Building a Culture of Risk Avoidance: A Tough Nut to Crack

I was cited earlier this month in an article by USA Today’s Elizabeth Weise discussing recent product recalls affecting the food industry.  In the article I refer to “farm-to-fork” integrity and the need for food companies to take the initiative in analyzing the risk-management systems that they have in place.  As the article suggests, existing regulations – even though they are evolving in the food safety area – might not be enough to minimize risk to businesses.  You have to adopt a “culture of risk avoidance.”

I discussed this concept in greater detail in an article in BusinessWeek titled “Creating a Culture of Risk Avoidance.” As that article notes, “[c]reating a culture of risk avoidance and accountability requires education of employees at every level.  It is not always intuitive.”