Exceeding SQF Expectations: Addressing the Human Element of Food Safety


Learn how frontline worker behavior impacts the future of food safety and SQF compliance.

The 2016 Global Food Safety Training Survey revealed an astounding 62% of food companies say that not all of their employees are following the right food safety protocols on the floor. However, 75% of those food companies agreed that employees would be more productive if their food safety program was consistently applied.

Have you ever wondered if your training methods are driving the right food safety behaviors and results? Once upon a time, the food industry’s approach to food safety focused on inspection results, facility design, microbiology, and illness outbreaks. The future of food safety, as outlined by the upcoming SQF Edition 8, now includes and emphasizes the human element – people and their behavior.

Key Takeaways:

  • A top deficiency found during SQF audits is the lack of frontline employees putting their food safety training into practice
  • The upcoming SQF Edition 8 will focus on management’s commitment to create positive behavior change through hands-on demonstrations and coaching
  • Education and reinforcement are key – keep your employees informed 24/7 with Alchemy’s learning, communication, and performance programs

By clicking “Watch the Webinar” you will receive the webinar recording, webinar podcast, and webinar slides.

 


Featured Panelists


Leann Chuboff

Leann Chuboff

LeAnn Chuboff has over 25 years of food service experience specializing in supply chain food safety and quality assurance and is responsible for the technical elements of the SQF program including the development, maintenance and technical support of the SQF code and supporting materials. Prior to working at the SQF Institute, LeAnn worked for the National Restaurant Association Solutions as the Director of Science and Regulatory Relations. In this role, she was responsible for the technical accuracy of the ServSafe food safety program and developed program and services on food safety and food defense to fit with all segments of the restaurant industry.

Laura Dunn Nelson

Laura Dunn Nelson

Laura Dunn Nelson brings over 25 years of experience implementing food safety and quality control programs for processing, packaging, food service, and retail operations. She has worked with global retailers and manufacturers in the implementation of their food and workplace safety programs. Prior to Alchemy, Laura managed Silliker’s South Region food testing laboratories, implemented ISO 17025 requirements, conducted GMP and HACCP audits, and trained food safety auditors. Her hands-on experience in testing food products has assisted food companies in the successful implementation of good manufacturing practices (GMP), quality assurance, and HACCP programs. Laura is a graduate of University of Texas with a Bachelor of Science in Microbiology.

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