IEH Academy

Food Safety and Quality Culture

Course details

Self-Paced eLearning Course


1 hour 30 mins

Dr. Robert E. Brackett

This course provides a broad overview of the food safety and quality culture. After taking this course, learners will have a working understanding and appreciation of food corporate culture considerations, including recognizing and evaluating food safety and quality culture, communication strategies for diverse audiences, and management considerations that support a positive food safety and quality culture.


  1. Introduction to topic
  2. Definition of culture
  3. Foundations of a Food Safety Culture
  4. Establishing a Food Safety Culture
  5. Establishing a Food Quality Culture
  6. Summary

Who Should Take this Course?

The intended audience for this course include:

  • Food company managers
  • Food plant production floor employees
  • Food company quality control staff
  • Food company administrative staff

Learning Objectives

Upon successfully completion of this course, participants will be able to:

  • Recognize and evaluate food safety and quality culture
  • Identify communications strategies for diverse audiences
  • Discuss management considerations that support a positive food safety and quality culture
  • Discuss how to document food safety and quality culture

Learn more about our food safety courses.

Registration and Payment

To register for this course, please visit our training portal.

Course Instructor

Dr. Robert E. Brackett

Senior Vice President and Dean, IEH Academy

Dr. Robert Brackett leads the industry training team under the IEH Academy. He received his Ph.D. in Food Microbiology, his M.S. in Food Microbiology, and his B.S. in Bacteriology from the University of Wisconsin. Prior to joining IEH, Dr. Brackett served as IIT Vice President and Executive Director of the Institute of Food Safety and Health at Illinois Institute of Technology, and Senior Vice President and Chief Scientific and Regulatory Officer for the Washington, DC based Grocery Manufacturers Association (GMA) now under the name, Consumer Brands Association. Prior to serving at GMA, Dr. Brackett worked for the U.S. FDA as the Director of the Center for Food Safety and Applied Nutrition, as well as several other executive positions within FDA. Earlier in his carrier, Dr. Brackett spent 19 years in academia at North Carolina State University where he served as Food Safety Specialist and as Professor at the University of Georgia, where he conducted research on foodborne pathogens. At IEH, he is focused on developing and executing training programs that will enable the food industry to produce safer and higher quality products. Dr. Brackett is an expert on the microbiological and chemical safety of processed foods and fresh produce. He has over 40 years of experience on factors that affect the growth and survival of foodborne pathogens in both fresh and processed foods and ingredients. In addition, he has extensive experience in developing and providing training for both regulatory and private sector personnel, both internationally and in the U.S.