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 such as understanding specific microbes, time/temperature processes, post-process contamination, and HACCP, 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 basic skills to help their business develop a positive food safety culture.
- Know how to measure your culture
- Recognise what a positive safety culture looks like.
On completion of the course delegates can sit a short level 3 examination. Those not wishing to do the exam will be issued attendance and CPD certificates on request.
£145 + VAT (Members), £195 + VAT (Non-members), £50 + VAT (Students) per delegate
9.30 am – 4.30 pm (Registration 9.00 am)
SOFHT Training Centre, The Granary, Middleton House Farm, Tamworth Road, Middleton, Staffs, B78 2BD.
Lunch, refreshments and certificate of attendance are included in the price.