How is technology impacting food safety culture within our industry?
Engagement from senior leaders in the industry and a much stronger focus on the enhancement of food safety culture is helping to drive safer food for consumers.
However, intertwined with organizational culture, advances in technology are also driving changes in the workplace which consequently challenge the food safety systems we currently have in place, and the way they are operated.
Through the lens of different industry sector experts, the session will examine how technology and science are impacting human behavior and organizational culture and whether this can drive sustainable improvement in food safety.
Moderated by Robert B. Gravani - Professor Emeritus, Department of Food Science, Cornell University, USA.
Cindy Jiang - Senior Director, Global Food and Packaging Safety | Global Supply Chain & Sustainability McDonald’s Corporation
Rosalind Zils - Director External Supply Chain Quality, Land O Lakes Product safety, Quality and Regulatory Affairs
Dr. Hajime Toyofuku - DVM. PhD Professor Yamaguchi University Veterinary Public Health and Epidemiology and Visiting Scientist National Institute of Public Health Japan
Note: simultaneous translation from English to Japanese will be provided at the session.
About Diversey and CxS
The 2018 Global Food Safety Conference is proudly co-sponsored by Diversey and CxS. Diversey is an innovative global cleaning and hygiene technology company employing 9,000 in over 175 countries, while CxS, pronounced "C by S," with the letters representing "Cleanliness" & "Sanitation" serves similar markets in Japan. Both offer food safety services such as consulting, auditing, training, and micro-testing for industrial customers in the facility management, health care, hospitality, retail and food service and food and beverage sectors.
- FOOD SAFETY FAILS: HOW TO AVOID PREVENTABLE MISHAPS WITH TECHNOLOGY
According to the World Health Organization, more than 200 diseases are spread through food, and 1 in 10 people experience the unpleasant effects of a foodborne illness each year. Thankfully, safe food preparation can prevent many food safety incidents, making both proper training and the right tools very important in food business settings.
- SPEAKER'S BIO
Cindy Jiang is a Senior Director, Global Food and Packaging Safety, Global Supply Chain & Sustainability at the McDonald’s Corporation. She leads a global food safety function from farm to the restaurant. Food Safety is the top priority for McDonald’s business as it serves over 70 million customers in 120 countries every day. Cindy is responsible for the development of global food safety strategic plan, establishing science and risk based standards and procedures, and collaborating with internal and external stakeholders to ensure effective food safety practices along the supply chain.
Since 2008, Cindy has been a board of director for the Global Food Safety Initiatives (GFSI), GFSI is an industry-driven global collaborative platform to advance food safety. She is also a board member of SSAFE and a member of the advisory board for Bor S. Luh Food Safety Research Center of Shanghai Jiao Tong University, China. Cindy has been actively involved in committees and working groups with many professional organizations to advance Food Safety, Food Science, Quality, and Nutrition.