FOOD SAFETY & QUALITY CULTURE PLAN

Yorkshire Farmhouse Eggs is committed to ensuring a high level of positive food safety culture is in place to guarantee a safe product is produced.
Food Safety Culture is the prevailing attitudes and practices related to quality and safety that are taught, directly and indirectly, to employees, whether desired or not. Senior management have defined a clear plan for the
development and continuing improvement of a food safety and quality culture. Some elements of culture are easy to observe, and others are not, and so it is instrumental to have senior management commitment. Food
Safety Culture is a leadership function, senior management are responsible for setting expectations and to inspire employees.

Senior Management are dedicated to instilling a positive Food Safety Culture and guaranteeing effective communication of the company philosophy and policy. The culture plan is in place to provide confidence in
employees in producing a safe product and understanding the value of integrity.

The Food Safety and Quality culture is determined by a plan that involves various activities affecting all sections of the site. The activities defined are completed at a pre-determined frequency and are measured through
various ways, as stated below. The effectiveness of the activities and the overall Food Safety Culture plan is reviewed annually in the management review meetings, although some parts, or all, will be reviewed more
frequently depending on site circumstances.

An initial Food Safety Questionnaire (V1) was distributed to staff for completion to gage the current Food Safety Culture situation. Establishing food safety culture is an ongoing process that takes time to shape and
improve, therefore this plan takes into account the next 3 years.

This is maintained by senior management and formally reviewed annually, or when necessary.

A Food Safety Culture questionnaire (QU01) was carried out 24/09/2020 to get a consensus of the current culture. The results of this questionnaire are displayed below. The objective of this plan in its entirety is to
improve the overall Food Safety Culture.

1) How important is food safety to you?

FOOD SAFETY CULTURE QUESTIONNAIRE 2) How important do you think food safety is to the business?
25 3) How well do you think you follow company policy and procedures?
4) Are you responsible for food safety?
20 5) Do you feel you can freely speak up if you see something that may negatively affect food safety or quality?
6) Do you think management provides adequate training to improve workers’ food safety and quality practices?
15
7) How important is producing safe food to the business?
8) Do you have enough time to follow safe food handling procedures, even during ‘rush’ hours?
10
9) How important do you think food safety is to your supervisor / manager?

5 10) How effective do you find the cleaning that takes place?
11) How effective is communication between senior management and staff?
0 12) How encouraged do you feel to perform to the best of your ability?
Q1 Q2 Q3 Q4 Q5 Q6 Q7 Q8 Q9 Q10 Q11 Q12 Q13 13) How satisfied are you with the level of training you have received?

100% AGREE DISAGREE

SCOPE: All RESPONSIBILITY: TIMESCALE: 3 YEARS IMPLEMENTED BY:
Senior Management SENIOR MANAGEMENT
Supervisors
Quality Control
All employees

DOC RESPOSIBLE
REF# Activity Frequency Method of Measurement Target Timescale
# PERSON
This is a list of defined and planned activities that involves all sections of the site that has an impact on food safety.
STAFF
to have completed employee surveys that indicate an improvement
Surveys are measured through from the first batch @ 6 months. To have completed employee 6 MONTHS
A Survey Bi-Annual QU01 QC
average score analysis surveys that indicate a positive food safety culture (over 90 1 YEAR
average for each Q) @ 1 year from first batch
to provide staff training above the requirements, with all members
Training / Non-conformances, complaints, of staff (including senior management) receiving training annually.
B Annually / necessary 3 YEARS Staff Matrix MANAGER
development behaviour (e.g. disciplinaries etc.) Please refer to the staff matrix for an intended timescale of
individual development and specific training
staff reviews to be positive and include minimal food safety culture
C Staff Review Annual / necessary Staff review minutes analysis 1 YEAR n/a MANAGER
attitude / behaviour non-conformities from either party
Before employment To keep staff suffering from sickness away from food production YF26
D Medical Screening Monitoring staff sickness, GMP audit 6 MONTHS QC
starts, post sickness areas YF71
QUALITY, SAFETY AND LEGALITY
Specific criteria – guidance is noted
E Pre-grading checks Weekly <5% defects 1.5 YEARS EggOrder QC
on EggOrder
Specific criteria – guidance is noted
F Post grading checks Daily <5% defects 1.5 YEARS EggOrder QC
on EggOrder
G Organoleptic Weekly QA analysis <2% defects, yolk >12 (internal flocks) 1.5 YEARS EggOrder QC
H Shelf-life Weekly Defects All flocks tested weekly, 0 defects (age related) (internal flocks) 1.5 YEARS EggOrder QC
I Lane checks Hourly Non-conformances 1 non-conformance per production day 1 YEAR YF143 QC
J Salmonella sampling Quarterly Analysis of Results Negative result 2 MONTHS YPR34 QC
K Complaint analysis Weekly Trend analysis <1 per million units 1 YEAR EggOrder QC
CULTURE
L Whistleblowing Necessary Trend analysis / amount received 1 report per 3 years 3 YEARS YPR40 SM
Employee to accompany QC on site hygiene audit weekly to learn
M Site Hygiene - staff Weekly Communication, behaviour, reviews about hygiene standards, auditing standards and good 1 YEAR YFPR01 QC
manufacturing practices
Management supervision / non-
N GMP checks Daily <1 non-conformities per production week 1 YEAR Physical SUPERVISOR
conformities

Effective
O Daily Level / frequency of communication Positive and effective communication both ways 2 YEARS Physical ALL
Communication

All training procedures are effective, and give staff the confidence to
P Training Procedures Annual Training effectiveness 2 YEARS Various MANAGER
fulfil their full potential
Q GMP Audit Weekly Result analysis <1 non-conformities per production week 1 YEAR YFGMP QC
 Implement quarterly briefings with staff (rotated) to discuss KPI’s,
R Staff Involvement Quarterly Minutes 6 MONTHS QU02 QC
targets, issues, culture, complaints
Compliance with company morals, To ensure the objectives encourage the best performance by the
S Objectives Annually 1.5 YEARS 1.1.3 SM
external standards company and staff
OBJECTIVES
There are several objectives in place, implemented by Senior Management. These are reviewed annually during the management review meetings.
- Maintain 0 out of specification release for the next 3 years (2023 end)

- Maintain 0 product recall / withdrawal for the next 3 years (2023 end)

- 20% fewer customer complaints that the preceding year by year end (2021)

- Maintain certification for the BRC Global Standard for Food Safety at a grade of AA+ for the next 3 audits

- Reduce number of internally raised non-conformances by 10% by year end (2021)

- Reduce number of weekly findings in hygiene and fabrication reports to no more than 10 by year end (2021)

- Reach 1 year of 0 supplier complaints regarding plastic raw material packaging (2022)

- Provide support and resources for staff in line with the food safety culture plan over the period it spans

Ensure a food safety culture is always present and continually improving over the period it spans.

Each section of the plan and/or defined activity has its own policy, procedure or schedule. It is imperative that when ensuring maintenance of the food safety and quality culture the relevant documents are referred to. The
effectiveness of each component of the plan will be reviewed during the management review meetings, become part of the HACCP review walk around, and when necessary.
 REVIEW OF FOOD SAFETY CULTURE ACTIVITIES
Each activity and its results are to be reviewed at a determined frequency stated above. Please see above for targets.
REF TARGET REVIEWED
DATE ACTIVITY SIGNED
# COMMENTS
Survey not issued. Awaiting training and staff reviews before issuing the second questionnaire. It is unreasonable to issue a second survey
25/02/2021 Staff Survey when minimal positive actions have been implemented in the last 6 months – Covid-19 and AI outbreak put a halt to a lot of things on site,
A therefore we as a team feel a survey now would not result in realistic data.
25/09/2021 Staff Survey

B 25/09/2023 Training

C 25/09/2021 Staff Review

Medical screening reviewed. Weekly GMP audits have shown there has been no members of staff at work with visible communicable
Medical Screening
D 25/02/2021 disease. Pre-employment medical screening questionnaire has been changed to Employee medical screening questionnaire to ensure the
to be reviewed – Covid-19
ability to screen employees if felt necessary / at regular intervals rather than just prior to employment.
E 25/02/2022 Pre-Grading Checks

F 25/02/2022 Post Grading Checks

G 25/01/2022 Organoleptic

H 25/01/2022 Shelf Life Testing

I 25/09/2021 Lane Checks

J 25/11/2020 Salmonella Sampling All November results negative. Target achieved.

K 25/09/2021 Compliant Analysis

L 25/09/2023 Whistleblowing

M 25/09/2021 Site Hygiene - staff

N 25/09/2021 GMP Checks

O 25/09/2022 Open-Door

P 25/09/2022 Training Procedures

Q 25/09/2021 GMP Audit

Quality meeting did not take place due to insufficient staff members. Quality meeting scheduled for 01/04/2021.
R 25/02/2021 Staff Involvement
Suggestion box has been put in the staff facilities.
S 25/02/2022 Objectives
 REVIEW OF FOOD SAFETY AND QUALITY CULTURE PLAN
The food safety and quality culture plan is to be formally reviewed every 6 months. Minutes of the reviews can be found on the YFFSCP Agenda – Review which are filed and
maintained.
COMPLETED AND
DATE WHO COMMENTS ACTION REQUIRED
SIGNED (SM)
G. Lawton
Version 1 of the plan was issued on 01/08/2020 and reviewed on 03/08/2020 by the technical
03/08/2020 manager. Plan was lacking detail and specifics. Version 1 is available in the Food Safety and Plan requires updating and more detail adding.
Quality Manual. A questionnaire or staff survey has been recommended.

Plan is working well since the previous updates. Most recently reviewed: 05/01/2021. Survey Quality Meeting to take place 01/04 and
Z. Lawton not issue – see plan for reasoning. First Quality meeting did not take place due to being short survey to be issued after annual training and
25/02/2021 G. Lawton staffed – feb/march is a busy period for holidays before the new year (01/04). Meeting staff review.
M. Learmonth rescheduled for 01/04. Suggestion box has been placed in the staff facilities area.

01/08/2021

01/02/2022

01/08/2022

01/02/2023

01/08/2023