Tuesday 17th November 2026: 13:00 - 14:00 GMT

Join us for part three of our Allergen Management Series, hosted in partnership with Campden BRI. In part one we looked at where allergen management most often breaks down and part two focused on one of the most critical controls: cleaning.

This final session is about making those controls stick, by building a culture where people follow them because they understand why, not just because they’re being watched. We’ll cover how to measure your current culture, turn training into real competence, win over sceptical and long-serving colleagues, and keep standards up when the pressure is on.

You’ll also hear from our special guest speaker, Gideon Ashworth, Technical Director at Bart Ingredients, who will explore how culture works in practice from the perspective of someone at the sharp end of putting it in place. The session closes with a live Q&A, so you can put your questions to our panel of speakers.

Can’t make it on the day? Register anyway and we’ll send you the recording afterwards.

Register now

Webinar Speakers

Alex Carlyon

Key Account Director
Klipspringer

Wendy Duncan

Safety, Quality & Allergens Manager
Campden BRI

Betrand Emond

Ambassador
Campden BRI

Gideon Ashworth

Technical Director
Bart Ingredients

Wendy Duncan

With more than 25 years in food manufacturing, Wendy has built her career in the FMCG sector across the UK and Europe. She now leads on allergens within Campden BRI’s Food Safety Management Systems team, where her training and consultancy work helps clients get to grips with allergen risk and ensure compliance.

  • Member of the FDF Allergen Steering Group
  • Technical Committee of the Federation of Bakers (Safety and Allergen Support)
  • Member of RSPH
  • Associate IFST member

Bertrand Emond

Bertrand has been with Campden BRI since 1988, bringing a wealth of knowledge, experience and industry connections. He is passionate about skills, training, competency and achieving culture excellence through behaviour change, and leads Campden BRI’s work on food safety and quality culture. His contribution to the industry was recognised with the 2020 BRCGS CEO Europe Award and the 2014 Heinz Award for Excellence.

  • MSc in Food Science & Technology (Dijon) and MBA (Bath)
  • Fellow of IFST and President of the IFT British Section
  • Steering Committee Member for BSI PAS 320, a practical guide to a culture of food safety (2020–22)
  • GFSI stakeholder, including past membership of the Food Safety Culture Technical Working Group

Webinar Agenda

1. Why Culture Matters for Allergen Management

Alex Carlyon

Culture is the reason allergen controls stick. Alex explores what that means for your site.

2. Culture Is Becoming a Regulatory Expectation

Wendy Duncan

Food safety culture is no longer just best practice. Wendy looks at why regulators are taking notice.

3. Food Safety Culturein Practice

Bertrand Emond

Bertrand shares practical ways to build a culture where allergen controls hold up under pressure.

4. The Manufacturer’sPerspective

Gideon Ashworth

Gideon shares his practical, shop-floor experience of building a food safety culture around allergens.

5. Live Q&A with theexpert panel

Complete panel

From building competence to bringing people with you, put your challenges to our panel and take practical answers back to site.

Register to Attend