Pai Ashwini Sadashiv, Jaiswal Swarna, Jaiswal Amit K
Centre for Sustainable Packaging and Bioproducts (CSPB), School of Food Science and Environmental Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland.
Sustainability and Health Research Hub, Technological University Dublin-City Campus, Grangerorman, D07 H6K8 Dublin, Ireland.
Foods. 2024 Dec 17;13(24):4078. doi: 10.3390/foods13244078.
Food safety culture (FSC) has transitioned from a narrow compliance-based concept to a comprehensive organisational value that is essential for ensuring food safety. This review explores the pivotal roles of leadership, organisational commitment, and cultural diversity in shaping an effective FSC. It highlights how leadership style, particularly transformational leadership, can enhance employee engagement and foster a proactive safety culture. Additionally, the impact of national and organisational cultures on FSC is analysed, emphasising the challenges posed by a multicultural workforce in standardising food safety practices. This article also provides a comparative analysis of FSC across various sectors, such as meat and dairy processing, identifying sector-specific challenges and best practices. In particular, high-risk sectors tend to exhibit a stronger FSC due to regulatory pressure, while other sectors struggle with issues like communication and employee ownership. The importance of integrating behavioural training with cultural considerations is underscored as a key strategy for sustaining a positive FSC. For maintaining a strong FSC, tailored approaches, which account for cultural and operational differences, are necessary for improving food safety outcomes. This comprehensive analysis provides valuable insights for industry professionals and policymakers, offering a foundation for future research and the development of more effective food safety management practices.
食品安全文化（FSC）已从一个狭隘的基于合规的概念转变为一种全面的组织价值观，这对于确保食品安全至关重要。本综述探讨了领导力、组织承诺和文化多样性在塑造有效的食品安全文化方面的关键作用。它强调了领导风格，特别是变革型领导，如何能够提高员工参与度并培育积极主动的安全文化。此外，分析了国家文化和组织文化对食品安全文化的影响，强调了多元文化员工队伍在食品安全实践标准化方面带来的挑战。本文还对肉类和乳制品加工等各个行业的食品安全文化进行了比较分析，确定了特定行业的挑战和最佳实践。特别是，高风险行业由于监管压力往往表现出更强的食品安全文化，而其他行业则在沟通和员工主人翁意识等问题上苦苦挣扎。强调将行为培训与文化因素相结合作为维持积极的食品安全文化的关键策略的重要性。为了维持强大的食品安全文化，考虑文化和运营差异的量身定制方法对于改善食品安全结果是必要的。这种全面分析为行业专业人士和政策制定者提供了宝贵的见解，为未来研究和更有效的食品安全管理实践的发展奠定了基础。
