Food Chat n. 2 – Francois Bourdichon on food safety culture, microbial risk assessment, testing and digitalization

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

François Bourdichon holds a master’s degree in General Microbiology from Pasteur Institute, Paris, France, and a doctorate from Università Cattolica Del Sacro Cuore, in Piacenza and Cremona, Italy. After 15 years working for major dairy (Nestlé, Danone, Savencia) and confectionary (Barry Callebaut) food business companies, he now works as a principal consultant for Food Safety Microbiology Hygiene. François 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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