Business owners, board members, general managers, site managers
What?
Senior leaders show the way, openly commit to making safe food the top priority throughout your business
How?
I make sure there is a regular meeting or get-together where we report and discuss our food safety performance
I personally follow up on things we decided need to be done (e.g. assign time, people or money to specific tasks, make sure corrective actions are done).
I review our food safety performance and budget with my team as part of our overall business performance at least once month.
Committed managers:
Who?
Production managers, field supervisors, store supervisors, maintenance managers
What?
Managers show their commitment to food safety through dedicating time and effort
How?
I communicate and follow up on my expectation that all staff spend 10 minutes each week in team meetings discussing and solving our food safety challenges.
I schedule and lead a regular event (e.g. team meeting, webinar, safety demonstration) where I personally speak to my teams about food safety.
I make sure my leadership team discusses and acts on suggestions about improving food safety at least monthly.
Everyone contributes:
Who?
Produce pickers, truck drivers, factory workers, shop assistants, restaurant waiters, as well as managers and senior leaders
What?
Everyone in the business believes making safe food is important and everyone plays a part
How?
I speak up and correct anyone’s behaviour if I see something wrong (if it goes against our food safety practices or principles).
I offer suggestions I think could improve the business’s food safety performance.
I ask questions if I don’t understand why food safety practices are changed.
Everyone’s accountable:
Who?
All people at all levels in the business
What?
Everyone understands that they are held responsible for ensuring food is safe
How?
I understand my role and responsibilities in food safety and that if I do not take them seriously consumers could become ill or die and the business could be harmed.
I help new colleagues and share my pride in what our business expects and achieves when it comes to food safety.
Knowing and acting:
Who?
All people at all levels in the business
What?
More than training people – making sure they know the risks and do the right thing, every time
How?
I assign time and budget for staff to receive food safety training, as well as regular updates or refresher sessions.
I make sure there is a plan for everybody to be involved in food safety observations (e.g. food temperature, equipment sanitation), so we are all checking that we know and do what is expected.
I actively encourage and reward people/ teams who have shown a strong commitment to food safety.
I always speak up and/or take action if I see something (e.g. a food safety observation) is wrong.
Continual improvement:
Who?
All people at all levels in the business
What?
Be proactive – monitor what goes on, look for ways to improve, prevent problems happening in the future
How?
I discuss findings from food safety observations with my team at a pre-set and regular time so we can find better ways to do things and remove obstacles.
I am encouraged to bring ideas about improving food safety to my supervisor and often do this.
I see my supervisor and the business as a whole taking my comments and suggestions seriously. This makes me feel proud and valued.
