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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Maximizing Your HACCP System
Maximizing Your HACCP System by Creating a Strong Food Safety Culture

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.



- 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. Pat passionately believes that the unleashed energy of its people is the
food industry’s greatest – and untapped – resource.

Webinar Price ($429)
Click here to buy it

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