Food Safety Culture Survey | BRCGS FSSC 22000 GFSI | Editable Word Excel (Digital Download)

Measure your food safety culture the way BRCGS Issue 9 and FSSC 22000 V6 expect — with real data, not guesswork.

WHAT YOU GET
- 40-question employee survey built on the 5 GFSI culture dimensions (Word, fully editable)
- Excel analysis tool: automatic dimension scores, overall culture index, maturity levels and per-question results
- Built-in Culture Action Plan sheet — the evidence your certification scheme asks for
- Step-by-step deployment instructions and scoring guide included

WHO IT'S FOR
Quality Managers • Technical Managers • Food Safety Team Leaders • HACCP Coordinators • Site Managers

EASY SETUP — 3 STEPS
1. Download instantly
2. Find & Replace the bracketed fields with your company details
3. Print, distribute, enter responses — scores calculate automatically

Built by an experienced food industry documentation specialist. Instant digital download — no physical item will be shipped. Customisation to your site's operations is the buyer's responsibility; this product does not guarantee certification.
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Ard food safety culture survey
ZIP
sorular nerdew

Diagnosed file access issue, prepared to deliver questions directly
Diagnosed file access issue, prepared to deliver questions directly
Sorular üründe mevcut — Word dosyasının 3.–8. sayfalarında, Bölüm B–F altında 40 Likert ifadesi olarak yer alıyor. Hızlı inceleme için tam liste:

SECTION B — VISION & MISSION
Q1 Senior management visibly demonstrates commitment to food safety in daily decisions.
Q2 Food safety objectives are clearly communicated to all employees.
Q3 When production targets conflict with food safety, food safety always comes first.
Q4 I understand how my job affects the safety of the final product.
Q5 Managers regularly talk about food safety during team meetings and briefings.
Q6 The company invests adequate resources — people, equipment and budget — in food safety.
Q7 Food safety expectations are the same on every shift, including nights and weekends.
Q8 Leaders follow the same hygiene rules they expect from operators.

SECTION C — PEOPLE
Q9 I received food safety training that is relevant to my actual tasks.
Q10 New starters are properly trained before they work unsupervised.
Q11 I feel able to stop a process if I see a food safety risk.
Q12 Good food safety behaviour is recognised or rewarded here.
Q13 I know exactly who to contact when I detect a food safety problem.
Q14 Refresher training is provided at planned intervals, not only after problems occur.
Q15 My suggestions for improving food safety are taken seriously.
Q16 Staffing levels allow me to complete hygiene tasks without cutting corners.

SECTION D — CONSISTENCY
Q17 Written procedures reflect the way work is actually done on the floor.
Q18 Cleaning and sanitation schedules are followed even under production pressure.
Q19 Records are completed at the time of the task, not filled in afterwards.
Q20 Equipment problems that could affect food safety are reported and fixed promptly.
Q21 Rules are applied consistently to everyone, including managers and visitors.
Q22 Pre-operational checks are carried out properly before every production start.
Q23 Corrective actions from audits and inspections are actually implemented.
Q24 Label, allergen and changeover controls are never skipped to save time.

SECTION E — ADAPTABILITY
Q25 When something goes wrong, we look for root causes rather than blaming individuals.
Q26 Changes to products, processes or equipment are risk-assessed before implementation.
Q27 Lessons from complaints and incidents are shared with the people doing the work.
Q28 The company responds quickly to new legal or customer requirements.
Q29 I am informed in good time about changes that affect my work.
Q30 Near misses and minor issues are reported without fear of consequences.
Q31 We review and improve our food safety practices regularly, not only after audits.
Q32 Trials and new products receive the same food safety controls as routine production.

SECTION F — HAZARDS & RISK AWARENESS
Q33 I can name the main food safety hazards in my own work area.
Q34 I understand why each critical control point or critical control in my area matters.
Q35 Allergen risks in my area are clearly identified and controlled.
Q36 I know what to do immediately if a critical limit is exceeded.
Q37 Glass, hard plastic and other foreign body risks are actively controlled in my area.
Q38 Personal hygiene rules are followed by everyone entering production areas.
Q39 I understand the potential consequences for consumers if our controls fail.
Q40 Contractors and temporary workers are made aware of hazards before starting work.
Her ifade 1–5 Likert ölçeğiyle puanlanıyor; ardından 3 açık uçlu soru (Bölüm G) geliyor: en büyük gıda güvenliği riski, en etkili tek iyileştirme ve raporlanamayan konular. Dosya açılmıyorsa veya bir soruyu değiştirmek istersen söyle, hemen revize edip ZIP'i güncellerim.

çalışanlara verilen anket o mu

Tanımladı form yapısını ve bölüm karışıklığını
Tanımladı form yapısını ve bölüm karışıklığını
Evet — çalışanların doldurduğu anket o. Word dosyası iki kısımdan oluşuyor:

Koordinatör kısmı (yönetici için): Bölüm 1–3 (amaç, standart dayanağı, anketi nasıl uygulayacağı) ve Bölüm 5–7 (puanlama, aksiyon planı bağlantısı, token haritası).

Çalışana verilen kısım: Bölüm 4 (puanlama talimatı + gizlilik güvencesi), Bölüm A (anonim demografi — departman, rol, vardiya), Bölüm B–F (40 ifade, 1–5 kutucuklu), Bölüm G (3 açık uçlu soru). Çalışan sadece kutucukları işaretliyor, isim yazmıyor; formlar toplandıktan sonra yanıtlar Excel'e giriliyor ve skorlar otomatik hesaplanıyor.

İstersen çalışana dağıtılacak kısmı ayrı, sade bir "Employee Handout" dosyası olarak da bölebilirim (ARD-FSC-FRM-01A gibi) — böylece alıcı koordinatör sayfalarını yazdırıp dağıtma derdine girmez ve ürün 3 dosyaya çıkar. Böleyim mi?

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