CONSULTING & ADVISORY SERVICES CORPORATE PROGRAM
FOOD SAFETY CULTURE 360°
“STRATEGY IN ACTION”
Diagnosis, Training & Implementation
CORPORATE PROGRAM
FOOD SAFETY CULTURE 360°
“STRATEGY IN ACTION”
Diagnosis, Training & Implementation
- IMPLEMENT Implement an integral strategy in quality and food safety culture effectively and efficiently, involving processes, values, awareness and beliefs at all levels of the organization.
- TRAINING Provide training to acquire skills to measure and evaluate operational and behavioral processes related to food safety and quality, forming a fundamental pillar in the operation of the organization.
- ACCOMPANIMENT To accompany during the whole process guaranteeing the successful implementation, according to the food safety culture maturity indicators in the development of the 5 phases: – Diagnosis – Commitment – Leadership – Risk Management – Risk Awareness – Continuous Improvement
- SUSTAINABLE GUIDE Develop a Corporate Plan on Food Safety Culture (CIA) with description and evaluation of processes linked to food safety culture under the Global Food Safety Initiative (GFSI) standard, which will remain as a sustainable guide over time in the human capital of the organization.
CONTENT
-STRATEGIC ROUTE – Phase & Level – Position
| Phase | Senior Management | Middle Management, Supervisors | Frontline Employees |
|---|---|---|---|
| 1. Diagnosis | ✔️ | ✔️ | ✔️ |
| 2. Training 1 | ✔️ | ✔️ | |
| 3. Commitment | ✔️ | ✔️ | ✔️ |
| 4. Leadership | ✔️ | ✔️ | |
| 5. Risk Management | ✔️ | ✔️ | ✔️ |
| 6. Continuous improvement | ✔️ | ✔️ | ✔️ |
| 7. Integration | ✔️ | ✔️ |
Objective: To conduct a comprehensive analysis that evaluates each of the areas that lead to the achievement of a mission and strategic objectives in a real context of the current situation of the organization’s food safety and quality culture, in order to have a solid basis of information and make more accurate and successful plans towards the implementation of a culture of safety”.
- Context: Conducting a SWOT analysis
- Planning based on:
- Tools (surveys, interviews, direct observation)
- Areas and levels of personnel to be evaluated (operational, middle management and top management)
- Initial sensitization to explain the purpose of the diagnosis and encourage honesty.
- Timing
- Application of tools (collect qualitative and quantitative data)
- Evaluation of 4 key dimensions of the food safety culture: Commitment, Leadership, Risk Management (Risk Awareness) and Continuous Improvement.
- Analysis of results
- SWOT identification (Strengths and gaps in each dimension)
- Identify the level of maturity of the food safety culture
- Identification of patterns (by areas and hierarchical levels)
- General analysis of regulatory compliance
- Report and presentation of results
- Critical areas to work on.
- Personalized recommendations for improvement.
- Suggested food safety culture evolution plan (short, medium and long term).
- Feedback session to management and/or the Food Safety Committee.
- Reflection workshop with leaders of key areas.
Objective: Each participant will learn and apply the main strategies and tools that will lead to implement a successful Food Safety Culture (CIA), learning to transform structural, behavioral and operational processes in a food and beverage producing organization, adapting the program according to the results of the diagnosis obtained and the level of involvement of the position and process related to food safety and quality in the organization.
Objective: To strengthen the visible, active and continuous commitment of top management in the promotion of food safety and quality culture, ensuring that their actions reinforce the importance of food safety at all levels of the organization.
- Commitment Strategies
- Specific Actions
- Evaluation and Indicators of Success
- Follow-up and Review
Objective: To develop and strengthen effective leadership at all levels of the organization to model, drive and sustain a strong, visible and sustainable food safety culture.
- Fundamental Principles
- Personal example
- Active visibility
- Inspiration and motivation
- Safety-based decision making
- Empowerment of teams
- Shared responsibility and accountability
- Strategic Leadership Actions
- Leadership Performance Indicators
- Specific Responsibilities
- Follow-up and Improvement
Objective: To establish a systematic approach to identify, assess, control and monitor risks that may affect the safety culture within the organization, ensuring the sustainability of the commitment to food safety by training in a process of risk awareness.
- Risk management principles in the CIA
- Proactive prevention
- Integration at all levels of the organization
- Risk assessment
- Continuous monitoring
- Continuous improvement
- Risk awareness and assessment of the level of awareness
- Risk management process in a CIA
- Types of risk in a CIA
- Support tools (risk-root cause matrices etc.)
- Responsibilities
- Monitoring and evaluation
Objective: To establish a structured strategy to review, strengthen and permanently evolve the food safety culture throughout the organization, ensuring adaptation to internal and external changes, and raising standards of behavior and commitment to safety.
- Principles of continuous improvement
- Apply the planning, execution, verification and adjustment model.
- Improvement decisions with real information
- Involve all levels of the organization in the identification of improvement opportunities.
- Continuous improvement cycle applied to CIA (Plan-Do-Check-Act)
- Key indicators to measure continuous improvement in CIA (KPI’s in safety culture)
- Support tools
- Responsibilities
- Follow up and review
Objective: To compile and organize the information from the previous phases with a description and evaluation of each process linked to the safety culture, which will remain as a sustainable guide over time in the human capital of the organization. At the end the organization will have:
- Corporate food safety culture diagnostic report
- Food safety culture maturity assessment manuals by area and level
- Corporate Food Safety Culture Plan
METHODOLOGY
In the diagnostic process, surveys, individual interviews and focus groups, on-site observation, documentary review of manuals, audit reports related to food safety and quality, verification of KPI’s related to food safety to finally analyze results and prepare the final report of the corporate diagnosis of food safety culture. During the implementation process, classroom and online training, surveys, individual interviews and focus groups will be conducted, as well as evaluations and meetings by area to integrate information and create the safety culture maturity assessment manuals by area and the corporate safety culture plan.
COORDINATION
Psic. MAYTE JIMENEZ CASTRO
Co-founder and CEO at FOOD SAFETY INTERNATIONAL NETWORK (Latin America). Bachelor’s degree in Psychology (UNIVA) and has over 20 years of experience supporting food production companies in their training and development processes in the areas of quality, food safety, systems management, audits, and food regulations.
Master’s Degree in Strategic Marketing (UP), Diplomate Course in Management Skills (ITESM) Certificate of Competence Program (Westminster College England, UK), Internship (British Museum England, UK).Candidate for a master’s degree in cognitive-behavioral therapy and neurolinguistics.
Instructor and coordinator of the “FOOD SAFETY CULTURE” Certificate Program (Behavior-Based Food Safety Management). Instructor and coach in food safety culture, talent management, and psychometrics in Latin America and the U.S., including Coca-Cola (Atlanta, U.S.), Mead Johnson, Grupo Altex, Griffith Foods, Grupo Lala, Sigma Alimentos among others.
As Director of Education at CIATEJ-CONACYT (National Council for Science and Technology of Mexico), she was responsible for adapting scientific projects to tailored to the needs of the food processing industry , including tequila, dairy products, preserves, canned goods, and baked goods, among others.
Global and Latin America coordinator for food safety and quality programs for Nestlé, Mars, Danone, Herdez, the FDA (Latin America Office), Grupo Jumex, Hershey, Conagra Foods, Verde Valle, ITESM, Coca-Cola, Campbell’s, PepsiCo, Grupo Bimbo, Pfizer, Alsea, Puratos, and others.
Fee includes:
- Training and consultancy hours according to organizational structure
- Training material and manuals
- Corporate report on safety culture diagnosis.
- Safety culture maturity assessment manuals by area and hierarchical level.
- Corporate safety culture plan
Contact: help@e-safefood.com
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Tel: 52(33)3125-0068 | WAPP 52(33)3504-3611