An Approach to Product Safety Culture is an industry focused course, considering organisational culture, leadership and behavioural concepts; inclusive of and generic to all BRCGS Global Standards, in addition to the global market for application to any manufacturing facility – regardless of business size or whether sites have a product scope of food or non-food related goods/ services. By attending this 1-day course 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. To complete the course, participants will need to submit a product safety plan as a workplace assignment, meeting the assessment criteria with 75% as a passing grade.
This course has been designed to help you gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program requirements and to provide guidance on implementing a preventative risk-based Gluten-Free Management System in your business. This training will also explain the process that a business will need to follow in order to become a certified Gluten-Free site. The ONLY program which is fully accredited by a third-party to certify both the site and its gluten management system. As an auditor, it is essential to have a thorough understanding of the requirements in the Gluten-Free Certification Program Global Standard. Key Learning Objectives:
– Define gluten and the differences between celiac disease and non-celiac gluten sensitivity
– Identify the impact that celiac disease has on individuals
– Demonstrate an understanding of why the food industry is required to manage gluten containing food and products
– Recall different food handler responsibilities and GMP’s relating to gluten management
– Explain the concept of cross contact and the potential for cross contact in a food production process
– Outline key legal requirements relating to gluten-free labelling
– List the individual components that make up the Gluten-free Certification Program Global Standard
– Recognise the difference between a dedicated and non-dedicated Gluten-Free site
– Identify different gluten controls that must be implemented as part of a gluten-free management system
– Outline the importance of prerequisite programs in safeguarding a gluten-free site
– Determine suitable gluten-free monitoring, deviation, validation and verification procedures
– Perform a documented risk assessment for gluten-free ingredients, processes and finished product
– Describe the process for obtaining certification to the Gluten-free Certification Program Global Standard
– Identify key objective evidence required to determine compliance against relevant sections of the Gluten-free Certification Program Global Standard
– Correctly complete auditor documentation, including client reports and corrective action requests.
– Be able to “paint a documented picture” of specific activities within a given site, which when reviewed by any other individual, will effectively communicate a clear “snap-shot” regarding the operation and the levels of conformity.
This course, developed by FSPCA, is the “standardized curriculum” recognized by the FDA and delivered by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. The successful completion of this course is one way to meet the requirements for a preventive controls qualified individual (PCQI).
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