How to Strengthen Your Culture of Food Safety with GFSI’s New
Guidance Document


According to the Global Food Safety Initiative’s (GFSI) new guidance document, a strong food safety culture depends on five key dimensions: Vision and Mission, People, Consistency, Adaptability, and Hazards and Risk Awareness. Does your food safety culture leverage all of these critical components?

Join members of the GFSI’s Technical Working Group to discuss the key dimensions found in the Culture of Food Safety position paper – the most downloaded document found on GFSI’s website. Analyze your company’s progress and learn practical and proven strategies for building a successful food safety culture – no matter where you are in developing your food safety culture.

  • Understand GFSI’s embarkment and journey in creating the position paper on “A Culture of Food Safety”
  • Breakdown the position paper to learn how this practical document can help you better understand your culture of food safety
  • Learn the tools and strategies that can be applied to the GFSI dimensions to systematically and sustainably mature your culture
  • Hear how Subway, one of the world’s largest food service companies is leveraging GFSI’s approach and a strategic audit approach to influence their food safety culture

On-Demand Webinar

Featured Panelists

Mike Robach

VP, Food Safety & Regulatory Affairs, Cargill

Mike joined Cargill in January of 2004 to lead the company’s corporate food safety and regulatory affairs programs. Since that time, Mike has increased the department’s scope to include animal health and quality assurance. He continues to refocus the department toward global efforts in line with Cargill’s vision of being the global leader in nourishing people. Mike is Chairman of the Board of Directors of the Global Food Safety Initiative (GFSI), past President for Safe Supply of Affordable Food Everywhere (SSAFE), a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. He is also a member of the American Meat Institute, the National Turkey Federation, the International Association of Food Protection, the Institute of Food Technologists, the American Society for Microbiology, and on the Advisory Board for Food Safety Tech & Food Safety Consortium.

Dr. Lone Jespersen

Principal, Cultivate

Recognized food safety, quality and continuous improvement leader with in depth experience in deploying enterprise wide food safety and quality initiatives in large and complex organizations. Significant change management skills and experience in food safety and quality, at the corporate, platform and business unit level, including customer focus, building trust, influencing internally and externally to company, driving results, and enabling a global perspective that ensures the business operating principles of the organization are met.

Andrew Clarke

Sr. Manager Food Auditing, Subway

Andrew currently oversees the Global Auditing Program for Subway, which includes the 2nd Party audits of all food and packaging Vendors and the large network of storage and distribution facilities supplying the Subway system worldwide. Andrew holds a BSc Food Technology and an MSc Food Safety Management and has significant experience not only in auditing but working in food manufacturing/processing/distribution and storage facilities in Europe and North America. Additionally Andrew has experience working in senior regulatory and certification body positions and is an experienced and qualified food safety and quality auditor and trainer. Andrew is an active member of the International Association for Food Protection, a Fellow of the UK Institute of Food Science and Technology, he currently serves on the BRC Global Standards Advisory Board and has volunteered his time working with the Global Food Safety Initiative including benchmarking food safety standards and active involvement with several GFSI working groups.