The Copse, 30 Brewery Road, Pampisford, Cambridge, CB2 4EN
Date of Birth;
2nd May 1944
2004-06 Director, Improve Ltd (the Food Industry Sector Skills Council), Member, Audit Committee. 2005 - Member, Independent Monitoring Board, HMP Peterborough 2001 - Board member CASH; Concerted Action on Salt and Health
Qualifications BSc. Food Science & Technology; University of Reading 1968 MSt. Applied Criminology; University of Cambridge 2010
2000 to date Cambridge Food Control Ltd. (Director)
Cambridge Food Control undertakes work throughout the UK and Europe, and is affiliated to Food Security, Brussels, a non-profit organisation providing European member food companies with crisis management and expert witness services.
Cambridge Food Control can work with suppliers to develop the food safety skills and expertise to acquire certification to the BRC Food Code. We also provide crisis management support for food and insurance companies to manage relationships with Police and Food Safety authorities; investigate food poisoning incidents and crimes such as malicious contamination and counterfeit food or food packaging; develop HACCP based systems for prevention of such food crimes, establish management due diligence criteria and provide expert witness reports and live evidence.
1980-2000 Sainsbury’s Supermarkets Ltd Chief Food Technologist & Head of Food Safety
My main responsibility was to manage the total operational interface and technical relationship with suppliers of all Sainsbury's Own Label foods, to ensure their safety, legality, quality and to develop strategies for emerging technical, operational, security and crisis management issues.
My main achievement over these 20 years, has been to take a leading personal responsibility for developing the Sainsbury’s food supplier base, through careful selection and co-operative business development, to maintain and enhance Sainsbury’s Brand reputation, involving ;
Developing a management team to identify and audit high calibre, high potential food businesses for the Sainsbury’s supplier base, through establishing a co-operative, supportive ‘behind-the-scenes’ working relationship of mutual trust and respect with supplier management.
The training of a technical team in GMP, food safety, process design & control, Hazard Analysis, plant hygiene and infestation control, to ensure the core values of Sainsbury's Brand for food safety, legality and quality were consistently delivered for mutual business benefit.
Designing and implementing the computer system for trend analysis and ‘cluster analysis’ of customer complaints data to highlight post-launch product quality and safety problems.
Food Poisoning incident management and problem solving, e.g. ;
Identifying the process problem of canned salmon botulism fatalities with US suppliers.
Identifying and managing the (botulism risk) problem of low acid Italian canned tomatoes.
Solving the problem of Staph. aureus enterotoxin contamination in Italian dried pasta.
Identifying the cause and solving the Listeria monocytogenes contamination problems with various Suppliers of cook-chilled ready meals and cooked chicken.
Identifying the basic cause of the Perrier ‘benzene’ incident and advising the Sainsbury’s and Perrier Boards; the UK and French Governments of the corrective action and product re-labelling requirements.
Identifying the plant construction fault with milk spray driers following the Salmonella contamination problem in dried baby milk.
Establishing and developing ‘Crisis Management’ procedures for managing negligence, criminal contamination and other incidents, and;
Managing several food poisoning/contamination/injury incidents, including plastic shards chocolate biscuits and Salmonella in Baby Milk.
Supporting several criminal malicious contamination Police investigations.
Drawing up the first food industry standard Guidelines on the management and prevention of criminal malicious contamination and adulteration.
I have made a major personal contribution to Sainsbury’s reputation for technical excellence, innovation and co-operative support for Suppliers and Government Departments, through a number of important activities and initiatives;
Operational Management Improvements…e.g.;
Rationalising factory inspection across food industry sectors to develop cross sector flexibility for improved training and performance of technologists.
Designing and implementing the industry standard system of ‘Supplier Self Auditing’ (SSA) for due diligence in retail food supply, leading to current audit systems.
Pioneering the retail implementation of the HACCP system with Sainsbury’s UK suppliers from 1985 following liaison with the original Pillsbury management.
Policy and Strategy Development ;
Producing a range of Sainsbury's Food Processing Codes of Practice and Guidelines including Hazard Analysis (HACCP), Product Security and Plant Hygiene Inspection.
Advising on various capital expenditure proposals with suppliers.
Reviewing and restructuring the operating strategy for auditing and developing suppliers.
Providing private training seminars for major suppliers on subjects ranging from Hazard Analysis to Management Audit systems and Category Management.
Leading the industry effective strategy for the sourcing of non-GM Soya ingredients through the food chain following the consumer crisis of confidence with GM foods in 1998.
Government and Industry support
Gave evidence to House of Commons Agriculture Select Committee Inquiries on Food Safety on the subjects of Antibacterial food contact materials and also on Food Irradiation.
Gave written evidence to the BSE Inquiry on BSE/CJD monitoring reports prepared over the previous 10 years for the purpose of establishing corporate due diligence.
Member of various BRC and IGD committees, including a leading role in developing the original UKAS accredited BRC Standard for retail inspections of food production facilities.
Leading the MLC/Industry inspection team into the Pork Abattoirs and butcheries implicated in the erroneous ‘botulism in raw pork’ incident in 1992.
Retail industry 'expert' member of the UK DoH/MAFF delegation to the annual FAO/WHO Codex Food Hygiene Committee in Washington from 1993-99; involving particularly the Codex Standards on Hazard Analysis (HACCP), and the General Principles Document.
Supporting the Department of Health in training EHO’s nationally in the latest systems of food control, following the 1993 EC Food Hygiene Directive.
Member of Council and Board of Management of Leatherhead Food RA. 1996-99
Providing ‘expert’ industry support to the MAFF Working Group for planning Chemical and Radiological Incident Protection Measures.
1977-1980 John Lewis Partnership (Waitrose, Bracknell)
1974-1977 Spillers Ltd., Research & Technology Centre, Cambridge
1971-1974 Ross Frozen Foods Ltd., Grimsby
1963-1971 Unilever Production Management (UCMDS) Trainee