Andrew Thomson is the Director of Think ST Solutions in Adelaide, Australia. With over 23 years of field experience, he has accumulated a wealth of expertise and formal qualifications. Andrew began his career as an Environmental Health Officer and Food Industry Teacher, and has since evolved into leadership roles within the foodservice industry. He holds qualifications as a teacher and lead auditor, among others. He has presented at conferences in Australia and New Zealand and contributed as an author to Food Safety Magazine and Westwick-Farrow Media. He is also a member of the Australian Institute of Training and Development.
Industry conferences play a critical role in addressing skills gaps by providing access to leading research, regulatory updates, and best practices. They serve as a platform where professionals can engage in meaningful discussions about the challenges they face, exchange ideas, and collaborate on solutions.
A lack of genuine investment in employee training and development among the food industry may be contributing to food safety incidents and foodborne illnesses. This article explores the essential elements of high-quality employee training programs that make a lasting impact and also drive business growth.
Food safety is more than just following protocols; it is about identifying and managing the unique risks in your food production or kitchen environment.
Improving food safety practices does not necessarily require a complete overhaul of systems. Sometimes, the solution lies in simplifying the language we use.
By fostering a culture of continuous learning and development, food businesses reduce risks and gain agility, positioning themselves as industry leaders. This proactive approach enables companies to manage food safety risks more effectively while staying competitive and responsive to evolving demands.
