Principles of Developing a Positive Food Safety Culture
Level 3 -ensures that supervisors are aware of the legislation applicable to food safety and how to communicate the required standards to employees. Please note that this course is not an accredited course.
Who is this course for?
This course is aimed at supervisors of food handlers or managers of food businesses. It has been devised to improve people’s awareness of and the importance of a good food safety culture and how every staff member is important in ensuring the safety of any food produced.
1. Understand the concept of a food safety culture
1.1 Describe the relationship between food safety management systems and food safety culture
1.2 Explain the benefits of promoting a positive food safety culture within a food business
2. Understand the importance of different food safety culture components
2.1 Explain the role of food safety leadership
2.2 Explain the role of good communication in establishing a positive food safety culture
2.3 Identify the role of training and competence of staff in establishing a positive food safety culture 2.4 Identify the importance of commitment by the business in developing a positive food safety culture
2.5 Explain how the visible organisational facilities, processes and structures of a business contribute to a positive food safety culture
3. Understand how to promote a positive food safety culture within a business
3.1 Identify features of both a positive and a negative food safety culture
3.2 Describe methods of improving the food safety culture within a business
3.3 Explain the importance othe f ongoing review of food safety culture within a business
One day in the classroom.
This course is assessed by a learner workbook / Open Response Assessment
Learners is expected to provide a short response to questions across the breadth of the course syllabus throughout the duration of the course.
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