Food Safety and Quality Culture Excellence Workshop
Overview
Fact: Many causes of foodborne outbreaks and product recalls are due to staff behavior issues.
Myth: Food safety is the responsibility of the Quality or Technical Manager.
Research shows that the behavior and attitudes of food handlers have a direct impact on the safety of the products produced or manufactured. The GFSI and BRCGS Issue 9 recognize that the creation and improvement of a food safety culture is vital to ensure that people always do the right thing – even when nobody is watching.
It is no surprise though, that the new requirements relating to a food safety culture in the BRCGS Issue 9 Standard resort under the Senior Management Commitment clause! The successful implementation of many food safety management systems depends on the culture within the organization, and this is largely determined by management and their commitment to development and continually improving the food safety and quality culture.
“Activities” required by the Standard does NOT translate to a few training sessions and then the expectation that the culture will be miraculously improved. Training is only one of the aspects that play a role in improving the food safety and quality culture in an organization.
This workshop is designed to enable staff who have been appointed as “food safety and quality culture champions” in an organization to identify aspects which may affect the food safety and quality culture and enable them to identify specific activities that can be utilized to improve the culture.
The Progress Excellence Approach
Course material is developed to provide an overview of aspect relating to organizational culture and identify those aspects which can affect the food safety culture in an organization. The material further includes information and activities which can be used to identify specific actions to improve the culture in an organization.
Who should attend?
Quality and Technical Managers
Food Safety and Quality Culture Champions – departmental staff who can motivate and inspire their colleagues to actively engage in food safety and quality culture improvement activities.
Entry requirements
It is recommended that delegates have experience in food safety and/or quality management systems and/or work in a food environment.
Duration of the course
1 day
Course code
Course 56
Outcomes
The course material will equip delegates with the following:
- Explain food safety culture and the aspects that impact food safety culture.
- Understand the process of improving the food safety culture in an organisation.
- Understand the use of surveys in the creation of targeted activities for the improvement of a food safety culture.
- Identify specific activities for improving the food safety culture in an organisation.
- Create a project plan to implement the activities required for improvement of the food safety culture.
Each delegate receives
A full colour delegate manual
Registration
Click here to register or e-mail info@progress-excellence.co.za to obtain more information.