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At Food Safe, we are very passionate about all aspects of food safety training, risk management and internal auditing. Food Safe offers a range of services to businesses in the food and related products sector across New Zealand.

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Health and Safety Training

Health and Safety Training assists towards protecting the safety, health and welfare of people engaged in work or employment.

Food Safety Culture Measurement

What is Food Safety Culture?

In simple terms culture is about How, Why and When we practice Food safety 


Why focus on Food Safety Culture?

Several global food safety investigations and reports, that have followed food safety break-downs, such as the Listeria outbreak in USA that killed close to 33 people in 2011 to the E-coli 0104-04 outbreak that killed over 20 people in Germany have recommended that food companies consider tracking and improving Food Safety Culture in addtion to other risk control measures. 

Many of these deaths, food safety scares and food re-calls were preventable if Food Safety Culture was a meaningful focus of food companies and senior managers. 


So what is the challenge?

The challenge for management and food companies in addition to knowledge is, finding an easy-to-use tool to effectively measure Food Safety Culture, so this can be tracked and acted upon.


Is there a specific report related to a New Zealand context?

A report that relates to New Zealand, that specifically details Food Safety Culture and its importance as a lesson for sector-wide improvement is the 'Whey Protein Concentrate Contamination Incident Report' and a page extract from the document, details some of the points below. 


Food Safety Culture 

Source: Government of New Zealand


So what influences Food Safety Culture and why measure it? 

Here is a presentation about Food Safe's innovative analysis tool that helps explain what culture means and how a company can and should measure Food Safety Culture.





What the front-end of Food Safe's Analysis Tool looks like?



Food Safety Culture Assessment Tool


Eager to know more?

Give us a ring on 0800 003 097 or email us at  This email address is being protected from spambots. You need JavaScript enabled to view it.  and we’ll show you how you too can benefit from our world leading tool that can measure Food Safety Culture.


Interested in the full report to better understand context?



Author: Government Inquiry into the Whey Protein Concentrate Contamination Incident Date of publication: November 2014. Place of publication: Wellington, New Zealand ISBN: 978-0-473-30935-0 

Note: The purpose of this blog and the main reason for highlighling a page of the report above is to focus trainee and management attention to lessons than can be learned and how continuous improvements can be made, rather than drawing attention to a specific company.

Inquiry members:

The three Inquiry members are Miriam Dean CNZM QC (chair), Tony Nowell CNZM and Dr Anne Astin PSM.

Miriam Dean CNZM QC Miriam Dean has extensive governance and commercial litigation experience. A former partner at Russell McVeagh, she is a Queen’s Counsel whose practice focuses on commercial, competition and consumer law, arbitration and mediation. She was also recently the lead reviewer for the 2012 Review of the Crown Law Office. She is currently chair of both New Zealand on Air and the Banking Ombudsman Scheme. She is also a director of Crown Fibre Holdings, the Government’s investment vehicle responsible for managing the introduction of ultra-fast broadband to urban areas, and the Auckland Council-controlled organisation managing the Council’s investment portfolio. Ms Dean is a former president of the New Zealand Bar; previously also a member of the Auckland Transition Agency, the government’s Electricity Market Review and the IANZ Council.

Tony Nowell CNZM Mr Nowell has extensive governance, food standards and export sector experience. He is currently the chair of Scion (New Zealand Forest Research Institute Ltd), a director of Food Standards Australia New Zealand, New Zealand Food Innovation Auckland and the National Export Advisory Board. A past chair of the New Zealand Food and Grocery Council and the former Chief Executive of Zespri International Ltd, he also previously held senior management roles with Griffin’s Foods Ltd and Sara Lee Corporation. He co-chaired the New Zealand Government’s Food and Beverage Task Force in 2005 and currently represents New Zealand on the APEC Policy Partnership for Food Security.

Dr Anne Astin PSM Dr Astin has extensive scientific and management experience, including 10 years as the Chief Executive Officer who developed, established and led the start-up of a government statutory authority for dairy food safety in Victoria, Australia. The Inquiry is supported by a legal advisor, Simon Mount, and two policy advisors, Mark Patchett and Sally Johnston.

Independent peer reviewer: Professor Alan Reilly

Professor Reilly, Chief Executive of the Food Safety Authority of Ireland, has agreed to act as expert peer reviewer for the Inquiry’s reports. Professor Reilly has worked for more than 30 years in the area of food safety. Before taking up his current role, he worked in the Food Safety Programme of the World Health Organization in Geneva. He is also the chairman of the Scientific Advisory Board of the European Food Information Council.

Eager to know more?

Give us a ring on 0800 003 097 or email us at  This email address is being protected from spambots. You need JavaScript enabled to view it.  and we’ll show you how you too can benefit from our world leading tool that can measure Food Safety Culture.



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Health Safety Risk Assessment by Food Safe Ltd

What is a Health & Safety Risk Assessment?

A Health & Safety Risk Assessment is a logical method to assess the risk posed by a Health & Safety hazard.

How is a Health & Safety Risk Assessment undertaken?

Health & Safety Risk Assessment involves rating a hazard for its consequence, frequency and likelihood and arriving at a score (for eg. by using the table below). This score would then determine the level of risk a hazard poses, ranging from high risk to low risk.

Risk Assessment Table

What happens after this?

The risk rating then assists businesses to prioritise the hazards that need to have controls implemented for.

What sort of controls would need to be put in place?

The first choice for a business should be to attempt to eliminate the hazard. If this is not an option then the hazard should be isolated or minimised. 

Food Safe Limited offers Health & Safety Training across New Zealand. Call us on 0800 003097 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it.



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Posted by on in Health and Safety Training

Health and Safety ACC  by Food Safe Ltd


Accident Compensation Corporation (ACC) Workplace Safety Discount Programme 

This programme aims to reward New Zealand businesses with up to 20% off their ACC Workplace Cover levies if they have put systems in place for managing and improving workplace safety.

What are levies?

Levies are paid by businesses and employees for injury cover that is funded by the ACC Scheme. Businesses collect residual levies to pay for the ongoing costs of work injuries to earners.

How does the system work?

The Accident Compensation Scheme is divided into five parts called Accounts. Each Account covers specific groups of injuries. Funding comes from levies based on liable earnings, from motor vehicle ownership and usage, and the Government Budget.

What does this mean to businesses and what is an ACC Workplace Safety Discount?

Employers can seek discounted levies in return for taking responsibility for workplace health and safety.

How do you apply for entry into the ACC Workplace Safety Discount programme?

Complete an application form and attach related documentation evidence including evidence of appropriate experience

What happens after your application?

ACC will consider your application and the documents you have supplied, then advise whether:

  • Your application has been approved or unsuccessful, or
  • They require more information or documentation to process your application, or
  • An ACC audit is required. A random selection of applications will be selected for either a phone or an on-site audit. Selected applicants will then receive information about the audit, carried out by an ACC-approved auditor. Once the audit has been completed, ACC will inform you whether you have been successful. 

If your application is successful then the discount will be applied from the start of the tax year (1 April). 

Source: ACC 

So, how can you and your staff gain the required experience and empower employees to take on more responsibility for workplace health and safety?  

Training is critical in achieving these goals. Food Safe offers a range of Health and Safety training solutions to suit businesses. Contact us on 0800 003097 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it.

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