Introduction to Food Safety Culture
Join Us on a 4hr workshop
What you are going to learn
FSC is a hot topic and is fundamental to the improvement of food safety in any business.
We have developed a 4hr workshop that will help you understand, assess and implement effective FSC improvement program in your workplace.
This course will include the following topics:
- Understand the context of Food Safety Culture within your business.
- Understand why Food Safety Culture is important.
- Have an awareness of methodologies to measure the current culture.
- Understand and apply a number of methods to assess and implement effective Food Safety Culture improvement programs.
- Participate in, develop or review a Food Safety Culture Improvement Program.
- Planning for the future.
This is an essential workshop for food company leaders and teams!
Executive Manager Technical Solutions
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)
Clare Winkel has worked in the food industry since 1987 in Australia, New Zealand, Europe, North America, the Caribbean and the South Pacific. Clare is a panel member of electronic working group on the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a member of the Allergen Bureau Agricultural Allergen Cross Contact Working Group.
Clare is an registered trainer, a Lead Auditor for SQF & BRCGS, and is trained in numerous food safety management system including; HACCP, SQF, BRC Global Standard Food/ Storage and Distribution/Agents and Brokers/Packaging. In 2016 Clare developed a methodology to rank the risk of internal and external supply chain threats within a food supply chain and has used this method to assess threats across numerous supply chains including fresh produce, seafood and beverage sectors.
Clare has a particular interest in food safety and site security, food defense, food fraud vulnerability and traceability and has developed many training courses on the subject matter sharing her knowledge, methodology and expertise.