Future Perspectives: Food Safety Culture and the Food Supply Chain

This is the third installment in a multi-part webinar series addressing the changes happening in the food supply chain from a variety of perspectives, and how technology can help stakeholders adapt and succeed. This presentation explores ways to implement a strong culture of food safety at all levels of the organization.

Duration is 60 minutes, including Q&A.

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Food safety culture has been identified as a critical pillar in achieving the food industry’s collective goal of flattening the curve on foodborne illnesses. Building a viable food safety culture has a significant impact beyond your four walls; it transcends geographical borders and regulatory policies. The FDA states that food safety culture is a prerequisite to an effective food safety management system. Food safety culture begins with an organization’s leadership teams demonstrating their commitment through their actions and investment in new solutions to solve their persistent food safety challenges. Food manufacturers, distributors, and retail establishments should be considering innovative ways to execute or overhaul food safety procedures within their organizations and supply chain to achieve success and maintain business continuity.

Attendees will learn about:

  • Opportunities to develop or implement innovative solutions that enhance food safety culture within organizations’ operations and supply chains
  • Why working with supplier partners positively multiplies food safety culture efforts across the continuation of the supply chain
  • Best practices to utilize state-of-the-art technology help strengthen food safety culture commitments and increase customer satisfaction

About the presenters

Peter Hibbard, REHS/RS

Peter is the founder and president of Hibbard Consulting Services LLC, a food safety and quality assurance consulting firm. Since 2016 the organization has provided expert food safety guidance to the foodservice, cruise ship, and seafood industries. Peter’s 47 years of experience has included regulatory public health, on-board cruise ship environmental health, and over 32 years of leadership with Darden Restaurants Total Quality. He is a registered Environmental Health Specialist and an active member of the International Association for Food Protection and the National Environmental Health Association.

Jeremy Schneider

Jeremy is a Business Development Director, Food Safety and Quality Assurance at Controlant. He has more than 15 years of experience in the food quality, safety, and regulatory sectors, having worked with several fast-casual restaurant chains as well as food manufacturing. Jeremy has addressed some of the most challenging and critical risks faced today by major consumer food brands. He previously served as quality assurance manager for Chipotle Mexican Grill, where he led the rollout of a real-time temperature monitoring program for the company’s supply chain, reaching 2,400 North American restaurants. Email: jeremy@controlant.com.

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