While it is vital that a food company have knowledgeable managers on staff to keep up with food safety and quality, it is equally vital that the knowledge be shared with those front line employees. This can be a great weakness within companies as the task seems overwhelming and outside everyone’s job description. Employees are your last line of defense in many cases for preventing food quality or safety deviations. Training them in a manner that is effective, useful, and empowering is a priceless investment in the success of the company.
In this webinar, expert speaker Natasha Rowley-Phipps will review the minimum requirements through some of the best in class training program materials. Practical approaches will be discussed to ensure this knowledge is deployed in a realistic and effective manner. Examples of training programs will be shown to provide many ideas for implementation within each of your company. After this webinar, you will feel comfortable designing a “do-able” program for training.
Who Should Attend
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
- Shawn K. Stevens
Natasha Rowley-Phipps has more than 20 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in bakery science management with further studies in a master's program of cereal chemistry. Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality...
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