Ep. 3. Lone Jespersen: "Culture comes first"

Lone Jespersen is a principal at Cultivate (http://www.cultivatefoodsafety.com) an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy and its operations learning strategy.

Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, a Master of food science from the University of Guelph, Canada and is presently pursuing her Ph.D. on Culture Enabled Food Safety with Dr. Mansel Griffiths at the University of Guelph, Canada.

Lone currently serves as chair of the Global Food Safety Initiative (GFSI) technical working group on Food Safety Culture, a group dedicated to characterizing and quantifying food safety culture across the global food industry from farm to fork.

In this episode of Food Safety Matters, we speak to Lone Jespersen about:

• Her time at Maple Leaf Foods when a Listeria monocytogenes outbreak claimed the lives of 23 Canadians.
• Moving forward and how Maple Leaf Foods transformed their entire food safety approach.
• The elaborate 4-tier food safety program implemented at Maple Leaf Foods.
• Elevating the importance of food safety culture within a business.
• How trade associations can help to enforce the impact that food safety really has.
• Her involvement with the Global Food Safety Initiative (GFSI).
• The Food Safety Magazine 2017 series on food safety culture and how every sector within the food industry can benefit from reading the series.
• Food safety maturity of culture
• Balancing food safety with other business goals.

Related Content:

The Supply Chain and Food Safety Culture: Distribution (June/July 2017) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/the-supply-chain-and-food-safety-culture-distribution/

The Supply Chain and Food Safety Culture: Primary Production (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/the-supply-chain-and-food-safety-culture-primary-production/

Supply Chain and Food Safety Culture (Feb/March 2017)
http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/supply-chain-and-food-safety-culture/

News Mentioned in This Episode:

CDC: Raw Milk, Cheese Cause Almost All Dairy Foodborne Illnesses
http://www.foodsafetymagazine.com/news/cdc-raw-milk-cheese-cause-almost-all-dairy-foodborne-illness/

No More Appeals for Former Egg Executives
http://www.foodsafetymagazine.com/news/no-more-appeals-for-former-egg-executives/

Study: Effective Handwashing Does Not Require Hot Water
http://www.foodsafetymagazine.com/news/study-effective-handwashing-does-not-require-hot-water/

FSMA's Foreign Supplier Verification Program Rule Now Final
http://www.foodsafetymagazine.com/news/fsmae28099s-foreign-supplier-verification-program-rule-now-final/

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