Food Safety Briefing 2019

Less than a week to Food Safety Briefing

By Rod Addy

- Last updated on GMT

Dr Derek Watson from the University of Sunderland will look at embedding a food safety culture in a food factory
Dr Derek Watson from the University of Sunderland will look at embedding a food safety culture in a food factory

Related tags Food safety Supply chain Regulation Ingredients & nutrition Packaging & labelling hygiene & cleaning

There is now less than a week to go to Food Manufacture’s Food Safety Briefing, which will run from 2.30pm – 4pm UK time on 15 October.

Food Safety Briefing: 2020 and beyond: a new era for food standards​, which is sponsored by RSSL and chaired by chief executive of Campden BRI Steven Walker, will address a wide range of issues. They include how to embed a food safety culture within a food or drink factory, with input from Dr Derek Watson from the University of Sunderland.

This session, which is entitled ‘Being watched: fostering a food safety culture and managing audits’, is particularly pertinent in view of the recent launch of audits based on BRC version 8. This latest iteration stresses the creation of a food safety work culture.

Food Safety Survey

In addition to the speaker topics, participants will be able to hear the exclusive results of Food Manufacture​'s Food Safety Survey on the food industry. The anonymous research lays bare responses from food and drink manufacturing staff, covering current food safety practices and challenges.

Topics covered in the survey include the impact of Brexit, the threat of terrorism and cyberterrorism, managing audits, issues raised by allergens, and the challenges posed to food safety from reformulating products to make them healthier.

Gary Ridgewell, head of technical at Sleaford Quality Foods, will examine some of the common fake variants substituted for common herbs and spices, as well as how to be alert to such substitutions. He will also cover methods for detecting food fraud in batches of such products.

His presentation should also provide insights for companies concerned about the authenticity of a range of products and ingredients.


Aside from Ridgewell, other speakers will include Barbara Hirst, consultant, food safety & quality at RSSL. Hirst will look at the challenges posed by allergens in the food chain, with reference to cross-contamination and the challenges of this for plant-based and free-from food production.

Dr Roy Betts, head of microbiology at Campden BRI, will focus on how emerging science is addressing the threat posed by pathogens in production facilities. Dr Betts’ presentation will consider developments in rapid in-line testing, whole genome sequencing and how to deal with biofilms at plant level.

Attendees can quiz the expert speakers in two separate live Q&A sessions during the webinar, which is also available to view via a playback facility after the live event.

Register for the webinar today.​ 

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