Food safety management is commonly conceived to include matters such as time/temperature processes, sampling, post-process contamination, hygiene training and HACCP. However following an outbreak of E. coli O157 in South Wales in 2005 and the publication of the Public Inquiry Report, it became clear that cultures and behaviours also have a significant impact in influencing a business’s compliance with food hygiene legislation.
This course recognises the importance of traditional approaches to food safety, but also helps delegates understand that these traditional approaches will be greatly enhanced by working towards a positive food safety culture.
Who should attend?
This course is intended for food safety professionals involved with food safety in retail, foodservice industry, and food processing plants.
- On completion of the course delegates will:
- Know what food safety culture is.
- Appreciate how food safety culture complements and enhances more traditional approaches to food safety management.
- Understand why it is important to develop a positive food safety culture.
- Have the basics kills to help their business develop a positive food safety culture.
- Know how to measure your culture.
- Recognise what a positive safety culture looks like.