Building Food Safety & Quality Culture (FBA1998)

  • 29 Sep 2021

Registration


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?

  • Food Safety & QA & QC Managers
  • Employees,
  • Senior Management

Key Session Topics

  • Strong Leadership – The strength of an organization’s food safety culture is a reflection of its leadership. Leaders are necessary to identify food safety goals and provide focus to keep everyone on track to achieve success.
  • Management Visibility – Management needs to ‘walk the talk’ and lead by example as employees look up to them as role models.
  • Effective Communication – Information needs to be shared regularly. Management needs to communicate food safety expectations and employees need to be heard when voicing concerns or suggestions for improvement.
  • Training – Keeping it simple and easy to understand for employees. Let them know what they need to do, why it is important and the role they play in it.
  • Engagement – When following-up of any food safety issues, employee participation helps to motivate engagement as employee’s feel they are contributing.
  • Best Practices – Focus on meeting or exceeding industry’s best food safety practices and not just meet minimum regulatory requirements.
  • Measuring Food Safety Culture Measuring food safety culture helps understand if your organization's food safety performance is achieved or maintained at a certain established level.

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.

REGISTER HERE


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

(506) 857-4255

 

Powered by Wild Apricot Membership Software