Joint Webinar - GHI and ENFIT - Food Safety Training
Date:4 Jul 2025, Time: 12noon CEST
Duration: 1.5 hours
Abstract:
Food safety is only as strong as its weakest link - and insufficient training in food transport and cleaning is a major risk factor for contamination. This webinar explores the hidden dangers in food logistics, from improper handling and inadequate hygiene practices to the risks of cross-contamination in transport containers. We will highlight how gaps in training lead to food safety failures and costly recalls. As a global leader in transport hygiene standards, ENFIT (International Association - Supply Chain Safety) has developed specialized training programs to address these issues. Our training not only enhances industry knowledge but also certifies professionals as ENFIT QUALIFIED INSPECTORS, ensuring they have the expertise to assess and enforce food safety protocols in transport and cleaning operations. Join us to learn how appropriate training can break the contamination chain and strengthen food safety across the supply chain. Whether you are a logistics provider, food manufacturer, or cleaning station operator, this webinar will equip you with critical insights to safeguard food integrity and consumer health.
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Vladimir Surčinski Vice President and CEO of ENFIT
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Marcin Stelmach Country Vice President of ENFIT and Managing Director at Bulkvision
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Food Safety Professionals – GHI Working Group Ethics in Food Safety Practices
Peter Overbosch Chair of GHI Working Group - Ethics in Food Safety Practices
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The WG “Ethics in Food Safety Practices” (WG Ethics) started in 2017 and has initially focused on a proposal to establish “Food Safety Professional (FSPro)” as a regulated and protected profession. The proposal included a long list of relevant topics for the education curriculum for FSPros and the area of overlap with ENFIT is with the transport/ storage training from a food safety perspective, a key education element for an FSPro curriculum. The proposal is currently being updated, including an update on the international regulatory situation and a newly developed Code of Ethics. Furthermore, a Food Safety Proficiency program at High Scholl level has been developed. Also, a Risk Assessment & Management Tool is being developed for addressing Food Waste issues along the value chain. The presentation will provide additional detail on the above subjects.
Speaker 1:
Vladimir Surčinski
Vladimir Surčinski is the CEO and Vice President of ENFIT International Association - Supply Chain Safety, where he is committed to expanding the global presence and implementation of ENFIT standards and procedures across the food supply chain industries. His mission is to enhance safety and compliance throughout the supply chain, ensuring best practices are applied universally. He is a highly experienced food safety expert with over a decade of expertise in implementing food safety practices, conducting professional training, and performing GFSI audits. His career spans global retail, food production, and certification bodies, providing him with a comprehensive understanding of industry standards and regulatory requirements. As an accredited auditor and trainer, Vladimir has conducted over 1,000 audits across various sectors and has trained more than 10,000 professionals. For over a decade, he has been a regular trainer with the International Food Safety and Quality Network (IFSQN), contributing to the advancement of food safety culture worldwide.
Speaker 2:
Marcin Stelmach
Marcin Stelmach is the Country Vice President of ENFIT and Managing Director at Bulkvision, where he promotes the adoption of ENFIT international standards for supply chain safety, logistics hygiene, and HQF Certification. His mission is to enhance safety and transparency in global supply chains through recognized procedures and best practices. With extensive experience in production, logistics, and investment project execution, Marcin offers a strong operational background and strategic perspective. His career includes key roles in administration, finance, quality, and process optimization, allowing him to manage complex initiatives effectively. He has successfully led numerous large-scale production and logistics operations, focusing on continuous improvement, cost efficiency, and compliance. Known for his analytical mindset and fast, decisive leadership, Marcin excels in aligning operational performance with business goals. He collaborates with international teams to drive innovation, improve results, and deliver long-term value. Through his leadership in ENFIT, Marcin contributes to shaping the future of supply chain safety and raising global standards in the industry.
Speaker 3:
Dr. Peter Overbosch
Dr. Peter Overbosch is Chair of the GHI working Group on Ethics in Food Safety Practices. Peter worked until 2014 as Vice President of Corporate Quality Assurance, Metro Cash & Carry and before that as Senior Director Quality Kraft Foods Europe and Latin America Head of Quality for Unilever Foods. Peter is currently working with the European Hygienic Engineering and Design Group (EHEDG) and GFSI to integrate hygienic design requirements into the GFSI series of standards. Within the Global Harmonization Initiative he heads up the working group on “Ethics in Food Safety Practices”. Peter is a Netherlands citizen and has a PhD in Chemistry from the University of Amsterdam.
Chair & Event Moderator:
Dr. Diana Bogueva
Dr. Diana Bogueva, is President of the Global Harmonization Initiative. Her background is as a social scientist and journalist with interests in sustainable food consumption, alternative proteins, consumer perception of novel food processing technologies and generational consumer behaviour, food sustainability and harmonization. Diana’s work has won three awards: the Australian National Best Book winner in 2019 and the World’s Best Book award 2020 in the Vegetarian book category at the prestigious 24th and 25th Gourmand Awards, considered equivalent to the Oscars in the area of food books, for her co-edited book ‘Environmental, Health and Business Opportunities in the New Meat Alternatives Market’. She also won the 2020 Faculty of Humanities Journal Article of the Year Award at Curtin University for their co-authored paper “Planetary Health and reduction in meat consumption”, which was at the top 5% of all world research outputs scored by Altmetrics. Diana is also a finalist in the 10th International Book Award at America’s Book Fair 2019 for her co-edited book ‘Handbook of Research on Social marketing and its influence on animal origin food product consumption’. In 2022 Diana published her first co-authored book ‘Food in a Planetary Emergency’ with Professor Dora Marinova. This book is a timely overview of current food systems and the required transformations to respond to climate change, population pressures, biodiversity loss and use of natural resources. And, in May 2023, as a tribute to the authors' efforts, talented writing skills and passion, ‘Food in a Planetary Emergency’ was awarded the 'Best of the Best - The Future of Food Gourmand Award’ at the 28th Award Ceremony. In 2024, Diana's co-authored book 'Nutrition Science, Marketing Nutrition, Health Claims and Public Policy' published by Elsevier, was a finalist for the Association of America publisher's award for the professional and scholarly publishing PROSE award.