LEADERSHIP AND FOOD SAFETY CULTURE: THE ROLE OF MANAGEMENT IN STRENGTHENING FOOD SAFETY PERFORMANCE
Keywords:
food safety culture, leadership, management commitment, food safety management, employee engagementAbstract
Food safety culture has become a central component of modern food safety management systems, reflecting the growing recognition that food safety depends not only on technical controls and regulatory compliance but also on organizational values, attitudes, and behaviours that influence food safety performance. A positive food safety culture influences how individuals perceive, prioritize, and implement food safety practices in their daily work. Among the various factors contributing to the development of food safety culture, leadership and management commitment are widely recognized as critical drivers of organizational success. The aim of this paper is to examine the role of management and leadership in developing and maintaining a positive food safety culture within food organizations. Particular attention is given to managerial commitment, communication practices, staff training, employee engagement, decision-making processes, and the creation of an environment that supports continuous improvement. The paper also explores how leadership behaviours influence employee motivation, compliance with food safety procedures, and overall organizational performance. This review article is based on an analysis of relevant scientific and professional literature addressing food safety culture, organizational leadership, management commitment, and food safety management systems. A narrative review approach was applied to identify, analyse, and synthesize key findings related to leadership practices, management commitment, and their contribution to food safety culture development. Emphasis was placed on studies examining the interaction between management practices and employee behaviour, as well as research focusing on factors that support or hinder the successful implementation of food safety initiatives. The findings indicate that management commitment is a prerequisite for the successful development of food safety culture. Leaders who actively demonstrate their dedication to food safety through communication, training, resource allocation, and employee support contribute to greater staff engagement and improved compliance with food safety requirements. Conversely, inadequate leadership, poor communication, limited employee involvement, and insufficient organizational support may weaken food safety culture and increase the likelihood of unsafe practices. The review highlights the importance of leadership-driven approaches that encourage shared responsibility, trust, and continuous learning. Strengthening management commitment and integrating food safety values into organizational strategies are essential for improving food safety performance, protecting public health, and ensuring the long-term effectiveness of food safety management systems.
References
Boutros, B. A., & Roberts, K. R. (2023). Assessing food safety culture: A comparative study between independent and chain Mexican and Chinese restaurants. Food Protection Trends, 43(1), 61–80
Codex Alimentarius Commission. (2020). General principles of food hygiene (CXC 1-1969) (Rev. 2020). Food and Agriculture Organization of the United Nations & World Health Organization. https://www.correctfoodsystems.com.au/uploads/3/8/9/4/38945605/codex_standards_cxc-1-1969_2021.pdf
da Cunha, D. T., Stedefeldt, E., & de Rosso, V. V. (2014). The role of theoretical food safety training on Brazilian food handlers' knowledge, attitude and practice. Food Control, 43, 167–174. https://doi.org/10.1016/j.foodcont.2014.03.012
da Vitória, A. G., Oliveira, J. S. C., & Moura, A. P. B. L. (2021). Food safety knowledge, attitudes and practices of food handlers: A systematic review. Food Control, 130, Article 108350. https://doi.org/10.1016/j.foodcont.2021.108350
De Boeck, E., Mortier, A. V., Jacxsens, L., Dequidt, L., & Vlerick, P. (2015). Towards an extended food safety culture model: Studying the moderating role of burnout and job stress. Food Control, 57, 266–274. https://doi.org/10.1016/j.foodcont.2015.04.012
European Parliament & Council of the European Union. (2004). Regulation (EC) No 852/2004 of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the European Union, L139, 1–54. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32004R0852
Food and Agriculture Organization of the United Nations. (2023). Introduction to hazard analysis and critical control point (HACCP). FAO good hygiene practices (GHP) and HACCP toolbox for food safety. FAO. https://www.fao.org
Forte, G., Tornielli, S., Parini, D., & Lavelli, V. (2024). Certified food safety management systems assessed through the lenses of food safety culture and locus of control: A pilot study. Foods, 13(17), 2759. https://doi.org/10.3390/foods13172759
Global Food Safety Initiative. (2018). A culture of food safety: A position paper from the Global Food Safety Initiative. GFSI. https://mygfsi.com/wp-content/uploads/2019/09/GFSI-Food-Safety-Culture-Full.pdf
Global Food Safety Initiative. (2026). A culture of food safety: A position paper from the Global Food Safety Initiative (Version 2.0). GFSI. https://mygfsi.com/wp-content/uploads/2026/03/GFSI-Food-Safety-Culture-Position-Paper-March-2026.pdf
Griffith, C. J., Livesey, K. M., & Clayton, D. (2010). Food safety culture: The evolution of an emerging risk factor? British Food Journal, 112(4), 426–438. https://doi.org/10.1108/00070701011034439
International Organization for Standardization. (2018). Food safety management systems: Requirements for any organization in the food chain (ISO Standard No. 22000:2018). https://www.iso.org/standard/65464.html
Jespersen, L., Griffiths, M., Maclaurin, T., Chapman, B., & Wallace, C. A. (2016). Measurement of food safety culture using survey and maturity profiling tools. Food Control, 66, 174–182. https://doi.org/10.1016/j.foodcont.2016.01.030
Kramer, A., Hoover, E. R., Hedeen, N., DiPrete, L., Tuttle, J., Irving, D. J., Viveiros, B., Nicholas, D., Monroy, J. A., Moritz, E., & Brown, L. (2023). Development of an empirically derived measure of food safety culture in restaurants. Journal of Food Protection, 86(3), 100043. https://doi.org/10.1016/j.jfp.2023.100043
Lake, R. J., Devleesschauwer, B., Majowicz, S. E., Robertson, L. J., Jakobsen, L. S., Agudo, A., ... Minato, Y. (2026). WHO estimates of the global, regional, and national burden of 42 foodborne infectious and chemical hazards, 2000–21: An updated data synthesis. The Lancet Global Health, 14(8), Article 103994. https://doi.org/10.1016/j.langlo.2026.103994
Nyarugwe, S. P., & Jespersen, L. (2024). Assessing reliability and validity of food safety culture assessment tools. Heliyon, 10(12), e32226. https://doi.org/10.1016/j.heliyon.2024.e32226
Nyarugwe, S. P., Linnemann, A. R., Hofstede, G. J., Fogliano, V., & Luning, P. A. (2016). Determinants for conducting food safety culture research. Trends in Food Science & Technology, 56, 77–87. https://doi.org/10.1016/j.tifs.2016.07.015
Nyarugwe, S. P., Linnemann, A. R., Nyanga, L. K., Fogliano, V., & Luning, P. A. (2018). Food safety culture assessment using a comprehensive mixed-method approach: A comparative study in dairy processing organisations. Food Control, 84, 345–356. https://doi.org/10.1016/j.foodcont.2017.08.021
Nyarugwe, S. P., Linnemann, A. R., Ren, Y., Bakker, E.-J., Kussaga, J. B., Watson, D., Fogliano, V., & Luning, P. A. (2020). An intercontinental analysis of food safety culture in view of food safety governance and national values. Food Control, 111, Article 107075. https://doi.org/10.1016/j.foodcont.2019.107075
Pai, A. S., Jaiswal, S., & Jaiswal, A. K. (2024). A comprehensive review of food safety culture in the food industry: Leadership, organizational commitment, and multicultural dynamics. Foods, 13(24), 4078. https://doi.org/10.3390/foods13244078
Sharman, N., Wallace, C. A., & Jespersen, L. (2020). Terminology and the understanding of culture, climate, and behavioural change: Impact of organisational and human factors on food safety management. Trends in Food Science & Technology, 96, 13–20. https://doi.org/10.1016/j.tifs.2019.12.005
Spagnoli, P., Defalchidu, L., Vlerick, P., & Jacxsens, L. (2024). The relationship between food safety culture maturity and cost of quality: An empirical pilot study in the food industry. Foods, 13(4), 571. https://doi.org/10.3390/foods13040571
U.S. Food and Drug Administration. (2024). Perspectives from retail food organizations: Relationship between food safety culture and food safety management systems. U.S. Food and Drug Administration.
Wiśniewska, M. Z., Czernyszewicz, E., Grybek, T., Olech, A., & Koniuszy, M. (2023). Food safety culture assessment: SARS-CoV-2 perspective. International Journal for Quality Research, 17(2), 485–500. https://doi.org/10.24874/IJQR17.02-12
World Health Organization. (2022). WHO global strategy for food safety 2022–2030: Towards stronger food safety systems and global cooperation. World Health Organization. https://www.who.int/publications/i/item/9789240057685
World Health Organization. (2026). Foodborne disease estimates 2021. World Health Organization. https://www.who.int/
Zanin, L. M., da Cunha, D. T., de Rosso, V. V., Capriles, V. D., & Stedefeldt, E. (2017). Knowledge, attitudes and practices of food handlers in food safety: An integrative review. Food Research International, 100, 53–62. https://doi.org/10.1016/j.foodres.2017.07.042
