Training provider: Progress Excellence CC
Training Type: Public
Location: JHB, Paarl & Via Zoom
Cost: R 2950.00 Per Person
Starting Date: 18 Nov 2021
Ending Date: 18 Nov 2021
Course Duration: 1 day
Research shows that the behaviour and attitudes of food handlers have a direct impact on the safety of the products produced or manufactured. The GFSI and all GFSI-benchmarked...
Overview
Fact: Many causes of foodborne outbreaks and product recalls are due to staff behaviour issues.
Myth: Food safety is the responsibility of the Quality or Technical Manager.
Research shows that the behaviour and attitudes of food handlers have a direct impact on the safety of the products produced or manufactured. The GFSI and all GFSI-benchmarked Standards recognise that the establishment and improvement of a food safety culture is vital to ensure that people always do the right thing – even when nobody is watching. Food safety culture requires a holistic approach, with specific, targeted interventions that will lead to improvement in this field. This workshop is designed to guide delegates on a journey in order to enhance the food safety culture in the organisation.
The successful implementation of many food safety management systems depends on the culture within the organisation, and this is largely determined by the leadership and their commitment to development and continually improving the food safety and quality culture.
Interventions do NOT translate to a few training sessions that will miraculously improve the culture. Training is only one of the aspects that play a role in improving the food safety and quality culture in an organisation.
This workshop is designed to enable staff who have been appointed as “food safety and quality culture champions” to identify aspects which may affect the food safety and quality culture and enable them to identify specific interventions that can be used to improve the culture.
Progress Excellence Approach
Course material is developed to provide an overview of aspects relating to organisational culture and identify those aspects that can affect the food safety culture in an organisation. The material further includes information and guidance that can be used to identify specific interventions that will improve the culture in an organisation.
The course will equip delegates with the following:
Staff needs to have worked in the manufacturing/food industry already to attend one of these workshops.
The course is best suited to the following audiences:
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