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Food Safety Culture - Essentials

Highly targeted short course to get up to date with the Food Safety Culture requirements. Learn how to identify measurable food safety culture objectives and write an action plan that really works.
What you are going to learn

Develop a Positive Culture of Food Safety!

Whether you realize it or not, every company has some type of culture that resonates throughout its employees! Food Safety Culture (FSC) is becoming a common non-conformance in food safety audits. Although having certified food safety management systems in place, the food industry still suffers from incidents such as product recalls, food poisoning outbreaks and allergen contamination. The one common factor in every incident is people and the way they behave.

Company culture is often complicated but measuring and understanding it doesn't have to be.  Learn how to assess your workplace, capture the data and make improvements.

All major retailer and GFSI standards now require the development and implementation of a FSC Program.  Advance your FSC and be better prepared for your next food safety audit.





Once the course is purchased the LMS will email you a notification of your purchase with a link to access the course material. Please follow that link to start your learning. Participants will have 6 months from purchase date to complete the course and download the Certificate.  

In the pursuit of continuous improvement or if you require any assistance please feel free to contact us and provide your feedback: [email protected]


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Clare Winkel

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

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.