COVID-19 and your workforce


Price
$0.00 Members
$20.00 Non Members

About the Event

Food businesses need to be vigilant about their responsibilities to their employees as well as consumers.

AIFST has developed these guidelines to assist food processors to mitigate the risks to employees presented by the COVID-19 virus. This includes:

  • protecting the health of your employees, their families, and the broader community
  • ensuring the uninterrupted supply of food to Australian consumers
  • facilitating, as far as possible, business continuity, ensuring business survival and safeguarding job security for your workforce.

In this webinar you will hear from Deon Mahoney, the author of this Guide and Craig Shadbolt from the NSW Food Authority on strategies to keep your food processing operation running and your workforce safe.

Note: 'Members' relate to AIFST Members. AIFST Members will be eligible for complimentary pricing.


PRESENTERS:

Deon Mahoney

Deon Mahoney possesses wide ranging, long-term experience across food science and technology. He has post graduate qualifications from the University of Sydney, and over his career he has performed in various roles: including the development of food safety policy, microbiological risk assessment, risk communication, development and enforcement of food legislation, establishing food safety programs, and training and education

As Head of Food Safety at PMA A-NZ, Deon provides high level technical guidance and support to the fresh produce industry with the goal of ensuring the safety and suitability of products. Deon also undertakes consultancy work for the food industry through Deon Mahoney Consulting.

Deon has previously worked for the World Health Organization, the Food and Agriculture Organization, Food Standards Australia New Zealand, and Dairy Food Safety Victoria. He has worked in over 25 countries and provided forward-looking scientific advice addressing factors that impact the safety of food products; developed and published a wide range of technical content and guidance materials; and been actively involved in Listeria monocytogenes standard setting, incident investigation, and response.

Deon is a fellow of Australia Institute of Food Science and Technology.

Craig Shadbolt | Principal Food Safety Scientist at NSW Food Authority


Dr Craig Shadbolt commenced a new role as principal food safety scientist with the NSW Food Authority in December 2019. In this role Craig is responsible for leading a range of projects and providing technical input into food safety issues at NSW and national levels.

Dr Shadbolt is passionate about reducing the burden of foodborne disease and ensuring Australian businesses are well regarded and have the best possible opportunities for market access.

Prior to this appointment, Dr Shadbolt was with the NSW Food Authority and NSW Department of Primary Industries Biosecurity and Food Safety Branch as food incident response and complaints manager.

Dr Shadbolt has previously held roles with the Australian Government Department of Health and Ageing and Food Standards Australia New Zealand, providing technical advice and input into food safety policy and standard setting.

Dr Shadbolt has a background in food microbiology and obtained his PhD from the University of Tasmania.