Hi, I’m Stephanie Wright, founder of Food Safety and Culture.

I’m a proud mum of two young children and wife to a maintenance Engineer who also works in the food manufacturing industry, so food safety conversations are never far from our dinner table!  My passion for this industry is both professional and personal and I understand first-hand the pressures and realities faced by food businesses every day.

I began my career with a large corporate food company, working in an ISO 17025 accredited laboratory where I developed a strong technical foundation in food microbiology and chemistry.  From there, I moved into compliance roles, building hands-on experience in auditing and meeting regulatory, GFSI, retail and restaurant standards. This early exposure gave me a deep appreciation for both the science behind food safety and the practical systems that keep businesses compliant.

A move to the United Kingdom broadened my experience further.  Working in several large organisations in technical management roles, I strengthened my knowledge of food safety systems, good manufacturing practices and the operational challenges that can lead to quality or food safety issues.  These roles gave me valuable insight into how culture, leadership and practical decision making directly influence outcomes within manufacturing.

Returning home to our beautiful Aotearoa, I transitioned into working with smaller food manufacturers.  This shift allowed me to see the unique challenges faced by growing businesses, where resources and experience are often stretched and practical, fit for purpose systems are essential. 

I have worked across a wide range of products, from high-risk and low-risk foods to alcohol and beverages, giving me broad industry perspective.

Across every role, one thing has remained consistent, this is my passion for people.  I’ve developed strong leadership skills and pride myself on communicating effectively at all levels of an organisation, from production teams to senior management.  I genuinely enjoy coaching, mentoring and building food safety knowledge in a way that is practical, engaging, and sustainable.

Food safety isn’t just about passing audits, it’s about building a culture where quality and food safety are understood, valued and embedded in everyday operations.  That’s the foundation on which Food Safety and Culture was built and it’s the approach I bring to every business I work with.

By taking a proactive, practical approach, I help businesses reduce risk, strengthen customer confidence and build systems that support long-term success, not just compliance.