Maximizing HACCP System by Creating a Strong Food Safety Culture

(Webinar length:  Part 1, 1h 27m; Part 2, 1h 41m)

Overview:

Producing safe food products is no accident. Food manufacturers must know the food safety risks associated with their products and implement food safety systems such as GMPs and HACCP to address these risks. These programs provide the technical framework of policies, procedures, rules and technical skills that are required to produce safe food. But food safety is all about the behaviour of people. How do manufacturers ensure that all rules and procedures are carried out all the time – even when no one is looking? How do you get the most out of your company’s biggest resource – your employees – and harness their energy and productivity? Every food manufacturing company has a food safety culture – the collective food safety values and beliefs of everyone in the organization – but this culture may be weak or strong. In a strong food safety culture, everyone does what is best for food safety all the time. A strong food safety culture is a strategy for business success in every way. How does an organization develop a strong food safety culture?

This two-part webinar will explore what is meant by a strong food safety culture and discuss in depth the two main factors that govern its development. In part one, the presentation will concentrate on management leadership and the critical role of upper and middle management in food safety culture development. In part two, emphasis will be on techniques and practices for engaging employees in food safety and how to manage disengaged employees. The presentation will also suggest methods to measure progress in strengthening your organization’s food safety culture.

This webinar does not focus on developing a HACCP system and will be of most value to companies that have already done so.

- PART I -

  • What a food safety culture is
  • Why a strong food safety culture is important
  • Food safety goals and beliefs
  • The meaning of leadership
  • Characteristics of strong food safety leaders
  • The critical role of managers

- PART II -

  • What “employee engagement” means
  • Factors that motivate employees
  • Techniques and practices for engaging employees
  • Managing disengaged employees
  • How to determine when you have created a strong food safety culture
  • How to maintain your strong food safety culture

Who will benefit:

  • Senior executives
  • Owners/partners
  • General managers
  • Plant managers
  • Middle managers

Presenter--Pat Johnson


Pat is the president of Advantage Food Safety Consulting, a division of Advantage Safety Inc. Pat has had more than twenty years of managing people in food safety-related occupations. She holds undergraduate and graduate degrees in food science, specializing in food chemistry and microbiology. She taught at the University of Guelph, Kemptville Campus, for 15 years in a food management program. Moving from academia to public service, she joined Ontario’s meat inspection program as a food scientist, then managed the delivery of the program for several years. Taking a break from program delivery, she managed the development of an information system for food safety for the Ontario government. She then led a team that developed the Advantage HACCP series of food safety programs for small and medium sized food manufacturers, grain processors and food producers. She culminated her public service career as Director of Food Safety Programs. Pat holds many awards including an Amethyst Award for Innovation, the highest award in Ontario for excellence in public service. She has numerous publications and conference abstracts. Since retirement from public service, Pat is now an associate faculty member at the Institute of Food Processing Technology, Conestoga College Institute of Technology and Advanced Learning where she teaches courses in food safety. Pat also provides consulting and training services for industry clients.

  • Item #: 0620cFSCulture
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Price $429.00