Food Safety Culture Professional Development Group

Mission Statement: To provide an international forum to advance food safety culture science and best practices

Next Meeting

October 25,2020
Huntington Convention Center of Cleveland | Cleveland, Ohio

In conjunction with IAFP 2020

How to Join

Involvement in committees and professional development groups (PDGs) offers Members the opportunity to share a wealth of knowledge and expertise. Members of committees and PDGs are the architects of the Association structure. They plan, develop and institute many of the Association's projects, including workshops, publications and educational sessions. Technical challenges facing the food safety industry are discussed, examined and debated. Members may volunteer to serve on any number of committees or PDGs that plan and implement activities to meet the Association's mission.

Membership on a PDG is voluntary (not by appointment) and may vary from year to year.

IAFP Members can manage their PDG involvement by logging in to the IAFP Web site. At the Member Dashboard, click “Edit Profile.” Your profile has two tabs: Contact Info and Professional Info. Select the Professional Info tab and update the PDGs you would like to participate in. We highly recommend that you contact the PDG chairperson for each group to let them know you have joined their PDG.

Non-members can contact Dina Siedenburg,, for more information.


2019 Board Response to Recommendations +

  1. Approve Laura Nelson as Vice Chair.

    Board Response: Agree.

2018 Board Response to Recommendations +

  1. Recommend Food Safety Culture PDG and HACCP PDG not share a time slot as Members were going back and forth between the two.

    Board Response: Agree. Can schedule at different times.

  2. Better technology for sharing information and BDPs – emails are cumbersome and get lost, the website does not allow engagement, and communicating across time zones is very difficult using only email and calls during limited hours.

    Board Response: Agree. The Board and staff are looking at ways to engage Members through communication.

  3. Technology updates for conference calls as it is difficult to hear and know who is speaking.

    Board Response: Additional details are needed to know how to address this recommendation.

2017 Board Response to Recommendations +

  1. Approve permanent formation of Food Safety Culture PDG.

    Board Response: Agree.

  2. Approve Megan Kenjora (Guilford) as Chair.

    Board Response: Agree.

  3. Approve Megan Kenjora (Guilford) as Chair.

    Board Response: Agree.

  4. Approve Megan Kenjora (Guilford) as Chair.

    Board Response: Agree.


  • Food Safety Culture - Part 6 of 7: Dynamic Leadership by Supervisors = Strong Organizational Cultures

    This is the sixth in a seven-part series organized by the Food Safety Culture PDG.

    Spending the time in leadership development of your supervisors and management team translates to a stronger culture and proven return in that investment to your organization. Against the current backdrop of the current COVID-19 pandemic, now more than ever leaders and emerging leaders must tap into skills of adaptability, managing vs. leading, building and maintaining trust, and increased engagement to successfully navigate these new challenges. Hear directly from industry leaders sharing their approaches to investing in their leaders to affect positive cultural change and bring added value to their organization.

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    • Kent Summers Daily's Premium Meats, USA
    • Laura Nelson Alchemy Systems, USA
    • Lone Jespersen, Moderator Cultivate, Switzerland
  • Food Safety Culture - Part 5 of 7: Evolving the Retailer Stand on Food Safety Audits; Culture and Behavioral Assessments

    This is the fifth in a seven-part series organized by the Food Safety Culture PDG.

    Learn how leading retailers are incorporating culture and behavioral assessments into their food safety audit.

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    • Andrew Clarke Loblaws, Canada
    • Ray Bowe Musgrave, Ireland
    • Dan Fone Walmart, USA
    • Lone Jespersen, Moderator Cultivate, Switzerland
  • Food Safety Culture - Part 4 of 7: SQF and Culture Improvements - Hear Practical Learnings From Two Companies

    This is the fourth in a seven-part series organized by the Food Safety Culture PDG.

    Food safety culture has been a way of life for some and a new approach for others. Learn from established companies on how they started on their journey and how they continue to keep promoting food safety culture in their organizations. 

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    • LeAnne Chuboff SQFI, USA
    • Michelle E. Anselment Night Hawk Frozen Foods, Inc., USA
    • Brian Perry Treehouse Foods, Inc., USA
    • Lone Jespersen, Moderator Cultivate, Switzerland
  • Food Safety Culture - Part 3 of 6: Latest Food Safety Culture Research From Four Doctoral Researchers

    This is the third in a six part series organized by the Food Safety Culture PDG.

    Get four practical insights from four passionate researchers in the field of food safety culture. From the role of regulators, application of GFSI dimensions, impact of communication, to assessments in SMEs and processing facilities.

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    • Lone Jespersen, Moderator Cultivate, Switzerland
    • Sophie Tongyu Wu, Presenter Purdue University, USA
    • Emma Samuel, Presenter Cardiff Metropolitan University, United Kingdom
    • Rounaq Nayak, Presenter Harper Adams University, United Kingdom
    • Shingai Nyarugwe, Presenter Wageningen University & Research, The Netherlands
  • Food Safety Culture – Part 2 of 6: Food Safety Culture & Communication - It’s about People

    This is the second in a series of six webinars organized by the Food Safety Culture PDG:

    In 2019, FDA established priority areas of focus for internal working groups and stakeholders and they are 1) Tech Enabled Traceability and Foodborne Outbreak Response 2) Smarter Tools and Approaches for Prevention, 3) Adapting to New Business Models and Retail Food Safety Modernization and 4) Food Safety Culture. In spite of the release of GFSI’s position paper on Food Safety Culture, several food industry professionals are at a loss in terms of where to start. Those of us in quality and food safety often believe that food safety is our sole responsibility. But is it only our responsibility? Are we being too exclusive and not allowing open conversation with our peers in sanitation, HR, operations, marketing or business leaders? Perhaps we are not sure how best to communicate the importance of package integrity in preventing recontamination, or swabbing to seek the source of the problem as a topic of interest to our peers. How can we engage others, and have an influence on employees and companies to commit to food safety? We are very interested to help the audience walk away with a toolkit that they can use to connect with various stakeholders in their organization.

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    • Akhila Vasan, Moderator Institute for Food Safety and Health, Illinois, USA
    • Neil Coole, Presenter BSI Group, Virginia, USA
    • Lone Jespersen, Presenter Cultivate, Switzerland
    • Linda Smith, Presenter SmithCom, Ontario, Canada
  • Food Safety Culture - Part 1 of 6: How to get Buy-In, Develop Metrics, and Properly Implement

    Sponsored by: the IAFP Foundation

    Organized by: the Food Safety Culture PDG

    This the first in a series of six webinars organized by the Food Safety Culture PDG.

    Building a culture of food safety is important, but how do you do it? In this webinar, attendees will go through a three-part process corresponding to essential, practical measures for developing a culture of food safety: leveraging leadership support, identifying learning needs and corresponding metrics, and strategic roll-out of effective programs.

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    • Lone Jespersen, Moderator Cultivate, Switzerland
    • Austin Welch, Presenter Sage Media, Colorado, USA
    • Neil Coole, Presenter BSI, Virginia, USA
    • Richard Fleming, Presenter  Sage Media, Colorado, USA
    • Megan Kenjora, Presenter The Hershey Company, Pennsylvania, USA