Food Safety Information Council

The Food Safety Information Council is a health promotion charity and a national voice for science-based, consumer-focused food safety information in Australia. We aim to address the estimated 4.1 million cases of food poisoning in Australia that result in 31,920 hospitalisations, 86 deaths and 1 million visits to doctors on average every year by providing simple, easy to follow consumer information on the handling, storage and preparation of food. The Council was founded in 1997 as the Food Safety Campaign Group and incorporated in 2001 as the Food Safety Information Council. We are a health promotion charity ACN 614 547 241 and a company partially limited by guarantee ABN 58008715647.

Australian Food Safety Week each November is a major part of the Council’s campaign to pass on simple messages to improve consumer’s knowledge of how to handle, store and cook food safely.

Council members include representatives of state, territory and local government and food safety agencies, the food industry, community groups and professional associations.




Board Members

FSIC Organisational Chart

Rachelle Williams – Chair and Nominations Committee Chair

RachelleRachelle has been the Chair of FSIC Ltd since May 2015, taking over from Professor Michael Eyles. She previously held the role of Secretary. She joined FSIC because of her belief that by helping consumers understand food safety and what they can do to control it, we can reduce the impact food poisoning has on our community.

In her other life, Rachelle runs her own business as The Green Food Safety Coach. She is a Food Technologist who, early on, developed a passion for food safety, and then, recently, sustainability as well. Amongst her professional food and sustainability memberships, Rachelle is a Fellow of AOQ Inc, a Professional Member of AIFST Ltd, and a Member of AICD.

As Chair, Rachelle wants to make the Food Safety Information Council Ltd the recognised national voice for science-based, consumer-focused food safety information in Australia.

Cathy Moir – Deputy Chair and Director, Chair Technical Committee

Cathy-Moir-150x150Cathy is a food microbiologist and Group Leader CSIRO Agriculture and Food.  Through her various roles at CSIRO and Food Science Australia, Cathy has developed extensive knowledge of and expertise in the microbiology of a wide range of foods and food processes.  She provides expert professional services and advice to assist industry and government with matters relating to food safety hazard identification and characterisation, risk assessment and management of the microbiological safety and stability of food.  She is also actively involved with the Australian Institute of Food Science and Technology.


Lydia Buchtmann – Director and Communications Committee Chair

Lydia-Buchmann-copy-150x150Lydia Buchtmann is a Canberra based communications consultant. She was a founding member of the Food Safety Information Council and has been involved in its communication work since 1997. She headed the Communication and Stakeholder Engagement section of Food Standards Australia New Zealand (FSANZ) from 1997 to 2010 and was their representative on the FSIC Executive during that period. Lydia has over 30 years experience heading communications sections in Federal Government agencies. She has a Masters in Communication (by research) from the University of Canberra 2001 and a BA (Hons) in Anthropology from the ANU 1984. She is a member of the Public Relations Institute of Australia and a life member of the Media Entertainment and Arts Alliance.

Gavin Buckett – Director and Membership Committee Chair

Gavin Buckett is a multi award winning Qualified Chef, with Tertiary Qualifications in Food Technology and Confectionery Manufacture, who started his own specialised food safety business that is now called the “The Gourmet Guardian”. Founded in 2003, The Gourmet Guardian is a specialist provider to the Food and Beverage industry including restaurants, café’s, catering companies, major sporting venues, private resorts, hotels, hospitals, aged care, manufacturers and distributors.

Gavin has vast food industry experience that includes 15 years as a Qualified Chef. His current responsibilities include managing a company that delivers Food Safety Training, develops and implements Food Safety Programs (including HACCP, BRC, WQAS and Spotless Certified Programs) and conducts regulatory and internal food safety audits to more than 200 different food businesses.

In addition to the Food Safety Information Council, Gavin and/ or The Gourmet Guardian are members of the Australian Institute of Food Science and Technology (AIFST), the Allergen Bureau; Exemplar Global NFSA Level 4 High Risk Auditor and the Café Owners and Baristas Association (COBAA). Gavin is a regulatory approved Food Safety Auditor with Queensland Health, New South Wales Food Authority, Victorian Department of Health and Human Services and the Tasmanian Department of Health and Human Services. Gavin  is also the Principal of a Registered Training Organisation (RTO) called Prime Skills Pty Ltd that specialises in delivering food safety training.


Deb Kerr –  Director and Secretary

Deb Kerr joined Australian Pork Limited (APL) as the General Manager Policy in January 2014. APL’s Policy Division is unique amongst the rural research and development corporations (RRDCs). The Division is responsible for the Australian pork industry’s national representation across all jurisdictional levels. The Division undertakes policy related research projects, strategic policy development, advocacy, and government relations on a range of policy issues affecting the Australian pork industry. In addition, the Division is responsible for issues management, and the management of corporate traditional and social media functions.

Before joining APL, Deb held a number of representative roles with across national and sectoral agriculture focussing on natural resources. Prior to this, Deb was involved with a large farming operation in the Riverina for 17 years. Deb has a Bachelor of Management (USyd), is a graduate of two Australian Rural Leadership programs, and is a Graduate of the Australian Institute of Company Directors.





Technical Committee

Cathy Moir – Chair Technical Committee


Dr Trish Desmarchelier OAM – former Technical Chair


Dr Trish Desmarchelier has considerable experience in the food safety area working at the interface between science and public health. Trish has worked in academia and CSIRO and is currently a consultant in food safety in her own business, Food Safety Principles. She serves on various advisory groups and consults to both industry and food safety agencies, both national and international. She is a Fellow of the Australian Society of Microbiology and a member of the International Association for Food Protection and its Australian Affiliate. She has received the AIFST President’s award, the IAFP International leadership Award and the Australian HACCP award (non-industry) for her contribution to food safety research and management. She has been a member of the Council since 2011. She was awarded an OAM in the 2018 Queen’s Birthday honours for service to science in the field of microbiology and food safety.

Brigitte Cox – CSIRO Fellow

Brigitte Cox is a long term member of the Food Safety Information Council. She joined CSIRO in 1988 as a Consumer Liaison Officer and later took up the position as a Industry Liaison Officer in the Liaison Group. Her previous employment was with Egdells, in the Dietetics Department of Royal Prince Alfred Hospital, as a tutor & then Professional Officer in the School of Food Science & Technology at the University of NSW & Teacher of Food Technology at the Sydney Institute where she also gained a Dip. Ed. in Adult Education.
Brigitte’s main duties in CSIRO were responding to inquiries from the food industry, especially SMEs and start-up businesses, and the public on various aspects of food science & technology. Where appropriate she referred industry clients on to the relevant scientists in the Division. She also conducted various courses for the food industry on sensory testing and food hygiene. In later years she was transferred to the microbiology group where she took part in various projects to do with food safety as well as develop a HACCP ToolKit for SMEs in the food industry.
After retiring from CSIRO Brigitte worked for Qantas Airways as part of a team managing the food safety of the catering facilities supplying the airline and training cabin crew and pilots on food safety.
Currently Brigitte is a post-retirement Fellow. In this capacity she has facilitated the development of a HACCP plan for the Sensory Research Group and was involved in the development of a food safety clearance scheme for research projects within the Flagship. More recently, she has been devising methods for making a prior Divisional publication, the Food Research Quarterly, electronically available to staff within CSIRO and the public and as well as constructing a database of Australian and international food poisoning outbreaks.

Karen Ferres, Manager – Food Safety & Audit, SA Health

Communication Committee

Lydia Buchtmann – Chair


Emma Butler – Marketing Specialist , Cater Care

Lorrainne Haase – Manager Communication and Stakeholder Engagement, Food Standards Australian New Zealand

Dan Rotman – Communication Consultant

Debbie Stephenson – Communications Manager Safe Food Queensland

Vicki Taylor – Communication Specialist, Cultured Word

Membership Committee

Gavin Buckett – Membership Chair


Dean McCullum – SA Health

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