On Demand Until June 30, 2022
The Global Food Safety Culture Series is designed to help you learn about the regional cultures in which your company operates and how to leverage those unique characteristics to improve your food safety outcomes. The series continues to explore five distinct regions: Europe, Australia, Asia, U.S. and Canada, and Latin America. During five separate webinars, these regional cultures will be explored at a macro level by Lone Jespersen, Ph.D., Cultivate, the impact of these regional cultural differences on food safety will be discussed by 3M Food Safety, and a practical case will be illustrated by a food safety professional at a food company operating in the specific region under study. Here We Are in Latin America!For our final webinar in the series, Lone Jespersen, Ph.D., Cultivate, will explore this regional subculture of the global food industry by describing its unique characteristics in the context of what we’ve learned so far; Michele Fontanot, 3M Food Safety, will describe how these cultural differences may impact food safety; and Paola López Cervantes, Sigma, will present an illustration of how these regional variations have affected the implementation of food safety culture at their company. During this webinar, you will learn:
- How to target messages in your company to enhance food safety culture
- Processes by which to navigate challenges in developing best practices in food safety
- How to leverage the culture of this region to strengthen the food safety culture of your business
Speakers
 Lone Jespersen, Ph.D. Principal and Founder Cultivate SA Lone Jespersen, Ph.D. is a published author, speaker, and the Principal and Founder of Cultivate SA, a Swiss-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked with improving food safety through organizational culture improvements for 20 years, since she started at Maple Leaf Foods in 2004. She 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 was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master's degree in Mechanical Engineering from Syd Dansk University in Denmark. She is a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI board and as Director on the Stop Foodborne Illness board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit.  Michele Fontanot LA PS Manager 3M Michele Fontanot is the professional service manager for Latin America at 3M Food Safety, based in Peru. Michele partners with food processors and testing laboratories across the region in the implementation of food safety solutions to effectively meet their needs and in alignment to regulations and standards. Her expertise includes implementing and managing food quality systems based on international standards and benchmarks (e.g., GFSI), as well as allergen management and environmental monitoring programs. Michele is a qualified internal auditor for Integrated Quality Management Systems, a FSPCA-trained FSMA PCQI and Lead Instructor, and a Qualified Individual and Lead Instructor for the FSMA Produce Rule. She holds a Master’s Degree in Food Science and Technology from the University of Chile.  Paola Lopez QA Manager Sigma Paola López Cervantes is Head of Quality and Food Safety at Sigma, a multinational food company that produces, markets, and distributes packaged meats, cheese, yogurt and other refrigerated and frozen. Paola was a member of the GFSI Technical Working Group on Food Safety Culture and served as chair of GFSI’s Local Group in Mexico from 2015-2017. She is member of the SQF Technical Advisory Council (TAC), participates as a member of The European Hygienic Engineering & Design Group (EHEDG) Meat Processing Working Group. Paola is also an Academic Consult Council in Food Engineering at the University of Nuevo Leon (UANL). Paola received her master’s degree in Integrated Systems Management and Social Responsibility from Wismar-Germany, a master’s degree in quality systems and Productivity at ITESM-Mexico, and a bachelor’s in nutrition at professional Dietetic and Nutrition School in Mexico EDN.  (Moderator) Barbara VanRenterghem, Ph.D. Editorial Director Food Safety Magazine Barbara VanRenterghem, Ph.D., is the editorial director of Food Safety Magazine, a position she has held since 2008. From 2005–2008, she was the chief editor of Controlled Environments Magazine and the science editor of Animal Lab News and Lab Manager Magazine at Vicon Publishing. At Eaton Publishing (1999–2005), she rose from the positions of assistant scientific editor for BioTechniques and acquisitions editor for BioTechniques Press to the editor of content development and acquisitions and director of commercial product development. While at Eaton (then acquired by Informa), she served as the chief editor of Preclinica. She received a B.Sc. in biology in 1989 from Bowling Green State University and a Ph.D. in Pharmacology in 1994 from the University of Colorado Health Sciences Center.
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Global Food Safety Culture Series: Latin America
Registration Is Closed
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