Lesson series

Sherrat4hr Virtual Food Safety Culture Workshop

Downloadable workshop training material and handouts
Industry focused course, considering organisational culture, leadership and behavioural concepts; generic to all GFSI Standards
Participants will gain the fundamental understanding of the importance of a positive product safety culture at a site and the important role played by senior management leadership, understand the impact of attitudes and behaviour on product safety culture and demonstrate preparatory steps in developing a Product Safety Culture Plan, including how to engage staff and encourage their involvement.

Instructions

1. Download all training material and handouts to your computer
2. During the workshop you will be referring to the case studies, if you work better on paper please print these out for yourself (but it is not necessary).

Live Training

This 4-hr training is scheduled on 7 July 21
Starting at 8:00am NZ time

The trainer will email you a Zoom Link to your email address on the morning of training. Please click on the Zoom link in the email to join the class at 7:45am.

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Course contents

Testimonials

What our learners say

Thanks Integrity Compliance. I hope to enrol in other Food Safety training by ICS Learning. Best wishes.
Richard Barry
I sincerely recommend their virtual and face to face services.
Glenn Mitchell

Clare Winkel

Executive Manager Technical Solutions
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)

[email protected]

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.