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Environmental Pathogen Management in Food Manufacturing

by Jack VAN DER SANDEN — March 15, 2019


15 March 2019
(Duration : 1 hour 30 mins)


International Food Safety Advisor

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Jack van der Sanden introduces a risk-based model for Environmental Pathogen Management (EPM) in food manufacturing facilities, including a model offering a clear pathway for standardized implementation of EPM across a food company with multiple manufacturing plants.



International Food Safety Advisor

Jack van der Sanden is an international food safety advisor. He has been part of the global food industry for over 30 years.

After obtaining a food technology degree in The Netherlands, Jack joined the food industry as production supervisor. He migrated to New Zealand in 1990, where he obtained a post-graduate diploma in dairy science and technology at Massey University.


Over the years, he rose through the ranks and ended-up managing production, technical and food safety & quality teams. This cross-functional exposure enabled him to find pragmatic solutions, that strengthened food safety and quality systems in different multinational organizations.

During his career, he has not only advised small and medium-sized businesses in the food industry in New Zealand, but has also managed international consultancy projects in the United States, Europe and China. His expertise has opened many doors for him, from leading training in food safety and quality to mentoring many professionals in the food industry around the world.

During the last 10 years, he has specialised in Environmental Pathogen Management (EPM) and advised food industries in the design of pre-ventive and effective EPM programs.