Reuben had been enjoying a family holiday in Devon when a trip to A&E resulted in the worst nightmare imaginable Nobody could ever have known what was about to unfold for Reuben & his family, and what followed turned out to be the worst 7 days of their lives
Reuben passed away in his loving Mummy’s arms on the 21st August 2012 aged 23 months, and just 2 days later on the 23rd, Reuben’s Retreat was born. Reuben’s Mummy launched the charity in his memory to ensure that his short, but precious life wasn’t in vain Reuben’s mummy always says that we have the ability to leave the world a better place than we found it. She felt this for Reuben too as she also believes that each life, however brief, forever changes the world
Our aim is to relieve the distress of families bereaved of their child or those who have a child who is complexly poorly and may face an uncertain future. We provide emotional and practical support through peer led support groups including online and outdoor activities, holistic therapies, one to one counselling, bespoke in memorial events, interactive therapies such as music, animal and art therapy, memory making events in our hydrotherapy pool, movie & sensory room and play room, in addition to in-house apartment breaks
Reuben’s Retreat is a place for families bereaved of a child to remember and rebuild and those with a child who is complexly poorly to with them for as long as they need us relax and recharge; walking side by side
Reuben’s Mummy always says
“Everybody has something to bring to Reuben’s Retreat, this project will be built on love, compassion & generosity.”
What’s your ‘something’ to bring to Reuben’s Retreat?
We would love to hear from you. Please e-mail enquiries@reubensretreat.org or call 01457 680023.
Thank you for taking the time to read about our cause, and please pass on our details to a friend It costs nothing to you but could make a huge difference to families that need us
(Please call before you visit so that we can
THOUGHTS FROM THE EDITOR…
Welcome to the winter edition, which, as is the custom, focuses on our recent Annual Lunch. We had a fascinating lecture from Ruth Goodman this year on ‘The history of washing up & its place in world domination!’ to a full house at The Brewery, underlining the importance of booking early. So, save the date for 2025 to avoid disappointment. Further details of the lecture are in this issue for members who missed it alongside photos of guests who got there. I for one will now always connect Palmolive to palm fronds and olive oil – just one of the intrigues of the rise of the soap industry revealed by Ruth. As always, this was a great opportunity to catch-up with former colleagues as well as members and leave the event with a warm fuzzy feeling. This is undoubtedly the industry’s best event for celebrating individual and team success and this edition highlights all of the winners and highly commended entrants - congratulations to all of you for your well-deserved recognition.
On the subject of well-deserved recognition there will be few as deserving as the “Director in the spotlight” in this edition, Alan Lacey, whose contribution to the industry was recognised by the Dorothy Cullinane award at this year’s lunch! As luck would have it, I won one of the prizes in our nominated charity, Reuben’s Retreat raffle which raised over £1500 (for the record, I returned my prize for future fund raising!) – thank you for all for your generosity!
The success of this event relies on our members and sponsors, and I’m delighted that the “SCM in the spotlight” is Food Alert, a sponsor of the Annual Lunch. I hope you enjoy this issue and once again thanks to the team for producing another great edition. Our next edition will be spring 2025, members interested in submitting articles for that, or any future editions are encouraged to contact SOFHT (inclusion of articles is subject to acceptance by the editorial team).
2024 has been another busy year for SOFHT’s Directors, especially with its youth initiative supported by our members; however, everything is made possible by the hard work of and with thanks to Karen Best and the office team who will be taking a well-deserved break between the 20th December and 2nd January 2025, particularly after another demanding and successful Annual Lunch which has been our best yet. I hope members will be getting some valuable downtime too. Finally, may I take this opportunity to wish you a restful and happy festive period with health and happiness for the coming year. See you in 2025!
Sukh Gill, Editor SOFHT Focus
Introduction
PAUL DAVIDSON, SOFHT CHAIRMAN
It was fantastic to see so many people at our Annual Lecture, Lunch and Awards on 21st November at The Brewery. This year’s event was very well attended, it was lovely to see you all and I hope you managed to catch up with friends old and new in the networking session. Congratulations to the companies or members who were shortlisted as finalists and especially to those who managed to scoop an award. I thought that The Brewery hosted us well and hopefully you enjoyed the talk given by Ruth Goodman. Enjoy the photos from the event, which you will find in this edition.
As the year draws to a close I would like to wish you and your families a relaxing Christmas and I look forward to seeing you all at the SOFHT events in the New Year.
All the best, Paul
We are pleased to annouce the following membership updates since the last edition of SOFHT Focus
The total raised for Reuben’s Retreat was a fantastic £1520
Please use the QR code to donate
Lizzie Latest
Lizzie’s decided to celebrate her fourth Christmas as part of the SOFHT family by helping Karen put up her Christmas tree, not forgetting to put up her stocking for Santa “Paws”!
She would like to wish you all a very special Christmas with your loved ones and a happy and healthy 2025.
FOCUS on a SOFHT Director
Alan Lacey
Alan, tell us about your career… I started off as a food specialist EHO in East London – there were still cargo ships coming up the Thames and wharves and warehouses where there are now luxury apartments (let me add this wasn’t quite Victorian London!) Supermarkets were just starting to expand and “new” foods like avocados were coming into the UK. I quickly became interested in every aspect of the food industry but was always frustrated by the pace and bureaucracy of local government so moving to Sainsburys was life changing. I loved the buzz of working in retail and found myself surrounded by brilliant colleagues. Within 8 months I got my first promotion with new responsibilities – a steep learning curve and new situations and challenges every day.
Career highlights? Some of the people I’ve mentored have gone on to have successful careers in the industry –immensely proud of that. I got a huge buzz out of negotiating import protocols with the Northern Ireland government during an avian flu outbreak – three return trips to Belfast in one week to meet with the minister and officials but we reached an agreement that ensured our customers had availability of a good range of products, and it saved the company tons of money. Being a Board member and chair of SOFHT has also, of course, been a huge privilege.
Any embarrassing work situations? Some I won’t discuss, thank you, but I was once sent to the EU in Brussels and was ushered into the wrong room – the proceedings were so slow that it took a while to realise I was in the wrong meeting. I did notice that there were at least twice as many interpreters as there were actual delegates!
What recommendations would you have for anyone embarking on a technical career in the food industry? Go for it! There are more opportunities and aspects of the industry than you realise. Be flexible – there is constant change and be nice to people – it pays dividends.
How do spend your leisure time? I have more of it now but have just moved home – the process took forever and I’ve enjoyed planning, decorating and furnishing the place. Seeing family and friends of course, reading (mainly history, travel and crime fiction) and I’m a huge fan of Latin jazz and soul music. I was lucky to be in London at a time when you could see people like Stevie Wonder, Tina Turner and Nina Simone in small venues for not a lot of money. I once saw the Ike and Tina Turner Revue in a club over Hounslow bus garage! My great passion is travel and I enjoy planning everything – never joining a package or group tour.
Given your love of travel, what are your favourite foodie destinations? So many, but Southern India for the variety of vegetarian food, Thailand for spicy, zingy flavours and amazing fresh fruit. Brazil with influences from all over South America and the Caribbean. Preferably a meal there would involve fish at a beach front restaurant with a bossa nova soundtrack.
What would be your “Death Row” meal?
Fillet steak – charred but still pink inside and a green salad with balsamic dressing and parmesan shavings. No dessert – just another glass of Chilean Merlot please.
And your nightmare meal? Oysters followed by liver or kidneys with a side of tripe. I never liked offal but working on the inspection line in a slaughterhouse and checking for parasites really did it for me.
Who would you like to have dinner with?
Michael Palin, Judi Dench and Dolly Parton. They don’t seem to take themselves too seriously and I’m sure there would be some amazing stories and a lot of laughs. I always enjoy having dinner with my 8 year old Grandson just to marvel at the amount of food he puts away and stay thin.
What advice would you give to your younger self? Don’t stay in a job you hate and the same principles apply to every aspect of life –if it doesn’t feel right, move on.
MEET THE TEAM – SOFHT DIRECTORS
Ian Booth Company Secretary
Paul Davidson Chair & Technical Director
Tracey Colbert
Jackie Healing
Ellis Northover Vice Chair
David Childs Hon. Treasurer
Sarah English
Deb Smith
Sukh Gill
Dawn Welham
Alan Lacey Membership Director
Peter Littleton Training Services & Events Director
We’re Food Alert
Compliance is a critical part of running a successful hospitality business – but it doesn’t have to be complicated.
We’ve spent over 30 years helping food business owners manage their food safety and health & safety, so they can focus on delivering exceptional customer experiences. Now, we’re the partner of choice for over 3,000 customers, ranging from independent restaurants, hotels and bars to national and global chains.
Our services and solutions
Simplify safety compliance and build a leading food brand with 24/7 expert consultancy and time-saving software.
Compliance Membership
Your complete safety compliance support service.
• Bespoke safety and hygiene audits to find where you’re thriving or where you can improve
• Alert65 software to make tackling compliance issues a breeze
• Tailor-made policies, HACCP and risk assessments reviewed by experts
• A team of experts on hand 24/7 to advise on food complaints and compliance issues
Food supply chain management
Get the confidence that your suppliers meet the same safety standards with certification checks, self-audits or onsite visits from industry experts.
Our clients receive a unique blend of intuitive, userfriendly technology combined with the support and guidance of our experts. Plus, we’re proud to host the Technical Advisory Board – a group made up of six industry leaders who share the latest insights into legislation, best practice and future challenges from across their fields.
SALSA
and BRCGS implementation
Get the confidence that your suppliers meet the same safety standards with certification checks, self-audits or onsite visits from industry experts.
Food labelling and pack copy compliance
From legal compliance to allergen declaration checks to ingredient verification, we’re here to help with it all.
Menu checks
We’ll carry out thorough, independent checks on your menus, verify allergens and your nutrition claims.
Food product specifications
Our specialists will help you produce detailed, accurate specification documentation for the products you sell and distribute.
Training
Reduce the risk of food complaints, accidents and ill health and stay compliant with Food Alert training.
• We hold engaging, face-to-face courses in topics like fire safety, first aid, food safety and health & safety
• Or we can bring you high quality, accredited and expertly designed e-learning in partnership with iHasco
DON’T JUST LISTEN TO US!
95% of clients believe they’re less likely to suffer a food safety or health & safety incident by using Food Alert!*
Meet Our Team
*Food Alert client survey, 2022.
At Food Alert, our success is driven by a team of passionate industry experts. We’re excited to introduce you to the key individuals who bring our brand and services to life, each playing a crucial role in our commitment to excellence.
Tim Betts
Product Director
David Bashford
Managing Director
Nita Patel
Technical Services Director
Sioned Hatcher-Evans
Technical Director
Mike Williams
Operations Director
Why Our SOFHT Membership Matters
Our SOFHT membership has been crucial in providing access to expert resources and industryleading insights essential for navigating food safety complexities. The network of like-minded professionals we’ve connected with through SOFHT has been invaluable, fostering collaboration and knowledge sharing that directly benefits our business.
In Our Client’s Words
Curious about how we bring our work to life? We asked Claire Hussey, Risk & Compliance Director at TGI Fridays UK, why we’re their safety partner. Here’s what she had to say:
“Food Alert is very collaborative; they listen to us and do the right thing to ensure we’re protected from a Food Safety perspective. I have recommended Food Alert to other businesses and am an advocate and a fan of Food Alert!”
SOFHT’s unwavering commitment to excellence aligns seamlessly with Food Alert’s core values. This membership is more than just a resource; it’s a partnership that drives our continuous improvement and keeps us at the forefront of a rapidly evolving industry. We are proud to be part of such a dedicated and forward-thinking organisation.
RUTH GOODMAN: THE HISTORY OF WASHING UP AND ITS PLACE IN WORLD DOMINATION
RUTH GOODMAN The History of Washing Up and Its Place in World Domination
SOFHT ANNUAL LECTURE, LUNCH & AWARDS 2024
We were pleased to welcome Ruth Goodman to speak at the Annual Lunch on November 21st.
The guest speaker at this year’s lunch was historian and TV presenter Ruth Goodman, who delivered a captivating lecture titled “The History of Washing Up and Its Place in World Domination.” While the title initially puzzled many in the audience, Ruth’s engaging talk offered a fascinating and amusing exploration of cleaning and hygiene practices up to the 19th century.
Ruth began by discussing traditional cleaning methods, emphasising the use of wood ash for laundry and washing dishes. This simple but effective technique relied on the alkaline properties of ash to break down fats and grime, a basic yet critical chemical process. However, by the late 16th and early 17th centuries, London and other major cities began facing a wood shortage due to deforestation and the growing demands of an expanding population. The resulting scarcity drove up prices, making wood ash a less viable option for many households.
In response to this shortage, soap—initially a luxury item—became more prominent. Much of the high-quality soap was imported from Spain and France, where techniques like the Castile soap method (using olive oil and soda ash) were already well established. In England, soap-making began to take root during the reign of King Charles I (1625–1649). However, the industry was tightly controlled; licenses to produce soap were granted only to aristocrats, making it a symbol of privilege and deepening class divides.
Ruth explained how soap evolved into a global commodity by the 18th century, driven by the moral and religious sentiment encapsulated in the phrase “cleanliness is next to godliness.” This idea gained traction during the Victorian era, aligning with broader societal movements that linked hygiene to moral virtue. English soap manufacturers capitalised on this ethos, exporting soap to colonies worldwide and using innovative, but often
RUTH GOODMAN: THE
HISTORY OF WASHING UP AND ITS PLACE IN WORLD DOMINATION
dubious, advertising campaigns. These often promoted racial and cultural superiority, portraying cleanliness as a hallmark of “civilized” society, reflecting the imperialist mindset of the time.
The talk also touched on the evolution of branded soaps, including the origins of Palmolive soap. Ruth explained that the name “Palmolive” stems from its original ingredients: palm ash and olive oil. The product was developed in the late 19th century by B.J. Johnson, who formulated a soap combining the cleansing properties of palm ash and the moisturizing benefits of olive oil.
During the question-and-answer session, an audience member inquired about the use of natural plants containing silica as cleaning agents. Ruth enthusiastically explained that plants like horsetail (Equisetum), which is rich in silica, were historically used as natural abrasives. Horsetail’s gritty texture made it particularly effective for scrubbing pots and pans. In some regions, plants such as reeds and other silica-containing grasses were also employed in domestic cleaning practices. These natural solutions, Ruth noted, were often region-specific and born of necessity, showcasing human ingenuity in adapting local resources for everyday tasks.
Ruth’s talk illuminated not only the chemistry and practicality of cleaning but also its cultural and economic implications. Her depth of knowledge, complemented by vivid anecdotes, provided a richer understanding of how mundane activities like washing up influenced societies, economies, and even imperial ambitions. The audience left with a newfound appreciation for the intricate history behind everyday tasks, rounding off an enjoyable and thought-provoking session.
THANK YOU TO OUR SPONSORS
Food Alert – Lunch Sponsor
LRQA – Drinks Reception Sponsor
Diversey – Awards Brochure Sponsor
OnSide is a national charity that believes all young people should have the opportunity to discover their passion and their purpose. To find out what they’ve got and where it could take them.
We raise the funds to build state-of-theart, multimillion-pound youth centres (called Youth Zones) in the country’s most economically disadvantaged areas.
Existing Youth Zone
Youth Zones in
Carlisle
East Manchester
Croydon
Bolton
Barking & Dagenham
Oldham
Barnsley
Grimsby
Salford
Thurrock South
Preston
Manchester Youth Zone
Hammersmith & Fulham
Barnet
Existing Youth Zone
Youth Zones in development
Carlisle Blackburn Wigan
Wirral
Warrington
SOFHT AWARDS 2024
BEST
APPRENTICE
Sponsored by
BEST AUDITOR
David Roberts works at the Tate & Lyle Sugars Plaistow Plant and is a true champion for what people with drive can achieve through an apprenticeship program. His interest in engineering was kindled at a young age with his grandfather’s career with the London Underground and his mother’s work building coaches at Ford Motor Company, it inspired his fascination with how things work. David’s passion continued to grow after he joined the Company in 2008 as a packaging operator, a role in which he frequently worked with and learned from the engineers. His natural aptitude and problem-solving skills soon led him to become a team leader. He completed a BTEC Level 3 Diploma Advanced Manufacturing Engineering in 2024 with Distinction and is now a Maintenance Technician. He has plans for further study, saying ‘’It’s never too late. I am proud of what I have achieved and hope to inspire others to progress and learn’’.
HIGHLY COMMENDED
Richard Cope, Cranswick
Sponsored by
Michael is thrilled and truly honoured to be shortlisted in the Best Auditor category. It’s never considered, when out on the road travelling to the next audit, that a 25year career milestone has been reached. His career has been both rewarding and compelling with some 500 GFSI audits undertaken to date. Michael enjoys his job, and how it allows him to see so many different production sites, processes and clients, especially when he is fortunate enough to return and see the progress they’ve made. He has been lucky to audit all around the world and meet many great people, both fellow professionals and clients, and learnt from every one of them. He gets excited by the challenge of learning things and shares his knowledge and passion with others. Huge thanks go to colleagues and NSF, who have recognized his efforts and commitment to excellence.
HIGHLY COMMENDED
A Consultancy is a multi-awardwinning training, auditing and consultancy company operating nationally throughout the UK and internationally within the hospitality, retail and food manufacturing sectors. The company focuses on supporting food businesses of all sizes, whether they are established or just starting out, with a particular emphasis on achieving the coveted 5-Star Food Hygiene Rating, which is essential for attracting and retaining customers. With a proven track record of consistent 5-Star Ratings, they take pride in maintaining clients’ reputations and ensuring compliance with EHO regulations. They are dedicated to the safety and success of food-related businesses, catering to a diverse range of establishments, including luxury hotels, Michelin-starred restaurants, cafés, takeaways, pubs, fine dining venues and private clubs. Led by Sylvia Anderson, a Food Safety Expert with over 35 years of experience and extensive qualifications, the consultancy actively engages with TV, radio, and media to educate and inform the public about food safety.
WINNER
David Roberts Tate & Lyle Sugars
Sponsored by WINNER
Michael Bromfield NSF
WINNER
Sylvia A Consultancy
Jojo Conner, Food Alert
Mark Fincham, LRQA
Sylvia
BEST COMPANY
>10 EMPLOYEES
BEST FOOD TECHNOLOGIST
Sponsored by
BEST HYGIENE MANAGER
Sponsored by
Sponsored by
Shield Safety (est.2003), the trusted name in food safety, health and safety, and fire safety, delivers safety solutions that do more than protect businesses – they drive growth, improve wellbeing and save lives. The business has grown significantly to a workforce of over 140 full-time employees and over £9million turnover, with the largest team of Environmental Health Practitioners in the UK. Company growth can be attributed to an unfailing commitment to a trail-blazing, highly innovative approach to safety. Shield Safety is revolutionising the industry, combining the highest level of safety expertise with its award-winning software ‘RiskProof’, and as the first certification body of Safe to Trade, an industry-wide standard devoted to driving food safety and health and safety standards.
HIGHLY COMMENDED
ALS Laboratories (UK) Ltd
Priya has 10 years’ experience working within the food manufacturing industry, specialising in technical and product integrity. With a diverse background in ready meals, bakery, and horticulture, she has developed extensive knowledge across numerous food categories and driven impactful change in categories like hot beverages, superfoods and food supplements, particularly in her dynamic two years at Holland & Barrett. Priya has built strong relationships with global strategic suppliers and played a pivotal role in launching 150 SKUs during the FNSS transformation. This year, she has further enhanced H&B’s technical standards by implementing vital business-as-usual processes, including Supplier KPI frameworks and Gate 4 submission documents for both Food and VHMS categories. Priya’s unwavering commitment to food safety, product quality, and integrity exemplifies her dedication to excellence in the industry.
HIGHLY COMMENDED
Chris Forsythe, Holland & Barrett
Mark has spent over 30 years in the food industry in both Hygiene and Production roles for the top three bakeries in the UK – Hovis, Warburtons & now Frank Roberts. He is in his second year at Frank Roberts, with this year being the most difficult he has faced in all those years. Having totally restructured the team, the scheduling and cleaning frequencies, due to staff redundancies, Mark and his team are starting to see light at the end of the tunnel, still achieving 95% completed cleans and again achieving the site BRC AA* Rating. Mark puts this down to his Teams hard work and is looking forward to the next years challenges and continuous improvements within Frank Roberts Ilkeston. He is proud and overwhelmed to have been shortlisted as a finalist for a second year.
HIGHLY COMMENDED
Darren Attewell, ISS
WINNER
Shield Safety
WINNER
Priya Patel
Holland & Barrett
WINNER
Mark Woolley
Frank Roberts
BEST NEW PRODUCT/SERVICE
Sponsored by
Safe to Trade, Shield Safety
Shield Safety is the first UK certification body of Safe to Trade, the voluntary, thirdparty assurance scheme for the hospitality industry that puts people’s health first. A standard that leads and directs the sector, devised in collaboration with industry experts and regulators, and implemented by highly trained, competent and impartial Environmental Health Practitioners. Safe to Trade is holistic, assuring all required legislation is met, from food hygiene and safety to the safety of the venue. The standard is aligned with the latest food safety and health and safety regulations, incorporating best practices and expanding on the Food Hygiene Rating Scheme to include additional criteria such as allergen information, front-of-house cleanliness, and food claims. Industry-leading brands including Hoburne, YO! Sushi and Joe and the Juice are ensuring they meet the comprehensive requirements to become certified, supporting them in achieving a Food Hygiene Rating of 5, while building consumer confidence and commercial success.
BEST TRAINER
Sponsored by
Dave Griffin National Trust
Since joining the National Trust in 2019, Dave has created and led a bespoke training programme for their Food & Beverage teams, which covers food safety, allergens and managers induction courses. Dave has provided Supervising Food Safety training (Level 3 equivalent) to over 650 of their leaders since he joined, with a 99% pass rate and consistently excellent feedback for his enthusiastic and inclusive training style. Dave’s approach to training is shaped by his experiences working within the industry. He feels it is particularly important to make attendees feel relaxed to enable them to absorb the information provided. Attendees are encouraged to interact, but on their terms so that they feel comfortable. Dave understands that everyone is different, and people prefer to learn in different ways. Recognition from the Society would be both fantastic for Dave and an acknowledgement of the Trust’s ongoing commitment to positive food safety culture.
HIGHLY COMMENDED
Sylvia Anderson, Sylvia A Consultancy
Keith Watkins, ALS Laboratories
BEST TRAINING COMPANY
Sponsored by
With over 30 years of experience, totrain is an award-winning food safety training provider and consultancy based in Teesside, North East England. As a BRCGS Approved Principle Training Partner and a RSPHaccredited centre, totrain’s classroombased, virtual and e-learning courses have helped certify thousands of employees for clients across the UK and internationally. Through its custom-built food safety management platform, tolearn, the company also allows industry-leading companies to upskill teams, improve food safety culture and maintain compliance.
Highly Commended Gallery
RISING STAR
Sponsored by WINNERS
Richard Cowderoy Christeyns Food Hygiene
With a career spanning 20 years in hygiene and food safety Richard brings a wealth of practical experience to his role in Christeyns Food Hygiene supporting customers to achieve their food safety management needs. His development of the newly created role of UK Technical Support Manager justifies his credibility as a “Rising Star” in the world of food safety and hygiene where he is instrumental in not only developing sector-leading verification systems, but also in championing information dissemination through the innovative hygiene vodcast “Hygiene Hangout”.
Over the past 18 months, Richard has grown his role to offer allergen, chemical and microbiological support across the customer base and beyond with his support at conferences, presentations and seminars including those organised by SOFHT. His commitment to education isn’t limited to his customers only with his performance as “Dr Rich” at the “Love Cheese Live” event with a series of STEM themed demonstration aimed at the 5 – 8 age range (adults loved it too!)
Starting with Holland & Barrett in 2021, Zara has taken on various roles within the technical team, most recently moving to the Vitamins and Supplements division. Before this, she successfully led the snacking, drinks, and honey categories for Own Label products. Throughout her time at H&B, Zara’s unwavering commitment has been evident, especially in influencing food safety culture. During H&B’s global food transformation, she played a key role in maintaining high safety standards across the UK and Far East supply chains, significantly improving product quality.
Passionate about nurturing future talent, Zara has mentored through the Flourishing in Food scheme and recently joined the SOFHT Education Committee, supporting plans to connect young people with the food industry. She is also pursuing a master’s at Cranfield University in the Future of Food Sustainability, which has allowed her to be involved in H&B’s response to the EUDR regulation, highlighting her commitment to overall compliance.
DOROTHY CULLINANE AWARD
Alan was an EHO in London where he and his team pioneered food safety training in multiple languages,17 in total, to suit the changing needs of the industry. He had a secondment to the NHS and taught food law at the University of Surrey before he finally escaped into the private sector. As well as a 7 year stint with ASDA he spent 20 years at Sainsbury’s where he became Head of Regulatory Affairs and gained a reputation for building great relationships with government agencies and consumer groups and for staying calm in a crisis. He took a lead in media relations on issues such as genetically modified foods and BSE.
His passion for fair enforcement resulted in him working closely with the Better Regulation Delivery Office when it was first established and for many years he was a member of their Business Advisory Group and the Food Expert Panel. He has been a member of numerous working parties and has been a keynote speaker at Food Safety Conferences in locations such as Jamaica, Australia, Monte Carlo and … wait for it…Wigan!
In addition, Alan has been a Board Director at SOFHT since 2005 and has acted as Chair in 2012/14 and again from 2022 until this Summer.
Zara Thomson Holland & Barrett
Navigating the new era of risk with LRQA: Your trusted partner in the food sector
In today’s rapidly changing world, the global risk landscape is more complex than ever before.
We find ourselves in the era of Assurance 4.0, where companies are facing unprecedented challenges: increasingly complex supply chains, evolving technologies, and rising demands for transparency in Environmental, Social and Governance (ESG) practices. Navigating these challenges requires a partner who understands the intricacies of risk management and can help your business stay ahead of the curve. That partner is LRQA.
Why LRQA?
At LRQA, we stand by your side as your assurance partner, offering the expertise needed to tackle the risks of today and tomorrow. With a deep-rooted history in assuring assets, management systems, and product integrity, we excel in building responsible sourcing programmes, guiding businesses through the energy transition, and bolstering cybersecurity maturity. Our goal is to help you anticipate, mitigate, and manage risks across your operations, enabling you to focus on growth.
Our portfolio of connected assurance solutions, combined with data-driven decision-making and hands-on expertise, positions us uniquely to help you navigate risk and shape a sustainable, secure future for your business, your people, your stakeholders, and the planet.
Shaping a Better Future Together in the Food Sector
For over 30 years, LRQA has been at the forefront of the food and beverage sector, partnering with primary producers, manufacturers, retailers, and restaurant chains to develop programmes that reduce risk and ensure the delivery of safe, sustainable food to consumers worldwide.
Audits play a crucial role in demonstrating compliance with regulatory and industry best practices. However, at LRQA, we go beyond audits. Through our data-driven approach, we provide clients with enhanced visibility, prioritisation, and, most importantly, customised risk mitigation strategies tailored to their specific needs.
“In this new era of risk, maintaining product integrity is not about doing more but rather about adopting the right approach to determine risk management priorities that ensure the delivery of safe, quality food without compromise,” says Kimberly Coffin, LRQA’s Supply Chain Assurance Technical Director.
Our comprehensive services, underpinned by robust capabilities in data and analytics, cover every aspect of food safety, traceability, animal welfare, and responsible sourcing. We also address emerging risks such as cybersecurity and environmental performance.
Every day, our dedicated teams help clients to:
• Ensure food safety and ethical sourcing across the supply chain: We audit 20,000 sites annually to ensure that our clients’ food products meet the highest safety standards.
• Eliminate child labour and modern-day slavery: Through responsible sourcing and transparency initiatives, we assisted 30 clients in 2023 in identifying, assessing, and remediating forced labour risks.
• Create a safer, more sustainable world: Our 800 ESG specialists work tirelessly to make our clients’ businesses more sustainable, day in and day out.
The importance of SOFHT membership to LRQA
Being part of the Society of Food Hygiene and Technology (SOFHT) is vital for staying connected with the industry’s leading professionals and staying ahead of emerging challenges. SOFHT membership provides an invaluable forum for networking, knowledge sharing, and collaboration with other food safety experts. At LRQA, we are proud to be a Supporting Company Member, working together to drive the food industry forward in this dynamic era
SOFHT provides a great forum to meet other food safety professionals and discuss solutions to the emerging challenges facing the industry. We’re proud to be supporting company members.
Kimberly Coffin, LRQA
Choose LRQA as your assurance partner and navigate the complexities of the food sector with confidence, knowing that we are committed to helping you build a safer, more secure, and sustainable future.
For more information, visit lrqa.com/uk, call +44 (0)121 817 4000 or email enquiries.uk@lrqa.com
THURSDAY 20TH NOVEMBER 2025
THURSDAY 26TH JUNE 2025
THE NATIONAL MEMORIAL ARBORETUM, STAFFORDSHIRE
• Cleaning in Place (CIP)
• Open Plant Cleaning (OPC)
• Track Treatment
• Water Treatment
• Membrane Cleaning
• Personal Care
• Dispensing and dosing
• Control and monitoring
• Open Plant Cleaning
• Personal Care
• Spare parts and accessories
• Project Engineering
• In-house design, build and commissioning
• Remote Monitoring Systems
• Data Analytics Programs
• Water and Energy Conservation
• Yield Management and Improvements
• Food safety consulting programs
• Productivity
• Labour Management
• Hygiene and Applications Management
• Food Safety and Microbiology
• E-learning
• Fully customisable enterprise platform
• Documented training records and renewals
Diversey – A Solenis Company
As a trusted partner, we deliver value by solving sustainability and operational challenges with the right people, the right experience and the right technology. Our solutions help protect food safety, optimise water use and treatment, drive operational efficiency and promote the sustainable use of resources.
Our customers have partnered with us for over 100 years, trusting us to deliver value-driven, tailor-made solutions, advanced insights, measurable results and service that’s second to none. We innovate with intention so customers can make their operations more sustainable — and meet the challenges of tomorrow, today.
We have a proven track record in the Food and Beverage industry in delivering Total Cost of Operations commitments for our customers – saving water, energy, time, increasing output, protecting assets, achieving compliance and employee safety. Our teams work with you and provide peace of mind – consistency, reliability and repeatability of results.
Visit solenis.com today to learn more about how our full suite of products, services and expertise can support your business ambitions.
Diversey and SOFHT
Diversey is proud to have supported the Society of Food Hygiene and Technology (SOFHT) for over 40 years, sharing a joint commitment to advancing food safety and hygiene. Being part of SOFHT has fostered the opportunity to work collaboratively with leading experts from all areas of the industry, and contribute to critical developments in industry standards and best practices. This long-standing relationship has been invaluable, enabling Diversey to support SOFHT’s mission to protect public health and enhance food industry practices. Diversey deeply appreciates the partnership and collaboration, and looks forward to continuing to support SOFHT’s impactful work in the years to come.
David Childs Grace
Paul Davidson Chair’s Address
Tracey Colbert Loyal Toast to the King
Zara Thompson and Leon Crosby Introducing the SOFHT Education Project
Chris Turner Introducing the Awards
Alan Lacey Loyal Toast to the Society
Dianne Waite and Garry Dennis SOFHT Fellowships
Leon Crosby and Wayne Wild MBE Blackburn and Darwen Youth Zone
Paul Davidson and Ruth Goodman Drawing the Raffle
Helen Hood Business Card Draw Winner
Brooke Nardo Raffle Winner
Sukh Gill Raffle Winner
TOP TABLE & SPONSORS
SEATED: Ellis Northover, Vice Chair of SOFHT & Senior Territory Executive, NSF; Tendy Lindsay, Former Chair & NonExecutive, Chartered Trading Standards Institute; Alan Lacey, SOFHT Director & independent food safety; Paul Davidson, Chair of SOFHT & Senior Director of Quality – Europe, Tate and Lyle Sugars; Ruth Goodman, Guest lecturer; Professor Chris Elliott, Honorary President of SOFHT & founder of the Institute for Global Food Security, Queen’s University Belfast.
STANDING: Wayne Wild MBE, Chair of Blackburn & Darwen Youth Zone; William Roberts, Chief Executive, Royal Society for Public Health; Dr. Anthony Wilson, Microbiological Risk Assessment Lead, Food Standards Agency; Ian Thomas, Barrister, Gough Square; Gerald Mason, President of the Food & Drink Federation & Senior Vice President, Corporate Affairs, Tate & Lyle Sugars.
SOFHT Top Table
Food Alert
Food Alert
Addmaster
ALS Laboratories
Christeyns Food Hygiene
Holland and Barrett
ALDI
Caterers Choice
Ecolab
Hygiene Improvement Solutions
Kersia
NSF
Pret a Manger
SGS
Symclean
Vikan
Nurture Pest Control
Rentokil Initial
Shield Safety
Tate & Lyle Sugars
NSF
Waitrose
That’s all our training events wrapped up for the year!
Don’t forget we also offer an extensive range of e-learning courses:
ACCREDITED COURSES
Level 1 Food Hygiene and Safety for Catering find out more
Level 1 Food Hygiene and Safety for Manufacturing (Multiple Languages) find out more.
Level 1 Food Hygiene and Safety for Retail find out more
Level 1 HACCP Awareness find out more.
Level 2 Food Hygiene and Safety for Catering (Multiple Languages) find out more
Level 2 Food Hygiene and Safety for Manufacturing (Multiple Languages) find out more.
Level 2 Food Hygiene and Safety for Retail find out more
Level 2 Food Safety Assessment Refresher (English) find out more.
Level 2 Food Safety Assessment Refresher (Polish) find out more.
Level 2 Food Safety Assessment Refresher (Romanian) find out more
Level 2 HACCP find out more.
Level 2 Health & Safety find out more
Level 2 TACCP & VACCP Understanding find out more.
Level 3 Food Safety Refresher find out more
Level 3 Managing HACCP find out more.
Level 3 Supervising Food Safety find out more
SOFHT COURSES
Allergen Awareness find out more.
Asbestos Awareness find out more
Cleaning in the Food Industry find out more
COSHH find out more
Display Screen Equipment Assessment (DSEA) find out more.
E.coli O157:H7 Understanding find out more.
Equality & Diversity find out more.
Fire Safety Awareness find out more
Food Labelling find out more
Food Nutrition & Healthy Eating find out more
General Data Protection Regulation (GDPR) find out more
Hand Hygiene for Food Workers find out more.
Internal Auditing & Root Cause Analysis find out more.
Introduction to Food Safety find out more.
Ladder Use find out more
Legionnaires Disease – Understanding find out more
