Promoting Food Safety Culture in a Time of Crisis
FoodChain ID COVID-19 Webinar Series
June 4th, 10 am EDT
Food safety culture is an essential attribute for food manufacturing facilities to create, implement and improve to ensure the production of safe food for their customers. This culture can be tested in times of crisis by employee absences, pressure to ensure business continuity and implementation of new practices to control the spread of COVID-19.
Join our experts for a deep-dive into the concept of food safety culture, tools and activities to develop and improve it, requirements for industry standards such as GFSI recognized standards for food safety culture, and communication strategies with employees to enhance food safety culture within a food manufacturing facility.
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About the Speakers
Vice President, Food Safety - FoodChain ID
Gary has an extensive list of professional certifications and industry memberships and has been active on a number of policy influencing committees. He currently serves as: Chair of the Food Safety Service Providers (FSSP), Advisory Board member for FSSC 22000, co-chair of food group of IAAR, a member of the Accreditation task force and Guidance document working group, a member of the GFSI, and as a member of the Technical Advisory Committee for SQFI. Previous committee work includes a Council III membership with the Conference for Food Protection.
Ringailé Bulatovic – Schumer
Director of Culture Development - Culture Excellence
Ringailé has more than 10 years of experience working with people and culture across various organizations, including several Fortune 500 companies in Denmark and Dubai. Ringailé recieved her BA from King's College London, UK and MA from Aarhus University in Denmark.
Adam E. Friedlander
Manager, Food Safety & Technical Services - FMI
Adam E. Friedlander, MS, is an advocate for food safety and agricultural industries. He is the Manager, Food Safety and Technical Services at FMI, the food industry association, working to advance food safety programs for retailers and product suppliers throughout the country. Mr. Friedlander graduated from Cornell University with a Bachelor of Science in Food Science and Operations Management, and a minor for Music. He received his Master of Science in Regulatory Affairs of Food and Food Industries from Northeastern University. He is a member of the International Association for Food Protection, Institute of Food Technologists, Conference for Food Protection and Association of Food and Drug Officials. Mr. Friedlander currently serves as an Ambassador for the Partnership for Food Safety Education working to empower consumers and institutions across the United States to embrace the foundational principles of food safety – Clean, Cook, Separate and Chill.
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