The Food Safety Group provides members interested in food safety with an opportunity to engage and share knowledge with others. It has a broad scope, covering all areas related to safety, including chemical, microbiological and physical contaminants as well as allergens. It also considers topics such as analytical techniques, food safety culture and food fraud prevention. Discussions in the group are in the context of current developments and their impact on food safety.
The Group publishes interviews and Q&As around hot topics, contributes to relevant publications and organises webinars and events.
It is important for the group to keep the member meetings relevant and work towards practical outputs. New members are welcome and their input will be actively encouraged.
Chair: Peter Littleton
Vice-Chair: Bárbara Serra
Secretary: Alison Friel
Other: Sonia Andre, Peter Dawson, Ben Dodridge, John Globe, Karin Goodburn, Sarah Howarth, Jeminat Efunkunle, Andy Kerridge, Lucy Knox, Jude Mason, Clare Menezes, Charlotte Savage, Dave Sherring, Susan Smith
Sonia Andre RFoodSM FIFST had been working in quality and technical management within the food and drink industry for over 20 years (mostly in Fresh Produce) when she went freelance in 2018. Qualified as a BRC lead auditor, Highfield-approved trainer, IFST Registered Food Safety Manager and Food Auditor & Mentor, Sonia helps businesses, in the UK and overseas, on a range of topics such as food safety systems, quality management and improvement, certification projects, etc, through auditing, training, mentoring, consulting and expert support.
Ben Dodridge FIFST is the Category Technical Manager at Tesco looking after Prepared Foods. Ben started his career at Bakkavor and worked in various factory technical roles. Ben joined Tesco in 2012 as a Technical Manager in chilled foods. He has held overall category technical responsibility for BWS, Impulse, Bakery & Dairy and Prepared Foods.
Jeminat Efunkunle has over 5 years’ experience in the fast moving consumer goods sector. She started in beverages (bottling) before switching to food manufacturing (bakery, cereals, flour production). She is qualified in food safety (level 2) and has various certifications in food allergy, food hygiene, nutrition in health and disease etc. Jeminat is currently mastering Food Science and Biotechnology and is also an IFST Sudent Representative at Teeside University.
Alison Friel FIFST has 25 years of experience in the food industry, she started with a manufacturing background in various technical roles before working in own-label product management for leading foodservice and retailers in the UK. Since 2017, Alison has been working in the Certification Body sector and currently leads the consulting, training and technical team for NSF.
John Globe FIFST has been in and around the food industry his entire working life. Direct work experience has been mostly quality management of low-risk food, preceded by short periods in other functions followed by 20 years as a Lead Auditor with certification body LRQA – ISO 9001 in food and other industry sectors, BRC (early versions), ISO 22000, FSSC 22000 and other standards/schemes. He became an independent auditor/consultant 10 years ago when the majority of the work was for LRQA. He is semi-retired and is now mostly involved with small brewery audits (SIBA FSQ scheme) and ISO 9001 consultancy for one non-food client.
Karin Goodburn CSci FIFST specialises in chilled food science, microbiology, technology, sustainability, educational outreach and regulatory affairs, from farm to fork. Director-General of the Chilled Food Association (CFA), Chair of the Food & Biocides Industry Group, and a consultant advising government and industry on policy, safety and supply chain issues, as well as being an EHO trainer, she is a member of a range of boards and committees including at the UN FAO/WHO and GFSI.
Sarah Howarth CSci FIFST is a food industry professional with more than 30 years’ experience in technical Retail and Food Manufacturing roles. Her experience spans across the UK and Europe working for a range of food businesses. Prior to establishing Howarth Food Safety Ltd, Sarah was Head of Cargill Europe Grains and Oilseeds Product Assurance Team based in Rotterdam. Her consultancy focuses on food safety certification, labelling compliance and training.
Andy Kerridge FIFST has 25+ years’ experience in food technology/quality & safety management; working in Europe, Middle East & Africa. His career started in the meat industry and continued in foodservice. He has been involved in the development of issues 4-7 of the BRC Global Food Standard. Since 2012, he now helps companies meet demands of quality, safety & consistency. Andy is also Chair of IFST Midlands Branch.
Lucy Knox FIFST has more than 35 years’ experience in the food industry, having enjoyed a varied career as a home economist, food writer and recipe developer. Passionate about food safety, she now works as a Food Safety and Menu Consultant, advising over 230 licensees on everything from HACCP to allergens, suppliers and menu engineering. Lucy is a Fellow of the RSPH and a Member of the CIEH.
Peter Littleton RFoodSP FIFST is Technical Director for Christeyns Food Hygiene Ltd. Peter works extensively with special interest groups, such as the Anaphylaxis Campaign, research organisations, universities and retailers as well as chairing the Processing, Operations and Preservation Member Interest Group at Campden BRI.
Jude Mason FIFST is a food industry professional with more than 25 years experience in technical and senior management roles within retail, manufacturing and certification bodies. Jude runs her own business, Succour Limited, a consulting and technical service provider to the food industry. Her key areas of expertise cover: private label programme development, consulting, training, food fraud, supplier auditing and supplier and product quality assurance.
Clare Menezes RFoodSP FIFST has more than 20 years in the herb and spice industry holding various technical roles including microbiology, food safety, quality assurance, supplier quality and regulatory responsibilities. Today she is Director Global Food Integrity for the Global Quality & Food Safety Centre of Excellence, one of her key areas of focus is herbs and spice integrity and specifically supply chain vulnerability management, as part of the McCormick global authenticity programme.
Babara Serra has started her career as an Agronomist at Vitacress, Portugal. For the last 20 years she has been working, in several fresh produce companies, in Quality and Technical roles. She is a BRCGS Approved Trainer Partner and improving the knowledge of others in food safety compliance is her passion. She is currently the Head of Technical Compliance at SH Pratt Group Ltd, where she is aiming to continuously improve the food safety culture and enhance others understanding the implications of compliance by optimising systems.
David Sherring FIFST has held various technical roles at branded and own-label manufacturers of raw and processed meats, frozen foods, chilled foods and ambient baby foods. He has also delivered over 2500 audit days and designed and delivered over 1000 auditor, food safety and management system-related training courses for clients.
Susan Smith has spent over 37 years in the food industry. Over 10 years in the meat industry and fully qualified butcher. 12 years working in High-risk FMCG, and airline catering. 27 years working with fresh produce whole head and processed. MSc Food Safety and Control, HND Food Science, Production & Development, NEBOSH General Certificate. Currently employed as a Compliance Manager with multiple sites overseeing Food Safety (BRC & customer Audits), Health & Safety and Ethical & HR compliance.
Each SIG is run by a small committee of volunteer members, who meet both face-to-face and virtually. As part of the committee, members are actively involved in organising and attending meetings in relation to setting up activities, events and webinars across the year. Open our Events page to attend our upcoming events or access the Webinar Hub to watch previous webinar recordings.
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IFST’s Register of Food Safety Professionals (RFSP) recognises those working at all levels within food safety throughout the sector and helps build a unified platform for food safety compliance across the food industry and the safety auditing process. The Register offers a three-tiered formal framework that provides an assurance of each registrant's experience, excellence and professionalism in food safety and integrity.
To celebrate World Food Safety Day 2020, which inspires actions to help prevent, detect and manage foodborne risks, contribute to food security, human health, economic prosperity, agriculture, market access and sustainable development, Sterling Crew (Chair, IFST Food Safety Group) talks to key members of the group, about their roles and experiences. ‘Food safety, everyone's business’.
Sterling Crew, Chair of the IFST’s Food Safety Group talks to Andy Kerridge ahead of the first-ever World Food Safety Day on 7 June 2019. Andy provides food safety & technology expertise to the food industry through his company, Wyvern Food Solutions Ltd, based in East Midlands. He has over 30 years of experience in manufacture and foodservice, together with work in developing markets.
In celebration of the first-ever World Food Safety Day on 7 June 2019, we interviewed Denis Treacy FIFST, Chief Technical Officer, Culture Compass Ltd who tells us why he chose a career in food safety and what challenges food safety and quality professionals currently face.
We value the important contribution that volunteers bring to the work and life of the Institute. Without the contribution of the volunteers who serve on committees, branches and special interest groups, we would find it difficult to achieve the strategic priorities set out by the Board of Trustees. The Impact Award is an opportunity for volunteers to showcase an innovative activity that has been undertaken that meets the set criteria.
Are you interested in food safety, and want to talk to like-minded individuals? Log on to our communication platform for all IFST members, IFST Community. This online space is open for you to interact and communicate freely and easily with other members and engage with our many Networks. Here are some step-by-step instructions to get you started. We’ve also created a simple how-to video.
Join the Food Safety Community