Change-Maker expert Lone Jespersen, Ph.D. teaches us how to permanently engrain a new set of food safety beliefs into our company culture that translates into measurable reductions of accidents, rework, and recalls in our post-COVID world.

1. PULSE – Activate the Voice of your Frontline
Beyond Compliance
Webinar & Podcast Series for Food, Beverage, & CPG Manufacturers
Embedding a Powerful Food
Safety Culture:
Creating, Anchoring, and
Sustaining Change

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The Sponsor
Improve Yield
Maximize Productivity
Ensure Compliance
Plant Management Platform
BEYOND COMPLIANCE

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About the Presenters
BEYOND COMPLIANCE
Lone Jespersen, Ph.D.
Founder and Principal at
Cultivate
Laura Dunn Nelson
VP of Business Development,
Intertek Alchemy

4. PULSE – Activate the Voice of your Frontline
Embedding a Powerful
Food Safety Culture:
Creating, Anchoring, and
Sustaining Change

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Today
Anchors and
Food Safety
01
How-to
change: Two
industry cases
02
Let’s go
deeper on the
People
dimension
03
Actions to
Take Now!
04

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Cultivate
• Understanding and Proficiency
• Leadership workshops
• Position Papers, Standards
• Measure and Nudge
• Culture Maturity Assessment
• Pulse
• Food Safety Leaders Index
• HACCP Proficiency
• Change and Sustain
• Strategy and Tools
• Reviews

7. Clients and Partners

8. PULSE – Activate the Voice of your FrontlineWant to learn more about anchoring? Visit www.cultivatefoodsafety.com

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A Culture of Food Safety

11. Definition
‘A company’s food safety culture is the shared
values, norms, and beliefs that affect mindsets
and behaviours toward food safety in, across,
and throughout the company’
(GFSI, 2017)
Are you curious about GFSI ‘s position on a culture of food safety? Visit www.mygfsi.com

12. Definition
‘A company’s food safety culture is the shared
values, norms, and beliefs that affect mindsets
and behaviours toward food safety in, across,
and throughout the company’
(GFSI, 2017)
Are you curious about GFSI ‘s position on a culture of food safety? Visit www.mygfsi.com

13. Standard Requirements
Are you curious about GFSI Benchmarking 2020? Visit www.mygfsi.com
The Codex Alimentarius Guidelines on food hygiene
and its HACCP annex constitutes an internationally-
recognised reference for food business operators
and competent authorities to oversee food safety. As
such, in addition to the following key elements, the
Certification Programme Owner shall ensure that the
site has knowledge and align their practices to best
industry practices and the Codex Alimentarius General
Principles of Food Hygiene.
CLAUSE
NUMBER
CLAUSE NAME REQUIREMENTS
FSM 2 Management
commitment and
food safety culture
Evidence of the senior management’s commitment to
establish, implement, maintain and continuously improve the
Food Safety Management System shall be provided. This
shall include elements of food safety culture, at a minimum
consisting of: communication, training, feedback from
employees and performance measurement on food safety
related activities.
FSM 14.2 Traceability Documented tests of the traceability system shall be
undertaken to ensure this is operating effectively.
FSM 15 Product development Product design and development procedure shall be estab-
lished, implemented and maintained for new products and

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Maturity

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Financial Impact
Reference: “Quality is Free” Crosby, 1972 ; “Cost of Quality”, www.asq.org; “The impact of maturing food safety culture and a pathway to economic gain” Jespersen et al, Food Control, 2019
% = Cost of Quality in percentage of sales

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How to lift and shift your
company anchor?

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Baseline
Early Maturity
Average maturity score = 2.2

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Actions
Early Maturity

19. Shift the anchor
1. Leaders walk the talk because they know
and share their unique role in food safety
2. Leaders take accountability for ongoing
food safety rhythm to affect habits

20. Leaders Education
2

21. Rhythm and Habits
•QuarterlyCEO
•MonthlyLeadership
•WeeklyManagers
•DailySupervisors
One Point Lesson
Rollup Door
OPL – Rollup Door
1. ACTION:
-Ensure all roll up doors are closed before
end of shift.
2. WHY?
-Closed roll up door keeps insect and pests
from coming in warehouses.
-GMP requirement.
-Must and have ownership of your area.

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Progress
Early Maturity
Average maturity score = 2.7 (+19%)
16 months

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Baseline
Later Maturity
Average maturity score = 3.1

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Actions
Later Maturity

25. Shift the anchor
1. Food safety behaviours are shared across
all levels and roles
2. Everyone affect food safety risks by
participating in the Near-Miss program

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Food safety behaviours
Dimension Tactic EM Target Behaviours
Mission and
values
• Integrate EM into
company/plant/business
strategic and operational
cycle.
Leaders of all functions integrate food
safety and EM messages in their part of the
communication rhythm.
People • Multidisciplinary team All EM insights – good and bad - are
investigated by teams of from multiple
functions.
Adaptability • Carrot vs. the stick Team leaders use indicator sites and
positive consequences (e.g., reward
findings) resulting in problem prevention
and continuous improvement builds trust in
the food safety process.
Consistency • Insights driven by EM data EM data are integrated into the company BI
solution and insights discussed from board
room to frontline.
Risks and hazards • EM pictures and stories Technical team members generate ongoing
messages and stories for others to use in
team member onboarding and
engagement.
Reference: 3M Environmental Monitoring Handbook, 2019. Go to www.3M.com/Environmental Monitoring for environmental monitoring education
Cultural dimensions and EMP (extract from chapter 7 “Driving meaningful change in your organization through culture
and environmental monitoring.

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Make Risks Personal

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Progress
Later Maturity
Average maturity score = 3.4 (+9%)
18 months

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Focus on People Dimension

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Current Learning Organization Pivots
ü A. E-learning vs. Group-based Training
ü B. Less Training
ü C. Change in Content
ü D. Increase in Communication
ü E. More Reinforcement
ü F. Increase in HR Involvement

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Learning Organization
1. 1. Employee Capability
2. 2. Effective Training
3. 3. Training Reinforcement
4. 4. Behavior Accountability
5. 5. Employee Empowerment

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1. Employee Capability
• Universal training content
• Lack of comprehension
• Lack of confidence
• Lack of behavior evaluations
• Specific content per job role/function
• Complete comprehension
• High confidence
• Documented behavior evaluations
Immature Culture Mature Culture
DONE

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2. Effective Training
• QA curated training
• Induction/annual training only
• Classroom training
• QA responsible for training
compliance
• Lack of training metrics
• Cross functional training development
• Ongoing, routine training
• Blended learning
• Employees responsible for training
compliance
• Documented metrics for training
effectiveness
Immature Culture Mature Culture

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It’s important to
remember:
commitment to
food safety isn’t the
same as execution.
Global Food Safety Training Survey, 2020, Alchemy, Campden, et al

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3. Training Reinforcement
• Lack of food safety modeling
• Induction training only
• Only negative behaviors
addressed
• Supervisor provides corrective
action instructions
• Food safety modeling at all levels
• Ongoing food safety communications
• Negative AND positive behaviors
addressed
• Peer to peer corrective actions provided
within organization
Immature Culture Mature Culture

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Learning Challenges: The Forgetting Curve
Without a process of continuous reinforcement,
as much as 80% of training material can be
forgotten within 30 days — if not reinforced!
100%
75%
50%
25%
MemoryRetention
Weeks After Training
1 2 3 4 5 6 7 8

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Interested In More Resources?
Laura Dunn Nelson
Laura.nelson@alchemysystems.com

39. PULSE – Activate the Voice of your Frontline
Where do we go from here?

40. PULSE – Activate the Voice of your Frontline
Actions to Take Now!
1. Use the GFSI Food
Safety Culture
position paper as a
maturity checklist
2. Identify a
dimension/area for
improvement
3. Seek out best
practices/consultants
for tactics
4. Leverage newly
learned change
management
experiences
5. Measure results and
assess
6. Repeat!
Are you curious about GFSI ‘s position on a culture of food safety? Visit www.mygfsi.com

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42. PULSE – Activate the Voice of your Frontline
Lone Jespersen, PhD
lone@cultivatefoodsafety.com
Want to learn more?

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Q&A
BEYOND
COMPLIANCE

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