Most convenience retailers have food safety processes and training in place, many also find that that a lack of consistency and agreement among employees is driving an increased focus on food safety culture.

Related Links:

Cultivate Food Safety website NACS Magazine, October 2020 "Growing a Culture of Food Safety" NACS Magazine, July 2017 "Protecting Your Food Brand" NACS Food Safety Resources

Hosted by:

Chris Blasinsky, Content Strategist, NACS and Jeff Lenard, VP Strategic Industry Initiatives, NACS

About our Guest:

Lone Jespersen, Founder, Cultivate

Lone Jespersen is an entrepreneur, high-level strategist, food safety expert & visionary dedicated to helping food manufacturers deliver safe and quality food through culture-driven intervention. She has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. Lone holds a Master in Mechanical Engineering from Syd Dansk University in Denmark, a Master of Food Science from the University of Guelph in Canada, and a Ph.D. on Culture Enabled Food Safety. She also serves as chair of Food Safety Culture for the GFSI technical working group dedicated to characterizing and quantifying food safety culture across the global food industry from farm to fork.