Workers ‘cutting corners’ threatens food safety

By Rick Pendrous

- Last updated on GMT

Food factory workers ‘cutting corners’ risks safety

Related tags: Food safety, Food safety culture, Hygiene

Pressure to meet tight production schedules is leading some food factory workers and the teams they work within to cut corners, putting food hygiene within those manufacturing sites in jeopardy, a new survey has revealed.

These results, together with a number of other significant findings from a food safety survey conducted over the past two months by Food Manufacture​, will be exclusively revealed by group editor Mike Stones at our one-day conference ‘Food Safety 2020: preparing your business for change’. The conference takes place on June 22 at the Woodland Grange in Leamington Spa.

The event, to be chaired by Professor Steven Walker, director general of Campden BRI, will also provide delegates with guidance to help them avoid poor hygiene standards and the risk of product recalls caused by workers cutting corners by creating a strong food safety culture in the workplace.

Strong food safety culture in the workplace

In a presentation dedicated to this topical issue, Sterling Crew, head of technical at Kolak Snack Foods, will describe how to inculcate a food safety culture, so that good food hygiene practices are second nature and embraced from the board to shopfloor.

‘Food Safety 2020: preparing your business for change’, will comprise four sessions covering: food safety in a Brexit world; the big food safety issues facing us; managing your supply chains; and avoiding contamination and problems in your factory.

It will report on changes to the way food and drink businesses are regulated, with a move to more risk-based inspections of premises, based on ‘earned recognition’.

For more details about the conference visit the Food Safety conference website,​ or call Catherine Lyne, events sales executive on 01293 610439.

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