Improving your supply chain resilience

Food safety management systems Supply chain resilience

42 minutes

Are you concerned about securing the ingredient supplies you need? Events such as the war in Ukraine and friction at borders are affecting the ability to source food ingredients, and at a price you can afford, like never before. Campden BRI has a long history of providing specialist advice to the food and drink industry around supply chain resilience and ways to mitigate the risks should you need to change the ingredients used in your products. This webinar discusses the latest best practice for ensuring that your supply chain remains resilient when under threat.

About Richard Leathers

Richard Leathers joined Campden BRI in September 2011, and has worked in the food industry for 4 decades.

Richard started working with Dairy Crest and subsequently worked for both Heinz, Unilever, Best Foods and Kanes Foods. Working in the areas of HACCP and Quality Management Systems, Richard also has experience within the fresh produce sector, as well as analysis systems in the milling / baking areas, and is a BRCGS qualified lead auditor.

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).

About Michael Adams

Mike has worked in the food and beverage industry since 2006. Before joining us at Campden BRI in 2016, Mike worked in technical, quality and R&D roles within Mission Foods, PepsiCo, and Holland & Barrett. Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005.

Mike’s team support various clients, providing innovation services, research and analysis across a wide range of products, using our state-of-the-art laboratories and pilot plant facilities.