EyeOnRisk specialises in supporting food organisations with their ongoing commitment to meeting customer demands, managing risk and future proofing their company brands.
Food Safety incidences are still very prevalent across the food supply chain. It is well established that staff attitudes and behaviours have a significant impact on food safety. Creating a positive food safety culture can address these concerns, but this requires strong leadership.
At EyeOnRisk we are passionate about food safety excellence.We will work with you to create food safety champions who will positively impact the food safety culture in your company and across the industry.
Our tailored Food Safety Leadership Development Pathway provides your staff with the knowledge and skills required to take a proactive role in mastering food safety challenges. Our aim is to raise the standard of food safety to a level that is both financially efficient and sustainable.
Our vision is to use our professional skill sets and those of key industry leaders around the world, to help the food industry grow, manufacture and distribute safe and secure food in a simple and efficient way.
" Hindsight is a wonderful thing, but foresight is better, especially when it comes to saving life, or some pain."
"Quality is never an accident; it is always the result of high intention, sincere effort, intelligent direction and skillful execution; it represents the wise choice of many alternatives."
"A safe global food supply can only be achieved through the development of effective food safety management systems, which are essential to the well being of consumers, farmers, processors, and manufacturers."
"We can’t inspect safety in our food supply. Instead, we should work on building an organizational culture focused on driving improvements in food safety."
"Each and every member of the food industry, from farm to fork, must create a culture where food safety and nutrition is paramount."
"Each stage of the supply chain that delivers food from the farm to the dinner table is obligated to improve, or at a minimum not degrade, the food risk profile."