Food safety culture has been labeled an emerging risk in the food industry, yet Lone Jespersen, Ph.D., and Laura Nelson see it as a life- and brand-saving opportunity. Building a culture that prioritizes food and human safety is the single most important action F&B companies can take to reduce accidents, rework, and recalls. Embedding a strong food safety culture is one thing - the real question is, “How do companies make it stick in the current environment?”
The food industry’s two leading experts on organizational change management and food safety culture show how to build a transformative food safety culture that will stand the test of time.
This content covers:
How to create change - with real-life examples from two leading F&B companies
Ways to anchor a new set of food safety beliefs into your business
Secrets for sustaining culture change in a busy company
Tactics to boost employee engagement
Concrete methods to measure the progress of cultural change
Gain Insights From:
Lone Jespersen, Ph.D.
Founder and Principal at Cultivate
Dr. Jespersen is the Founder & Principal of Cultivate, LLC, an organization dedicated to helping food manufacturers globally make safe, great-tasting food through cultural effectiveness. She holds a Master's in Mechanical Engineering from Syd Dansk University in Denmark, a Master of Food Science from the University of Guelph in Canada, and a Ph.D. in Culture Enabled Food Safety. Dr. Jespersen served as chair of Food Safety Culture for the GFSI technical working group dedicated to characterizing and quantifying food safety culture across the global food industry from farm to fork.
Laura Dunn Nelson
VP of Business Development, Intertek Alchemy
Laura brings over 30 years of experience implementing food safety and quality control programs for processing, packaging, food service, and retail operations. She has worked with global retailers and manufacturers in the implementation of their food and workplace safety programs. Laura is a graduate of the University of Texas with a Bachelor of Science in Microbiology.
