Building the Future of Food Safety, Together

You can have all the right products and processes in place to protect consumers, food and your organization, but one employee mistake can bring everything to its knees.

How do you address food safety culture and training challenges in an environment with high staff turnover, unpredictable employee attitudes, ongoing cost pressures, little dedicated time for training and varied effectiveness?

Join us in a conversation with Mary Wagner who shares her experiences in how to engage people around a common goal, transform organizations, build departments from scratch and create a culture across a range of branded global retail and consumer goods companies.

See first-hand how the science of learning is turning traditional training on its head. Hear from Fasie Malherbe, president of Lobster Ink, on taking cues from other disciplines including human-centric design, storytelling, gamification, and micro-training – food safety training can benefit from cross-fertilization with the ultimate goal of optimizing learning for all.

Don’t miss this important special session moderated by Bob Sherwood, EVP, Global Institutional Food Safety and Public Health, Ecolab.