Lone Jespersen is the principal of Cultivate Food Safety and a Ph.D. candidate at the University of Guelph in
5. Schein, EH. 1991. Organizational Culture and Leadership: A Dynamic View (San Francisco: Jossey-Bass).
6. Schein, EH. 2004. Organizational Culture and Leadership, 3rd ed. (San Francisco: Jossey-Bass).
7. Schein, EH. 2009. The Corporate Culture Survival Guide, 2nd ed. (San Francisco: Jossey-Bass).
8. Schein, EH 2016. Organizational Culture and Leadership, The Jossey-Bass Business & Management Series, 5th ed. (Hoboken, NJ: Wiley).
9. Jespersen, L et al. 2017. “Comparative Analysis of Existing Food Safety Culture Evaluation Systems.” Food Cont (submitted).
10. Denison, DR. 1997. Corporate Culture and Organizational Effectiveness, 2nd ed., Denison Consulting.
11. Denison, DR et al. 2012. Leading Culture Change in Global Organizations: Aligning Culture and
Strategy (Hoboken, NJ: Wiley).
12. Jespersen, L et al. 2016. “Measurement of Food Safety Culture Using Survey and Maturity Profiling Tools.” Food Cont 66:174–182.
Five Sectors and Their Food
Safety Assumptions and
As mentioned at the beginning of
this article, we asked leaders and practitioners across the five supply chain
sectors to describe food safety maturity
within their sector and their perspectives
related to building a culture of food
safety. We asked about their perspectives
on management versus frontline differences, and to describe the challenges
they face in driving a culture of food
safety. Over the coming months, we will
bring in perspectives from leaders in
these five sectors and present a perspective on how their maturity and challenges impact the safety of the food we all
consume every day. If you are interested
in providing your input to the articles
or have any comments related to your
organizational culture and its impact on
food safety, please contact me at lone@
In our next issue, we focus on primary production (produce) and the challenges surrounding creating a culture of food safety.
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