Kate Bailey

Kate Bailey

Kate Bailey
Food Technologist
Email: KBailey@cardiffmet.ac.uk
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My role at the ZERO2FIVE Food Industry Centre

My role as a Zero2Five Food Industry Centre Technologist, involves supporting Welsh food and drink manufacturers by providing knowledge transfer in the following areas:

  • Completing internal audits against the requirements of various standards.
  • Assisting companies with audit preparation and the requirements of different food safety standards.
  • Reviewing product labelling to ensure compliance with relevant legislation.
  • Providing advice, mentoring and training to clients about best practice and guidance.
  • Transferring knowledge in HACCP to enable clients to write, implement and maintain their HACCP.

Previous Experience

I have 15 years’ experience in food manufacturing, in various product categories.

I started as a laboratory technician in the Speciality Sauce Company which manufactured a range of sauces including fermented soy sauce, oriental sauces, ketchup, chilli sauce and salad dressings. I carried out micro and chemical testing of the products.

I subsequently completed a 4 year medical research product for Smith & Nephew at a laboratory, assisting carrying out microbiological and chemical testing of products. I then went back into food manufacturing as a QA technician in Serious Food Company, producing a range of smoothies. I carried out micro and chemical testing of the products along with the testing of CCP’s. I also carried out testing of the CIP system and cleanliness of the line.

I then went to work in Warburtons where I have spent the majority of my career (11 years) producing a range of bread products. I started as a hygiene team leader and then progressed as opportunities arose. I managed raw material stores, food safety, and quality and spent a period as a technical manager at one of their UK manufacturing sites. My roles have involved managing people, customer complaints, audit management, corrective action and root cause analysis, HACCP team leader, hygiene planning, CIP specialist for the site, internal auditing, CCP verification, quality testing, product improvements and onsite training in HACCP, Food Safety level 2 and internal auditing.

Qualifications and Professional Memberships

  • BSc Biotechnology (Hons) 2:1
  • Level 4 HACCP for manufacturing

  • Advanced Food Safety

  • Assess Occupational Competence in the work environment, understanding the principles and practices of assessment

  • FSSC lead auditor training

  • RSPH level 2 certificate in pest control

  • Professional Training certificate

  • Global standard for Food Safety Issue 7 to 8 Conversion for auditors