BRCGS An Approach to Food Safety Culture
£435.00 plus VAT
Overview
An approach to Product Safety Culture is an industry focused course, considering organisational culture, leadership and behavioural concepts; inclusive of and generic to all BRCGS Global Standards, in addition to the global market for application to any manufacturing facility – regardless of business size or whether sites have a product scope of food or non-food related goods/services. By attending this course participants will gain the fundamental understanding of the importance of a positive product safety culture at a site and the important role played by senior management leadership, understand the impact of attitudes and behaviour on product safety culture and demonstrate preparatory steps in developing a Product Safety Culture Plan, including how to engage staff and encourage their involvement.
To complete the course, participants will need to submit a product safety plan as a workplace assignment, meeting the assessment criteria with 75% as a passing grade.
Cost: £435 (Members), £435 (Non-Members) all plus VAT, per delegate
Date:
29th April
8th July
22nd October
Course duration: 1 day
Platform: zoom/Microsoft Teams
Trainer: John Husband
Provider: totrain
Description
T&C's
Who should attend?
- Consultants
- Technical managers and personnel
- Quality managers and personnel
- Auditors
- Operations managers
- Human resources personnel
- BRCGS professionals
- Senior leadership teams
- Anyone involved in implementation or management of product safety culture
At the end of the course you will:
- Describe the concept of Product Safety Culture and why a positive culture is important to ensuring product safety and integrity
- Identify what the standards require, and the function of Product Safety Culture Plan within a QMS
- Recognize the link between behaviour, Product Safety Culture and how it underpins product safety assurance
- Discuss how to measure an organisation’s Product Safety Culture through the use of tools and techniques
- Develop a sustainable Product Safety Culture action plan and how to engage staff to support it
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.
Course Objectives:
• To Develop a greater understanding of Food Microbiology
• Gain confidence with Environmental Monitoring processes and requirements and how to assess the microbial risks in food products
• Understand how the laboratory undertakes testing and interpreting the results
Part 1: What are microbes? How do they grow? What can we do to stop them? (2hr)
This session will introduce the delegates to the basics of microbiology, as well as formulation and processing steps one can take to stop them growing or remove them. It will also cover the basic differences between spoilage and pathogenic organisms, including examples.
Part 2: Assessing and addressing the risk from microorganisms in a food factory. (2hr)
The second session will introduce the audience to sources and vectors of microorganisms in a food manufacturing environment. It will discuss biofilm formation, control of the environment and the principles behind environmental monitoring. Microbiological specifications and legislation will be introduced from the perspective of monitoring the correct application of HACCP and pre-requisite programs.
Part 3: What happens to my sample once I’ve sent it to the lab? (2hr)
Our final session focusses on how a microbiological result is delivered once the sample is with the laboratory. Differences in testing approaches will be explained, together with the rationale behind testing for indicator groups such as ‘TVC’ or ‘Enterobacteriaceae’. Interpretation of results will be discussed, as will the difference between ‘presumptive’ and ‘confirmed’ results. Finally, we will take a look at some of the more rapid methods that are cutting down time to result.
Who should attend?
This course is designed to introduce food microbiology to technical team members who will be making decisions regarding microbiological aspects of food and factory safety and quality. The intention is to take people with little previous knowledge and give them a baseline level of knowledge which they can build upon to suit their particular facility. It could also be used to refresh the knowledge of more experienced personnel.
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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