Food Safety Culture is becoming a common non-conformance in food safety audits. Although having certified food safety management systems in place, the food industry still suffers from incidents such as product recalls, food poisoning outbreaks and allergen contamination. The one common factor in every incident is people and the way they behave. This essential 4-hr workshop is designed for food company leaders and their teams.
Food Safety Culture is a hot topic and is fundamental to the improvement of food safety in any business. All major retailer and GFSI standards now require the development and implementation of a Food Safety Culture Program. The GFSI Food Safety Culture Position Paper believes “that to be successful and sustainable, food safety must go beyond formal regulations to live within the culture of a company.” Developing and maintaining a strong food safety culture can be a challenge for industry – knowing what food safety culture is, how to measure it, how to improve it and what tools and methods can be used to implement, develop, promote and maintain a positive culture of food safety within your respective organization.
To help you meet your BRC audit requirement section 1.1.2 we have developed a 4hr workshop that will help you understand, assess and implement effective FSC improvement program in your workplace.
“Culture exists apart from written laws and regulations. It can trickle down from the highest levels of a social entity, or bubble up from its greatest depths. It may appear complete and whole at inception, or take years or even generations to mature. It does not follow formal rules, or even a straight line. Cultural standards often are shared via casual conversation and reinforced through thoughts and actions until they rest in the unconscious” (GFSI Position Paper 04.11.18). This course assists your site including all staff and management to work toward improved food safety culture through understanding the tools and methodologies available. This is an essential workshop for food company leaders and teams!
This course was developed by Clare Winkel, an accredited trainer and Executive Manager of Technical Solutions at Integrity Compliance. Clare holds an MBA and Bachelor of Science from Queensland University of Technology. In 2013 Clare won an award for her outstanding contributions to the seafood industry with regard to training. In 2016 Clare developed a methodology to rank the risk of raw materials vulnerability to food fraud.
Clare has worked in the food industry since 1987 across 14 countries in Europe, North America, the Caribbean, Australia, New Zealand and South Pacific. Clare has a particular interest in food safety, site security, food fraud, vulnerability, traceability and food defense. Clare is often invited to present at international conferences and contributes to magazines, blogs, publications and case studies on the subject matter. Clare is a panel member Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a panel member on the Allergen Bureau Agricultural Allergen Cross Contact Working Group.
Clare is currently working in Australia for Integrity Compliance Solutions (ICS) where she has developed several online courses sharing her knowledge, methodology and expertise. To contact Clare please email; firstname.lastname@example.org