Day 2 Managing Food Safety in 2011: HACCP, Food Safety Culture and Training

Speakers:

Prof Chris Griffith, Von Holy Consulting/University of Wales Institute, Cardiff

Richard Sprenger, Chairman, Highfield.co.uk Ltd

Topics to include:

• Implementing an effective HACCP system
• Controlling physical and chemical hazards
• Effective and innovative food safety training
• Developing an effective Food Safety Culture

 After completing the course, delegates will be able to:

• Compare and contrast Codex HACCP systems with those based on HACCP principles
• Review a selection of HACCP based systems to decide which is most applicable to particular types of businesses
• Define the term Food Safety Culture (FSC) and explain its rise in importance
• Analyse the component factors contributing to a business’ FSC and state the generic principles of how it can be improved
• Explain the importance of interactive training
• Identify and utilise interactive training techniques
• Compare and contrast effective and ineffective training materials
• List ten things a business can do to make training work