Food Safety Culture in Multicultural Workplaces

Then I understood that everything we do is connected to Food Safety Culture. As Food Safety Professionals, we don’t want to check reports just to follow compliance. We don’t want to train people just to meet a particular requirement, nor do we want to conduct inspections just to follow a schedule. We want the people working with us to understand what Food Safety truly means, its importance and how valuable their feedback and observations from the process are.

The first I heard that Food Safety Culture was going to be audited by GFSI, I was skeptical about how they would measure whether a food safety culture was “good” or “bad”. How can you demonstrate that through KPIs, trend analysis or reports? I found myself struggling with the concept at first and I believe many Food Safety Professionals in the early stages of their careers have asked themselves the same questions.

Especially those working at multicultural sites, where additional challenges such as language barriers and culture difference arise.

I always ask the same question when I begin a training session: Would you buy the product you are working on and give it to your family, to your young children or elderly relatives? When they say yes, I ask why. When they respond that they trust the product being produced in the facility. To me, that answer adds tremendous value. If the employees on the floor, my first line of defense, the main observers and critics of the process feel confident to feed their families with the product, then it means we are doing something right.

When we have multicultural sites with different languages, the Food Safety Department needs to get ‘creative’. Cultural awareness and inclusive communication are key. Employees may come from diverse backgrounds, different cultural norms and learning styles, and we must find ways to ensure that everyone essentially receives the same information. We often rely on photos, videos, or even sign language when needed. Translators have become our best ally in explaining what needs to be done.

“The most important thing is to create an environment where regardless of background, the employee feels respected and heard. When people feel included, they are more likely to take ownership of food safety practices.” The first I heard that Food Safety Culture was going to be audited by GFSI, I was skeptical about how they would measure whether a food safety culture was “good” or “bad”. How can you demonstrate that through KPIs, trend analysis or reports? I found myself struggling with the concept at first and I believe many Food Safety Professionals in the early stages of their careers have asked themselves the same questions. Especially those working at multicultural sites, where additional challenges such as language barriers and culture difference arise.”

It doesn’t matter if an employee can’t read even in their own language; we must find a way to communicate. Nowadays, many digital tools and training software are available to help us achieve this goal, but thinking outside the box will always be a valuable skill in this career.

The most important thing is to create an environment where regardless of background, the employee feels respected and heard. When people feel included, they are more likely to take ownership of food safety practices. This helps us foster trust and engagement and a stronger Food Safety Culture.

When it comes to training, correcting or pointing out observations, I believe the most important part is to explain why we are doing it. I’ve always felt that this helps smooth the process, and when employees understand the reason, it becomes easier for them to share their thoughts and concerns with their colleagues.

I always tell my team that I don’t have a manual that teaches how to become a good FSQA inspector, supervisor or technician, but I have my experience to share. As managers, we need to pass on that knowledge. We must teach and coach, because food safety and culture are not competitions, they are teamwork. The common goal is to deliver safe food to consumers.

Training our team is key so they can, in turn, train other employees. We must coach them to think outside the box, overcome cultural challenges, be proactive in solving issues and seek continuous improvement. Encourage them to ask for opinions, share thoughts, offer recommendations and voice complaints wherever necessary. All these factors help shape a strong food safety culture.

Food safety culture should be more than just a requirement; it must become part of a company’s identity.