Measuring Culture Across the Food Supply Chain

On Demand Until November 2, 2022

Duration:60 minutes

Food safety culture has been on the agenda for many companies for some time now, and it is widely accepted as the foundation for making a step-change in food safety standards. Now Codex and regulators globally have introduced food safety culture into their framework for the evaluation of food companies.

In our latest webinar in the Food Safety Leadership series, Lloyd's Register, Conagra Brands and OSI Group examine the importance and impact of food safety culture in 2021, what industry leaders are doing to demonstrate that they have a good food safety culture within their own organization, and how best to extend food safety culture throughout their supply network.


Kimberly Coffin

Global Technical Director – Supply Chain Assurance

Lloyd’s Register

Passionate about helping global food businesses understand, manage, and mitigate the risks to their products and brands, Kimberly’s reputation as a thought leader in food safety/supply chain risk and deep domain food sector expertise has been built over more than 30 years working for and with leading global food companies and associated service organizations across major world markets. Kimberly has extensive experience as a technical professional specializing in design, development, implementation, assessment, and training within the arena of retail agrifood risk management systems, specifically related to auditing principles and the control of food safety, product quality, authenticity, and legality.

Sharon Birkett

Vice President, Global QA Operations

OSI Group, LLC

Sharon Birkett is Vice President, Global QA Operations for OSI Group, LLC a global organization leading in supplying value-added protein items and other food products to leading foodservice and retail brands. Sharon is a leader in the food industry with more than 25 years’ experience and expertise in food safety, quality assurance and operations. She leads the OSI team in raising the awareness and expectations of food safety through participating on the Food Safety Culture technical working group with Global Food Safety Initiative, and International Association of Food Protection personal development group on Food Safety Culture. She presents and teaches best practices in pathogen control at the Europe and America Listeria Workshop. Sharon is a member of professional organizations including the International Association of Food Protection, Campden BRI, American Society for Quality, and North American Meat Institute. She is a member of the International Advisory Board for BRC Global standards and was a member of the Educational Advisory Board for the Food Safety Summit. She graduated from Northern Illinois University in Dekalb, IL with a Bachelor of Science in Biology and Chemistry and also earned an MBA from the Keller Graduate School of Management.

Shawn Fear

Director of Quality

Conagra Brands

Shawn joined Conagra Brands in June 2002. In his current role, he directs the policies/procedures, customer facing quality, and specification inquiries teams for the company. Shawn also leads several cross functional teams focused on Enhanced Product Traceability and Food Safety Culture. He has over 25 years of R&D and Food Safety/Quality experience in the food manufacturing and QSR industries.

Stacy Atchison (Moderator)


Food Safety Magazine


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