Winnall, Lisa-Marie - University of Birmingham - School of Chemical Engineering

个人简介

Lisa is a qualified Environmental Health Officer. She graduated from UWIC with a BSc (Hons) in Environmental Health in 1997. Lisa has worked in both the private and public sectors. In the private sector she worked for Checkmate International (CMi) and their clients as a food safety consultant. This work entailed auditing large food manufacturers in the UK and Europe, along with smaller food chain outlets in UK. She also provided bespoke food safety training and worked on projects within the company for clients such as the Meat Livestock Commission in preparing butchers for the introduction of butchers’ shop licensing legislation. In the public sector she has worked as an EHO for Bromsgrove District Council and from the year 2000 as a Senior EHO at Sandwell Metropolitan Council specialising in Food Safety and Health & Safety enforcement. During this time she gained an MSc in Food Safety Hygiene & Management from the University of Birmingham. She joined the University of Birmingham as a Teaching Fellow in Food Safety in 2007 where she continues to contribute to the food safety course. Lisa is the programme leader for the University Certificate in Food Safety & Food Legislation and the Diploma in Higher Education in Food Safety & Food Legislation. She is also the module leader for the Food Hygiene Management module on the MSc Food Safety Hygiene & Management course and the Food Control Module on the MSc Environmental Health & MSc. Public and Environmental Health courses. She also contributes to other food related courses run in the department.

研究领域

Lisa’s research interests centre upon the implementation and effectiveness of national food hygiene interventions that aim to improve the hygiene standards of small food businesses. She is also interested in the evaluating the implementation of food hygiene management systems such as HACCP and the control of allergens

近期论文

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Lisa is currently writing up research into the effectiveness of food hygiene rating systems as an intervention to improve standards of food hygiene in food premises