FSSC 22000 Version 7 requires senior management to establish, implement and maintain a food safety and quality culture plan with objectives, targets and measurement, and BRCGS Issue 9 requires the same under section 1.1.2 with a documented plan reviewed at least annually. Both expect evidence that the plan is working, not just that it exists. In the audits we see, most sites have a culture plan written for the last audit and no measurement since. The plan says “improve food safety culture through training and communication”. The evidence is a training register and a noticeboard. An auditor working to Version 7 or Issue 9 will ask what was measured, what the target was, and what the number is now.
What culture means in a standard
The GFSI position paper that both schemes draw on describes culture as the shared values, beliefs and norms that affect mindset and behaviour towards food safety across an organisation. The schemes turn that into something auditable. FSSC 22000 names communication, training, feedback from employees and performance measurement, and BRCGS adds the visible commitment of management. Those elements are where the measurement lives.
What to measure
- Behaviour on the floor. Observation audits of hand washing, hygiene zone discipline, allergen changeover practice and reporting of near misses, scored by trained observers at a set frequency.
- Record discipline. The percentage of scheduled checks done on time and verified on time. On a paperless system this is a report. On paper it is unknowable.
- Employee perception. A short survey, two or three times a year, asking whether people feel able to stop a line, whether they believe management acts on reports, and whether they know the hazards in their area.
- Participation. Near miss and improvement reports per employee per month, and the proportion that received a response within a set time.
- Management visibility. Walks, talks and reviews by senior management, recorded with dates and outcomes.
Turning measures into a plan an auditor accepts
Each measure needs a baseline, a target, a frequency, an owner and a record. Hand hygiene compliance 82 percent in January, target 95 percent by December, observed weekly by the hygiene supervisor, recorded in the culture tool. Survey score on “I can stop the line” 3.4 out of 5 in March, target 4.0, resurveyed in September. The plan is then a table of measures with their numbers over time, and the management review discusses the numbers. That is what Version 7 and Issue 9 mean by a plan with objectives, targets and measurement.
What the ASCloud culture tool does
The food safety culture tool, available from the ASC shop at R750 per site per year, holds the culture plan with its measures, targets and owners. Observation audits are scheduled and scored on a phone. Surveys are sent to employees and scored anonymously. Record discipline is pulled automatically from the site’s own ASCloud checks. Participation is counted from the near miss and improvement reports. The dashboard shows every measure against its target over time, and the management review pulls the chart rather than rebuilding it.
The mistake to avoid
Do not measure what is easy and call it culture. Training hours completed is an input, not a culture measure. A noticeboard is communication, not evidence that the message landed. If the plan has no number that could go down, it is not measuring anything, and an experienced auditor will say so.
A culture plan with numbers
Observation audits, employee surveys, record discipline and participation, measured against targets on one dashboard. R750 per site per year from the ASC shop.
Frequently asked questions
How often should we survey employees?
Twice a year is typical, with a short survey of eight to twelve questions. More often and people stop answering honestly.
Who should do observation audits?
Trained observers who are not the area’s own supervisor, scoring against a defined checklist. Rotate observers to reduce bias.
Is culture audited at every surveillance audit?
Yes. Under FSSC 22000 Version 7 and BRCGS Issue 9 the culture plan and its evidence are assessed at every audit, not only at recertification.
Does ASC run culture training?
Yes. ASC’s Food Safety and Quality Culture course covers the plan, the measures and the management role. The tool runs the plan after the training.