THE SPECIALIST CHEESEMAKERS TECHNICAL COMMITTEE

Committee Membership

Dr Paul Neaves FIFST - Williams and Neaves, The Food Microbiologists

Paul began his career with a degree in Genetics & Microbiology then spent 10 years working at the Leatherhead Food RA when he gained a PhD for studies into UHT processing. For the following decade, he provided microbiological expertise at the Milk Marketing Board for England & Wales then, in 1995, became a Partner in Williams & Neaves, the Food Microbiologists, offering technical information to the food industry worldwide. Paul co-manages practical training courses in artisan cheesemaking for Environmental Health Officers, sponsored by the UK Food Standards Agency, and represents the UK on several International Dairy Federation committees. Until, July 2008, Paul was an assessor for the BRC Global Standard - Food, evaluating cheese production throughout Europe, and is currently an auditor and mentor for SALSA, specifically for the SALSA plus SCA scheme. He is an Executive Editor of International Food Safety News, a journal published monthly with worldwide distribution.

Jo Mason - Anthony Rowcliffe & Son Ltd.

Jo has a degree in Food Technology from Reading University and for 18 years has worked with food in a technical role. Her career has covered technical responsibility for large manufacturers and support for major retailers, laboratory work and training. She has worked as a consultant for a number of years helping small companies to develop their food safety systems to comply with legal, customer and certification requirements. During 13 years in the dairy industry, Jo has worked with companies that include APV, H&B and, currently, Anthony Rowcliffe & Son. She has carried out audits throughout her career, both in the UK and across Europe, to enable producers to supply UK manufacturers and retailers. Jo sits on the Technical Committees of the Provision Trade Federation and SALSA and co-authored the SALSA plus SCA module.

Jayne Hickinbotham - Dee Dairy Services

Jayne joined Dairy Crest Foods in 1980 as a graduate of Bristol University, and held a number of production, technical and grading posts in small, traditional and large, industrial-scale dairies, finally achieving the status of company cheese and butter grader. Since 1990, Jayne has been self-employed, as Dee Dairy Services, providing technical advice on diverse aspects of food safety and quality; she specialises in dairy technology training, developing and implementing HACCP systems and auditing food producers throughout Europe against the supplier approval criteria of UK retailers. Jayne is a trading dispute arbitrator and an accredited butter grader and verification officer with the RPA. Jayne co-authored the SALSA plus SCA module and organises the Dairy Products Section of the Great Yorkshire Show; she is currently building a display model dairy.

January 2009