Dr Joanne Taylor
Dr Joanne Taylor (BSc, PhD HACCP, Cert Ed.) is a food safety, HACCP and education specialist.
Dr Joanne has a BSc. in Psychology from the University of Leeds, postgraduate qualifications in HACCP (post grad cert) and teaching (Cert Ed), and a PhD on the development and evaluation of a new approach to HACCP for caterers.
Joanne has several years experience carrying out qualitative research in the field of food safety standards with particular reference to HACCP.
Joanne brought her psychology background and HACCP knowledge into the development of the international Menu-Safe food safety management system.
Joanne has consulted to the governments of the UK, Thailand, Abu Dhabi, Dubai and Sharjah, as well as to the World Health Organisation / Food Agriculture Organisation / Codex Alimentarius commission. For example, she worked for over two years with the UK Food Standards Agency (FSA) communication team to define methodologies for the dissemination of practical food safety messages to a diverse industry audience, and developed a photo- based practical HACCP system for small businesses in the food sector. For the FAO, she is currently leading a project to provide food safety management strategy guidance to governments in developing countries.
Joanne has delivered food safety, HACCP and Menu-Safe training in the UK, Oman, UAE, Thailand and Central America, and has extensive experience supporting HACCP implementation in businesses of all types and scales.
Whilst at the University of Salford, Joanne has delivered HACCP and food safety courses to students at PGCert, Diploma, MSc and PhD level for over 6 years. She has also worked with a European consortium (Estonia, Turkey, Greece, Spain and the Netherlands) to develop an online qualification for food professionals. She also delivered a joint project, funded by the UK Government, with Lancaster University, which established the worlds first Food Safety Management for Agronomy course at Masters Level.
Joanne has extensive expertise in the challenges of communication in the food industry with its uniquely multi–cultural and linguistically diverse staff. She has published extensively (books, academic papers, videos, training materials and food safety management systems) and accepted invitations to present key note presentations at many international events.
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