This event is organised by IFST Western Branch
Event Overview:
Considering Listeria is common in our environment, our expert speakers will explain where it occurs, how it can be controlled and how it is best mitigated against in food production systems.
This is an afternoon conference with four presentations followed by a Q&A. Includes finger buffet lunch on arrival and teas and coffees during the afternoon.
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Chair: Amanda McCarthy - IFST Western Branch |
Speakers:
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Greg Jones - Microbiology Technical Specialist, ALS Laboratories Greg has mainly been working as a microbiologist in the food industry for the last twenty years, working for Campden BRI and ALS. Over this time he has gained experience of how industrial food processing can impact the safety and subsequent shelf-life of a wide variety of food products, and this experience informs the consultancy and training courses he offers. Greg holds a PhD in Molecular Microbiology, and this has allowed him to also become familiar with concepts such as Metagenomics and Whole Genome Sequencing. Working with sequencing data led him to the world of Data Science, where he will happily code in 'Python' and 'R' until someone points out the day job needs some attention." |
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Jeff Banks - Dr. J.G Banks Managing Consultant |
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Jude Walker - Technical Director, FSC Group Jude Walker is Technical Director at The Foodservice Centre, a business with award winning experience in creating, rolling out and managing bespoke customer food-on-the-move solutions for customers in the UK and across the globe. Jude also supports Taste of The West as Technical Lead, a membership association for the benefit of the Southwest Food Industry, shaping the Food Safety Strategy. She is also the Vice Chair of the British Sandwich & Food to Go Association, a trade association that works closely with manufacturers and NHS and has recently published updated Key Advice for Controlling Listeria in the Supply Chain. She represents the association on the BSI AW/90 Quality Systems in Food to shape the future of food safety management systems. Specialising in Food Safety, Processing and Training, Jude has over 18 years in Food Manufacturing and supports client’s unique challenges in delivering safe, legal and high-quality food to their consumers across a wide swathe of categories and formats. |
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TBC |
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Programme:
| 12:30 pm |
Registration and Lunch |
| 1:30 pm |
Presentations |
| 4:30 pm |
Conference ends |
What participants will learn:
- Understanding Listeria - Key characteristics of Listeria and why it poses a significant risk in food production environments.
- Occurrence - Where Listeria is commonly found and the conditions that allow it to thrive.
- Control - Approaches to preventing contamination
- Mitigation - Effective steps for managing incidents and reducing risk.
Target audience:
All IFST members and non-members, RTE (ready to eat) food producers
Price: IFST Members - £40, Non-members - £100
Booking Deadline: 5 May 2026
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Sponsorship opportunities are available! For more information, please don't hesitate to contact us if you have any questions via events@ifst.org.