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Home » Authors » Lone Jespersen Ph.D.
Lone Jespersen Ph.D.

Lone Jespersen Ph.D.

Lone Jespersen, Ph.D., is a published author, speaker, and the Principal and Founder of Cultivate SA, a Switzerland-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked with improving food safety through organizational culture improvements for 20 years, since she started at Maple Leaf Foods in 2004. She chaired the Global Food Safety Initiative (GFSI) technical working group A Culture of Food Safety, chaired the International Association of Food Protection (IAFP) professional development group Food Safety Culture, and was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master’s degree in Mechanical Engineering from Syd Dansk University in Denmark. She is a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI board and as Director on the Stop Foodborne Illness board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit.

 

Articles

ARTICLES

a group of workers wearing hair nets

A Cultural Shift: The Key to Consistent Listeria Management

Listeria outbreaks often result from failures in both food safety systems and organizational culture, leading to widespread contamination and illness
Lone Jespersen
Lone Jespersen Ph.D.
John Butts Ph.D.
April 8, 2025

Although trends in Listeria monocytogenes outbreaks are important, it is more concerning that these outbreaks continue to occur despite industry efforts. This article explores the underlying causes of persistent L. monocytogenes outbreaks and emphasizes the need for leadership behaviors outside of food safety to transform organizational culture to eradicate or control L. monocytogenes.  


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womanPresentingInaMeeting.jpg

Assessing Food Safety Culture: Selecting Methods and Communicating Insights

As food safety professionals, recognizing the importance of both food safety culture and effective communication is crucial
Lone Jespersen
Lone Jespersen Ph.D.
Bob Lijana M.Sc. Shingai Nyarugwe Ph.D.
October 8, 2024

This article explores effective methods to assess food safety culture within an organization and communicate key findings for continuous improvement. Knowledge on fostering a culture of food safety and driving positive change within an organization is also shared.


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man wearing a hard hat

Where Food Safety Systems and Culture Collide: Do You Know Your Company's Psychosocial Risks?

Psychosocial risks become important to food safety when they have the potential for causing psychological or physical harm, and when they lead to deficiencies in expected food safety behaviors
Lone Jespersen
Lone Jespersen Ph.D.
Bob Lijana M.Sc.
April 9, 2024

Ignoring psychosocial risks in a food business—including control and support—gives a false sense of security for leaders, who may believe that high external inspection and audit scores mean that the company has a strong food safety system and culture.
 



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mouse

Food Safety Culture and Its Impact on Pest Management

Your sanitation team is critical to the success of your IPM program
Lone Jespersen
Lone Jespersen Ph.D.
Bob Lijana M.Sc. Jeff Weier B.C.E. John Boyce
October 9, 2023

Do engaged, informed, and empowered sanitation teams act as a predictor of success for an integrated pest management (IPM) program? With excellent food safety risk management behaviors, a frontline sanitation team can help manage existing risks and identify new ones, dramatically reducing the potential of product contamination due to pest activity in a facility. This article describes an action plan to help achieve these goals. 


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planning with post-its

Food Safety Culture Collaboration: Are Regulators Adapting and Catching Up?

Lone Jespersen
Lone Jespersen Ph.D.
Rounaq Nayak Ph.D. Anne-Mette Olsen D.V.M., M.V.P.H.
October 5, 2023

This article explores the intricate relationship between food safety culture and EU regulation while shedding light on its enforcement, the legislative framework, and implementation within the industry. It also explores how technology and data-driven approaches can play a vital role in promoting a positive food safety culture, and how industry best practices complement EU regulation.


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virtual meeting

Risk Culture: How Reducing Complexity Improves the Safety of Consumers, Team Members, and the Company

The way a company approaches its assessment and management of risks has a direct impact on its success
Lone Jespersen
Lone Jespersen Ph.D.
Randy Huffman Ph.D. Michael Eckhardt David McDonald
August 7, 2023

Risk culture is a construct in which the organization's values, beliefs, and behaviors influence actions relative to how it responds to risks. By reducing complexity across the organization's functions and processes, the different types of risk can be assessed and managed by a single, powerful approach so that the risk culture is more mature.


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video conference software

Using Frontline Feedback to Nudge Food Safety Culture Improvements

The objective for an organization wanting to improve its food safety culture is to find ways to nudge and make incremental improvements
Lone Jespersen
Lone Jespersen Ph.D.
Sophie Tongyu Wu Ph.D. Carol Wallace Ph.D. Nimisha Raja Luci Russell
April 10, 2023

To improve the food safety culture of an organization, it is critical that a key focus be the frontline employees. A proven tool to improve frontline employee engagement in effective food safety behaviors is the concept of "nudging"—a regular cadence of small, easily controlled, and easily taken actions to make a change process more effective, manageable, and sustainable. This article will showcase real-life examples of nudging and share successful examples.


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zoom meeting

How to Adapt Food Safety Culture Efforts to Functional Ways of Working

Food safety guiding principles are the same for all companies, but how they are used is partially determined by inherent biases and culture
Lone Jespersen
Lone Jespersen Ph.D.
Charlean Gmunder Kim Crawford Vibeke From Jeppesen
December 9, 2022

Food safety guiding principles are the same for all companies, but how they are used is dependent not only on the uniqueness of the company but also upon the biases and culture inherent to the company. The latter are often underestimated in their importance and impact. To address these topics, Food Safety Magazine recently hosted a webinar that featured a group of experienced senior leaders and a food safety culture expert as the panelists and moderator, which this article summarizes.


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food safety culture

Global Food Safety Culture: Latin America

Latin America leans toward indirect, high-context communication and relationship-based culture
Lone Jespersen
Lone Jespersen Ph.D.
John David Sophie Tongyu Wu Ph.D.
October 11, 2022

Panelists Michele Fontanot (Professional Service Manager, 3M Latin America), Paola Lopez (QA Manager, Sigma), and Lone Jespersen, Ph.D. (Cultivate, Switzerland), identified three prominent features around food safety culture in Latin America region: a culture of caring, empowerment, and authentic food safety culture being a competitive advantage. 


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world graphic

Global Food Safety Culture: North America

North America's food safety culture is characterized by diversity of thought; a proactive, risk-based approach; and high adaptability
Lone Jespersen
Lone Jespersen Ph.D.
John David Sophie Tongyu Wu Ph.D.
August 15, 2022

Panelists Christian Blyth (Pathogen Specialist, 3M Canada), Marie Tanner (Senior Vice President of Quality, Dairy Farmers of America), and Lone Jespersen, Ph.D. (Cultivate SA) discuss three features that are prominent in North America's food safety culture: diversity of thought, proactive risk-based approach, and high adaptability. 


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View All Articles by Lone Jespersen Ph.D.
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