Yvon Bemelman studied Educational Sciences at the Free University, graduating in 1993. She has experience in the field of quality assurance, food legislation and regulations (NL and EU) and animal welfare. Her knowledge and experience lie mainly in the field of drawing up practical quality systems (FSSC22000, IFS, BRC, ISO 22000 and animal welfare), advice on legislation and regulations, coaching, training and an intermediary role between government and industry for both individual companies and collective organisations.
From 1994 to 1999, Yvon wrote accountability reports for subsidised courses for SVO Vakopleiding voor de Vleessesector as a social-scientific researcher. She also provided various courses for production companies in the field of quality assurance. In addition, she has drawn up various HACCP systems for (meat processing) companies.
In 1995, she founded and implemented the quality system of the Association of Butchers (VVK) at the then 600 butcher's shops and managed the quality assurance until 2016. As a result, she has been a member of the Regulatory Consultation on Commodities Act, Expert Consultation on Hygiene and Labelling of the Ministry of Health, Welfare and Sport since 1996. In 2008, under her leadership, the VVK became the first formula company to receive the "green status" from the NVWA. Keurslagers thus receive reduced supervision because the government has sufficient confidence in food safety. She also developed and provided various courses. From 2016 - 2018, she is an advisor to the management.
From 2006 to 2011, Yvon shaped the technological affairs department at the Royal Dutch Butchers' Association (branch organisation) with the following tasks: collective and individual representation of interests, policy development and implementation with regard to meat technological affairs and quality assurance, translation and influencing of (inter)national legislation and regulations on behalf of butchers (meat production and processing companies), butchers and self-slaughtering butchers. The results include the Hygiene Code for the Butchery Industry version 2010, the slaughtering module, the Barometer Sustainable Butcher and the Young Butchers' competition. She also built up structures for international and national lobbying contacts, which resulted in her participation in various strategic consultations (EU and NL). Amongst other things, national legislation for small slaughterhouses (tariffs and washing stations) was adapted and the "unrefrigerated presentation" module of the Hygiene Code became possible.
From 2011 to the present, Yvon writes trade articles for the trade magazine Vleesmagazine and since 2021 also for Vismagazine. In addition, in 2013 and 2014, she worked on the development of the first industrial module belonging to the Hygiene Code for the Bakery Industry for the Nederlands Bakkerijcentrum (NBC), for which she was also a commodities act consultant.
In 2014 she founded Stichting Verskwaliteit Nederland to make laws and regulations small and practical. With the advent of the new labelling regulation in 2014, she developed an allergens module and developed a white paper on labelling for the fresh produce retail sector. And provided various training courses and presentations on the subject. She also supervised a working group of slaughterhouses within the foundation in the field of legislation and regulations in the form of consultations and protocols. With the arrival of new regulations in the field of animal welfare, in 2014 she developed the Process Management System Animal Welfare for the Slaughterhouse (embraced by NVWA).
In 2018 - 2019 she completed the lead assessor FSSC22000 training at Lloyds Register (internally) and now develops practical food safety systems and assists companies with certification (FSSC22000, IFS, BRC, ISO 22000, animal welfare) and system maintenance.
Since 2016 Yvon has been working as a management consultant at Condor Consultancy. Her experience in consulting projects includes:
- Advice on food legislation (EU and NL)
- Development of practical quality systems (FSSC22000, IFS, BRC, ISO22000 and animal welfare)
- Coaching and maintenance of quality systems (see above).
- Writing articles and protocols on laws and regulations.
- Training management and staff in the areas of regulation, food safety and continuous improvement