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 Foodcare 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.

Combined brand 2023

Partners

Universiteit Gent
Fevia
alimento logo
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Als tip voor andere bedrijven in de voedingsindustrie zouden wij willen meegeven: Zorg ervoor dat je het managementteam, vooral de CEO, er vanaf het begin bij betrekt. Zij zijn essentieel om Food Safety en kwaliteit op de radar te zetten en dat zo te houden."

Olivier Galard – Group Quality Health & Safety Director

Greenyard

Dankzij het Q-DNA project is het Food Safety Culture gegeven voor ons minder vaag geworden. Dankzij de gap analyse en de daaropvolgende interventies hebben we concrete tools in handen om Food Safety Culture meetbaar te maken en te kunnen verbeteren binnen onze organisatie.

Karlien D’huys – Quality Manager

Deliva

Bij gedragswijziging zijn soft skills en communicatie erg belangrijk. Maar dat is niet altijd even rechtlijnig. Met de gap analyse kan je deze elementen meten en zo een zicht krijgen waar je moet starten. Het Food Safety leerpad laat toe om op lange termijn de cultuur te veranderen en deze te meten.

Koen Liekens – Bedrijfsleider

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