Monique Visser

Food safety culture (FSC) is a structured, measurable and enforceable element of the food industry, which is essential for building consumer trust and safeguarding consumer wellness. Regardless of the size of the organisation, FSC plays a pivotal role in safety and quality assurance and should be embedded in the company’s values and beliefs, ultimately manifesting in employee behaviours. FSC’s principal denominators encompass the fundamental principles of leadership, knowledge, engagement, environment, performance, and outcome. These principles collectively form a holistic framework that is pivotal for enhancing the efficacy and efficiency of safety initiatives in the food supply chain. FSC should be integrated into existing food safety standards, aligning with management systems and enjoying support and ownership at all levels and portfolios. Attaining a strong FSC requires commitment and active participation, not only from departments and sections directly involved with food handling, but also from administrative departments and branches. A non-conducive or weak culture, on the other hand, creates barriers to the achievement of safety goals and creates environments that may lead to product safety failures and non-conformances, with potential detrimental impacts on both consumer and business well-being. The absence of a specific culture constitutes a culture in itself, and, therefore, regular, valid, and reliable assessment is crucial for understanding the current state of FSC, without drawing generalised, superficial, or biased conclusions. In this study, the history and context of FSC are discussed, as well as narratives on assessment protocols and improvement initiatives. A trustworthy and ethical assessment is the first step in a three-phase process, involving assessment, alignment, and intervention to improve FSC, constituting various subcategories. The ultimate intent of this study is to provide turn-key solutions through presenting ideas, debating concepts and proposing interventions to guide and inform FSC improvement, culminating in safe and wholesome products.

Regulatory frameworks and industry standards increasingly recognise food safety culture (FSC); however, researchers have paid limited attention to its application in condiment manufacturing. This study investigated the existing FSC within a wet condiment manufacturing organisation based in South Africa through a secondary analysis of quantitative data from a consultative project. The quantitative assessment, which involved a mono-methodology, explored five key FSC constructs: vision (shared understanding of food safety goals and leadership commitment), inspiration (employee motivation and engagement), empowerment (training and resources supporting food safety goals), performance (management of food safety systems and compliance), and change appetite (organisational adaptability and openness to improvement). By assessing these constructs, the study addresses sector-specific challenges in an underexplored segment of the food industry. Essentially, the purpose of the study is to contribute to the body of knowledge on FSC within the particular context of condiment manufacturing. The findings add a regional perspective to global FSC discourse, providing transdisciplinary insights that influence food systems, public health, and organisational culture in high-risk manufacturing environments. Transdisciplinary contribution: This study supports a practical framework for identifying FSC shortcomings and shaping targeted, transdisciplinary interventions within wet condiment manufacturing. It advances the understanding of FSC within the distinctive context of the condiment industry, demonstrating how transdisciplinary collaboration strengthens organisational performance and safeguards public health. Strengthening leadership commitment, communication, and inclusive organisational culture are central to fostering a resilient FSC and promoting food system improvement within developing regions.