Speaker: Vladimir Surcinski

Target Audience: Food Safety Auditors, Quality Assurance and Control Personnel, Food Safety Managers and Team Members, Regulatory and Certification Body Representatives

This DIFSC 2025 exclusive workshop introduces participants to the evolving expectations of auditors in the food safety sector. Divided into two focused sessions, the program combines theoretical foundations with interactive exercises. Key topics include effective auditor–auditee communication, conflict resolution, self-confidence development, and maintaining objectivity and integrity throughout the audit process. Designed for food professionals aiming to enhance their personal auditing style, the workshop emphasizes both technical skill and behavioral competence—key components of modern, high-impact audit practice.

Speaker: Lisa Winnall

Target Audience: Hospitality Professionals Chefs, Restaurant Managers, Front-of-house Staff and Food Safety Professionals

Beyond the Menu: Allergen Management for Hospitality Professionals takes a deeper dive into practical allergen control strategies. This hands-on session is designed for hospitality and food safety professionals who want to strengthen their allergen risk management systems and enhance communication with guests.

Participants can bring their own product, or menu lists to work through a structured allergen risk assessment process. Guided exercises will help identify gaps, prioritise control measures, and develop clear customer communication strategies.

The workshop will also explore effective ways to document allergen procedures, prepare for regulatory inspections, and respond to incidents. Attendees will leave with an action plan tailored to their own operations, equipping them to lead improvements in allergen safety and compliance.