Food Safety Culture

This course is available for virtual delivery – please contact us for further details (1 face-to-face training day typically translates into 2 to 4 virtual sessions per day, this is determined by the specific course content. Number of sessions and specific session times will be confirmed in advance of course delivery.)   There is no doubt that Food Safety Standards have improved significantly over the past twenty years in all sectors of the supply chain driven primarily by major product recalls, GFSI and retailer standards.  Large multinational food manufacturers have also driven improvements through increased expectations of the upstream supply chain.

As companies’ food safety management systems have matured with 10-15 years of BRC Grade A or FSSC Certification, the expectation now is that Food Businesses have a strong Food Safety Culture.  If most CEOs were asked ”Do you have a strong Food Safety Culture?” they would all say “yes” believing that they do, but do they?

In challenging oneself as to whether your Food Business really has a best practice Food Safety Culture you must first establish what is culture? There are many definitions to be found but the following two are perhaps the more accurate and thought provoking respectively:

“Culture is the system of knowledge shared by a relatively large group of people.” The Analysis of Culture’ Hall and Trager (1953) {a Foreign Service Institute training manual}

“Culture is communication, communication is culture” The Analysis of Culture’ Hall and Trager (1953) {a Foreign Service Institute training manual}

Figure 1 above simply visualizes the elements of the supply chain.  Food flows one way, money the opposite and expectation always follows the money “he who pays the piper calls the tune.” What is the tune that your customer expects you to play? They expect you to know their fears, their concerns, their expectations and to understand their Food Safety Culture.  It is then up to your entire organisation from CEO to shop floor operator to “communicate” to them in a manner that assures them that you won’t let them down.

Delivery Mode

  • Public

    20 Oct 2020
  • Customised

    Contact Us


What's covered?

  • Course Introduction
  • Business Context
  • Culture Definition
  • Visualisation of Culture
  • Customer Expectation
  • Hazard Control
  • Hazard Vs Risk
  • Risk Management Life Cycle
  • Food Safety Model
  • Risk Reduction Vs Residual Risk
  • Customer Audit Life Cycle
  • Training Cycle (steps 1-4)
  • Course Assessment/Review

Who should participate?

  • Chief Executive Officer
  • Chief Operating Officer
  • Senior Production & Maintenance Personnel
  • Technical & Supply Chain Personnel
  • Continuous Improvement Personnel

What will I learn?

Participants achieve the following learning outcomes from the programme;

  • Understand what Food Safety Culture is
  • Know how to establish Best Practice Food Safety Culture within the organisation
  • Know how to measure Food Safety Culture within the organisation and that of the suppliers
  • Understand the importance of departmental engagement to achieve Best Practice Food Safety Culture
  • Know how to define customer expectations and how to communicate compliance
  • Understand the role of Best Practice Food Safety Culture in the continuous improvement process to drive business growth

Who are the tutors?

Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Masters Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for MRPI and MWP and has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK) and a member of Institute of Food Science and Technology Ireland (IFSTI).
He is a very experienced technical professional from the Food Industry having worked as Technical Manager in Kepak. He also holds an NUI Certificate in Training and Continuing education.

Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK).  Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.

How do we train and support you?

In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

Denis Kiely

Duration: 1 dayPublic Price: €395

Denis Kiely

Duration: 1 day

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