How a Company’s Culture can Help or Hinder Food Safety
Presented in Collaboration with M3 Insurance
Join us to explore the importance of creating a food safety culture within a food manufacturing company.
Does your company understand how a culture can help or hinder your food safety practices? Is your organization looking to improve your culture, but need to know where to start? Does your company know the role that the Human Resources team plays in supporting a culture of food safety?
We’ll explore these topics during this concise and information-filled webinar led by Peg Dorn, Food Safety Consultant with WMEP and Lone Jespersen, Principal and Founder of Cultivate an organization dedicated to helping global food manufacturers make safe, great-tasting food through cultural effectiveness.
Peg Dorn, WMEP Food Safety Consultant: Peg brings over twenty years of experience in the food industry as a Quality Systems Manager. Duties included performing internal auditing, writing SOPs, writing an approving corrective actions, preparing export documentation, and participation in food and pharmaceutical audits. Peg spent two years as a third party auditor for NSF international.
She has performed certification and non-certification audits for a variety of food companies including dairy, meat, confectionary, ingredients, cold storage, food contact packaging, and others. Peg spent an additional two years as an independent consultant helping companies prepare for FDA and third party audits.
Lone Jespersen, PhD, Principal at Cultivate: Dr. Lone Jespersen is Principal and founder of Cultivate, an organization dedicated to helping global food manufacturers make safe, great-tasting food through cultural effectiveness. She has significant experience with food manufacturers, having previously spent 11 years with Maple Leaf Foods leading the execution of the company’s food safety strategy and operations learning strategy, and served as chair of GFSI Food Safety Culture Working Group and the IAFP PDG on Food Safety Culture.