Food Safety Culture for Senior Leaders

Agenda - April 18, 2016

Food Safety Culture for Senior Leaders Course

Section

Instructor

Duration

Time

Learning objectives

Introductions
Lone Jespersen
30
8:00-8:30
Review course objectives, agenda, and discover fellow participants and instructors.
Effectiveness, organizational culture, and food safety management
Dan Denison
90
8:30-10:00
Relate effectiveness and organizational culture to food safety management systems. 
Reflect on own culture through eLearning pre-work and group discussions.
Mini-Break
 
15
10:00-10:15
Email/building activity.
Food safety culture and the WHO model
Lone Jespersen
30
10:15-10:45
Discover the connection effectiveness, FSC, and WHO risk model.
Risk Assessment
Theodora Morille-Hinds
90
10:45-12:15
Recognize food safety risks in own products and how to assess these. 
Relate actions of assessing risks to own function and role through pre-work and group discussions.
Lunch
 
60
12:15-13:15
Lunch/Email/building activity.
Risk Management
Charlean Gmunder
90
13:15-14:45
Describe management practices and connections to own organizational culture.
Relate to own function and role through pre-work and group discussions.
Mini-Break
 
15
14:45-15:00
Email/building activity.
Risk Communication
Lone Jespersen
90
15:00-16:30
Recognize risk communication needs and tactics, and assess needs for own organization and function. 
Relate to own area of accountability and influence.
Mini-Break
 
15
16:30-16:45
Email/building activity.
Food Safety Effectiveness
All
30
16:45-17:15
Write food safety promise and plan top two actions post-workshop.
Plus/Delta
All
30
17:15-17:45
Next steps and course feedback.