Safety and quality culture excellence online seminar

Safety and quality culture excellence online seminar


Part 1: Thu 3 December 2020
Part 2: Mon 7 December 2020
Part 3: Wed 16 December 2020

Members of Culture Excellence programme: Free of charge
Member: £100 + VAT / Non-member: £140 + VAT

Group discounts available on request. Contact Training


Online event
Culture Excellence

Summary

This event will provide an update on developments in the world of food safety, quality and health and safety culture including a number of case studies from manufacturing, retail and food service.

It will provide an insight into the strengths and weaknesses observed across the industry; the challenges experienced by companies keen to improve their culture, as well as provide practical tips from practitioners on how to improve your culture.

There will be plenty of opportunities to ask questions, benchmark yourself and share experiences.

This event is part of our Culture Excellence Programme

Who should attend

Anyone interested in safety and quality culture, and in driving and sustaining positive behaviours.

Event Director

Watch Bertrand Emond talk about the seminar

Programme

Chairs: Bertrand Emond, Campden BRI and Dr Joanne Taylor, TSI
Panel leads: Professor Eunice Taylor and Ringaile Bulatović-Schumer and Dr Kevin Kane, Culture Excellence

Part 1 - Thursday 3 December 2020

12:00-14:00 UK time Culture: driving positive change - with examples of how to drive positive change in culture.
a) Introduction
Bertrand Emond, Campden BRI
b) Panel with contributions and case studies from
- Hilton Food Group, Tina Harris and Lorna Schneider
- Orkla, Stine Grimmer and Terje Solbakken
- Premier Foods, Naomi Molloy
c) Panel discussion; questions and answers with the audience including interactive activities
d) Conclusion
Dr Joanne Taylor

Part 2 - Monday 7 December 2020

12:00-14:00 UK time Culture at a distance: managing culture in times of COVID-19 - with examples of how to deal with the challenges around communication, building trust, building relationships, teamwork, stress, uncertainty….how to run surveys and activities and how to deal with differences in national cultures
a) Introduction and recap on Part 1
Bertrand Emond, Campden BRI
b) Panel with contributions and case studies from
- Cargill, Protein Asia-Europe, Haydn Mann
- Almarai, Tariq Naeem
- Wessanen, Jean-René Grailhe
c) Panel discussion; questions and answers with the audience including interactive activities
d) Conclusion
Dr Joanne Taylor

Part 3 - Wednesday 16 December 2020

12:00-14:00 UK time Culture - new topics and trends; small businesses and developing world
a) Introduction and recap on Parts 1 and 2
Bertrand Emond, Campden BRI
b) Panel with contributions on
- Social responsibility and culture - University of Salford – Business School, Katherine Rostron
- Culture programme to support businesses in the developing world - SSAFE, Quincy Lissaur
- Culture and small/medium businesses - BRCGS, Fiona Humphries
c) Panel discussion; questions and answers with the audience including interactive activities
d) Conclusion
Dr Joanne Taylor

Speakers

  • Bertrand Emond, Campden BRI
    Bertrand Emond is Head of Membership and Training at Campden BRI, the world’s largest independent provider of practical scientific, technical, regulatory and information support to the food, drink and allied industries.
    Campden BRI currently serves over 2400 member companies, ranging from large international businesses to small individual operations, in 75 countries worldwide. Founded in 1919, it now offers a wide range of analysis and testing services as well as operational support underpinned by a vigorous programme of research and innovation and disseminated through extensive knowledge management activities - including publishing leading industry guidance. Many of its activities are independently accredited.
    Bertrand holds a Master of Food Science and Technology and a Master of Business Administration. For the past 25 years, Bertrand has been helping companies of all sizes from all parts of the agri-food chain to survive and grow. He has taken part in a number of local, regional, national and international initiatives aiming to support businesses with respect to Quality, Safety, Efficiency and Innovation. He is passionate about supporting the industry in the area of skills, knowledge, competency, culture and continuing professional development, as well as promoting career opportunities in the food industry to talented young people.

Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.

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