Food Safety Culture

The objective of the course is for participants to achieve the embodiment of Food Safety Culture operations in their workplaces both in the context of the regular everyday work activities but in the context of long-term planning as well.

Upon successful completion of this course, participants will be able to:

1. Analyze the Food Safety Management System of their working environment and construct innovative responses to sustainability challenges of its performance through the design and application of Food Safety Culture approach practices.
2. Relate and contribute to the mapping of yet non-quantifiable features of the Food Safety Management System of their working environment and mobilize appropriate technologies of collecting, processing and communicating data of behavior-based Food Safety Culture approaches.
3. Experiment on new ideas of convergence between inclusion and efficiency towards identifying and resolving risky “short-cuts” of any form throughout the operations of the Food Safety Management System and evaluate these ideas in terms of their validity as sustainable solutions.
4. Comprehend the importance of reviewing new knowledge in the discipline of Food Safety and interpret behaviors of different subcultures between various departments of a food company, and develop sustainable solutions for the Food Safety Management System performance of their working environment.
5. Demonstrate Food Safety ethical behavior and innovative Food Safety System Management through Food Safety Culture practices and in order to set the example and cultivate common principles and mutual understanding in a single or multi-site Food company.
6. Develop and drive coherent messaging, establishment of rewarding systems and two-way inclusive communication beyond “transactional” compliance, and devise the construction of a fair learning environment to enhance Food Safety Systems practices and staff engagement.

During the process, you will have access to practical professional insights, research outcomes and workshop settings on Food Safety Culture, a Transformative and not Transactional Food Safety Systems Management, as regulated both in the EU and the US. 

The programme is structured around a combination of lectures, facilitated group work, individual work through self study, leading to a final assessment through available personal mentoring.  

Throughout the course, but also during pre-assessment mentoring, you will be provided with the optimum environment in which to set and share your questions or doubts, to shape your ideas, to get support, to learn how to use new tools and then leverage mechanisms of cultivating a positive food safety culture in your organization. 

Modules – Sessions 

• FSC Basics – Part 1: Introduction, Regulatory and Institutional Guidance
• FSC Basics – Part 2: Setting the Tone – Subcultures  
• FSC Broader Considerations – Part 1: Systemic and Humancentric Issues
• FSC Broader Considerations – Part 2: FSC Practical Issues, General Issues and Foresight of Food Safety 

Dates for Food Safety Culture 2026

Each programme will take place online over 3 weeks, consisting of 4 sessions (Consecutive Tuesdays-Wednesdays). All sessions start at 15:00 CET and finish at 19:00 CET, with breaks included (4 hours). 

MARCH PROGRAMME

• 10/03:FSC Basics – Part 1
• 11/03:FSC Basics – Part 2
• 17/03:FSC Broader Considerations – Part 1
• 17/03:FSC Broader Considerations – Part 2
• 18 to 25/03: Self-study and assessment 

JUNE PROGRAMME 

• 16/06:FSC Basics – Part 1
• 17/06:FSC Basics – Part 2
• 23/06:FSC Broader Considerations – Part 1
• 24/06:FSC Broader Considerations – Part 2
• 24/06-01/07: Self-study and assessment 

OCTOBER PROGRAMME 

• 13/10:FSC Basics – Part 1
• 14/10:FSC Basics – Part 2
• 20/10:FSC Broader Considerations – Part 1
• 21/10:FSC Broader Considerations – Part 2
• 21/10-28/10: Self-study and assessment 

*All sessions are subject to change, and we will notify participants of any changes as soon as we can.

This training is designed for Food professionals who wish to improve their compentencies in Food Safety.

• Students in food-related studies, with a solid understanding of Food Safety Management Standards
• Executives and key team members from food manufacturing companies
• Entire HACCP teams, for stronger collective outcomes

This programme opens clear pathways for professional growth across the food industry, primarily in roles that shape, lead, and safeguard Food Safety Management Systems (FSMS). Learners can advance toward positions such as Food Safety Manager, QA Lead, HACCP Team Leader, Internal Auditor, Compliance Coordinator, FSMS Trainer, and Food Safety Culture Change Agent. 

The course equips participants with leadership and sociotechnical insight, enabling them to influence decision-making, drive root-cause analysis, lead behavioural and process change, and align organisations with evolving global standards in Food Safety Culture. Graduates gain a competitive edge in careers that require cross-functional leadership, audit readiness, and the ability to cultivate resilient FSMS practices across all levels of a factory or corporate structure.