Change the Food Safety and Quality Culture in your Organization!

Joanne Taylor, Ph.D.

Director, Taylor Shannon International

Dr Joanne Taylor (BSc Psychology, PgCert HACCP, PhD HACCP) is a specialist in food safety management and food safety culture. She is currently a Director at Taylor Shannon International (TSI), working on the development and implementation of government food safety management and training programs in the United Arab Emirates and Qatar. Joanne has authored a large number of peer-reviewed journal articles, textbooks and training materials on food safety, HACCP, behaviour change and culture, and was one of the lead developers of SFBB and Menu-Safe, two of the most widely implemented and researched HACCP systems for food service businesses. She has trained over 500 industry professionals in more than 30 countries in advanced HACCP courses (Level 5 and MSc). In 2014 she was invited to present her experiences at the Codex Colloquium on HACCP, held in Finland. Her most recent work includes the development of a unique methodology to measure food safety culture in industry, which was launched in 2014 in collaboration with Campden BRI, and adopted by the BRC in 2015 as a Voluntary Module.
Email: joanne@taylorshannon.com


Bertrand Emond

Head of Membership and Training, Campden BRI

Bertrand Emond is Head of Membership & Training at Campden BRI, the world’s largest independent provider of practical scientific, technical, regulatory and information support to the food, drink and allied industries. 

Campden BRI currently serves over 2400 member companies, ranging from large international businesses to small individual operations, in 75 countries worldwide. Founded in 1919, it now offers a wide range of analysis and testing services as well as operational support underpinned by a vigorous programme of research and innovation and disseminated through extensive knowledge management activities - including publishing leading industry guidance. Many of its activities are independently accredited.

Bertrand holds a Master of Food Science & Technology and a Master of Business Administration.  For the past 25 years, Bertrand has been helping companies of all sizes from all parts of the agri-food chain to survive and grow.  He has taken part in a number of local, regional, national and international initiatives aiming to support businesses with respect to Quality, Safety, Efficiency and Innovation. He is passionate about supporting the industry in the area of skills, knowledge, competency, culture and continuing professional development, as well as promoting career opportunities in the food industry to talented young people.
E-mail: bertrand.emond@campdenbri.co.uk 
Tel: +44(0) 1386 842062

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