Building resilience in the face of food safety challenges
24 September 2025
Member: £225 + VAT / Non-member: £295 + VAT
Group discounts available on request. Contact Training
Summary
Join us for our food safety seminar this September, where we will explore the challenges currently facing the food industry, which have been heightened by the changing geopolitical, social and environmental landscape, including: supply chain challenges, the new US food traceability requirements, how we protect the consumer (the third group that Codex refers to in managing food safety), and water - a resource we seem to have too much or not enough of!
Together we will review how we create agile ways of working and build resilience.
Who should attend
Anyone interested in managing food safety, including Technical Managers, Food Safety Directors
Event Director
Andrew Collins
Provisional programme
| Time | Presentation |
|---|---|
| 10:00 | Welcome and housekeeping, Chair's introduction Alec Kyriakides, Independent Food Safety Consultant |
| 10:15 | Session 1: Supply chain Zoe Richards, Trustwell |
| 11:15 | Break |
| 11:35 | Session 2: Traceability Huw Thomas, GDST |
| 12:35 | Lunch |
| 13:35 | Session 3: Allergens landscape Christopher James, Campden BRI |
| 14:35 | Break |
| 14:50 | Session 4: Water reuse and challenges to the food industry Speaker TBC |
| 16:00 | Q&A and Chiarman's closing comments Alec Kyriakides, Independent Food Safety Consultant |
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.
Christopher James, Campden BRI
Christopher James is a Safety, Quality and Allergens Specialist who uses his knowledge and expertise to manage consultancy and research projects, tutor courses in all areas of food safety and quality management and provide specialist support to clients with substances causing food hypersensitivity (including food allergens). He joined the Global Safety and Quality team at Campden BRI in 2019, after roles in various public health and food organisations, bringing his knowledge of nutrition, health, dietary conditions (including food hypersensitivity), food safety, quality and science.
Christopher has authored peer-reviewed articles, book chapters, guidance and reports on current scientific and industry topics, including collaborating with BRCGS in the development of guidance on ‘Effective Allergen Management’. He graduated from Coventry University with a BSc (Hons) in Nutrition Studies, is a Registered Nutritionist (RNutr) and a Member of the Institute of Food Science and Technology (MIFST). Alongside his current role, he is undertaking a PhD at the University of Nottingham conducting research into current and emergent allergens in food production systems.
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.