Creating a Culture of Food Safety
Is there a strong food safety culture at your company? How about at the companies in your supply chain? Or does food
safety end up taking a backseat to ROI and profit? Let’s hope
that past examples of businesses that embraced that mindset
and the consequences that befell them are enough to move
It is with this in mind that we, together
with Lone Jespersen, Cultivate Food
Safety, and Gillian Kelleher, Wegmans, are
launching a focus throughout 2017 on the
status of food safety culture within various
sectors of the supply chain: primary production, processing,
distribution, foodservice and retail.
The impetus for this focus was born out of the Global
Food Safety Initiative’s Food Safety Culture Technical
Working Group. Many of its members will be sharing their
perspectives on this important topic.
This issue features an overview of the importance of
creating a culture of food safety; in five follow-up articles, we
will summarize the perspectives of industry leaders specific
to their sector in the global food supply chain. Our plan is to
provide an integrated view of the development of food safety
culture and elucidate the roles that you and your organization
play in the process.
While 2017 may bring its own unique challenges to
providing safe food for the world, we can all get a running
start by adopting a top-down approach for developing and
maintaining a strong food safety culture, no matter where in
the supply chain we may be.
Barbara VanRenterghem, Ph.D.
CEO, The Target Group Inc. Don Meeker
Publisher Stacy Atchison
Singing in the Rain Bobby Meeker
Editorial Director Barbara VanRenterghem, Ph.D.
Director of Sales Adam Haas
Art Director/Production Craig Van Wechel
Digital Editor Tiffany Maberry
Circulation Manager Andrea Karges
Administrative Manager Allison Demmert-Poland
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Barbara VanRenterghem, Ph.D. • 508.210.3149
Tiffany Maberry • 678.853.1062
Bobby Meeker • 818.842.2829
Adam Haas • 321.804.4319
FOOD SAFETY MAGAZINE (ISSN 1084-5984) is published bimonthly by
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