ENGLISH | FRANÇAIS
Building Food Safety & Quality Culture
Course Objectives: The success of implementing and maintaining a food safety & quality program depends on having a positive food safety culture. An organization with a strong food safety culture demonstrates to its employees and customers that making safe food is an important commitment. Food safety must be treated as a way of doing business and not just something that is discussed at a weekly meeting. What is Food Safety Culture? Food safety culture is the values of an organization with regard to food safety. Food safety culture in a business is how everyone, including owners, managers and employees think and act in their daily job to make sure that the food they manufacture is safe.
This 1-Day course is intended for those with an active involvement or interest in the Food Industry or those looking to expand their skills & competencies for Implementation of Food Safety Culture. This course is built for all areas of the Food Industry including; Senior Management, Quality Assurance and Control Managers or Employees, as well as Production and Distribution Supervisors and Personnel.
This course meets GFSI benchmarked standards.
Attendants receive Certificate of Completion upon conclusion of the course.
Who Should Attend?
Key Session Topics
Prerequisites: Food Industry experience
Certificate: Candidates who successfully complete this training program will receive a PCR Certificate of Achievement.
** PLEASE NOTE: Cancelations will only be accepted up to 10 days prior to training date for a refund. Refunds will not be issued within 10 days of a training, however registration is transferable to another member of your team if desired.
** This training will be delivered in English only.
ABOUT THE TRAINER:
Rajko Platisa is an accomplished professional with 25+ years of diverse international experience ranging from government, NGO, and private-sector legal work to training, regulatory compliance and consulting. As an independent consultant, he has developed and implemented quality, environmental and Food Safety Management systems. Through his enrolment in design and facilitation of competency-based training programs, he has worked on multiple food safety and quality related trainings and is involved in design/redesign of similar training courses on behalf of certified training centres in North America.
Food & Beverage Atlantic
36 Albert Street, Moncton, NB, E1C 1A9