Development and implementation of the Food Safety Culture Plan

Introduction

Food safety practices continue to be of great importance and food companies devote a large part of their resources to designing and implementing policies, plans and programs that ensure consumers meet the high standards of product safety that society demands.
However, despite current food safety systems and the efforts of companies to ensure the safety of their products, foodborne illness remains a problem, with new outbreaks of food poisoning occurring every year. The World Health Organization estimates that nearly 1 in 10 people become ill from eating food processed or prepared by others.
The most recent and serious food safety incidents have a human factor and are related to the practices, attitudes or behaviours of employees, where neither regulatory inspections, nor the systems and procedures implemented or the training given to employees can change this fact on their own.

Therefore, in order to achieve food safety and good practices, it is necessary to go beyond the policies or mandatory rules established by food safety and hygiene standards and adopt measures that raise individual awareness and create real behavioural changes. In other words, to implement a business culture based on “food safety culture”.
We understand food safety culture as the set of attitudes, values and practices of a company related to food safety and which is transmitted directly and indirectly to its employees. This concept has recently become more relevant since it has been included in the Codex as a general principle of food hygiene and in regulation 852/04 on food hygiene. Previously, the GFSI had already introduced it as a requirement for comparative evaluation and, therefore, it is included in standards such as IFS, BRCGS, FSSC 22000.
This course will enable you to plan the process of identifying, measuring and improving your own organisation's food safety culture. You will learn what culture is and how to implement plans to improve it.

Goals

The objectives of this course are:
• Understand the concept of food safety culture, leadership behaviors, and various models for measuring culture in the company.
• Acquire the knowledge to:
or diagnose the culture of quality and food safety in your company.
or develop an action plan to improve the organization's food safety culture.

Addressed to

All personnel belonging to the areas of management, human resources, production, quality and food safety of companies that wish to improve the level of food safety culture.

Methodology

The course content will be developed in a theoretical and practical manner through presentations and lectures using PowerPoint and practical examples via videoconference.
The presentation of the content will take place in synchronous connection with the participants, who connect to the video conference with a computer equipped with audio and video to attend the training session from their own workstation, at the predetermined time.
The simultaneous presence of teacher and students allows interaction throughout the course and answers to questions and queries.

In order for the course to be considered successfully completed and for the student to receive the certificate of attendance, a minimum attendance of 75% of its duration will be required.

Program

Module 1.- Introduction to Food Safety Culture
1.1. Concept, evolution and relevant aspects
1.2. Food safety management system and culture
1.3. GFSI (Global Food Safety Initiative) Food Safety Culture Position Statement
1.4. The human factor and its influence on prevention

Module 2. Stages and key elements in the implementation of a food safety culture improvement program
2.1. Creation of the culture team
2.2. Situation diagnosis. Available tools
2.3. Action plan: implementation
2.4. Effectiveness review. Measuring progress
2.5. Documenting the development of culture

Module 3. How to promote and maintain a positive food safety culture
3.1. Activities that can be documented and implemented by quality managers
3.2. Activities that must be documented and implemented jointly by senior management and quality managers
3.3. Activities that must be documented and implemented by senior management

Price: 629€