Over the past few years, there has been a growing awareness within the agro-food industry that, in addition to the more technological food safety aspects, the human dimension in a company can also have an impact on food safety and the quality of food products. 'Food safety culture' receives more and more attention, among others, through incorporation in various quality assurance standards (such as BRC). Ciboris also wants to provide consultancy within this more human dimension of food safety and quality through projects and training courses (based on scientific research).
What can we do for you?
- assessment 'state of the art' food safety climate through tool (developed in collaboration with Ghent University)
- method triangulation to assess other aspects of your organizational culture
- data processing and analysis, report
- roadmap for improvement - culture change management
Experience in this topic was gained by scientific research at Ghent University (Department Food Technology, Food Safety and Health, Faculty of Bioscience Engineering) and from practice. Moreover, as members of the Food Safety Cultuer Science group Salus, Liesbeth Jacxsens and Elien De Boeck are internationally involved in discussions concerning food safety culture in the agro-food chain.