Background

The topic of food safety culture and climate is growing attention from industry, researchers, standards owners and certification bodies. Authors use the terms food safety culture and climate, however, there are no unified definitions to provide clarity on the meaning of these terms.

Scope and approach

The objective of this study is to analyse the similarities and differences in current definitions and statements of Food Safety Culture and Food Safety Climate, and provide suggested clarifying definitions for both concepts, to bring a consistent approach to the field. The study evaluates the types of organisational cultures, climates and employees’ behaviours which provide important differences and further insights into each of these.

Key findings and conclusions

Looking back at the origins of safety culture following the Chernobyl accident in the 1980's provides an understanding of how this laid the foundation for safety culture and climate in the UK. Reflecting on the increasing trend in Hazard Analysis and Critical Control Point (HACCP) breaches due to the increasing number of incidents reported to authorities, the study suggests an increased focus is needed on culture, climate, and behaviour in food businesses. A critical analysis of previous definitions, statements and common words currently used to describe culture and climate in published definitions is provided. New definitions for food safety culture and climate based on factors shown to be important and are recommended for use by industry and researchers are proposed. The study assesses different types of culture, climate and employees, and suggests different employee behaviours impact the culture and climate of an organisation.

中文翻译：

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术语和对文化，气候和行为改变的理解–组织和人为因素对食品安全管理的影响

背景

食品安全文化和气候的话题越来越受到业界，研究人员，标准制定者和认证机构的关注。作者使用术语“食品安全文化和气候”，但是，尚无统一的定义来澄清这些术语的含义。

范围和方法

这项研究的目的是分析当前食品安全文化和食品安全气候的定义和陈述中的异同，并为这两个概念提供建议的澄清定义，以便为该领域提供一致的方法。这项研究评估了组织文化，气候和员工行为的类型，这些类型提供了重要的差异并进一步了解了每个方面。

主要发现和结论

回顾1980年代切尔诺贝利事故后的安全文化起源，就可以了解如何为英国的安全文化和气候奠定基础。由于向当局报告的事件数量不断增加，反映了危害分析和关键控制点（HACCP）违规行为的增加趋势，该研究表明，食品企业的文化，气候和行为需要得到更多的关注。提供了对先前定义，陈述和当前用于描述已发布定义中的文化和气候的常用词的批判性分析。提出了基于重要因素的食品安全文化和气候新定义，并建议业界和研究人员使用。该研究评估了不同类型的文化，气候和员工，