Organisational forgetting: The food safety risk associated with unintentional knowledge loss. (December 2021)

• Record Type: Journal Article
• Authors: Manning, Louise; Morris, Wyn; Birchmore, Ian
• Is Part Of: Trends in food science & technology. Volume 118:Part A(2021)
• Page Start: 242
• Page End: 251
• Publication Date: 2021-12
• Subjects: Knowledge -- Loss -- Risk -- Vulnerability -- Food chain -- Forgetting; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2021.08.028
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Organisational forgetting is associated with unintentional knowledge loss that makes both food businesses and consumers vulnerable to a food safety incident. It is essential that food businesses have strategies and processes in place to minimise unintentional knowledge loss to ensure that essential knowledge is retained, maintained and stays valid. Scope and approach: The aim of this paper is to consider the risk associated with unintentional food safety knowledge loss at individual, organisational and inter-organisational levels. The research approach employed was to undertake a review of existing literature to frame the conceptual research. Screening of both academic and grey literature demonstrated a distinct knowledge gap i.e., there is limited previous research considering the concept of unintentional knowledge loss and its impact on food safety. Case study examples explore the academic theory in more depth. Key findings and conclusions: Three aspects of organisational forgetting are considered in the context of food safety: organisational amnesia, organisational memory decay, and supply chain déjà-vu. The first two aspects operate at the organisational level and the third at the supply chain level. To overcome the risk of unintentional loss, organisational and interorganisational knowledge needs to be effectively mapped and a knowledge retention policy needs to be developed, implemented and maintained that addresses all types of organisational and interorganisational knowledge, but especially food safety knowledge. Highlights: Loss of knowledge essential to manage food safety is a risk for all food businesses. There is a lack of previous research on unintentional food safety knowledge loss. Knowledge loss can occur at organisational and supply chain levels. Knowledge retention policies are a key aspect of food safety management.