Food Safety and Quality Culture Survey

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* 1. How important do you think food safety is in the business? (e.g. compared to profits, brand recognition, etc.)

It's not thought about much

It becomes important when something goes wrong

Ensuring food safety is always a top priority

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* 2. Who is responsible for making sure the food is safe?

The directors

Specific people (e.g. technical department, managers and the directors)

Everyone at all levels

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* 3. How committed are managers (including the owners) to food safety?

Above average (very committed)

Average (somewhat committed)

Below average (not committed)

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* 4. How strongly do you agree that Mill Operators are committed to food safety?

Strongly Disagree

Neutral

Strongly Agree

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 5. How does the management team encourage good hygiene?

Leaders fail to act as a role model of good food safety behaviors. Poor food hygiene practice remains unchallenged.

Staff are frequently encouraged to apply good food hygiene procedures.

Management provides a good example and challenge poor hygiene practices.

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* 6. When people in my team ignore food safety rules and procedures, I feel that is not my problem.

Strongly Disagree

Neutral

Strongly Agree

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 7. Staff are encouraged to report problems, question procedures, and suggest improvements.

Actively Discouraged

Neutral

Actively Encouraged

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 8. How are food problems or complaints addressed?

Negative Response (nothing is changed or person is blamed)

Minimal Response (just fixed enough to pass inspection)

Strong Response (issues identified, fixed, and tested)

Strategic and Proactive (continuously monitoring, thinking ahead, and implementing preventative actions)

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* 9. How much food safety training is offered to you?

None

Neutral

A lot

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 10. Staff always puts their knowledge and training of food safety into practice.

Strongly Disagree

Neutral

Strongly Agree

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 11. How would you rate the training you receive?

Poor / Inadequate

Barely Adequate

Good

Very Good

Excellent

Poor / Inadequate

Barely Adequate

Good

Very Good

Excellent

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* 12. The food safety rules and procedures affect my daily routine:

I don't waste by time with them, they don't affect me.

I understand their importance but they slow things down

They are essential and are part of my daily routine

Other (please specify)

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* 13. At what point is product unfit to be dispatched?

Never. SHIP EVERYTHING!!

Quality is borderline but within specifications

Possibility of being unsafe and quality is poor

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* 14. Bayside follows mutually agreed upon needs and expectations of its customers no matter the circumstances, even if trying to empty bins.

Strongly Disagree

Neutral

Strongly Agree

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 15. It is more important to produce quality product than it is to fill product orders.

Strongly Disagree

Neutral

Strongly Agree

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 16. I feel food safety rules and procedures such as good personal hygiene, handwashing, and cleaning of my work station and equipment are effective ways of preventing food borne illness and disease.

Strongly Disagree

Neutral

Strongly Agree

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 17. I am actively involved in the review and development of hygiene practices.

Strongly Disagree

Neutral

Strongly Agree

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 18. Is food safety information checked and used to make improvements?

Not really. It's filed incase someone asks for it

Sometimes. Food Safety Manager checks it, reports any issues.

Most of the time. Regular updates are provided to staff about preventing future problems

All the time. It's continually collected and checked to identify food safety risks and continual improvements are implemented.

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* 19. Quality information is collected and used to make improvements.

Strongly Disagree

Neutral

Strongly Agree

Clear

i We adjusted the number you entered based on the slider’s scale.

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* 20. The business' relationship with food regulators (in my opinion) is:

Minimal - Only see regulators during audits.

Fair - Meet food safety obligations, managers are involved in audits and discussions.

Maximum - Managers and staff have regular contact.

Food Safety and Quality Culture

Employee Survey

Question Title

* 1. How important do you think food safety is in the business? (e.g. compared to profits, brand recognition, etc.)

Question Title

* 2. Who is responsible for making sure the food is safe?

Question Title

* 3. How committed are managers (including the owners) to food safety?

Question Title

* 4. How strongly do you agree that Mill Operators are committed to food safety?

Question Title

* 5. How does the management team encourage good hygiene?

Question Title

* 6. When people in my team ignore food safety rules and procedures, I feel that is not my problem.

Question Title

* 7. Staff are encouraged to report problems, question procedures, and suggest improvements.

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* 8. How are food problems or complaints addressed?

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* 9. How much food safety training is offered to you?

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* 10. Staff always puts their knowledge and training of food safety into practice.

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* 11. How would you rate the training you receive?

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* 12. The food safety rules and procedures affect my daily routine:

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* 13. At what point is product unfit to be dispatched?

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* 14. Bayside follows mutually agreed upon needs and expectations of its customers no matter the circumstances, even if trying to empty bins.

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* 15. It is more important to produce quality product than it is to fill product orders.

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* 16. I feel food safety rules and procedures such as good personal hygiene, handwashing, and cleaning of my work station and equipment are effective ways of preventing food borne illness and disease.

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* 17. I am actively involved in the review and development of hygiene practices.

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* 18. Is food safety information checked and used to make improvements?

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* 19. Quality information is collected and used to make improvements.

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* 20. The business' relationship with food regulators (in my opinion) is:

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* 21. Add any comments.