Lone Jespersen is the principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great-tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone led the execution of Maple Leaf's food strategy and its operations learning strategy. She holds a master's degree in mechanical engineering from Syd Dansk University (Denmark), and an M.Sc. and Ph.D. in food science from the University of Guelph (Canada).  

Marie Tanner joined the Dairy Farmers of America in 2017. She is currently the senior vice president of food safety and quality. Prior to that, Marie was the global chief food safety and quality, health, safety, and environment management at Kerry. Before Kerry, Marie held various quality leadership roles at PepsiCo and Godiva (Ulker). Marie holds an M.Sc. in food science from Rutgers University. She formally served on the board of SSAFE, a global nonprofit working to integrate food safety, animal health, and plant health across food supply chains. 

Neil Coole is the director of food and retail supply chain at BSI Americas. In 2015, Neil joined BRC Global Standards to head up their global key account strategy, engaging key industry brand owners, manufacturers, and retailers to understand their requirements from a risk solutions perspective. He was the subject matter expert on BRC Global Standards' new strategy on food safety and quality culture excellence, working with manufacturers on how to embed a culture of food safety and training food manufacturers, brand owners, and suppliers on the important topic of food safety and quality culture excellence. 

In this episode of Food Safety Matters, we speak to the panel [11:46] about:

• Organizational culture and how it influences food safety
• How a company's culture is created from the top down 
• How food safety culture can and should give an organization a competitive edge
• COVID's impact on food safety culture
• Why the idea of "implementing" a food safety culture is problematic
• Some wrong ways to go about creating change within an organization's culture
• Diversity and inclusion, and how they play a role in changing a company's culture
• How to begin undoing a history of complacency within a company's current culture
• Tips for improving and sustaining a positive culture

Food Safety Culture Articles 
Supply Chain and Food Safety Culture - Feb/March 2017 
The Supply Chain and Food Safety Culture: Primary Production - April/May 2017 
The Supply Chain and Food Safety Culture: Distribution - June/July 2017 
The Supply Chain and Food Safety Culture: Processing - Aug/Sep 2017  
The Supply Chain and Food Safety Culture: Foodservice - Oct/Nov 2017  
The Supply Chain and Food Safety Culture: Retail - Dec/Jan 2018 
Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices - Feb/March 2018

Resources
Cultivate Maturity Model
BSI - Cultivate Food Safety Culture Postcard 
BSI - COVID-19 Safe Working Guidelines 
BSI - Workplace Hygiene Solutions Brochure 
BSI - Workplace Hygiene Solutions Video
BSI - UK's National Standards Body - COVID-19 Response 

News Mentioned in This Episode
EU's Draft Amendment of Hygiene Legislation Includes Focus on Food Safety Culture [2:07] - see official draft regulation document 
FDA Announces the Voluntary Phase-Out of by Industry of Certain PFAS Used in Food Packaging [3:46] | The Growing Challenge of Safe Water Use for Food Processing Operations
UMASS Food Scientist Secures Grant to Develop New Method for Cleaning Peanut Butter Off Food Processing Equipment [7:42] 

Mindy Brashears, Ph.D. is the USDA's Under Secretary for Food Safety. Dr. Brashears previously served as Under Secretary for Food Safety from 2020–2021, and Deputy Under Secretary in 2019. Dr. Brashears returns to USDA from Texas Tech University, where she was a Paul Whitfield Horn Distinguished Professor of Food Safety and Public Health, the Roth and Letch Family Endowed Chair for Food Safety, and the Director of the International Center for Food Industry Excellence.

Justin Ransom, Ph.D. is Administrator of USDA's Food Safety and Inspection Service (FSIS), where he oversees FSIS' mission to ensure the safety, wholesomeness, and proper labeling of America's commercial supply of meat, poultry, and processed egg products. He leads the agency's modernization efforts, streamlining inspection systems, strengthening public health protections, and advancing science-based policies. 

Elena Medo, M.B.A. is an entrepreneur, researcher, and inventor who has spent nearly 40 years transforming neonatal care through leadership and innovation. She has secured numerous patents, raised over $40 million across four companies, and built a legacy of firsts, including the first commercially available shelf-stable donor breast milk product; the first milk bank owned exclusively by nursing mothers; and the first medical device designed to analyze human milk. Today, as CEO and co-founder of Leonie Health PBC, established in 2023 with her daughter, Adrianne Weir, Elena is developing a revolutionary product that replicates the immune properties of colostrum to protect preterm infants against the three deadliest neonatal infections—necrotizing enterocolitis (NEC), ventilator-associated pneumonia (VAC), and sepsis—which together claim the lives of more than 30,000 hospitalized infants per year.

Alissa Welsher, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received a bachelor’s degree in biological sciences from the University of Pittsburgh, as well as a master’s degree in poultry science and a Ph.D. in cell and molecular biology from the University of Arkansas. Her area of expertise is meat and poultry food safety, and she specializes in integrated pest management (IPM).

Lyle Probst is the CEO of NomadX and an accomplished entrepreneur with more than 25 years of experience in operations, product development, engineering, biodefense, and advanced technology commercialization.

Alex LeBeau, Ph.D., M.P.H., CIH is the owner of Exposure Assessment Consulting LLC in Orlando, Florida, where he offers toxicology, industrial hygiene, risk assessment, and public health consulting services. Over his 13-year career, he has evaluated environmental and occupational exposures and has performed toxicological evaluations of chemicals and biological agents. He has also performed human health risk assessments of contaminated sites using U.S. Environmental Protection Agency (EPA) and state regulatory guidelines and has monitored remediation activities at those sites. To evaluate the exposure impacts on building occupants, he has performed indoor environmental quality assessments, including Legionella and water quality assessments, at healthcare, residential, and industrial facilities.

In this bonus episode of Food Safety Matters, we speak to MilliporeSigma food regulatory compliance experts about how regulators, laboratories, and manufacturers are responding to emerging food safety risks in an increasingly complex landscape.