Research shows that the risk of introducing foodborne illness in the food supply chain can be greatly reduced by instilling a food safety culture in your company. Dr. Ben Chapman and Laura Nelson will discuss how communicating and helping your associates internalize the right information can drive behavior change to create a very effective food safety culture in retail establishments AND reduce your risks. We invite you to join a webinar, hosted by FMI’s SafeMark program, for the retail industry to further explore the role of effective food safety training in enhancing your organization's food safety culture.
In this webinar, attendees will learn:
•How to create a sense of ownership and awareness of food safety in your associates
•The most effective food safety training tools for retail and the best ways to use them
•How to ensure continued associate compliance in food safety through proactive coaching and on-the-floor observations
Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers focusing on consumer, retail and foodservice food safety issues. Dr. Chapman has designed, implemented and evaluated on-farm food safety programs; consulted for industry and government around food safety issues and conducted observation studies at community dinners, foodservice, farmers’ markets and in food production settings.
Laura Nelson is the VP of Technical Services & Business Development for Alchemy and has over 25 years of experience implementing food safety and quality control programs for processing, packaging, foodservice and retail operations. Her “hands-on” experience in testing food products for the presence of pathogens, toxins, and spoilage organisms, providing food safety training and consulting has assisted organizations in the successful implementation of good manufacturing practices (GMP), quality assurance, and HACCP programs.
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