AIB Trainer of Year
AIB International’s Kevin Shortland was recently announced the Society of Food Hygiene and Technology’s (SOFHT) Trainer of the Year.
SOFHT was set up in 1979 by a group of professionals to represent the interests and views of those involved in food hygiene across all disciples. The prestigious annual awards are judged by a panel of experienced food industry professionals from the society’s membership, which includes food manufacturers, retailers, caterers, Environmental Health Officers, industry, consultants, research organizations, training bodies, and students. Winners were recently announced at the industry’s 36th annual luncheon in Strand, London.
Shortland, a food safety professional with AIB International since 2010, has helped people from a variety of different industry backgrounds. “I have a great passion to help and train people in the food industry. When you receive feedback from clients about the audit or training that has been provided with phrases like, ‘taught by a professional who knows what he is talking about,’ or ‘it was a real pleasure being part of the education you provided to enhance our knowledge of the food industry,’ it is truly rewarding,” said Shortland.
Shortland has more than 32 years of experience and has led many audits and training sessions on behalf of AIB International. His industry experience includes the meat and processed goods sectors, as well as manufacturing and BRC audits. He also has been a group technical manager for a large fresh produce company known throughout Europe, has studied microbiology, and is a former Forces personnel.
“Kevin consistently delivers a training style that engages trainees and provides them with an immersive, interactive and enjoyable learning experience”, said Jeff Wilson, vice president of Food Safety Services EAA division. “He’s committed to helping people understand, embrace and implement a true food safety culture into their daily activities by providing an entertaining training experience supported by a wealth of food safety knowledge and best practices.”