Food safety and quality culture excellence seminar

Summary

This event – our 13th Food 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)/Culture Excellence.

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

09:30	Registration and refreshments
10:00	Welcome and housekeeping, Chair's introduction Update on what is happening in the world of culture including spotlight on supervisors and risk register. Prof Bizhan Pourkomailian, McDonald’s Global, Director – Global Food Safety and Quality Systems
11:00	Session 1: Process Dimensions deep dive: Co-ordination (different departments working together; guiding coalition) and consistency (internal audits, decision-making, agency/temporary workers). - Case study: Coca-Cola EuroPacific Partner - Emily Graham, QSE Project Lead (Wakefield) and Patrick McGee, Site QFS Manager (East Kilbride) - Case study: New England Seafood - Teresa Serrano, Site Technical Manager - Case study: David Wood Baking - Dinesh Khadka, Head of Food Safety & Regulatory Affairs - Expert view on best practice – Dr Joanne Taylor, Culture Excellence/TSI and Bertrand Emond, Campden BRI - Workshop session - panel and group discussion
12:30	Lunch and networking
13:30	Group activity around psychosocial risks, stress and interpersonal safety
13:45	Session 2: Purpose Dimensions deep dive: Metrics (lagging and leading indicators) and values (how food safety/quality fits within the overall culture) - Case study: Oscar Mayer - Emily Hickman, Group Technical Services Manager - Case study: Jacobs Douwe Egberts (JDE) - Stacey Campbell, Quality & CI Manager - Case study: Lieken - Christa Klos, Director of Manufacturing and Quality - Expert view on best practice – Dr Joanne Taylor, Culture Excellence/TSI and Bertrand Emond, Campden BRI - Workshop session - panel and group discussion
15:25	Action planning masterclass Tips and best practices when it comes to Action Planning with your survey results. Dr Joanne Taylor, Culture Excellence/TSI
15:40	Culture Excellence platform update Share the latest developments on the platform, including new views and functionalities, to get even more powerful insights to support effective action plans. Dr Joanne Taylor, Culture Excellence/TSI
15:50	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.

Prof Bizhan Pourkomailian, McDonald’s Global, Director – Global Food Safety and Quality Systems

Bizhan holds an Hons. Degree in Biochemistry, PhD in Microbial Physiology from Aberdeen University, MBA from Warwick University and is a visiting professor at Cranfield University.

His professional career began in 1994 with Unilever conducting research in S. aureus, Bacilli and managing the botulinum laboratory. In 1997 he moved to Leatherhead Food International as Principal Scientist, engaged in developing, training, and auditing food safety systems across the supply chain. January 2000, he joined McDonald’s Europe as Food Safety Manager overseeing food safety systems across the European Supply Chain from land to hand. His responsibilities grew to cover packaging safety, crisis management and Social Accountability. In 2015 he was promoted to Global Director for Restaurant and Distribution. In his career, Bizhan has been responsible for establishing, maintaining, and driving for continuous improvement of food safety systems, culture, and requirements within it. He is on various advisory boards and committees with professional bodies and academia, including EFSA emerging risk, BRCGS, FSSC and ISO.

Teresa Serrano, Site Technical Manager

Teresa Serrano is the Group Supply Base Auditor at New England Seafood International, with over 10 years experience in food manufacturing, including 8 years in the seafood sector.

Teresa holds an Honours degree in Food Science & Technology and a Master’s degree in Quality Management Systems. As Technical Manager at the Grimsby site, Teresa led site technical operations, including onboarding new retailers, managing site expansion from a technical perspective, supporting audit readiness, and driving continuous improvement.

Teresa’s key focus is food safety culture, with a strong interest in translating standards into behaviours and engaging teams at all levels. At the Campden BRI event, Teresa will share practical insights on building and sustaining an effective food safety culture.

Dinesh Khadka, Head of Food Safety & Regulatory Affairs

Dinesh Khadka (MSc, FIFST) is a highly respected food safety, quality, and regulatory affairs leader with more than 20 years of experience across the food manufacturing industry, including high-risk, high-care, and low-care production environments. A Fellow of the Institute of Food Science and Technology (FIFST) and recently completed PhD research from University of Greenwich (NRI), he has built a reputation for translating scientific research into practical industry solutions.

Dinesh's expertise spans food safety management, HACCP, regulatory compliance, quality assurance, cereal science and risk management. He has extensive experience implementing and leading internationally recognised food safety and quality standards, including BRCGS, ISO, FSSC 22000 and IFS.

As a recognised international speaker, industry leader and Guest Lecturer at the University of Greenwich (NRI – Natural Resources Institute), Dinesh brings a unique combination of academic insight and hands-on operational and technical experience. Through his leadership, research and speaking engagements, he helps organisations navigate emerging food safety challenges, strengthen food safety culture and build resilient, consumer-focused food systems.

Stacey Campbell, Quality & CI Manager

Stacey Campbell is an accomplished FMCG leader with over 18 years of experience across global food manufacturing, spanning Quality, Continuous Improvement, Transformation, and Operational Leadership. She has led large-scale business transformation programmes, driving measurable improvements in quality, food safety, operational performance, and organisational capability across both site-based and global roles.

Known for her commercially grounded and people-focused approach, Stacey is passionate about building high-performing teams and embedding strong quality cultures that deliver sustained results. She has a proven track record of leading complex change, improving operational outcomes, and creating collaborative environments where accountability and continuous improvement thrive.

Through her leadership, Stacey champions practical, data-driven strategies that connect people, process, and performance—enabling organisations to achieve lasting business success in fast-paced, highly regulated environments.