Where Food Safety Systems and Culture Collide: Do You Know Your Company's Psychosocial Risks?
Psychosocial risks become important to food safety when they have the potential for causing psychological or physical harm, and when they lead to deficiencies in expected food safety behaviors
Is it possible that your well-thought-out hazard analysis and critical control point (HACCP) program is missing 25 percent of the food safety hazards in your plant? What if an assessment of the biological, chemical, and physical hazards (Figure 1) is simply not enough—that, at best, it is creating a compliance culture and false sense of security?