Food MArketing & Technology In India Food Marketing & Technology In India Vol 10 | Page 36

Processing
In 2012, the Food Standards Agency
released a Food Safety Culture
Diagnostic Toolkit to help inspectors
assess the Food Safety culture of
SME’s. It categorises a businesses’ food
safety culture in the following way:
• Calculative non-compliers
• Doubting compliers
• Dependent Compliers
• Proactive compliers
• Leaders
Each of these attitudes’ categories
need to be dealt in a different way.
Following is the illustrative framework
of how the subject can be diagnosed
and appropriate measures could be
applied!
Conclusion:
requirements enough to be valid
and effective.
4. Ownership
of
Food
Safety
Responsibilities: The extent to
which a business sees food hygiene
to be the responsibility of the
regulator. Thus, adopting a reactive
approach, versus accepting that the
business should be taking the lead.
5. Competence:
Knowledge
and
understanding of food safety
hazards and associated risk
management
throughout
the
organisation.
6. Internal Leadership: The extent
of clear and visible management
commitment and leadership in food
safety.
7. Employee Involvement: The extent
of involvement, ownership and
accountability for food safety of
staff at all levels of a business.
8.
Communications
within
Businesses:
Levels
of
open
communication and freedom to
undertake challenges and discuss
the practice.
It is evident, considering the
complexity of organisational culture
the incremental changes made from a
measurable basis, are not impossible,
that give results ensuring a successful
longevity of food businesses and
profile strength.
Where staff-expertise and commitment
are concerned, their learning of
transitions
and
contribution’s
significance is as vital as their
knowledge of what and when to do.
A positive, qualitative learning culture
delivers confidence to everyone
while understanding their role; that
compliance is feasible, without being
obligated. Indian food regulatory
demands such shift in creating
intuitive trust on food safety rather
than a forced requirement.
*Atul Ganediwala is recognized
Food safety – ISO 22000, regulatory
consulting, trainer, BRC Approved
Training Provider since 2006.
Accredited HACCP/FSMS ‘Principal
Consultant’-NBQP, Quality Council of
India-QCI APEDA Approved Consultant
Education: Master in Technology – Food
Engineering , IIT Kharagpur
Food Marketing & Technology
36
August 2019