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Organised by Food Regulatory Special Interest Group (SIG)
In terms of context, the food industry faces an era of unprecedented risk due to climate change and global conflict affecting global supply chains, compounded by inflationary pressure. This impacts on both food security, authenticity, and specification compliance due to pressures businesses are under to maintain margin. On the 10th anniversary of the horsemeat incident a major meat fraud incident occurred which is still under investigation so whilst it’s too premature to be comment on how this occurred, i.e., have lessons been learnt, we can use this as an opportunity to educate IFST members by explaining the formal terms of the Food Safety Act, how this should be practically applied by businesses for due diligence and the enforcement perspective of unfit versus unsafe and when the precautionary principal may be applied.
What participants will learn about: The purpose of general food law, how it came about, the meaning of key principles and how this applies to businesses.
The enforcement perspective and draws on some case law examples to illustrate how the key principles are practically applied and what businesses can do via due diligence to defend themselves.
Who should attend: IFST Members and non-members in technical and quality management roles at all levels
Chair: Bruce Lambourne, Director, Food Technology & Integrity Consulting
Bruce us an experienced Technical Consultant/Director with a proven track record of success in the food industry. Holds degrees in Food Technology & Quality Management, an MBA, and certifications in Health & Safety and Environmental Management. Over 30 years of experience in senior technical and director roles, both internationally and in the UK, across chilled, frozen, and ambient food categories. Expertise in combining scientific knowledge, commercial acumen, and collaborative leadership to develop technical strategies that drive compliance and innovation. Passionate about building capable teams, fostering a quality-focused culture, and achieving operational excellence. Recognized as a Fellow by the Institute of Food Science & Technology (IFST) and Vice-Chair of the IFST Food Regulatory Affairs committee.
Bruce has been fortunate to have worked with the FSA and Lab of the Government Chemist during the horse meat crisis to develop industry guidance by quantifying the effect different hygiene regimes on DNA carry over in multi species plants. This project was presented to the FSA board. He is also listed in the IFST and SOFHT list of approved Food Consultants and has been recognized as a Chartered Manager from the Chartered Management Institute
Speaker: Richard Hyde, Professor of Law, Regulation and Governance, University of Nottingham
Richard Hyde joined the School of Law at the University of Nottingham as an Assistant Professor in January 2013 and became an Associate Professor in August 2016 and has been Professor of Law, Regulation and Governance since August 2019. He was Deputy Head of School (Education and Student Experience) between August 2020 and July 2023. He previously lectured at Northumbria University. He has an LLB (Hons) from the University of Durham and a LLM in International Criminal Justice and Armed Conflict and a MA in Socio-Legal and Criminological Research Methods from the University of Nottingham. He is currently the Co-Director of Undergraduate Studies in the School of Law and the academic director of the University's Pathways to Law project, which is funded by the Sutton Trust and the Legal Education Foundation, and seeks to encourage sixth form students to aspire to a career in the law. In 2015 he was awarded a University of Nottingham Dearing Award for outstanding achievements in enhancing the student learning experience. He is a Fellow of the Higher Education Academy. He currently teaches courses concerning tort, contract and consumer law in the School of Law, and food regulation in Biosciences.
Richard's Ph.D research, which was conducted at the University of Nottingham and funded by the ESRC, examined the protection of consumers in the context of incidents of food-borne illness.His book, Regulating Food-borne Illness was published by Hart in August 2015.. He has published on general consumer and food law issues. He is a member of the leadership team for the University's flagship Future Foods Research Beacon. He is currently involved in a project which examines the use of whistleblowing disclosures by regulatory bodies, and has used this work to contribute to the current debate on the future direction of whistleblowing protection. His work on whistleblowing was favourably cited by the National Audit Office in their report on disclosures to regulators. He is also interested in civil liability, and is a Associate Editor of Charlesworth and Percy on Negligence.
Richard is interested in business and public engagement, and has given training to small and medium sized businesses and has appeared on Rip-off Britain, Food Detectives, Supermarket Shopping Secrets, Tricks of the Restaurant Trade and Supershoppers talking about food law issues. He is currently involved in a project that uses a virtual reality game to increase the awareness of food hygiene requirements.
Richard is a non-practising solicitor. In practise, he worked for Browne Jacobson LLP. His practise focused on Risk and Regulation, and he represented a number of large businesses and public authorities. He has experience in advising clients on food safety and food standards matters, providing advice prior to product launch, aimed at minimising regulatory risks, and representation during investigation and enforcement action taken by regulatory bodies. Richard has particular expertise in all aspects of branding, advertising and marketing of food products, including packaging and labelling, and with food hygiene regulations. Further, he was responsible for the provision of licensing advice to a number of businesses, and was seconded to a local authority to assist with the implementation of the Licensing Act 2003. He also had experience in advising clients in areas such as environmental law, health and safety and trading standards. During his training contact Richard also experience seats in property and corporate and commercial litigation.
Speaker: Nicola Smith, Partner, Squire Patton Boggs 
Nicola Smith specialises in regulatory compliance and her expertise covers food and feed law and safety and recall, including food contact materials. She provides training to clients on food law requirements, including in relation to allergen laws, product recalls and Brexit-related labelling and compliance issues. She has provided training to a global catering company on EU Food Information for Consumers Regulation and Food Safety Laws and, recently, to members of the Food and Drink Federation, on the legal impact of Food Safety Culture. She advised on reporting obligations and due diligence procedures following a meat scandal, has advised on the requirements for notification and recall of food and drink products and regularly advises on labelling requirements, including Natasha’s Law, origin indications, health and nutrition claims and food business operator details in the EU and the UK post-Brexit. She has also advised on potential enforcement action by local authorities for various breaches of food laws. Nicola is heavily involved with Squire Patton Boggs’ EU and UK food special interest group and is a professional affiliate member of the Food and Drink Federation.
Live Q&A: Bruce Lambourne, Richard Hyde and Nicola Smith