What: Free Webinar
Where: Online
When: On Demand Until June 4, 2021
Business Resilience in the Food Industry: Addressing Vulnerabilities and Maintaining Brand Reputation
We are pleased to announce the third webinar of the Food Leadership Series presented by Lloyd's Register and Food Safety Magazine. Join us as we tackle the current and future states of the food industry through debate and discussion with leading industry experts from Cargill and McDonald’s who will share their experiences and insights on some of the most pressing issues impacting food producers today.
Hear about the lessons learned by industry in recent months and how these will reshape the priorities and focus of leaders and key stakeholders, working across global food supply chains, to ensure that business resilience, continuity, and brand reputation are maintained while consumer demands for a safe and secure food supply chain are met.
Discussion topics include:
- Legislation and certification – leveraging compliance to mitigate risks
- The changing role of technology – driving confidence in food safety
- Strengthening supply chains – addressing the 'new' vulnerabilities to business, products, and brands
- Consumer behaviors – industry pivots needed to feed consumer hunger
Presenters
Kimberly Coffin, Global Technical Director – Supply Chain Assurance, Lloyd's Register. Kimberly helps global food businesses understand, manage, and mitigate the risks to their products and brands. Kimberly’s reputation as a thought leader in food safety/supply chain risk and deep domain food sector expertise has been built through more than 30 years working for and with leading global food companies and associated service organizations across major world markets. She has extensive experience in the design, development, implementation, assessment, and training within the areas of retail agrifood risk management systems and auditing, as well as in the control of food safety, product quality, and authenticity. Kimberly holds formal qualifications in food science, management systems auditing, and professional education and training.
Mark Overland, Director, Global Certification Corporate Food Safety, Quality & Regulatory Affairs, Cargill. Mark joined Cargill in 1994 where he manages dietary requirements, harmonizes competing standards, and ensures compliance. In 2006, Mark moved to Corporate Food Safety, Quality, and Regulatory, where he added responsibilities for strategy, policy, implementation, and certification of food safety management systems and dietary standards for approximately 1,200 Cargill plants and contract manufacturers in 67 countries. Mark is actively engaged in global industry, government, and nongovernmental organization efforts to drive transparency in food safety and affect positive public health outcomes. He serves on multiple technical committees within the broader food industry.
Dr. Bizhan Pourkomailian, Global Director Restaurant & Distribution Food Safety, McDonald’s Corporation. Bizhan Pourkomailian holds a Ph.D. in Biochemistry with honors in microbial physiology from Aberdeen University and an M.B.A. from Warwick University. In 1994, he joined Unilever to conduct microbiological research and manage the botulinum laboratory. In 1997, he moved to Leatherhead Food International as principal scientist where he developed, conducted training in, and audited food safety systems. He then moved to McDonald’s Europe in January 2000 to be its food safety manager, where he oversees food safety systems across the European supply chain from farm to front counter. Since 2015, his role has changed to global restaurant and distribution food safety director. Bizhan is responsible for establishing, maintaining, and driving for continuous improvement in food safety standards and procedures. He is on various advisory boards and committees with professional bodies and academia.
Moderator
Barbara VanRenterghem Ph.D., Editorial Director, Food Safety Magazine
Sponsored By:
