Food safety and food safety culture are too often treated as compliance obligations; boxes to check before an audit, programs that live in a binder, and behaviors that surface only when an inspector arrives. The result is predictable: gaps between what leadership believes is happening on the floor and what is actually occurring, recurring non-conformances, and a culture that is reactive rather than preventive. The Total Operational Performance System™ (TOPS) is an integrated operating model that eliminates the tradeoff between food safety and operational performance by embedding both into a single, disciplined management system. Rather than treating food safety as a standalone function, TOPS positions it as the first and highest priority within a unified framework that also governs Quality, Yield, and Productivity — ensuring that safety is never sacrificed for throughput, and that culture is measured with the same rigor as any other performance metric. This presentation will demonstrate how TOPS integrates food safety and food safety culture into a quantifiable, real-time performance system. Attendees will learn how to move food safety culture from a subjective concept to a measurable operational attribute. One that can be tracked by shift, by line, and by leadership level. Drawing on real-world implementation experience, including a pilot deployment at a multi-line food manufacturing facility, this session will present the specific KPIs, scorecards, and management cadences that make food safety culture visible, accountable, and continuously improving.