Leading & Managing a Positive Food Safety Culture
From: £83.00 plus VAT
Overview
Building a business culture that supports a strong food safety ethic and behaviour is becoming more and more important. It is simply not enough to train your food handlers in prerequisite programmes and HACCP plans. The right culture needs to be embedded throughout the business and be led from the top. This course takes a step-by-step approach in how you can develop and maintain a positive food safety culture that delivers safe food to your customers and looks after your brand. Content is particularly useful in providing key knowledge in achieving new and additional requirements within the BRC Global Standard for Food Safety Issue 8. These include food safety culture (clause: 1.1.2) and management review (1.1.4).
Regulation (EC) No.852/2004 on the Hygiene of Foodstuffs also requires those responsible for the development and maintenance of HACCP systems to have received adequate training in the application of its principles.
Cost: £189 (Members), £255 (Non-Members), £83 (Students), all plus VAT, per delegate
Course Book: £23 (Included in price)
Date: TBC
Time: 9:30am – 3:30pm
Platform: Zoom
Trainer: Peter Rose
Description
T&C's
Who should attend?
This course is intended for food safety professionals and leaders in businesses where food safety is paramount. It applies to all sectors including small independent food manufacturers and retailers, hospitality and food manufacturing.
Course Content:
The course will provide information on:
- Introduction to food safety culture
- Factors influencing a food safety culture
- The role of leadership and management
- Components of a food safety culture
- How to assess an existing food safety culture
- Developing and promoting a positive food safety culture
- How to create a clear plan for continual success.
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
Who should attend?
Candidates enrolling for this course will take the Highfield examination for manufacturers or caterers (sector specific level 4) making it ideal for senior food managers, production managers, area managers, hygiene auditors and trainers as well as those working at a senior level in the food service industry.
Course Dates
- 7th,14th ,21st and 28th January & 4th February 2026
How is it assessed?
The assessment consists of a two part examination. Part 1 will be multiple choice and part 2 will be written answers (4 out of 6 questions).
Course pre-requisite
We recommend that you have completed a Level 3 food safety course prior to enrolment although this is not essential. Regular attendance at SOFHT breakfast club meetings and courses will also greatly aid candidates wishing to take this examination.
Programme:
Day 1: Food Hazards
- Welcome
- Introduction to Food Safety management
- Microbiology
- Food Contamination and control from purchase to dispatch
Day 2: Food Safety Microbial Hazards
- Food poisoning
- Foodborne disease
Day 3: Operational Requirements and Controls
- Needed to Ensure Food Safety
- Personal Hygiene and training
- Food Spoilage and Preservation
- Design and Construction of Food premises and Equipment
- Cleaning and Disinfection
- Integrated Pest Control
Day 4: Food Safety Management Procedures and Compliance with Food Safety Legislation
- “Food Safety Legislation
- Supervisory Management
- HACCP
Day 5:
Note: Day 5 can only be attended by candidates that have received a minimum of 40 hours directed study
- Revision
- Discussion and Review
- Written Examination
Note: Homework and suggested reading is provided at the end of each learning module
The Course/Webinars will commence as follows:
Days 1– 4: 9:15 – 15:15
Day 5: 9:15 – 16:45 (exam at 14:00)
Note: Days 1-4 must be completed to sit the examination on day 5
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
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