What: Free Webinar
When: June 30, 2021 at 11:00 am EDT
Global Food Safety Culture Series: Latin America
The Global Food Safety Culture Series is designed to help you learn about the regional cultures in which your company operates and how to leverage those unique characteristics to improve your food safety outcomes. The series continues to explore five distinct regions: Europe, Australia, Asia, U.S. and Canada, and Latin America. During five separate webinars, these regional cultures will be explored at a macro level by Lone Jespersen, Ph.D., Cultivate, the impact of these regional cultural differences on food safety will be discussed by 3M Food Safety, and a practical case will be illustrated by a food safety professional at a food company operating in the specific region under study.
Here We Are in Latin America!
For our final webinar in the series, Lone Jespersen, Ph.D., Cultivate, will explore this regional subculture of the global food industry by describing its unique characteristics in the context of what we’ve learned so far; Michele Fontanot, 3M Food Safety, will describe how these cultural differences may impact food safety; and Paola López Cervantes, Sigma, will present an illustration of how these regional variations have affected the implementation of food safety culture at their company.
During this webinar, you will learn:
- How to target messages in your company to enhance food safety culture
- Processes by which to navigate challenges in developing best practices in food safety
- How to leverage the culture of this region to strengthen the food safety culture of your business
Michele Fontanot, Latin America Professional Service Manager, 3M Food Safety
Michele Fontanot is the professional service manager for Latin America at 3M Food Safety, based in Peru. Michele partners with food processors and testing laboratories across the region in the implementation of food safety solutions to effectively meet their needs and in alignment to regulations and standards. Her expertise includes implementing and managing food quality systems based on international standards and benchmarks (e.g., GFSI), as well as allergen management and environmental monitoring programs. Michele is a qualified internal auditor for Integrated Quality Management Systems, a FSPCA-trained FSMA PCQI and Lead Instructor, and a Qualified Individual and Lead Instructor for the FSMA Produce Rule. She holds a Master’s Degree in Food Science and Technology from the University of Chile.
Paola López Cervantes, Head of Quality and Food Safety Central, Sigma
Paola López Cervantes is Head of Quality and Food Safety at Sigma, a multinational food company that produces, markets, and distributes packaged meats, cheese, yogurt and other refrigerated and frozen. Paola was a member of the GFSI Technical Working Group on Food Safety Culture and served as chair of GFSI’s Local Group in Mexico from 2015-2017. She is member of the SQF Technical Advisory Council (TAC), participates as a member of The European Hygienic Engineering & Design Group (EHEDG) Meat Processing Working Group. Paola is also an Academic Consult Council in Food Engineering at the University of Nuevo Leon (UANL). Paola received her master’s degree in Integrated Systems Management and Social Responsibility from Wismar-Germany, a master’s degree in quality systems and Productivity at ITESM-Mexico, and a bachelor’s in nutrition at professional Dietetic and Nutrition School in Mexico EDN.
Lone Jespersen, Ph.D., Founder & Principal, Cultivate
Lone Jespersen has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. She’s proud to hold a Ph.D. in Culture Enabled Food Safety and to have created an incredible network of worldwide collaborators within the food supply chain. She had no idea that one day she would be involved so intimately in this often lack-luster industry, but after 11 years with Maple Leaf Foods—including the uphill battle to regain consumer trust following the 2008 tragedy that killed 23 people—her life purpose shifted. At the time, she was in charge of food safety and operations learning strategies. It took a lot of introspection, questioning and scrutiny to turn Maple Leaf around. She led the relaunch and execution of Maple Leaf Foods’ food safety & operations learning strategies. A little more every day, she transformed its culture from the inside out.
Barbara VanRenterghem, Ph.D., Editorial Director, Food Safety Magazine