Food Safety Culture: New Tools for Assessing and Enhancing

(Webinar length:  1hr 24min)


This webinar will be of great help if your Company is continually challenged by food safety and the need to promote a “Food Safety Culture”.

Food safety culture areas of improvement have been successfully identified by recent surveys. Tools have been developed that can assess the different components of food safety culture to identify points for improvement. One approach is the need to verify that on-site inspections provide a representative assessment of day-to-day practices/culture.

Food safety culture remains a concept that is challenging to assess and improve in real-life situations. This webinar will examine in detail the newest tools available for both assessing, enhancing it, and will help you create a far better food safety culture in your facility.

This webinar will cover:

  • When food safety culture goes wrong
  • Difference between training and behavior
  • How to implement food safety culture
  • Metrics to assess and maintain food safety culture
  • The importance of leadership in establishing food safety culture
  • Future trends

Who should attend:

  • Quality Control & Assurance Managers
  • Production Managers
  • Food Safety Personnel
  • Government Food Inspectors
  • Sanitation Managers
  • Operations Supervisors and Managers
  • Food Processors

Presenter–Dr. Keith Warriner

Dr. Warriner is currently a Professor in the Department of Food Science at the University of Guelph.

Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the University of Guelph faculty in 2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. His research interests are focused on enhancing food safety within meat processing and the fresh cut sectors. To this end, his research team has advanced knowledge in the area of emerging pathogens, intervention technologies and development of biosensor devices to detect foodborne hazards. He is frequently contacted by the media to provide commentary on food safety issues and is the past President of the Ontario Food Protection Association.

  • Item #: 0329hCulture
  * Marked fields are required.
Price $289.00