Employee Retention Strategy through Food Safety Culture (Using Internal Resource) with ASCM Western Canada

Employee retention are key to growing your food business. It is the fundamentals for growing any business!

Employee turnover does two major damage – decreasing employee morale and damaging a company’s reputation. Join us in this interactive webinar for us to review the relationship and importance of building employee retention directly within organizational culture and food safety culture

YOU WILL LEARN IN THIS WORKSHOP:

  • Definition of food safety culture
  • Importance of food safety culture
  • Organizational culture
  • The differences between food safety culture and organizational culture
  • How to synchronize organizational culture into food safety culture?
  • Understanding Factors for Employee Retention
  • 3 Key Strategies for Employee Retention without Spending Extra Money
Our Speakers
Felicia Loo- SFPM Consulting

Felicia Loo is the founder and food safety consultant at SFPM Consulting. She is a registered SQF Consultant. She graduated from the University of British Columbia with BSc. Food Science with a minor in Commerce.

Since graduation, Felicia Loo has helped numerous food facilities set up food safety programs and maintain compliance with regulatory and third-party certifications such as HACCP, SQF, FSSC 22000, Organic, Kosher, Halal etc. She has worked with multiple food products, including bakery, soy products, juices, confectionery and many more.

With over 10 years of experience in assisting food businesses in building, implementing and managing their food safety programs in various food safety management systems, she has the breadth and depth of experience to assist food businesses in incorporating training programs to build a positive food safety culture.