“Leading Food Safety Culture is the critical element in creating the right environment for Food Safety”…

 

…”Having the right culture and training means that directors and management can have confidence that the right decisions will be made at all times, in all aspects of company operations – essential in a 24/7 operational environment” (MPI Food Safety Good Governance Guide 2018).

Our Covid-era has brought much change to the food industry. Lockdowns, manufacturing downtime, split shifts, increased protocols and procedures have all played a role in leading to new ways of working. How can we still keep operating in a safe and effective way while not compromising on food safety, culture and productivity?

Hear from Colin Oliver, MD at Produco as he shares insights from working across a variety of clients during 2021. How can Quality teams be more involved through influencing?

What should you be doing with your Business Continuity Plans (BCP)?

This event is generously sponsored by Kimberly-Clark who will be sharing their knowledge on the latest technologies in cleaning and sanitation products and their applications. Highly relevant as these requirements have ramped up due to enhanced Covid protocols.

We are hopeful this event will be able to be held in person. However, if that is not possible with the changing Covid environment, the event will still go ahead online.