Senior management commitment
Product Safety and Quality Culture eLearning
£26.00 (plus VAT)
Become a culture ninja with this food safety culture training
This mini training explains all you need to know to implement an effective food safety culture plan at your site. This course is designed for the food industry and it is perfect for food manufacturers, packaging manufacturers, storage and distribution sites and agents and brokers.
The training meets the requirements of GFSI recognised schemes, so you can be confident you’ll pass your audit with ease.
This course is focused on just the subject of culture, it’s a detailed short course of about 90 minutes. It comes with one of our famous lesson guides, which you can print and use as a practical workbook to implement your culture plan. There’s an optional test at the end of the course, if you’d like to receive a certificate.
Other training in this series
This food safety culture training is part of our senior management commitment series. The other mini trainings in this series are:
- Business planning
- Business performance reviews
- Managing resources
- Managing your certification standard
If you want to do all of our mini trainings in this series, then why not try the senior management commitment super course?
This food safety culture training has been designed to meet the following sections of the BRCGS Standards:
About the training
This Product Safety and Quality Culture eLearning course will teach you everything you need to know about culture, so it’s ideal if you need to develop or help to implement a culture plan which meets the Standard.
Culture is a set of beliefs, attitudes and expectations found within a society of people. What you have inside your company is like a smaller version of this society, with a culture of its very own. Culture is like the bloodstream of the body. The departments are the organs, with the bloodstream flowing through each one. Culture affects every aspect of the body, and how it’s run. If the bloodstream or the culture, gets contaminated or becomes toxic, it can have a detrimental effect on the entire site and the staff who work there. This is why culture is so important and why it’s now is a key aspect to all food-related Standards.