept of Food Safety Culture has become less vague for us. Through the gap analysis and subsequent interventions, we have concrete tools to make Food Safety Culture measurable and to improve it within our organization.”

Karlien D’huys – Quality Manager

” In changing behaviour, soft skills and communication are crucial. However, it's not always straightforward. With the gap analysis, you can measure these elements and get a sense of where to start. The Food Safety Culture roadmap allows to change the culture in the long term and to measure it. ”

Koen Liekens – Bedrijfsleider

Form

Go to Food Safety Culture Improvement Tool request form

Food Safety Climate Benchmarking Tool

with support from: