Building your Food Safety Culture

Virtual Learning

Course Overview

When people choose to do something because they believe it is the right thing to do – even if it takes longer or interferes with their other duties – you know you are building a strong food safety culture.

This course is only available for Private Team Training; groups of six or more participants recommended for training to be cost-effective. Please email us for a quote.

Culture starts at the top, with senior management setting the tone and determining food safety objectives and goals. Senior management’s leadership in setting expectations, and an accountability mindset and approach to food safety, is vital to achieving and sustaining a robust food safety culture.

Food safety culture is recognized as a key factor to achieving ongoing food safety success and to a better organizational culture overall. In this virtual instructor-led program, you gain an understanding of food safety culture best practices, the key elements that contribute to a robust food safety culture and how to begin the process of culture change for sustained food safety success.

What this course covers

  • Discuss approaches for gaining management commitment

  • Use a food safety culture assessment to:

  • Evaluate your current food safety culture

  • Develop a food safety culture checklist

  • Prioritize areas for improvement

  • Identify potential key performance indicators (KPIs) to measure food safety culture

  • Begin developing an action plan for your facility

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

View the Full Course Description

Course Objective

At the end of the program, learners will be able to: 

  • Discuss the importance of organizational culture and influence on food safety  

  • Differentiate between a food safety program and food safety culture 

  • Outline methods for measuring and strengthening your company’s food safety culture  

  • Apply safety culture best practices within your organization 

 

Accreditation  

As an Association for Continuing Education and Training (IACET) Accredited Provider, NSF Training and Education offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education is authorized by IACET to offer the number of CEUs below for this program. 

0.65 CEU’s 

 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact (regional office information) one week prior to your class. 

Additional Recommended Courses

HACCP III: Advanced HACCP Verification and Validation

This IACET and International HACCP Alliance accredited training is designed to provide attendees with a thorough understanding of the concepts and applications of verification and validation. Scientific validation of your HACCP system is required to confirm that control measures are effective at controlling hazards. Continual and effective monitoring and verification are key to determining the effectiveness of your HACCP system.

Learn how to identify steps to verify and validate your food safety system in this comprehensive, instructor-led training course.

What this course covers

  • Differentiate between monitoring, verification and validation activities

  • Develop and document a validation plan based on an industry case study

  • Develop a verification schedule for key plant activities

Learning Modules:

  • HACCP System Review

    • Prerequisite Programs

    • HACCP Principles

  • Validation, Monitoring and Verification

    • Definitions, Clarification

  • Validation: Methods and Approaches

  • HACCP System Validation

  • HACCP System Verification

  • Regulatory Requirements for Verification and Validation

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

All food related industry personnel responsible for receiving, storing, staging, preparing, processing, loading, shipping and transport of food and food related products.

Prerequisite

Completion of NSF HACCP Training (or an IHA accredited HACCP course) or equivalent experience with the HACCP system. A good working knowledge of prerequisite programs / cGMPs and the HACCP system is essential for attending this program.

HACCP Food Safety Leadership for Managers and Supervisors

This virtual, instructor-led training course helps to ensure that managers and supervisors understand their integral role in leading the implementation, maintenance and continuous improvement of the food safety management system. Explore your critical role and responsibility in providing food safety leadership and ensuring the ongoing conformance to HACCP and the food safety management system. Gain the knowledge and tools to manage the day-to-day challenges of maintaining your food safety system and building a robust culture of food safety.

This workshop covers:

  • The importance of providing food safety leadership throughout the implementation and management of prerequisite programs and HACCP

  • How to communicate the importance of a food safety management system

  • The supervisor’s essential role in overseeing record-keeping, verification and corrective action documentation

Prerequisite: Strong working knowledge of HACCP-based food safety management systems.

Food Plant Sanitation

A strong food plant sanitation program and team are crucial to ensure the production of safe food, but these elements of a food safety management system are often overlooked. This program, designed for sanitation managers and personnel who are new to supervising the sanitation function, teaches best practices for developing, implementing and maintaining an effective sanitation program for the food plant environment.

What this course covers

  • Evaluate and discuss food plant sanitary design principles and their impact on effective sanitation programs

  • Participate in group discussions, brainstorming and exercises using food plant case scenarios

  • Discuss fundamentals of detergents and sanitizers and their use

  • Review and write a sanitation standard operating procedure (SSOP)

  • Start developing a master sanitation schedule

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.