Food Safety Week 2021 - Food Safety - be prepared - Panel Q&A
Monday November 15th, 2021
12.30 - 1.30 (AEDT)
The Food Safety Information Council (FSIC) presents Food Safety Week 2021 with the theme Food safety – Be prepared. This theme aims to build resilience in the community especially after disasters by creating food safety toolkits and encouraging public engagement with food safety courses.
To celebrate the week, the Australian Institute of Food Science and Technology (AIFST) will present an interactive conversation between panelists to address the theme of being prepared, followed by questions from the audience.
Speakers
Moderator: Deon Mahoney
Panel:
Cathy Moir
Hugh Dircks
Associate Professor Julian Cox - Director and Scientific Committee Chair, FSIC
Julian Cox, an Associate Professor at UNSW Sydney, has over 30 years standing as a professional food microbiologist. After completing Bachelor, Honours and PhD degrees in microbiology and food microbiology, he worked in the egg industry, before returning to academia. From his university base, he has continued to work closely with both the egg and chicken meat industries, as well as other companies in the food sector, with a focus on food safety and quality, methods for detection of pathogenic organisms and approaches to management of pathogens in primary production and processing. He has also worked with national agencies on standards for the microbiological analysis of foods, as well as risk analysis for import and standards for primary production and processing for eggs and egg products. He is a commentator and spokesperson on issues of food safety, regularly featured across the range of popular and social media
Elizabeth Frankish - Food Safety Consultant
Elizabeth Frankish, a food safety consultant in Perth, has worked over 30 years as a professional food microbiologist. After completing a Bachelor and Honours degree in agricultural science and food microbiology at University of Tasmania, she worked in public health, before moving to NSW to work in fisheries extension and research. After moving to Perth, she established Microserve Laboratory (now Merieux Nutrisciences), providing analysis and consulting services to all food sectors. She manages risk management projects to deliver practical solutions to growers and food manufacturers. She has helped develop microbiology methods and laboratory standards with national agencies and food safety guidelines for horticulture with state agencies and industry. She continues to pursue her passion for prevention of food safety incidents through better understanding of the interactions between food systems and foodborne pathogens, nearing completion of a PhD in quantitative microbial risk assessment.
Gary Kennedy - Managing Director of Correct Food Systems
Gary Kennedy graduated from UNSW in 1985 and has worked in the hospital catering, meat, refrigerated transport and smallgoods industries, before working as a food safety trainer, consultant and food safety auditor. He is one of the authors of the AIFST ‘Blue Book” for the safe manufacture of cook chill food and has written or co-written codes of practice for the smallgoods, cold chain and hospital catering industries.
He currently is in the allergen advisory committee to FSANZ and his volunteer work includes working with FoodBank NSW and the Institute of Hospitality in HealthCare.
He is currently the managing director of Correct Food Systems and can be heard on ABC Radio and on Studio Ten as one of the regular guests talking all things food technology and food safety.
