Leading the Way: How Leadership Presence Influences Food Safety Culture Maturity
Nothing is easier than saying “it must be led from the top.” How? When? Where? The role of owners and directors might never have been as complex as it is currently. The accelerated pace of global information sharing has intensified the challenges faced by leaders in managing both internal and external stakeholders. Consequently, these leaders are now under greater pressure than previously anticipated. Some executives have shared that internal barriers have five times more impact than external barriers to growth (REF “Founders Mentality). Elevating food safety through stability and consistency can bump into some of these barriers. We suggest three practical actions to overcome these: core, plan, and structure.
Expect to learn:
Objective 1 - Identify and define the key elements of food safety culture stability and consistency, including the importance of top-level leadership and the three practical actions (core, plan, and structure) for overcoming internal barriers.
Objective 2 - Utilise the three practical actions (core, plan, and structure) to develop and implement strategies that promote food safety culture stability and consistency within your organisation, considering the unique needs and dynamics of your stakeholders.
Objective 3 - Examine the effectiveness of your implemented strategies in fostering food safety culture stability and consistency and analyse the impact of the three practical actions (core, plan, and structure) on overcoming internal barriers and managing external stakeholders.
Our presenters from Cultivate SA:
Dr Andrew Wilson
Andrew is a seasoned agriculture and food safety expert with over 15 years of leadership experience in Australian food safety regulatory agencies. Specializing in sustainable food safety practices for domestic and export markets, he combines practical expertise with a Ph.D. in molecular microbiology to enhance compliance across supply chains.
Andrew’s approach emphasizes proactive risk management and fostering a strong food safety culture. His work spans all agricultural commodity groups, where he has driven improvements in operational systems and empowered regulatory agencies to focus on culture-driven behaviors, risk identification, and prevention strategies.
A passionate advocate for engagement and data-driven solutions, Andrew is dedicated to advancing transparent, impactful food safety regulations that adapt to global demands. Off-duty, he enjoys family time, crafting in his workshop, or exploring trails on his mountain bike.
Dr Lone Jespersen
Lone Jespersen is a published author, speaker, and the principal and founder of Cultivate SA.
Lone has worked to improve food safety through organizational culture improvements for almost 20 years since she started at Maple Leaf Foods in 2004. Lone 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.” Lone holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph, Canada and a Master in Mechanical Engineering from Syd Dansk University, Denmark. Lone serves as chair of the IFPTI board and a director on the STOP Foodborne Illness board.
