FOOD SAFETY CULTURE By Carol Wallace, Ph.D., Neil Bogart,
Mike Bartikoski, M.B.A., and John Butts, Ph.D.
Food Safety = Culture Science +
Social Science + Food Science
Food safety culture works at the intersection of ood science, organizational culture, and social cognitive science.1 We need to understand the interactions between traditional food sciences,
including food safety, and the sociocultural
sciences to determine what food safety culture
is and how it can be measured and improved.
Although everybody is talking about it, food
safety culture is a relatively new concept for the food industry,
and it is useful to look back at food safety assurance developments in recent history to understand our route into food
safety culture and why it is so important today. In this article,
we will consider how thinking in food safety culture has developed and how blending the food and sociocultural sciences
together helps us improve food safety performance.
The Path to Food Safety Culture
Starting with food safety management systems and, in particular, Hazard Analysis and
Critical Control Points (HACCP), most people will know very well the history of HACCP
through the U.S.-manned space program and
the work of the Pillsbury Company.
2 Integrating failure mode effects analysis (FMEA),
which has been used since World War I, this pioneering work
in the 1960s and ‘70s laid the foundations for food safety systems and practices that still form the mainstay of food safety
management today. Thirty years ago, a new graduate entering
food manufacturing would have been lucky to get involved
in early HACCP if they worked for one of the early adopting companies. Remember, this was before publication of the