WEBINAR: The Invisible Hazard: How Air Impacts Food Safety
Overview:
- What is compressed air?
- Risks associated with compressed air in production systems, and
- Requirements from various GFSI schemes such as Codex HACCP, BRC, and SQF, along with the specific expectations from Woolworths and Coles.
Presenters:
- Jonathon Sauseda, Tri Air Testing
- Gary Kennedy, Correct Food Systems
Jonathon Sauseda Bio
Jonathon Sauseda serves as the Vice President of TRI Air Testing, a nationally recognized leader in compressed air and gas analysis for critical industries. With extensive experience supporting food manufacturing, pharmaceutical production, quality breathing air, and other high‑compliance environments, Jonathon helps organizations identify and manage the often-overlooked risks associated with compressed air systems.
Throughout his career, Jonathon has supported facilities across the United States in developing and implementing compressed air testing programs aligned with major GFSI schemes and industry standards, including Codex HACCP, BRCGS, SQF, ISO, NFPA, and CGA requirements. He has also worked directly with organizations such as the U.S. Coast Guard, the U.S. Navy, Coca‑Cola USA, Tito’s Vodka, and Tesla. Jonathon is recognized for translating complex regulatory and auditing expectations into clear, actionable steps that strengthen product safety and operational reliability.
Jonathon is known for his ability to break down technical concepts into clear, engaging insights for both technical teams and executive stakeholders. In today’s session, he will share best practices for identifying contamination risks, meeting compliance requirements, and designing an effective compressed air monitoring strategy that stands up to auditor scrutiny.
Gary Kennedy Bio
Gary Kennedy has worked in quality assurance and product development roles in the meat, transport and cook chill industries, within the healthcare sector, and as a food safety trainer, consultant and lead food safety auditor.
He has written over 30 papers, and has written or co-written guidelines and codes for the Cook-Chill, Smallgoods, Hospital, Child Care and Refrigerated Transport Industries.
In Sydney, he manages a food safety consultancy business, Correct Food Systems, providing food safety advice, primarily to small and medium businesses.
He is a Fellow of AIFST and a Life Member of the Institute of Hospitality in HealthCare.
He appears regularly on ABC 702 in Sydney and makes appearances on Channel 7 and 9 current affairs programs.
