Despite all the audits, training, and controls put in place in the Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems (FSMS), there are still numerous cases of foodborne illness around the world. This condition leads the research on food safety to change from a technology oriented FSMS to its human component, which is typically referred to as food safety climate. Currently, there has been no in-depth food safety culture and climate research conducted in Italy from an industry perspective and especially from raw material suppliers’ point of view. For this reason, in this study, the food safety culture and climate in the Italian packaged confectionery raw material suppliers’ industry was quantitatively assessed using a food safety climate self-assessment tool developed by De Boeck et al.