INTERMEDIATE LEVEL 3
Welcome to our course information page!
Our Classroom Options
Option 1
Duration: 8 hours
This is a convenient, budget-friendly option. You can start at any time and finish at your own pace. The certificate is automatically available immediately after completion.
Option 2
Virtual Classroom TrainingDuration: 1 day
Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.
Option 3
Physical Classroom TrainingDuration: 1 day
Our physical classrooms are based on demand and ideal for companies interested in onsite, in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.
Course Information
Course Introduction
This course will teach you how to implement a Food Safety and Quality Culture programme in your organisation. The course will cover the following topics:
- The concept of food safety and quality culture.
- The role of leadership in food safety and quality.
- How to measure food safety and quality culture.
- What you need to comply with the latest food safety and quality culture GFSI requirements.
Who Should Attend?
The following people will benefit significantly by attending this course:
- Directors / Top Management
- Business owners or any person in charge of food premises
- QA managers
- QC managers
- Supervisors and managers
- HACCP / Food Safety teams
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses or have equivalent knowledge and/or experience before attending this course:
Any one or more of the Basic Food Safety, GMP or HACCP courses (Level 2 and up).
Course Outline
- Overview of the Role of GMP and Understanding the Different Types of Food Safety Hazards and Their Control Measures
- Implementing a Culture of Food Safety and Quality
- The Benefits of Food Safety and Quality Culture
- The Vision and Mission of Organisations in Relation to Food Safety and Quality Culture
- People – Stakeholders, Governance, People Empowerment, Employee Capability, Communication, Learning, Behavioural Influencers, Incentives, Rewards and Recognition
- Maintaining Consistency – Accountability, Performance Measurement and Documentation
- The Importance of Adaptability
- Hazard and Risk Awareness, Including Employee Engagement
- WHAT IS NEEDED TO COMPLY WITH THE LATEST GFSI REQUIREMENTS:
- Guidance on Auditing the Communication Element
- Guidance on Auditing the Training Element
- Cost and time of Food Safety training.
- Clear training outcomes around Food Safety behaviour.
- Guidance on Auditing the Feedback from Employees’ Element
- Guidance on Auditing the Performance Management Element
- Performance Management on Food Safety-related Activities
- ASSESSMENT
Course Benefits
How will this course benefit the learner?
- After successful completion, the learner should have a better understanding of how to implement a good Food Safety and Quality Culture plan in the organisation.
- The learner will receive a certificate of achievement. A course pass rate of 70% is required to receive a course certificate.
- The learner will be assessed to determine competency.
- This course is presented by our industry and subject matter experts.
Upcoming Virtual Classroom Training Events
Bookings two weeks in advance are essential. Please note that we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below, and we will contact you to make the necessary arrangements.
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
| 30 January 2025 | 27 February 2025 | 27 March 2025 | 08 May 2025 |
Contact us here for pricing and / or registration. We will be in touch soon!
