Food Safety Culture Development

Programme Summary

Help leaders and operational teams turn food-safety expectations into consistent everyday behaviour. Participants examine how leadership decisions, resources, communication and learning shape working practices, then use multiple evidence sources to identify cultural weaknesses. The course develops a focused improvement plan with observable behaviours, meaningful measures and review arrangements that fit the organisation’s food-safety risks.

Training Objectives

1 Clarify organisational influences on food safety behaviours; 2 Strengthen leadership communication and visible commitment practices; 3 Improve interpretation of cultural evidence and feedback; 4 Promote reporting learning and consistent operational decisions; 5 Develop practical culture improvement priorities and measures.

Learning Outcomes

1 Distinguish written policies from observed workplace behaviours; 2 Interpret survey observations and incident evidence together; 3 Identify organisational barriers to safe working practices; 4 Define observable behaviours and targeted improvement actions; 5 Select measures for reviewing culture improvement progress.

Target Audience

Plant managers; Food safety managers; Production supervisors; Human resources partners; Training coordinators; Operations leaders.

Target Industries

Food manufacturing; Food retail chains; Contract catering; Food distribution; Beverage production; Hospitality food services.

Course Contents

• Module 1 Understanding Food Safety Culture: Shared values beliefs and working behaviours; Organisational foundations and manifested practices; Relationship between systems culture and outcomes.
• Module 2 Leadership and Working Conditions: Visible commitment and decision consistency; Resources competence and competing production pressures; Accountability trust and employee participation.
• Module 3 Communication and Organisational Learning: Practical risk communication and feedback; Reporting concerns without inappropriate blame; Learning from incidents and everyday work.
• Module 4 Assessing Cultural Evidence: Combining surveys interviews and observations; Leading indicators and outcome measure limitations; Confidentiality bias and interpretation cautions.
• Module 5 Improvement Planning and Review: Defining desired behaviours and enabling actions; Assigning owners measures and review dates; Testing progress and adapting interventions.

Assessment

• 20 single best answer questions, including applied scenarios; one mark per question.
• 30 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied evidence pack and planning template allowed; internet, AI and personal notes prohibited.
• Individual applied assessment (20 minutes): Interpret a short culture evidence pack and produce a focused improvement plan: identify two behavioural priorities, their organisational causes, enabling actions, accountable owners and suitable progress measures.
• Assessment criteria: Balanced interpretation of multiple evidence sources; Specific behaviours and feasible enabling actions; Meaningful measures and review arrangements.
• Pass each component separately: 15/20 written marks (75%) and at least 70% on the applied task.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed food-safety culture improvement learning; it does not certify organisational culture or validate a maturity score.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

111

Total teaching hoursTotal teaching hoursTotal teaching hours

6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Basic knowledge of food-safety responsibilities is recommended. No prior culture-assessment or management qualification is required.Basic knowledge of food-safety responsibilities is recommended. No prior culture-assessment or management qualification is required.Basic knowledge of food-safety responsibilities is recommended. No prior culture-assessment or management qualification is required.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Complete a 20-minute reflection on a fictional production dilemma and review a short anonymous culture-feedback summary.Complete a 20-minute reflection on a fictional production dilemma and review a short anonymous culture-feedback summary.Complete a 20-minute reflection on a fictional production dilemma and review a short anonymous culture-feedback summary.

End of course assessmentEnd of course assessmentEnd of course assessment

20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance.75% written and 70% applied, passed separately; full attendance.75% written and 70% applied, passed separately; full attendance.