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Highfield Level 3 International Award in Developing a Positive Food Safety Culture

Food safety culture connects leadership priorities with the everyday decisions and behaviours that affect food.

Programme subject
HACCP & Food Safety Programme - Highfield (HABC)

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RQF and International awards from Level 1 to Level 4

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Developing a food-safety culture people can act on

Food safety culture connects leadership priorities with the everyday decisions and behaviours that affect food. A learning enquiry should identify where communication, reporting, supervision or work conditions need improvement, rather than treating culture as a poster campaign.

Use a specific concern, such as response to a reported hygiene problem or pressure during production, to discuss management actions and worker involvement. Confirm the current Highfield qualification specification separately. Attendance is not evidence that the organisation’s culture has already improved.

Practical discussion topics

  • Leadership and consistent food-safety decisions
  • Worker participation and reporting confidence
  • Communication, supervision and practical barriers
  • Action ownership and feedback loops
  • Evidence and review of sustained changes

Who should discuss this subject

Food safety leaders, supervisors, managers and staff supporting culture-improvement work.

Prepare a useful enquiry

  • A culture concern and operational context
  • Current reporting practices and participant responsibilities

People and leadership development · Food-safety consulting

Official subject resources

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  3. Your preferred schedule

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