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Food Safety Series:
Food Safety in 2021 and Into 2022

(How Far Has Food Safety Advanced in 2021?)

Now Available On-Demand

Originally Recorded: October 21, 2021

Sponsor: SANI-MATIC

Speakers:   

Liliana Casal-Wardle, Senior Director, Food Safety, The Acheson Group

Dave Fusaro, Editor-in-Chief, Food Processing

Sponsored by:
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Join Food Processing's Editor Dave Fusaro and Liliana Casal-Wardle, Ph.D., Senior Director, Food Safety for the Acheson Group, as they discuss the food safety and regulatory highlights of 2021, the outlook for 2022 and a deep dive into the current hot topic of creating a Food Safety Culture.

Food safety culture is now recognized as the foundation of all food safety systems, and companies are working to establish strong food safety cultures in their operations. Companies want to be able to measure where they are and how they can improve. The second half of the webinar focuses on a practical approach to developing and measuring food safety culture.

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Meet the Presenters

 

Dave_Fusaro_New_Headshot_2018_125x125-1Dave Fusaro
Editor in Chief
Food Processing



Dave Fusaro has been editor in chief of Food Processing since 2003. Before that, he was editor in chief of Dairy Foods and managing editor of Prepared Foods, so he’s been covering the food and beverage industry for 27 years. Dave has won national writing awards from the American Society of Business Publication Editors for company profiles of Mars Inc., Heinz, Hormel and Nestle. He has been interviewed on CNN, quoted in national newspapers and authored a 200-page market research report on the milk industry. Earlier, he was an award-winning newspaper reporter who specialized in business writing. Dave holds a BA in journalism from Marquette University.

Liliana_Casal_WardleLiliana Casal-Wardle
Senior Directory, Food Safety

The Acheson Group



Dr. Liliana Casal-Wardle, Ph.D.
,
had 25 years of experience in private industry before joining The Acheson Group. She had technical and global leadership roles managing supply chain food safety and product quality at The Hershey Company from 2002 to 2019. She's managed a diverse group of food platforms within the scope of chocolate, sugar and snack manufacturing, from high to low water activity products and commodities, with primary focus on food safety culture, risk mitigation and project and process design for brand and consumer protection. She has provided guidance and direction to more than 200 facilities.

 

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