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?
The Level 4 Award in HACCP for Management (CODEX Principles) (RQF) is aimed at learners who are working at management level within food manufacturing and catering environments, quality assurance staff or members of the HACCP team. This qualification would also be useful for trainers, auditors, enforcers and other food safety professionals. The objective of the qualification is to provide learners with the knowledge needed to develop, implement and evaluate CODEX-based HACCP food safety.
Unlike other Level 4 HACCP training courses where modules are taken consecutively often meaning senior staff have to be off-site for a whole week, modules in SOFHT’s five-day food HACCP course will be run one day a week over five consecutive weeks (30 guided learning hours).
How Is The Qualification Assessed?
This qualification is assessed by a written examination that must be completed within 2.5 hours. The examination consists of 2 sections. Learners must achieve 60% in each section to be awarded an overall pass. Marks from both sections of the exam will be added together to determine the learner’s overall grade. Learners will achieve a merit with a total overall score of 70-79 (70%) and a distinction with a total overall score of 80-100 (80%).
Programme
Day 1:
- Introduction to HACCP and Food Safety Management Systems
- HACCP and Legislation
- Food Safety Management Certification Schemes
- Management Commitment
- Prerequisite Programmes and Operational Prerequisite Programmes
- Note: Homework and suggested reading is offered at the end of each learning module.
Day 2:
- The HACCP Team and HACCP Team Leader
- Scope and Terms of Reference
- Product and Process Description
- Intended Use
- Construction and On-site Confirmation of the Process
- Flow Diagram
- The CODEX 3 stages of Hazard Analysis
Day 3:
- Critical Control Points
- Operational and Critical Limits
- Monitoring
- Corrective Actions
- Implementation
Day 4:
- Validation versus Validation
- HACCP Documentation and Records
- Review
- Maintenance of the HACCP System
Day 5:
- Revision
- Discussion and Review
- Lunch
- Written Examination
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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