Food Safety Culture – What Is It and Where Do I Begin? Webinar
October 10 | 12:00 pm MST | Online Webinar

In 2019, the New Era for Smarter Food Safety identified Food Safety Culture as an important way to ensure food safety and the prevention of foodborne illness by helping farms, companies, employees, and consumers commit to behaviors that support food safety.

Despite many existing models on assessing food safety culture, there has been limited empirical evidence on how exactly an organization identifies targeted action and assesses needs based on data. Dr. Jespersen will discuss how organizations can now use data-driven models to drive evidence-based organizational culture changes. She will share real-world examples of what works and what doesn’t work when changing your company’s Food Safety Culture.

Participants will gain an understanding on where to start, best practices, and how to leverage existing resources to create sustainable, meaningful culture change to not only meet regulatory standards, but most importantly to keep your consumers safe, meet the needs of your customers, and protect your brands to ensure continued and future business success.

This webinar is free for ACS members or $25 for non-members. The recording will also be posted on the ACS Learning Center.

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Lone Jespersen is a published author, speaker, and the principal and founder of Cultivate SA. Lone has worked to improve food safety through organizational culture improvements for almost 20 years since she started at Maple Leaf Foods in 2004. Lone chaired the Global Food Safety Initiative (GFSI) technical working group, “A Culture of Food Safety,” chaired the International Association of Food Protection (IAFP) professional development group, “Food Safety Culture,” and is currently the technical author on the BSI PAS320 “Practical Guide to Food Safety Culture.” Lone holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph, Canada and a Master in Mechanical Engineering from Syd Dansk University, Denmark. Lone serves as vice-chair of the IFPTI board and a director on the STOP Foodborne Illness board.

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