Food Safety Culture Questionnaire


This questionnaire is to be completed annually by ALL staff, senior management will analysis the responses and amend the business strategy or food safety cultural programme as necessary in accordance with QP1.1.2 – Food Safety Culture Plan

We are interested in your thoughts of our company, strategy and where we are in relation to the business maintaining a food safety culture. Please take the time to complete the questionnaire honestly.

Select one option for each question. You can write details in the comment box to support your answer.

1. Leadership and vision

It's not thought about much
it becomes important when something goes
ensuring food safety is always top priority
The owner
Specific people e.g. quality assurance officer/ manager and owner
Everyone at all levels
not committed e.g. they don't do or say
somewhat committed e.g.
very committed e.g. often talk with all staff, it's in
don't know, it's nothing to do with me
sometimes when it is a serious incident to mention
know of all incidents manager talks to staff when incidences occur
probably not especially if they're busy or no-one is watching
Assume they do, supervisors make sure they do
Everyone has food safety as their top priority and do things properly
not committed e.g. they don't do or say anything much about food safety
somewhat committed e.g. they talk about it sometimes in meeting or at inspections/audits
very committed e.g. often talk with all staff, it's in procedures/ notice boards
not very much nothing to do with me
sometimes when it's to do with what I do
all the time becauseI have to make sure food is safe

2. Workplace

minimal engagement staff are not encouraged to speak to managers about food safety
Fair but formal e.g. during inspections/audits or meetings
very strong and supportive e.g communication is open anytime
ignore it nothing to do with me
sometimes if I think it is important
all the time so that it can be made right to ensure food is safe
Never as they are not available
only when it's going to save company some money
we have regular meetings to discuss these things

3. Staff Knowledge and Actions

The owner
Specific people e.g. quality assurance officer/ manager and owner
Everyone at all levels
The owner
Specific people e.g. quality assurance officer/ manager and owner
Everyone at all levels
no food safety training is offered - I have learnt myself
Induction for new staff sometimes some extra if needed
induction training plus regular refresher training and extra courses or mentoring
None, I learnt for myself doing the job
training is given only for the important jobs
supervisors talk to us all the time especially if they see something which might cause harm