Alchemy Webinar - BRC Food Safety Training

The 2016 Global Food Safety Training Survey revealed an astounding 62% of food companies say that not all of their employees are following the right food safety protocols on the floor. However, 75% of those food companies agreed that employees would be more productive if their food safety program was consistently applied.

Have you ever wondered if your training methods are driving the right food safety behaviors and results? Once upon a time, the food industry’s approach to food safety focused on inspection results, facility design, microbiology, and illness outbreaks. The future of food safety, as outlined by BRC 7, now includes and emphasizes the human element - people and their behavior.

Join the British Retail Consortium(BRC) and Alchemy on our upcoming webinar, as we discuss:

The state of food safety training and how your company stacks up
Learn useful methods to account for the human element in your food safety strategies
How to leverage technology and new learning methods to achieve BRC certification

John Kukoly

John Kukoly is a senior member of the BRC Global Standards team, responsible for of the Standards across the Americas. With over twenty five years of technical management experience in the food industry, including a significant focus on BRC Standards within a global certification body, as well as quality and production positions with Kraft, ConAgra and Ecolab. John brings a wealth of experience and expertise to his role. John is an active member of both the GFSI and the Canadian Supply Chain Coalition Working Groups, developing food safety and auditor qualification programs for the industry.

Laura Dunn Nelson

Laura brings over 25 years of experience implementing food safety and quality control programs for processing, packaging, food service, and retail operations. She has worked with global retailers and manufacturers in the implementation of their food and workplace safety programs. Prior to Alchemy, Laura managed Silliker’s South Region food testing laboratories, implemented ISO 17025 requirements, conducted GMP and HACCP audits, and trained food safety auditors. Her hands-on experience in testing food products has assisted food companies in the successful implementation of good manufacturing practices (GMP), quality assurance, and HACCP programs. Laura is a graduate of University of Texas with a Bachelor of Science in Microbiology.

Exceeding BRC Expectations: Addressing the Human Element of Food Safety

Featured Panelists

Exceeding BRC Expectations: Addressing the Human Element of Food Safety

Featured Panelists

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