Topics of our second great interview with Francois Bourdichon!
4:33 Food safety culture
20:25 Challenging your knowledge
21:22 We tested: now what?
22:05 On microbial risk assessment
28:52 Digitalization new frontiers
33:26 Timing is everything!
36:03 When it comes to food safety never “assume”
37:20 Working from home or back to normal?
38:46 The importance of understanding food factories’ functioning
Franรงois Bourdichon holds a masterโs degree in General Microbiology from Pasteur Institute, Paris, France, and a doctorate from Universitร Cattolica Del Sacro Cuore, in Piacenza and Cremona, Italy. After 15 years working for major dairy (Nestlรฉ, Danone, Savencia) and confectionary (Barry Callebaut) food business companies, he now works as a principal consultant for Food Safety Microbiology Hygiene. Franรงois is a delegate of France at the International Dairy Federation since 2010. He is a member of the Standing Committees on Microbiological Hygiene (SCMH, presently elected Chair since 2018), on Harmonization of Microbiological Methods (SCHMM) and Analytical Methods for Dairy Microorganisms (SCAMDM). He represents IDF in different ISO TC34/SC9 and SC5 Working groups and at the Codex Alimentarius Committee on Food Hygiene (CCFH).
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