Guarantee food safety
Bring HACCP and good hygiene practices to life at every workstation.
Why this programme
Safe food is the result of hundreds of correct actions. The programme has teams play on your own critical control points, temperatures and cleaning procedures. Mistakes happen on screen, not on the line, and everyone understands why the rule exists.
Recalls due to undeclared food allergens are a leading cause of all food product recalls.
What your teams experience
- Critical points: place, on a production flow diagram, the steps where a hazard must be controlled.
- The cold chain: follow a product from receipt to dispatch and spot the breaks.
- The changing room: choose the right clothing and the right actions before entering the production area.
- The surprise audit: the screen projects a workshop, and teams spot the deviations before the auditor does.
Each activity opens and closes with a projected cinematic sequence, personalised for your teams. The facilitator sets the pace: nothing moves forward without them.
What the company gains
Better understanding of good hygiene practices, teams ready for IFS, BRCGS or ISO 22000 audits, and fewer deviations found on the lines.
Eight in ten EU citizens (79%, up 6 percentage points) agree there are regulations in place to make sure that the food they eat is safe.
Staging written for you
In your client area, a form specific to this programme collects your content: it is built into the challenges and cinematic sequences, exactly as you provide it. The look uses your logo and your colours. Teams are formed on the spot or based on your organisation chart.
Follow-up, up to D+30
Your follow-up dashboard stays with the programme, from the order to the final results.
- After the session: the session report, with the gap between the opening and closing measures.
- At D+7: a reminder asks a few key questions again, and the D+7 report shows what has been retained.
- At D+30: a second reminder, and the D+30 report shows what holds over time.
The sources of this programme
The published research that this programme's games, measures and debriefs refer to. You can check every reference.
- Havelaar, A. H., Kirk, M. D., Torgerson, P. R., et al. (2015). World Health Organization global estimates and regional comparisons of the burden of foodborne disease in 2010. PLOS Medicine, 12(12), e1001923. 10.1371/journal.pmed.1001923
- Young, I., Greig, J., Wilhelm, B. J., & Waddell, L. A. (2019). Effectiveness of food handler training and education interventions: A systematic review and meta-analysis. Journal of Food Protection, 82(10), 1714-1728. 10.4315/0362-028X.JFP-19-108
- Clayton, D. A., Griffith, C. J., Price, P., & Peters, A. C. (2002). Food handlers' beliefs and self-reported practices. International Journal of Environmental Health Research, 12(1), 25-39. 10.1080/09603120120110031
- De Boeck, E., Jacxsens, L., Bollaerts, M., & Vlerick, P. (2015). Food safety climate in food processing organizations: Development and validation of a self-assessment tool. Trends in Food Science & Technology, 46(2), 242-251. 10.1016/j.tifs.2015.09.006
- Wallace, C. A., Holyoak, L., Powell, S. C., & Dykes, F. C. (2014). HACCP – The difficulty with hazard analysis. Food Control, 35(1), 233-240. 10.1016/j.foodcont.2013.07.012
- Ndraha, N., Hsiao, H.-I., Vlajic, J., Yang, M.-F., & Lin, H.-T. V. (2018). Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations. Food Control, 89, 12-21. 10.1016/j.foodcont.2018.01.027
- Srigley, J. A., Furness, C. D., Baker, G. R., & Gardam, M. (2014). Quantification of the Hawthorne effect in hand hygiene compliance monitoring using an electronic monitoring system. BMJ Quality & Safety, 23(12), 974-980. 10.1136/bmjqs-2014-003080
- Michie, S., van Stralen, M. M., & West, R. (2011). The behaviour change wheel. Implementation Science, 6, 42. 10.1186/1748-5908-6-42
- Deci, E. L., Eghrari, H., Patrick, B. C., & Leone, D. R. (1994). Facilitating internalization: The self-determination theory perspective. Journal of Personality, 62(1), 119-142. 10.1111/j.1467-6494.1994.tb00797.x
- Edmondson, A. C. (1999). Psychological safety and learning behavior in work teams. Administrative Science Quarterly, 44(2), 350-383. 10.2307/2666999
- Hale, A., & Borys, D. (2013). Working to rule, or working safely? Part 1: A state of the art review. Safety Science, 55, 207-221. 10.1016/j.ssci.2012.05.011
- Reason, J. (2000). Human error: Models and management. BMJ, 320(7237), 768-770. 10.1136/bmj.320.7237.768
- Codex Alimentarius. General Principles of Food Hygiene, CXC 1-1969, révisé en 2020 et 2022 (norme). www.fao.org/fao-who-codexalimentarius/
- Gollwitzer, P. M., & Sheeran, P. (2006). Implementation intentions and goal achievement: A meta-analysis of effects and processes. Advances in Experimental Social Psychology, 38, 69-119. 10.1016/S0065-2601(06)38002-1
- Howard, G. S. (1980). Response-shift bias: A problem in evaluating interventions with pre/post self-reports. Evaluation Review, 4(1), 93-106. 10.1177/0193841X8000400105
Further reading (7 references)
Other research we drew on to design this programme.
- Soon, J. M., Baines, R., & Seaman, P. (2012). Meta-analysis of food safety training on hand hygiene knowledge and attitudes among food handlers. Journal of Food Protection, 75(4), 793-804. 10.4315/0362-028X.JFP-11-502
- Griffith, C. J., Livesey, K. M., & Clayton, D. A. (2010). Food safety culture: The evolution of an emerging risk factor? British Food Journal, 112(4), 426-438. 10.1108/00070701011034439
- Yiannas, F. (2009). Food Safety Culture: Creating a Behavior-Based Food Safety Management System. Springer (ouvrage). 10.1007/978-0-387-72867-4
- Jespersen, L., Griffiths, M., & Wallace, C. A. (2017). Comparative analysis of existing food safety culture evaluation systems. Food Control, 79, 371-379. 10.1016/j.foodcont.2017.03.037
- Burke, M. J., Sarpy, S. A., Smith-Crowe, K., Chan-Serafin, S., Salvador, R. O., & Islam, G. (2006). Relative effectiveness of worker safety and health training methods. American Journal of Public Health, 96(2), 315-324. 10.2105/AJPH.2004.059840
- ISO 22000:2018. Food safety management systems — Requirements for any organization in the food chain (norme). www.iso.org/standard/65464.html
- Loi n° 2019-25 du 26 février 2019, relative à la sécurité sanitaire des denrées alimentaires et des aliments pour animaux, JORT n° 24 du 22 mars 2019 (texte).
Shared foundations (1 reference)
The mechanics of all our sessions (team play, the debrief, the before-and-after measure, spaced reminders) and the research that also underpins the other programmes in the same specialty or sector.
- Roediger, H. L., & Karpicke, J. D. (2006). Test-enhanced learning. Psychological Science, 17(3), 249-255. 10.1111/j.1467-9280.2006.01693.x
Before you book
How is a Corporate Solutions experience different from team building?
It starts from a business objective, not an activity: onboarding new hires, preventing a risk, bringing your commitments to life. It is staged for your company, with your content, your figures and your brand. Your teams play in person, on their phones, while a big screen tells the story and a facilitator runs the room. And it is followed up: the session report, then the D+7 and D+30 reminders in your client area.
Do we need to install an app?
No. Participants scan a QR code and play in their phone's browser. No account, no password, no installation. It works on iPhone and Android.
Is there a limit on the number of participants?
No. The platform adapts to your headcount, from a small team to the whole company, in one or several rooms.