Food Safety Magazine - June/July 2013

of Food Safety
reserved for senior managers.
It is the conversations that take place in the
boardrooms, in the hallways, on the production
floor and in the break rooms. And it is just as
much the conversations that don’t take place.
The jobs-well-done, the need-to-improves and
the disciplinary actions that never happen.
It is the stories that are told, the awards that
are presented, the celebrations that are canceled,
the myths that are perpetuated.
Culture is the “smell of the place,” that feeling
you get when you spend any time in an organization,
no matter how large or small.
Culture defines what is OK—and what isn’t.
Culture defines right and wrong, acceptable and
unacceptable, meaningful and meaningless.
Culture can be strong or it can be weak, but it
always exists. And it exists because people who
work together must understand “the way things
are done around here.”
J u n e • J u l y 2 0 1 3 37