GFSI defines Food Safety Culture as the shared values, beliefs, and norms that influence thoughts and behaviors regarding food safety within and across an organization.
GFSI has developed the document “A Culture of Food Safety: A Position Paper from the Global Food Safety Initiative” to communicate its perspective on Food Safety Culture to stakeholders such as business owners, food manufacturers, retailers, and restaurants. This document outlines five key dimensions that help organizations establish and maintain a sustainable food safety culture:
Vision & Mission Dimension
- Business structure, values, and purpose
- Setting direction and expectations
- Leadership and messaging
People Dimension
- 1.Stakeholders
2.Governance
3.Communication
4.Learning organization
5.Motivation, rewards, and recognition
Consistency Dimension
- 1. Accountability
2. Performance measurement
3. Documentation
Adaptability Dimension
- 1. Food safety expectations and current status
2. Agility
3. Change and crisis management, problem-solving
Hazard and Risk Awareness Dimension
- 1. Fundamental hazard information and education
2. Employee engagement
3. Hazard monitoring and risk awareness
GFSI has detailed each of these dimensions, including guiding questions, allowing organizations to assess their food safety culture level or maturity level. This assessment enables organizations to develop and implement improvement plans to enhance their food safety culture in specific dimensions.
Executives play a crucial role in driving an organization toward sustainable success. According to CODEX Alimentarius GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 R.2022, Requirement 5.1 - Management Commitment, establishing and maintaining a positive food safety culture that recognizes the importance of human behavior in ensuring safe and suitable food is a fundamental factor in the successful operation of any food hygiene system.
The following elements are essential for fostering a positive food safety culture:
- Commitment from management and all personnel to the production and handling of safe food.
- Leadership in setting the right direction and engaging all personnel in food safety practices.
- Awareness among all food business personnel regarding the importance of food hygiene.
- Open and clear communication among all personnel in the food business, including discussions on deviations and expectations.
- Adequate resources to ensure the effective operation of the food hygiene system.
Updates on Food Safety Culture Requirements in GFSI Benchmarking Requirements Version 2024
The revision of the CODEX Alimentarius General Principles of Food Hygiene in 2020 introduced food safety culture into its framework. This update led to modifications in the GFSI Benchmarking Requirements V.2020 and various certification standards such as BRCGS, IFS, and FSSC, emphasizing the responsibility of senior management in establishing and maintaining a positive food safety culture.
Currently, GFSI has updated its Benchmarking Requirements to Version 2024 and has announced that Certification Programme Owners (CPOs) can enter the benchmarking process starting January 6, 2025. This update is expected to influence future modifications in certification standards.
Comparison of Food Safety Culture Requirements: GFSI Benchmarking Requirements V.2020 vs. V.2024
BMRs 2020:
Organizations were required to provide evidence of senior management commitment to establishing, implementing, maintaining, and continuously improving the food safety management system, including food safety culture. At a minimum, this should include:
- Communication
- Training
- Employee feedback mechanisms
- Measurement of the effectiveness of food safety-related activities
BMRs 2024:
Senior management must demonstrate commitment by setting direction, fostering employee engagement, and allocating sufficient resources to sustain a positive food safety culture and continuously improve food safety management.
All personnel must demonstrate their commitment to producing and handling food safely.
A food safety culture assessment plan must be established, implemented, and maintained to identify areas for improvement and drive positive behavioral change. At a minimum, this plan should include:
- Communication
- Training
- Employee feedback mechanisms
- Measurement of the effectiveness of food safety-related activities
SQF Edition 10 Release Schedule
SQF Edition 10 is scheduled for release in July 2025, with audits under the new edition commencing in the first half of 2026. Updates can be found at https://www.sqfi.com/.
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