GFSI Special Session Recap: Shaping Food Safety Culture in Food Service
This webinar provides you with a summary of the SGS sponsored GFSI Special Session on ‘Shaping Food Safety Culture in Food Service – Challenges, Opportunities and Key Drivers’.
March 17, 2016, 08:00
March 17, 2016, 14:00
This webinar will provide you with a summary of the key discussion points from the SGS sponsored GFSI Special Session on ‘Shaping Food Safety Culture in Food Service – Challenges, Opportunities and Key Drivers’.
This webinar will help you:
- Appreciate the global threat imposed by unsafe practices in both food production and handling
- Identify the key barriers and drivers to compliance behaviours within a food service establishment
- Understand how a food safety culture can build on the foundations of established food safety management systems and improve performance in the food service industry
Food-borne disease outbreaks are on the increase. Globally, thousands of people are affected every year, and one in five outbreaks implicate the food service industry. Despite the different preventative and control measures already in place in the food industry, as well as in catering and food service environments, the number of food-borne disease outbreaks continues to rise, worldwide.
Food handling errors such as inadequate cooking, inappropriate time/temperature controls and cross contamination have also commonly been implicated in food-borne outbreaks.
The role of infected food handlers in the transmission of food-borne pathogens during food preparation is well established, and is often attributed to a lack of adequate food safety knowledge. The biggest knowledge gaps have been identified in relation to temperature control, sources of food contamination and high-risk foods, making those the basis for further review and improvement in food safety training.
However, even when sufficient food safety knowledge has been demonstrated, practices may not be consistent with required standards. Time constraints, lack of resources (e.g. financial, time, supplies, etc.) and behavioral issues, including those related to employee motivation, are often reported as key barriers to ensuring safe food handling practices.
Dr Evangelia Komitopoulou – SGS Global Technical Manager for Food
Evangelia is responsible for providing food safety technical support to the global network of certification and auditor teams. Evangelia is an expert food microbiologist with specific areas of experience in microbiological risk assessment and specifications, food processing and preservation. Evangelia is recognized for her involvement in the development and validation of microbial detection and antimicrobial assay methodologies, as well as the identification and evaluation of novel and natural antimicrobial systems in food preservation. With a career which includes over 13 years spent in food technical consultancy, trouble-shooting and contract applied research and development, Evangelia is also the author and editor of many technical reports and articles.
Peter Hvidberg – SGS Global Business Manager for Hospitality
Peter leads SGS’s global travel and hospitality business, having established this new service offering which incorporates all aspects of safety, security, service and sustainability with regard to inspection, verification, testing and certification.
Drawing on more than 20 years’ experience in the travel and hospitality sector, Peter has developed his skills and expertise in roles encompassing hotels, corporate travel, Meetings, Incentives, Conventions and Exhibitions (MICE), and technology, in both global operations and sales. In his current role, Peter is responsible for the development of strategic services to best support the industry. Food safety services, for example, have evolved from HACCP certification to bespoke food safety programs for global hotel chains. This enables multi-site, multi-national companies to achieve, and be audited against, the same high standards in all locations.
This webinar is aimed at companies in the manufacturing and food service areas. It will also appeal to anyone who would like to understand the impact of unsafe food production and handling practices on food safety, and the challenges and key triggers of compliance behaviours in food service.
Session one schedule
9:00 am London (GMT Summer Time)
10:00 am Paris, Berlin, Madrid, Amsterdam (Europe Summer Time)
5:00 pm Singapore, Kuala Lumpur (Singapore Time)
6:30 pm Darwin (Australia Central Time)
Session two schedule
3:00 pm London (GMT Summer Time)
4:00 pm Paris, Berlin, Madrid, Amsterdam (Europe Summer Time)
8:00 am San Francisco(Pacific Daylight Time)
12:00 pm Brazil (S. America Eastern Standard Time)
Cost: no charge
You will receive login details after approval of registration.
This webinar will be recorded and made available 24-48 hours after the live event via email.
For further information please contact:
Global Food Marketing Manager
291 Fairfield Ave,
Fairfield, NJ 07004