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Having studied at the University of Newcastle and completed a PhD at John Moores University, Liverpool, Chris has 28 years of international experience in various technical management positions in food manufacturing across a wide range of sectors.

He has worked for a range of branded and retailer-branded manufacturers as an interim technical director or manager, which has allowed development of training courses on allergens and allergens management; microbiology; hygiene management; pest control; supplier auditing; risk management; and traceability.

He has built an excellent track record by developing strong relationships with suppliers and UK retailers, as well as having international experience in the US, Africa and Asia.

Chris holds advanced qualifications in hygiene, HACCP and HACCP auditing in addition to the BRCGS Third Party Auditor and Approved Training Partner qualifications.

He is also a member of the Society of Food Hygiene & Technology (SoFHT) and the Institute of Food Science & Technology (IFST).

Chris has expertise in a range of high care, high risk and low risk food industries such as seafood, sandwiches, salads, sushi, crisps, snacks, ready meals and chocolate.

Spoken languages: English.