Building a business culture that supports a strong food safety ethic and behaviour is becoming more and more important. It is simply not enough to train your food handlers in prerequisite programmes and HACCP plans. The right culture needs to be embedded throughout the business and be led from the top.
This course takes a step-by-step approach in how you can develop and maintain a positive food safety culture that delivers safe food to your customers and looks after your brand.
Content is particularly useful in providing key knowledge in achieving new and additional requirements within the BRC Global Standard for Food Safety Issue 8. These include food safety culture (clause: 1.1.2) and management review (1.1.4).
Who should attend?
This course is intended for food safety professionals and leaders in businesses where food safety is paramount. It applies to all sectors including small independent food manufacturers and retailers, large chains in retail, casual dining and hospitality, and food manufacturing.
Introduction to food safety culture; Factors influencing a food safety culture; the role of leadership and management; components of a food safety culture; how to assess an existing food safety culture; developing and promoting a positive food safety culture; and how to create a clear plan for continual success.
You must complete some pre-course work before you attend the webinar. The tasks will help you gain a thorough understanding about the concept of food safety culture, especially different conceptual models and influencing factors.
Course book required @ £14.50 + VAT.
Venue: SOFHT Office, The Long Barn, Hurley Hall Barns, Nr Atherstone, Warwickshire, CV9 2HT
Cost: Members – £151, Non-Members – £210, Students – £50, all plus VAT.