What: Free Webinar
When: On Demand Until March 23, 2022
Global Food Safety Culture Series: Australia
The Global Food Safety Culture Series is coming to you! Its goal is to help you, the food safety professional, 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 is exploring 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.
Welcome to Australia!
Lone Jespersen, Ph.D., Cultivate, will explore this geographical subculture of the global food industry by describing its unique characteristics; Diana Pregonero, 3M Food Safety, will describe how these cultural differences may impact food safety; and Rachel Downey, Bulla Dairy Foods, 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 leverage the characteristics of this regional culture to maximize food safety
- What challenges you need to overcome to improve your food safety culture
- How to effectively communicate and drive the improvement you seek
CLICK HERE to register for the next webinar in our series, exploring Asia!
Rachel Downey, Head of Food Safety & Quality, Bulla Dairy Foods
Rachel Downey is the head of food safety and quality at Bulla Dairy Foods. She began her career with Bulla over 30 years ago and has recently returned to lead the food safety and quality team after working in technical roles at several other major Australian dairy manufacturers. While participating in a pilot program with the state dairy regulatory authority, Dairy Food Safety Victoria, and Lone Jespersen, Ph.D., she developed a passion for food safety culture and believes it has the potential to be transformational for the Australian food industry. Under Rachel’s leadership, Bulla is about to embark on the exciting challenge of deploying a food safety culture maturity program across all manufacturing sites.
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.
Diana Pregonero, BSc, ANZ Application Development Scientist, 3M Food Safety
Diana is the Technical Application Scientist for the Food Safety Division at 3M Australia and New Zealand. She received two B.Sc. degrees in industrial microbiology and agriculture & veterinary microbiology from the Pontifical Xavierian University, Colombia. She has experience in many different areas of food manufacturing, including production quality control/quality assurance, ISO certification, and laboratory testing. As a scientist at 3M, Diana helps 3M’s customers to find the appropriate solutions for their environmental monitoring and microorganisms testing in production environments. Additionally, Diana is involved in developing new products and improving or extending the applications of existing ones.
Barbara VanRenterghem, Ph.D., Editorial Director, Food Safety Magazine