PurposeThe concept of food safety organizational culture, whilst largely ignored in the past, is attracting increasing interest. The purpose of this paper is to examine a possible framework for assessing a business's food safety culture.Design/methodology/approachThe literature on health and safety culture and organizational culture is examined and relevant components applicable to food safety are identified and discussed.FindingsA total of six possible groupings including: food safety management systems and style; food safety leadership; food safety communication; food safety commitment; food safety environment and risk perception were identified as “culture” factors that could contribute to food safety performance. These can form the basis for assessing food safety culture and how this may be done practically along with the creation of a positive food safety culture are discussed. Management is traditionally talked about in food safety but a distinction is drawn between this and food safety leadership.Originality/valueFor the first time a method for, and the potential benefits from, assessing food safety culture is presented and this will be of value to auditors, environmental health practitioners and industry. Utilizing the suggestions in the paper could help improve compliance with third‐party hygiene standards, and reduce the risk of food poisoning.

PurposeOutbreaks of foodborne disease are often investigated to determine the causes although traditional approaches to identifying risk factors may not determine the real or underlying causes. The aim of this paper is to identify a food safety culture that can be used in addition to more traditional risk factors.Design/methodology/approachA parallel is drawn between the use of the term “emerging pathogen” and the emergence of food safety culture as a risk factor in food poisoning outbreaks. The evolution of the term starting with organizational culture is developed via the literature on health and safety culture. The concept of food safety culture and reservations over the use of the term are examined along with possible distinctions between food safety culture and climate.FindingsThe concept of food safety culture has direct parallels with “safety culture” and in the prevention of healthcare associated infections. The use of food safety culture is useful as part of outbreak investigation. It is likely that more than one food safety culture exists within large organizations or those with multiple sub units. A definition of food safety culture is proposed.Originality/valueIncreasing interest is being shown in the use of food safety culture to understand and, in turn prevent, food poisoning outbreaks and this is the first time a definition has been proposed. This paper will be of great interest to industry, academics and public health officials and can be used to answer questions on the topic, which are increasingly being asked by hygiene examining bodies.

This study investigates the promotion of learner creativity in the United Kingdom's post-compulsory art and design education sector. The impetus for the research came in part from Teresa Amabile's suggestion that a bridge was needed between conceptual and operational definitions of creativity (Amabile, 1996). Traditionally, art and design educators gain their understanding of teaching creativity from reflective experience rather than empirical research. Conversely, the majority of research studies into learner creativity are laboratory-based, producing results which are reliable and valid in their own terms but which are seldom tested within the complex richness of a real-world learning environment. The intention, therefore, was to cross-reference psychological and sociological theories of learner creativity against the evidence from pedagogic practice, and vice versa. The findings suggest that there is substantial agreement between theoreticians and practitioners regarding the factors that promote, or inhibit, learner creativity. These findings are further supported by evidence from learners and from material outcomes.