I am a food safety and veterinary professional with over 20 years of experience helping (large and small) companies and governments understand microbial risks associated with foods and animals and managing those risks.
I am passionate about optimising risk management measures based on an understanding of stakeholders' acceptable level of risk. I want to minimise waste and cost from over-engineering controls, while ensuring confidence in the safety of food. I like to ensure the re-use of data and knowledge through the development of tools that can empower others working in food safety to take a risk-based approach (working with more quantitatively-minded colleagues when these are more complex).
I love finding my way to a black and white decision when things are uncertain, and for this I am never far away from my Rancilio coffee making equipment.
Specialities:
Risk assessment
Food safety
Acceptable risk and risk management
Safe product and process design innovation
Process optimisation
Microbiological food borne illness
Public health policy