Roy Biggs has wide experience in management in the food industry. His background includes production, factory and technical service management positions. In New Zealand he is best known as the ex - senior technical manager of the largest poultry company with a reputation for the effective control of Campylobacter and Salmonella in raw products and Listeria on fully cooked items. The combination of commercial and technical expertise assures that cost effective solutions can be found to the issues facing you.
Roy was heavily involved in the very successful strategy to reduce zoonoses in raw poultry in New Zealand, his contributions were both at the strategic and the practical levels. He has talked about the approaches used and the technical changes required at many conferences internationally (USA, UK, Turkey, Taiwan, Philipines) and in New Zealand. He has also been a keynote speaker on the food safety of innovative product development, and delivered papers on the impact of industry decision making on public health and how to survive the multiplicity of audits that the food industry faces.
In addition Roy has served on numerous committees reviewing and commenting on legislative changes. Roy is a Fellow of the New Zealand Institute of Food Science and Technology (NZIFST) and for two years chaired the New Zealand branch of the International Association for Food Protection (IAFP).
Roys’ contribution to food safety and food technology has been recognised by the recent receipt of major awards from both organisations
NZIFST – J C Andrews award for distinction in Food Science and Technology – 2017
IAFP – International Leadership award – 2018
Before emigrating to New Zealand Roy was employed in factory and general manager roles in the dairy and salmon processing industries before moving into technical management and consultancy.