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From Food Safety Silos to a Food Safety Culture

In our modern global food system, a foodborne outbreak can impact any part of the supply chain. For food processor and distributor executives, reducing the amount of risk in your organization is imperative. Many organizations still approach the problem by having a food safety team.

With the complex and dynamic supply chains that exist today, this approach is not sufficient, and companies risk harming consumers and destroying their brand.

The key is to build a food safety culture where everyone in the organization shares this responsibility. Food safety business processes, enabled by new technologies, are helping organizations move away from a siloed approach and
build effective and sustainable food safety cultures.

You Will Learn:

  • The elements of a successful food safety culture
  • The technologies (ERP, MES, AI, IOT) and processes that enable smarter food safety cultures 
  • How to evaluate where your organization is on the food safety maturity model
  • Steps to building a food safety culture throughout your organization

Now Available On Demand

Webinar Sponsored By

Richard Sides, Founder and CEO, Adroit NA

Richard Sides is the founder and CEO of Adroit NA, a supply chain planning technology and consulting firm focused on the food and beverage industry. Richard brings 30+ years of manufacturing and technology experience, having served as a senior executive for several companies including Ultra Consulting, Merc International, and RAMCO Systems Corporation. He has deep experience within the Food and Beverage industry, having started his career at Kraft Foods. 

Richard has his B.S. in Computer Engineering from
Lehigh University and an MBA from DePaul University.

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Bill Bremer, Director of Food Safety, Adroit NA

Bill brings 35 years of experience in providing strategic development and implementation services of  management technology for companies in the food industry. He has established food safety compliance programs with innovative methodologies to meet all global food supply chain requirements.

Bill has served as a senior executive for KestrelTellevate and Karl Bissingers Confections and held operations positions at Brothers Gourmet Coffee and Bristol-Myers Squibb. As an active member of many food associations and participant and presenter at many conferences, Bill founded the Food Safety Professional group of more than 80 members. 

Bill has a BA in Biology/Chemistry from Lake Forest College and Certificate of Global Business Strategies from Indiana University School of Business (now Kelley School of Business).

Jack Payne, Solutions Consulting Director, Aptean Food and Beverage ERP

Jack Payne is a Solutions Consulting Director at Aptean, focusing on Food and Beverage ERP. Jack joined the organization nearly 30 years ago, and spent much of that time working with manufacturers to understand their challenges and tailor product development accordingly. Over the years, Jack has collaborated with customers, industry analysts, and developers to create a strong vision for our ERP solutions, and has become a respected industry resource for best practices and future technology advancements.