How is auditing food safety different from, and where is it similar to, EHS? How can a ‘check-box auditing’ mindset lead to disaster? How do you audit culture and what are the unique cultural attributes that impact food safety? How can you take part in shifting a food company’s internal audit mindset? This webinar will address and other critical questions regarding food safety.
- Understand the similarities and differences between auditing for food safety and auditing for the broader EHS.
- Learn why a check-box auditing mindset with its inherent focus on formality and process can lead to disaster.
- Examine the unique cultural attributes that impact food safety today.
- Discover ways you can proactively help to shift a company’s internal audit mindset.
Colleen Webster, P.E.
Senior Manager, Risk Transformation, Ernst & Young LLP
Colleen has nearly 20 years of experience in regulatory risk management, focusing on food safety and quality (FS&Q), environmental, health and safety (EHS) and sustainability. She has a relentless desire for practical solutions which has shaped her career. Colleen built deep expertise in a number of different specialty areas, leveraging her skills in new ways and finding connections between different subject areas. She began in industry, moved to an engineering consulting firm, and then to a Big 4 global accounting firm (EY). Colleen began her career in EHS, with a focus on air regulatory compliance and permitting. She then transitioned to become a leader building - and managing teams that build - environmental, health, safety, and security content for IT enabled solutions. Her sustainability skillset spans from strategy to independent assurance, with the common factor being a connection between sustainability aspirations and business direction. Colleen’s FS&Q competency is aided by her background in regulatory compliance, as well as her understanding of operations, culture, risk evaluation, and crisis management. Colleen is currently an FS&Q leader in EY’s Advisory Risk Transformation practice.
Lone Jespersen, Ph.D
Lone is a Principal with Cultivate LLC, an organization dedicated to help food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent eleven years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products caused the loss of lives of 23 Canadians, Lone lead the execution of the Maple Leaf Foods, food safety strategy and its operations learning strategy. Prior to that, Lone worked for Woodbridge Foam as Engineering and Operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master in Mechanical Engineering from Syd Dansk University, Denmark, a Master of Food Science from the University of Guelph, Canada and is presently pursuing her Ph.D. on Culture Enabled Food Safety with Dr. Mansel Griffiths at the University of Guelph. Lone currently serves as chair of the GFSI technical working group on Food Safety Culture, a group dedicated to characterizing and quantifying food safety culture across the global food industry from farm to fork.