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Guidelines for Coaching on Food Safety (Inglês)

This document provides guidelines for food safety specialists and consultants on coaching client food safety teams. The main objective of the document is to ensure a consistent approach across all food safety projects. The guidelines are not intended to replace engagement with experienced specialists or consultants during the project. Assess, train, coach, and reassess is the approach of the International Finance Corporation (IFC) in providing food safety advisory services. To ensure that all specialists and consultants have the same understanding; each activity is clearly defined. Brief explanations are as follows: assessment involves the use of a set of criteria or a food safety standard, making a judgment on which of the requirements are fulfilled and which are not yet fulfilled? An initial food safety assessment report usually covers any gaps identified in the effort to meet the food safety standard and a relevant implementation plan. Training involves an established curriculum that is delivered on a one-to-many basis. The focus is on building skills or individual behavioral change. Coaching involves a personalized plan that has been devised by the coach and the protegee and that is delivered on a one-to-one or oneto-few basis. While the focus may be on building skills, it is more often viewed as an opportunity for strategizing or for the coach to serve as a thinking partner.


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    Guidelines for Coaching on Food Safety

  • Palavras-chave

    food safety; corrective action; system requirement; food safety policy; water quality monitoring program; Occupational health and safety; work environment; food safety standard; health and hygiene; waste management system; raw material; safety data sheets; storage area; personal protective equipment; safety of food; quality of water; air filter cleaning; certificates of analysis; heat transfer fluid; global market; allocation of resource; identification of risks; risk assessment process; waste management program; food safety requirements; standard operating procedure; sanitation master plan; maintenance and repair; point of use; supply chain flow; information description; use of chemicals; public health problem; responsibility of individuals; food supply chain; storage of food; incident management; distribution of food; waste collection area; hygiene control; emergency preparedness; pest control; emergency situation; label requirement; preventive maintenance; measurement methods; process monitoring; management review; packaging material; contamination control; finished product; product information; waste bin; food storage; test result; hygiene procedures; personal hygiene; flow diagram; vulnerability assessment; pest risk; hazard analysis; relative humidity; consumer awareness; compressed air; necessary infrastructure; program effectiveness



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