Food safety and quality Culture Excellence seminar - online
3 December 2026
Members of Campden BRI and Culture Excellence: £120 + VAT | Non-member: £180 + VAT
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). - Case study: TBC - Case study: TBC - 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). - Case study: TBC - Case study: TBC - 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
Bertrand has a wealth of knowledge, experience and connectivity from working here at Campden BRI since 1988. Bertrand has a Master's in Food Science & Technology (Dijon, France) and a Master's of Business Administration (Bath, UK).
Bertrand 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 2014 Heinz Award for Excellence for Leadership in Collaborative CPD for the Industry (in particular for his role in supporting competency and CPD, promoting the food industry as a career of choice, and providing collaboration between all stakeholders).
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.
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.