Food Safety Magazine - June/July 2013
Food Safety Magazine - June/July 2013
Food Safety Magazine - June/July 2013
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Creating a Culture<br />
By Geoff Schaadt, M.Sc., M.B.A.<br />
“We have to change our culture.”<br />
It’s been muttered by every frustrated leader,<br />
in every company, in every sector of the business<br />
world.<br />
But what most of them mean is, “We have to<br />
change the way we do things around here.”<br />
Fundamentally, this is what the term “corporate<br />
culture” means—“the way things are done<br />
around here.”<br />
Corporate culture is the sum of everything that<br />
makes up the modern workplace. It is the stated<br />
values of the organization. And, more importantly,<br />
it is the unstated values that have never been codified—yet<br />
which every employee fully understands.<br />
It includes the symbols of the organization.<br />
Some are obvious, like the company logo or<br />
the mission and vision statements that hang so<br />
prominently in the main lobby. Others are not<br />
so obvious to the public—parking spaces, bathrooms<br />
and dining rooms, corporate jets that are<br />
36 F o o d S a f e t y M a g a z i n e