Richard Leathers joined Campden BRI in September 2011, working in the areas of HACCP and Quality Management Systems.
Richard started working in the food industry 35 years ago with Dairy Crest and subsequently worked for both Best Foods and Heinz. He
also has experience within the fresh produce sector at Kanes Foods, as well as analysis systems in the milling / baking areas, and is a BRCGS qualified lead
Richard has contributed to several publications and guidelines, including those for TACCP, VACCP and HACCP / Risk Evaluation and is
also trained at advanced level by EHEDG (European Hygienic Engineering Design Group).
He sits on several committees, such as the BRCGS Technical Advisory Committee and that for ISO Food Safety Standards in the UK,
As a lead in the FSMS team, Richard has responsibility for a wide range of training and consultancy services.