Safety and Quality Culture Excellence Live online seminar

3 December 2024 - 13:00-15:00 GMT
4 December 2024 - 13:00-15:00 GMT

Culture Excellence program members: Free of charge - max 2 places per company
Member: £150 + VAT / Non-member: £200 + VAT

Group discounts available on request. Contact Training

Online event

Summary

This event - our 10th Safety and Quality Culture Excellence event - will provide an update on developments in the world of food safety, quality, health and safety and environmental sustainability 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.

There will be plenty of opportunities to ask questions, benchmark yourself and share experiences.

This event is part of our Culture Excellence program; a collaboration between Campden BRI and Taylor Shannon International (TSI).

The event will be in 2 parts:

Part 1: Keeping the culture fires burning! How do we keep momentum after a few years of assessing our culture?
Tuesday 3 December 2024 - 13:00-15:00 GMT
Part 2: Building a culture coalition: How do we integrate and engage with other departments, regions, suppliers, and stakeholders on our culture journey?
Wednesday 4 December 2024 - 13:00-15:00 GMT

Who should attend

Anyone interested in safety and quality culture, and in driving and sustaining positive behaviours.

Event Director

Bertrand Emond

Programme coming soon

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.

Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.