The Fresh Produce Safety Centre Australia & New Zealand (FPSC) has released the Food Safety Culture fact sheet.
The resource provides tips and practical actions for improving food safety culture among businesses of all sizes.
Michael Worthington, chairman of the FPSC, said his board identified food safety culture as a key area for theimprovement of fresh produce food safety across the supply chain.
“The Food Safety Culture fact sheet was developed with produce businesses, both large and small, in mind. We wanted to build a convenient resource to help guide best practice at every level of operation,” said Michael Worthington, chairman of the FPSC.
“The FPSC believes that implementing a robustfood safety culture is of paramount importance to the continued wellbeing of our industry and the community. The actions individuals and businesses take has a crucial impact on improving food safety culture and raising awareness through educational resources is a key step in achieving this improvement.”
The fact sheet was written by Elizabeth Frankish, a food safety consultant and part of the team at the ARC Training Centre for Food Safety in the Fresh Produce Industry at the University of Sydney.
Frankish will speak at the upcoming Fresh Produce Safety Conference on 18 August.
