Program Topics

1. Food Safety Leadership and Culture:

• Building a culture of food safety within your organization

• Roles and responsibilities of a food safety manager

• Leading and motivating staff to follow safety protocols

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2. Food Safety Management Systems:

• Designing, implementing, and maintaining a comprehensive food safety plan

• HACCP-based systems tailored for managerial oversight

• Monitoring, corrective actions, and recordkeeping

3. Risk Assessment and Hazard Control:

• Identifying potential hazards in food operations

• Assessing and prioritizing risks at a managerial level

• Implementing preventive and corrective measures

4. Regulatory Compliance and Audits:

• Understanding local and state food safety regulations from a managerial perspective

• Preparing for inspections and audits

• Maintaining accurate documentation for compliance

5. Crisis Management and Incident Response:

• Managing foodborne illness outbreaks or contamination incidents

• Recall procedures and risk communication

• Leadership during emergencies to minimize impact

6. Training and Staff Supervision:

• Developing staff training programs in food safety

• Supervising food handlers to ensure consistent adherence to policies

• Evaluating performance and reinforcing safe practices

7. Continuous Improvement and Quality Management:

• Implementing metrics to monitor food safety performance

• Conducting internal audits and reviews

• Using feedback to strengthen systems and processes