Food safety and quality Culture Excellence seminar - online
3 December 2026
Members of Campden BRI and Culture Excellence: £120 + VAT | Non-member: £180 + VAT
Culture Excellence members are entitled to 1 free place.
Online event
Summary
This event - our 14th safety and quality Culture Excellence event - will provide an update on developments in the world of food safety and quality 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.
This event is part of our Culture Excellence program; a collaboration between Campden BRI and Taylor Shannon International (TSI).
Who should attend
Anyone interested in safety and quality culture, and in driving and sustaining positive behaviours.
Benefits of attending
- Latest updates and thinking
- Practical tips and case studies
Event Directors
Bertrand Emond and Dr Joanne Taylor
Programme
| 12:30 | Welcome and housekeeping, Chair's introduction Update on what is happening in the world of culture. Bertrand Emond, Campden BRI |
| 12:50 | Session 1: People Dimensions deep dive: Teamwork (incl. effectiveness of teamwork, diversity/inclusion, psychological safety, trust, open communication, shared purpose and goals, role clarity/accountability, HR, and importance of the food safety/quality team) and Training (incl. effectiveness, what to whom/where/when/how/why, continuous learning, reinforcement). - Case study: Vibeke From Jeppesen, Arla Foods amba - Case study: Dr. Christa Klos, Lieken Brot- und Backwaren Gmb - Case study: Jim McDade, Guenther Bakeries UK Ltd - Expert view on best practice – Dr Joanne Taylor, Culture Excellence/TSI and Bertrand Emond, Campden BRI - Panel and Q&As |
| 13:50 | Session 2: Process Dimensions deep dive: Management control (incl. effectiveness of managing staff, fairness, key role of supervisors, decision making process, priorities, commitment, accountability and consistency, visibility, gemba walk, governance) and Systems (incl. fitness for purpose, IT/AI, instructions/SOPs/records, poke yoke, predictive). - Case study: Andrea Aguilar, PepsiCo LATAM and Rebecca Ferrer, PepsiCo R&D - Case study: Campbell Mitchell, OSI Group - Expert view on best practice – Dr Joanne Taylor, Culture Excellence/TSI and Bertrand Emond, Campden BRI - Panel and Q&As |
| 14:50 | Short break |
| 15:00 | Session 3: Action planning masterclass (incl. tutorial on how to make the most of your Culture Excellence assessment results/insights to drive and embed change). Dr Joanne Taylor, Culture Excellence/TSI and contributions from speakers - Panel and Q&As |
| 15:45 | Chair's closing comments |
| 16:00 | Close |
Due to circumstances beyond our control, alterations to the timing and content of this conference may become necessary. We therefore reserve the right to modify this event programme.
Speakers
Bertrand Emond, Campden BRI
For the last 35 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, Food Safety, Sustainability and Innovation, including: GFSI Stakeholder - Member of the Food Safety Culture Technical Working Group 2016-18, Services Technical Working Group 2019-20, Auditor Training and Professional Development Working Group (2020-2021), EMEA Local Group (from 2022); BSI PAS 320 “A practical guide to a culture of food safety” Steering Committee member (2020-2022); Co-author of BRCGS Best Practice Guide to Product Safety Culture (2022); IAFP Silver Sustaining Member and IAFP Food Safety Education and Food Safety Culture PDG member; IAFP Students Mentor; Co-organiser of the Ecotrophelia UK eco-innovation students competition and President of the Judging panel for the Ecotrophelia Europe eco-innovation competition Finals; Commissioner - International Food Science Certification Commission IFSCC.
He is passionate about supporting the industry in the areas of skills, knowledge, training, learning and development, competency, and achieving culture excellence through behaviour change. He won the 2020 BRCGS CEO Europe Award recognising his commitment and contribution to food safety and the Heinz Award for Excellence for Leadership in Collaborative CPD for the Industry.
Dr Joanne Taylor, TSI
BSc Psychology, PgCert Education and Research, PgCert HACCP, PhD Risk Management and Behaviour Change.
Joanne is a qualified psychologist, educator and researcher, with a PhD in risk management and behaviour change. Over the past 20 years she has taken a multi-disciplinary, innovative approach to a diverse range of academic, government and industry programs across multiple countries.
1. Academia: Joanne has led University MSc modules in Organisational Culture, International Business, Research Methods (Survey Design), Food Safety and HACCP, in the UK and UAE. She has authored a large number of peer-reviewed journal articles, including highly commended articles on organisational culture.
2. Government: Joanne has consulted to governments of the UK, Thailand, Brunei, Oman, Abu Dhabi, Dubai, Sharjah, Ajman and Qatar, as well as working on projects for the World Health Organisation / Food Agriculture Organisation (WHO/FAO). She has led large scale government programs to bring about improvements in safety and quality on a national scale.
3. Industry: Joanne has worked with a diverse range of companies as a trainer, auditor, researcher and culture assessor. She has led the development of innovative industry systems and tools to support organisations with their culture that are used in over 85 countries around the world.
Vibeke From Jeppesen - QEHS Director, Quality and Food Safety Development & QEHS Business Partner for Denmark, Sweden & Finland, Arla Foods amba
Dr Christa Klos - Director of Manufacturing & Quality, Lieken Brot- und Backwaren Gmb
Jim McDade - Director of Quality & Food Safety – Europe, Guenther Bakeries UK Ltd
Andrea Aguilar - Sr. Director, Supply Chain Quality & Food Safety Lead, PepsiCo LATAM
Rebecca Ferrer - Sr. Manager, FSQA Global Compliance, PepsiCo R&D
Campbell Mitchell - Vice President, Global FSQA, OSI Group
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.