Column Saskia Stender: Healthy work culture

Hygiene in the food industry leaves no room for half measures: the quality of your end product and the health of the consumer come first. That’s a fact. Here’s another fact: food safety is non-negotiable. But what about the safety of the people who ensure this day in, day out?

It’s encouraging to see that more and more companies recognize the crucial role cleaning staff play in guaranteeing hygiene and safety in the food industry. They are the foundation of a clean and safe production environment.

Automation and innovative cleaning systems are making their work safer and increasingly efficient; yet expertise on the production floor remains indispensable. More and more companies are realizing this, which is a positive development. They are investing in tools, training, and protocols to keep the knowledge and skills of cleaning staff up to date. Well-trained and engaged employees are, after all, the cornerstone of food safety.

However, where people are at work, mistakes happen. That too is a fact. The key is to figure out why it happened. And, above all, to take measures to ensure it doesn’t happen again.

A healthy work culture starts with awareness and respect for all the people behind the processes. Safety is more than the sum of rules; it is the foundation on which our trust in food safety is built. Without safe people, there are no safe products.

Saskia Stender
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