Food Safety Culture: Building and Sustaining Training Course
Introduction
In recent years, the understanding of food safety has evolved beyond mere compliance with technical standards and the implementation of robust management systems like HACCP or ISO 22000. While these are crucial, it has become increasingly evident that the human element – the attitudes, beliefs, and behaviors of everyone within an organization – plays a pivotal role in ensuring consistent food safety outcomes. This crucial element is known as Food Safety Culture. A strong food safety culture is not just about having documented procedures; it's about how those procedures are lived and breathed daily by every employee, from senior leadership to frontline staff. It's about a shared commitment to food safety as a non-negotiable priority, where individuals feel empowered to identify and report issues, and where management actively supports and rewards safe practices. Regulatory bodies and GFSI-benchmarked standards (like BRCGS and FSSC 22000) are increasingly recognizing and requiring organizations to demonstrate evidence of a positive food safety culture. Without intentionally fostering and nurturing such a culture, even the most meticulously designed food safety systems can falter due to human error, negligence, or a lack of accountability. Many food industry professionals understand the technical aspects of food safety but struggle with the softer skills and strategic approaches needed to influence behaviors and embed food safety as a core organizational value.
Conversely, mastering Food Safety Culture: Building and Sustaining equips professionals with the essential knowledge and practical strategies to assess, develop, implement, and continually improve a strong food safety culture within their organization. This advanced understanding is crucial for moving beyond mere compliance to genuine behavioral change, thereby enhancing food safety performance, reducing risks, and building lasting consumer trust. Our intensive 5-day "Food Safety Culture: Building and Sustaining" training course is meticulously designed to equip food safety managers, quality assurance leaders, human resources professionals, production supervisors, senior management, and anyone responsible for influencing organizational behavior with the comprehensive theoretical knowledge and extensive practical, hands-on skills required to confidently drive cultural change and embed food safety as a core value.
Duration
5 Days
Target Audience
The "Food Safety Culture: Building and Sustaining" training course is ideal for a broad range of professionals and individuals who are in a position to influence or lead cultural change within a food business. This includes:
- Senior Management and Executives: To understand their critical role in championing food safety culture.
- Food Safety Managers and Coordinators: For leading the development and implementation of cultural initiatives.
- Quality Assurance and Quality Control Managers: To integrate quality and food safety culture efforts.
- Production and Operations Managers/Supervisors: For driving safe behaviors on the factory floor.
- Human Resources Professionals: Involved in training, performance management, and employee engagement.
- HACCP Team Leaders: To ensure the HACCP plan is supported by a strong culture.
- Internal Auditors: To assess the maturity of the food safety culture.
- Consultants: Advising clients on food safety culture development.
- Anyone responsible for fostering a positive and proactive food safety environment.
Course Objectives
Upon successful completion of the "Food Safety Culture: Building and Sustaining" training course, participants will be able to:
- Understand the definition, importance, and components of a strong food safety culture.
- Identify the key elements and behavioral indicators of a positive food safety culture.
- Assess the current maturity level of their organization's food safety culture.
- Develop a strategic plan for building and improving food safety culture.
- Implement practical tools and techniques to influence food safety behaviors at all levels.
- Understand the role of leadership, communication, and employee engagement in cultural transformation.
- Measure and monitor the effectiveness of food safety culture initiatives.
- Integrate food safety culture principles into existing Food Safety Management Systems (FSMS).
Course Modules
Module 1: Understanding Food Safety Culture – The "Why" and "What"
- Definition of Food Safety Culture and its distinction from compliance.
- Why food safety culture matters: Impact on public health, business performance, recalls, and reputation.
- Regulatory and industry drivers for food safety culture (e.g., GFSI, FDA, BRCGS, FSSC 22000).
- Key characteristics and components of a strong food safety culture (e.g., commitment, communication, adaptability).
- The human element: Understanding behavioral science in food safety.
Module 2: Assessing Your Current Food Safety Culture Maturity
- Tools and methods for cultural assessment: Surveys, interviews, observations, focus groups.
- Identifying current strengths and weaknesses in your organization's food safety culture.
- Analyzing behavioral indicators of cultural maturity (e.g., reporting near misses, compliance vs. ownership).
- Benchmarking against industry best practices.
- Developing a baseline for cultural improvement.
Module 3: Leadership's Pivotal Role in Shaping Culture
- The critical role of senior management commitment and visible leadership.
- Leading by example: Demonstrating commitment through actions, not just words.
- Defining clear expectations and accountabilities for food safety.
- Empowering employees and fostering psychological safety for reporting.
- Communicating the vision and values of food safety.
Module 4: Communication, Engagement, and Training for Cultural Change
- Developing effective food safety communication strategies (top-down, bottom-up, cross-functional).
- Employee engagement techniques: Encouraging participation, feedback, and ownership.
- Designing impactful food safety training programs beyond mere compliance.
- Building a learning organization where mistakes are opportunities for improvement.
- Recognition and reward systems for safe behaviors.
Module 5: Behavioral Influences and Human Factors in Food Safety
- Understanding human error and its root causes.
- Factors influencing behavior: Attitudes, norms, perceived control, environmental cues.
- Nudging and behavioral economics in food safety.
- Strategies for addressing resistant behaviors and fostering accountability.
- Creating a positive and blame-free reporting culture.
Module 6: Integrating Food Safety Culture into Your FSMS
- How food safety culture underpins HACCP and PRPs.
- Incorporating cultural elements into existing procedures and policies.
- Leveraging internal audits to assess cultural aspects.
- Using incident investigations (RCA) as opportunities for cultural learning.
- Aligning performance reviews and objectives with food safety culture goals.
Module 7: Measuring and Monitoring Food Safety Culture
- Developing key performance indicators (KPIs) for food safety culture.
- Quantitative and qualitative metrics for tracking progress (e.g., near-miss reporting rates, audit scores, employee surveys).
- Regular review and reporting of cultural performance.
- Data analysis and trend identification.
- Communicating progress and challenges to stakeholders.
Module 8: Sustaining and Continually Improving Food Safety Culture
- Strategies for long-term cultural sustenance: Reinforcement, leadership changes, new employee onboarding.
- Adapting the food safety culture to organizational changes and new risks.
- Benchmarking and external learning for continuous improvement.
- Building resilience and adaptability in the face of challenges.
- The journey of continuous cultural evolution in food safety.
CERTIFICATION
- Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate
TRAINING VENUE
- Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.
AIRPORT PICK UP AND ACCOMMODATION
- Airport pick up and accommodation is arranged upon request
TERMS OF PAYMENT
Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com
Food Safety Culture: Building And Sustaining Training Course in Grenada
| Dates | Fees | Location | Action |
|---|---|---|---|
| 21/07/2025 - 25/07/2025 | $1,250 | Nairobi |
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| 04/08/2025 - 08/08/2025 | $4,950 | Dubai |
|
| 18/08/2025 - 22/08/2025 | $1,750 | Mombasa |
|
| 25/08/2025 - 29/08/2025 | $1,250 | Nairobi |
|
| 01/09/2025 - 05/09/2025 | $4,000 | Johannesburg |
|
| 15/09/2025 - 19/09/2025 | $2,900 | Kigali |
|
| 22/09/2025 - 26/09/2025 | $1,250 | Nairobi |
|
| 06/10/2025 - 10/10/2025 | $4,950 | Instanbul |
|
| 06/10/2025 - 10/10/2025 | $4,950 | Instanbul |
|
| 20/10/2025 - 24/10/2025 | $1,750 | Mombasa |
|
| 27/10/2025 - 31/10/2025 | $1,250 | Nairobi |
|
| 03/11/2025 - 07/11/2025 | $4,000 | Pretoria |
|
| 17/11/2025 - 21/11/2025 | $2,900 | Kigali |
|
| 24/11/2025 - 28/11/2025 | $1,250 | Nairobi |
|
| 01/12/2025 - 05/12/2025 | $1,750 | Mombasa |
|
| 08/12/2025 - 12/12/2025 | $1,250 | Nairobi |
|
| 05/01/2026 - 09/01/2026 | $4,950 | Dubai |
|
| 19/01/2026 - 23/01/2026 | $2,900 | Kigali |
|
| 26/01/2026 - 30/01/2026 | $1,250 | Nairobi |
|
| 02/02/2026 - 06/02/2026 | $4,000 | Johannesburg |
|
| 16/02/2026 - 20/02/2026 | $1,750 | Mombasa |
|
| 23/02/2026 - 27/02/2026 | $1,250 | Nairobi |
|
| 02/03/2026 - 06/03/2026 | $4,950 | Instanbul |
|
| 16/03/2026 - 20/03/2026 | $2,900 | Kigali |
|
| 23/03/2026 - 27/03/2026 | $1,250 | Nairobi |
|
| 06/04/2026 - 10/04/2026 | $4,000 | Pretoria |
|
| 13/04/2026 - 17/04/2026 | $1,750 | Mombasa |
|
| 20/04/2026 - 24/04/2026 | $1,250 | Nairobi |
|
| 04/05/2026 - 08/05/2026 | $4,950 | Dubai |
|
| 18/05/2026 - 22/05/2026 | $2,900 | Kigali |
|
| 25/05/2026 - 29/05/2026 | $1,250 | Nairobi |
|
| 01/06/2026 - 05/06/2026 | $4,000 | Johannesburg |
|
| 01/06/2026 - 05/06/2026 | $4,000 | Johannesburg |
|
| 15/06/2026 - 19/06/2026 | $1,750 | Mombasa |
|
| 22/06/2026 - 26/06/2026 | $1,250 | Nairobi |
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