Name: Living HACCP: Practical Steps for Implementation
Start: 2026-06-17T12:00:00-04:00
End: 2027-06-17T00:00:00-04:00

Living HACCP: Practical Steps for Implementation

6/17/26 12:00 pm to 6/17/27 EDT

Contact: Vania Halabou

Most food companies treat HACCP as an FSQA requirement. The binder on the shelf. The audit pass. The absence of non-conformances. Yet none of these tell us how food safety risks are really managed day-to-day when no one is watching, or how people across functions understand their role in protecting the consumer.

In this webinar, internationally recognized FSQA and food safety culture experts explore what HACCP can become when it shifts from a compliance-led activity to a risk-led, people-focused system. Drawing on stories from real-life frontline experiences, presenters will show how social norms shape the way hazards are understood, how decisions are made, and how well risks are understood and acted on across companies.

Participants will learn how organizational design, cross-functional involvement, and a strong focus on the frontline can move a business along this continuum. The discussion will show how HR, operations, engineering, and FSQA each shape HACCP maturity. It will also explain why the FSQA team's ownership of HACCP without it being lived within the plant can limit the organization's progress.

From this webinar, attendees will:

Understand how social norms shape the way hazards are understood, how decisions are made, and how well risks are understood and acted on across companies
Learn how organizational design, cross-functional involvement, and a strong focus on the frontline help transform HACCP from a compliance-led activity to a risk-led, people-focused system
Get more from their HACCP efforts by building a system that people live every day—one that makes risk visible and strengthens operational performance

Speakers:

Lone Jespersen, Ph.D., Founder and Principal, Cultivate SA. Lone Jespersen, Ph.D., the founder of Cultivate SA, is driven by a passion to eradicate foodborne illness through cultural change. Inspired by a tragic outbreak she experienced early in her career, she has dedicated nearly 20 years to helping organizations worldwide build stronger food safety through organizational culture. She holds a Ph.D. in Culture-Enabled Food Safety from University of Guelph and a master's degree in Mechanical Engineering from Syddansk University. Lone leads her team in developing practical, science-based solutions that turn compliance into lasting business performance. She contributes globally as board member of STOP Foodborne Illness and IFPTI, and is an active contributor to AIFST, GFSI, IAFP, and NZFSSRC. Known for her energy, compassion, and collaborative approach, Lone partners with companies, regulators, and universities to create healthier, more resilient communities—one food safety culture at a time.

Heidi Gough, Ph.D., Food Safety and Quality Consultant, Heidi Gough Ltd. Heidi Gough is a Ph.D. graduate in chemistry with over 20 years of experience in the food industry, spanning roles in multinational corporations and retailer-branded food businesses. As a former Technical Director, she has navigated the complexities of food production, quality assurance, and compliance across multiple categories. Heidi has worked extensively with both branded and retailer-branded foods, supplying all major UK retailers as well as international markets. Her leadership and technical expertise have contributed to ensuring the safety and integrity of food products across diverse supply chains. Passionate about making food safety meaningful and real, Heidi strives to bridge the gap between technical compliance and practical application.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

Sponsored by: