Dynamic risk management
3 March 2026
Member: £255 + VAT / Non-member: £295 + VAT
Group discounts available on request. Contact Training
Summary
There are many challenges for which the food and drink industry need to manage their risks – with supply chain challenges, sustainability considerations, allergen risks and water use / reuse being some of the most pressing. Our speakers will share insights into these current and emerging challenges, and discuss how you can future-proof your business through dynamic risk management.
Presentations include ‘Building allergen confidence’, ‘The impact of climate change on the food and drink industry’ and ‘The rise of Pre-requisites’.
Who should attend
The seminar is aimed at technical managers, operational directors and any colleagues that review risk in your company.
Benefits of attending
- Insights from a range of expert speakers from across the industry;
- Knowledge in key challenge areas (supply chain resilience, allergen management, sustainability and more);
- Dynamic risk management strategies;
- A holistic view of risk to help future-proof your business;
- Networking and knowledge sharing.
Event Director
Andrew Collins
Exhibiting
Provisional programme
| Time | Presentation |
|---|---|
| 10:00 | Chairman's welcome and housekeeping Alec Kyriakides, Independent Food Safety Consultant |
| 10:20 | The impact of climate change on the food and drink industry Paula Treacy and Luke Withers, Lockton Companies LLP |
| 10:45 | Presentation TBC Speaker TBC |
| 11:10 | Break |
| 11:30 | Challenges with allergen communication From supplier to customer – building allergen confidence explores the critical role of allergen management across the entire supply chain, from ingredient sourcing to final product delivery. This presentation highlights the importance of collaboration between suppliers, manufacturers, and retailers to ensure accurate allergen information and protect consumer health. Anita Kinsey, Pret A Manger |
| 11:55 | Supply chain challenges Zoe Richards, Trustwell |
| 12:20 | Lunch |
| 13:15 | Legacy systems Sara Mortimore, Independent Food Safety Consultant |
| 13:40 | The rise of pre-requisites Andrew Collins, Campden BRI |
| 14:05 | Break |
| 14:15 | Presentation TBC Cronan McNamara, Crème Global |
| 14:40 | Resilience Alistair Cowin, Resilium |
| 15:05 | What next? Panel discussion |
| 15:30 | Chairman's close Alec Kireakedes, Campden BRI |
Speakers
Alec Kyriakides, Independent Food Safety Consultant
Alec Kyriakides is a food safety consultant with over 35 years experience in the industry, spending 28 years managing technical operations at the retailer Sainsbury’s, prior to which he worked in food manufacturing. He is a qualified microbiologist and co-author of books on the practical control of foodborne pathogens including Salmonella spp., Clostridium botulinum, Shiga toxin-producing E. coli and Listeria monocytogenes. He is currently a Non-Executive Board Director of Campden BRI, a Board Trustee of the Institute of Food Science and Technology (IFST), Chair of the Advisory Committee on the Microbiological Safety of Food, Chair of the FSA Root Cause Analysis Steering Committee and Visiting Lecturer at Queen’s University Belfast.
Andrew Collins, Campden BRI
Andrew joined Campden BRI at the beginning of 2009. With over 30-years’ experience in a wide range of food businesses (including catering), his current role focuses on consultancy work with the holistic and practical application of food safety management including the role of HACCP and good hygiene practices.
He is a certified BowTie practitioner, and is one of the few food safety experts globally using BowTie methodology – a barrier, risk-based thinking approach to risk management in the food businesses. This approach enables businesses to build holistic, resilient and adaptive systems in a rapidly changing environment.
Andrew also works on supply chain management, agriculture and water use, animal feed and traceability. Plus, he’s part of the team that manages hygiene and allergen management.
Anita Kinsey, Pret A Manger
Anita has a wealth of experience having worked for 13 years in food manufacturing supplying all the major retailers prior to joining Pret A Manger in 2001.
She is currently splitting her time between UK and Global. She is responsible for managing a group of UK suppliers, ensuring Pret standards are maintained as well as ensuring that products are launched on time. She helps compile the global KPI dashboard, as well as co-ordinating and liaising with external associations. She also sits on the Industry Exchange Group which was set up by Pret in 2018 to share best practice on allergen management, communication and education within the hospitality industry.
In addition, she is a Fellow of IFST and Chartered Scientist.
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.