FSMA PC Rule Readiness | Food Safety Culture 101 – What is it? March 19, 2015


This message is posted on behalf of the Office of Food Safety, Center for Food Safety and Applied Nutrition, Food and Drug Administration. Please direct any questions to Kelly Morin at 
kelly.morin@fda.hhs.gov.

 

PC Readiness Training
 

Date
March 19, 2015

Event Title
Food Safety Culture 101 – What is it?

Description
Culture is the actions and beliefs characteristic of a group. In simple terms, it is what we think, feel and do as a group based on our values. So then, what is Food Safety Culture? In the context of a food processing facility, it is the alignment of values and behaviors with respect to food safety; from management or owners through to frontline workers. The culture is led by management and it is driven down throughout the entire organization. It relies on a strong leadership team who has a solid vision of food safety.

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Speaker Information

Brian Bedard, International Agriculture and Food Safety Specialist, Senior Manager

Brian Bedard

Brian Bedard is a veterinarian, international agriculture and food safety specialist and senior manager with 30 years of experience in China, Southeast Asia, Africa the United States, and Canada. His work has contributed to the success of national and international programs related to research and development, education and training for the agri-food sector, including industry and government initiatives.

Benjamin Chapman, Ph.D. North Carolina State University, Associate Professor, Food Safety Specialist

Benjamin Chapman

Dr. Ben Chapman is an assistant professor and food safety extension specialist at North Carolina State University in Raleigh, NC. At North Carolina State University, Dr. Chapman supports Extension Agents, focusing on consumer, retail and foodservice food safety issues.  Dr. Chapman has designed, implemented and evaluated on-farm food safety programs; consulted for industry and government around food safety issues and conducted observation studies at community dinners, foodservice, farmers’ markets and in food production settings.  Much of Ben’s focus is on telling food safety stories with the aim of creating and fostering good food safety culture.

 

Lone Jesperson, Director, Food Safety and Operations Learning, Maple Leaf Foods, Inc.

Lone has been with Maple Leaf Foods since 2004 initially as Six Sigma Black Belt and later Director, Six Sigma. In 2009, Lone took responsibility for the execution of the Maple Leaf Foods food safety strategy and recently took on leadership of all operations learning. Prior to that, Lone worked for Woodbridge Foam as Engineering and Operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master in Mechanical Engineering from Syd Dansk University, Denmark, a Master of Food Science from the University of Guelph, and is presently pursuing her PhD with Dr. Mansel Griffiths at the University of Guelph. Lone’s passion for food safety culture has led to the development of her food safety culture measurement system “Cultivate Food Safety” which she is currently refining with North American and European food manufactures. Lone was the 2014 recipient of the Mary Edmunds Williams Scholarships in support of her food safety culture research.

 

Ann Marie McNamara Vice President, Food Safety and Regulatory Compliance, Jack in the Box and Qdoba Mexican Grill Restaurants

Ann Marie McNamara

Ann Marie McNamara has been Division Vice President of Food Safety at Jack in the Box Inc. since August 2008. Ms. McNamara served as Deputy Vice President of Food Safety at Jack in the Box Inc. from July 2008 to August 2008. She served as Vice President of Food Safety and Scientific Affairs at Silliker, Inc. (also known as: Silliker Group Corp.).

She is a renowned scientist with nearly two decades of industry and regulatory experience. She joined Silliker in 2003. She served as Corporate Vice President of Food Safety and Technology at Sara Lee Corp., where she developed their first corporate food-safety division. From 1992 to 1999, she served as Director of Microbiology for the Food Safety and Inspection Service of USDA.

Ms. McNamara was appointed by three Secretaries of Agriculture to serve nine years on the National Advisory Committee on Microbiological Criteria for Foods. She is a Co-author of several major U.S. food-safety initiatives including the USDA's 'Pathogen Reduction/HACCP Rule,'' President Clinton's Food Safety Initiative, and FDA's 'Healthy People 2010. Ms. McNamara received the Secretary of Agriculture's Superior Service Award five times in her seven-year career at USDA.

 

Roberta Wagner, Deputy Director for Regulatory Affairs, Co-Chair FSMA Phase 2 Steering Committee, CFSAN FDA

Roberta Wagner

Roberta Wagner has been with the FDA for more than 28 years, 22 years in the Office of Regulatory Affairs (ORA) and almost seven years in CFSAN. Before re-joining CFSAN as Director, Office of Compliance (OC), she was Assistant Commissioner for Operations in ORA. Prior to assuming leadership positions in the Center's OC, she was the Director of the Division of Communication and Education.

Roberta earned her B.S. in Biological Science with a minor in Environmental Science from Hiram College and an M.S. in Biochemistry from Bowling Green State University. Following graduate school, she was employed briefly at Johns Hopkins Hospital as a Research Assistant in the Oncology Department.

 

 


 

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