From risk to resilience webinar: Practical tools for food safety, quality and compliance
28 October 2026
13:00-14:00 BST
Free to attend
Online event
Summary
Food businesses are operating in an increasingly complex and fast-moving environment, where emerging threats, a shifting compliance landscape, supply network disruption, and food safety/quality challenges all test an organisation’s resilience. Is your business resilient and agile enough?
From food defence and fraud prevention to cleaning effectiveness, capability building, and the ability to anticipate risk and respond with agility has never been more important.
Join our FREE webinar to explore practical ways to strengthen business resilience across food safety, quality, hygiene and training. Our expert speakers will share current insights, real-world considerations and tools to help you embed quality into everyday processes, upskill your teams for lasting performance, improve hygiene outcomes, and prepare for key developments such as the PAS 96:2026 update.
Register now to secure your place.
Who should attend
- Quality Assurance (QA) Managers
- Technical Managers
- Technical Directors
Benefits of attending
Understand how adjusting your approach to innovation to help improve:
- Gain a clearer understanding of key safety, quality and compliance challenges currently shaping the food industry.
- Leave with practical ideas to help your business stay proactive, protected and prepared in a dynamic food safety and quality landscape.
- Manage food safety, quality and compliance with confidence – navigate change, control risk, and protect your brand.
Agenda
Topics covered:
- Food defence and food fraud – PAS 96:2026 update and supply network resilience
- Quality management – Building quality into every process step
- Training – Unlocking potential through capability building
- Hygiene – Human factors in cleaning and disinfection
Followed by a Q&A session.
Speakers
Louise Harris, Campden BRI
Sue Purcell, Campden BRI
Sue has worked at Campden BRI since 2006, and is responsible for both sensory training and our beverage panel.
Her prior work experience spans a wide range of manufacturing sectors, working in the brewing (AME Qualified), confectionery and food ingredients industries with extensive training experience in sensory evaluation. Alongside her IOB Brewing Qualifications (AME), Sue is also certified by the IFST in Sensory Science (both Foundation and Intermediate).
Sue has a vast range of training knowledge, and runs all of the sensory training courses at Chipping Campden. She is also responsible for off-site sensory training and meeting clients' sensory training requirements in addition to auditing facilities for industry sensory compliance.
Sue also manages and trains the Beverage Panel, who specialise in alcoholic beverages and beer profiling.
Rhys Milne, Campden BRI
Rhys joined Campden BRI in 2023 after over 15 years’ experience in the food industry, in a variety of Food Safety and Quality Management roles across multiple sectors. He joined the industry having graduated from Cardiff University with a BSc (Hons) in Microbiology. Coupled with roles in lab management, this knowledge and experience allows him to give practical advice, training and guidance in the application of HACCP principles and food safety.
Caroline Goodburn, Campden BRI
Caroline has some 25 years of Technical Management experience in food manufacturing in both the UK and Europe. In 2020, Caroline moved to a role within a Global Certification body, delivering training and conducting audits.
Her experience includes working with retail and food service sectors – covering a wide range of chilled food including ready meals, savoury pastry, sandwiches, food to go and ready to eat salads and vegetables. In other sectors, Caroline has also worked with ambient bakery products, ambient snacks, and ambient stable meat products.
Before joining Campden BRI in 2022, Caroline had approximately 30 years of experience in the food industry, including with companies such as Kerry Foods; Florette; Tyrrells; Hilton Food Group and SGS.
Megan Young, Campden BRI