Speakers

Frank Yiannas is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection, and advocate for consumers.

Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018 to 2023, after spending 30 years in leadership roles with two industry
giants: Walmart and the Walt Disney Company.

After retiring from the FDA, Yiannas founded Smarter FY Solutions to help organizations address critical food safety and supply chain challenges. He also advises several prestigious companies, offering consultancy services to modernize compliance strategies and ensure clients meet regulatory requirements and industry standards.

Throughout his career, Frank has been recognized for his role in strengthening food safety standards in new and innovative ways, as well as building effective food safety management systems based on modern, science-based, and tech-enabled prevention principles.

Bill Marler is a lawyer best known for his work in food safety and foodborne illness litigation. He is the founder of Marler Clark, a law firm based in Seattle, Washington, that specializes in representing victims of foodborne illness outbreaks. Marler has represented clients in some of the most high-profile foodborne illness cases in the United States, including the 1993 Jack in the Box E. coli outbreak, the 2006 Dole spinach E. coli outbreak, the 2011 Listeria outbreak linked to cantaloupes from Jensen Farms and the 2018 Romaine E. coli outbreak.

Bill has also been a strong advocate for food safety reform and has worked with government agencies and industry leaders to improve food safety standards to prevent future outbreaks. Bill has been recognized for his work with numerous awards and accolades, including both the Seattle University Distinguished Law Graduate and Professional Achievement Awards, the Washington State Public Justice and Outstanding Lawyer Awards. Bill’s work has been profiled in the book “Poisoned” and in the Netflix documentary of the same name.

Marlenea Jackson is Vice President of Quality, North America at Mondelez International, where she leads a team dedicated to ensuring the food safety and product quality across the region.  With more than 20 years of experience spanning Coca-Cola, Danone, and other major food companies, she ahs built a reputation for transforming organizations, strengthening compliance, and embedding quality as a value and driver of growth.  An Oklahoma native and graduate of Oklahoma Christian University, Marlenea is passionate about advancing food safety and champions programs that safeguard consumers while enabling sustainable business growth.

Sara Mortimore is the former Vice President and Global Subject Matter Expert for Food Safety at Walmart Inc. In this role, Sara was responsible for the global development and oversight of all Food Safety programs and initiatives for the company’s more than 10,500 stores, manufacturing facilities, distribution, and fulfilment centers. A proud accomplishment was leading the team to be awarded the IAFP Black Pearl Award in 2024.

Prior to joining Walmart in May 2019, Sara held the position of Vice President of Product Safety, Quality and Regulatory Affairs with enterprise-wide responsibility at Land O’Lakes, Inc. In this capacity, she covered both human and animal foods and supported non-profit international development work.

Sara began her career with Glaxo SmithKline as a Research Technologist in Research & Development. In 1989, she joined Grand Metropolitan Foods, which later became Pillsbury and was subsequently incorporated by General Mills Inc. Here she led food safety, quality, and regulatory teams throughout international markets, including support of brands such as Haagen Dazs, Wanchai Ferry, Old El Paso, and Green Giant.

She is the co-author of several successful books, chapters and papers on HACCP and food safety management. Sara has served on the board of trustees for the Royal Society of Public Health, for the BRC International Advisory Board, and is a past member of the Global Food Safety Initiative Steering Committee.

Peter Begg serves as the Chief Quality and Food Safety Officer at Lyons Magnus, overseeing all facets of quality and food safety, including risk management, regulatory compliance, and product conformity. With extensive experience in the food industry, Peter previously held leadership roles at Hearthside Food Solutions, Glanbia Nutritionals, Mondelēz International, and Kraft Foods. His career spans 29 years, encompassing positions in engineering, research and development, and quality assurance. Peter’s expertise extends to global initiatives, having represented Mondelēz International on the Global Food Safety Initiative board. He holds a B.S. in Chemical Engineering from Pennsylvania State University, underpinning his commitment to excellence in food safety and quality.

Mahir is a Master in Chemical Engineering from Indian Institute of Technology, Delhi and currently is a Vice President at PepsiCo leading Global FSQA (Food Safety and Quality Assurance) Organization based in New York.

Mahir has four years of work experience in Unilever, India and then 28+ years of experience with PepsiCo. He has worked in Supply chain operations, EHS (Environment , Health and Safety) , R&D, Digitization and most of all in Food Safety and Quality Assurance across three continents – India, Dubai and USA. He is currently responsible for formulating and implementing strategic plans for all Food Safety and Quality initiatives across the entire product portfolio ( Snacks, beverages, Dairy, Bread and meat snacks in over 1300 company-owned and third-party manufacturing sites around the globe.

With deep-rooted knowledge across product categories and differing regulatory and cultural environments, he plays a pivotal role in establishing rigorous standards and systems. He has shared countless lessons learned during his career. His innovative approaches ensure that PepsiCo consistently delivers products that not only meet stringent safety guidelines but also resonate with consumer expectations and satisfaction. Under Mahir’s guidance, the company’s commitment to food safety, quality assurance, compliance, and consumer trust remains unparalleled.

Peter Crayton is the Vice President of North America Quality & Food Safety at Kraft Heinz. Peter joined Kraft Heinz in February 2024, bringing over two decades of expertise in quality, operations, and innovation.

Peter began his career as a microbiologist in the QA lab at Procter & Gamble in 2004. Since then, he has held increasingly senior roles, including leadership positions at Henkel North America Beauty and Laundry, Unilever, Estée Lauder, and Nestlé. His contributions have been pivotal in the growth and success of some of North America’s most iconic brands.

As the Vice President of Food Safety and Quality Assurance for Sysco Corporation, Charles Leftwich serves the world’s largest foodservice distributor. In this role he supports Sysco’s Purpose of “Connecting the World to Share Food and Care for One Another” by establishing food safety, product quality, sustainability, and regulatory compliance strategies across the Sysco enterprise. To implement these strategies, Charles lead a team of talented food safety professionals across Sysco’s broadline distribution services, specialty manufacturing locations, and Sysco’s industry leading private label brand program which is renowned for its commitment to the highest product quality and food safety standards.

Charles is a highly-experienced professional in the food safety, quality assurance and regulatory field with expertise in the harvest, manufacturing, distribution, and foodservice industries. I have served on various industry associations’ boards of directors, committees and working groups. Charles has held positions of increasing responsibility throughout his career and prior to Sysco, led teams in Food Safety and Quality Assurance, Operations and Environmental Health and Safety at Cargill Meat Solutions and Kane Beef. Charles graduated from Texas A&M University with a Bachelor of Science in Animal Science, and a Master of Business Administration from West Texas A&M University.

Dr. Jackson is a Senior Science Advisor for Food Safety with the U.S. Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition, joining in 2022. In this role, he supports programs in outbreak investigations, root cause analysis, and prevention strategies.

From 2017–2021, Dr. Jackson served as Vice President of Food Safety, Regulatory, and Social Compliance for Driscoll’s team in North America and South America. He previously served as the Director of Food Safety for Nestlé US and Nestlé Canada from 2009–2017. From 1998–2003, he headed the Microbiology Laboratories at the Nestlé Quality Assurance Laboratory for the U.S. and Canada. From 2004–2008, he was Chief Industrial Microbiologist for Nestlé’s global operations in Vevey, Switzerland.

Dr. Jackson received his B.S. in Biology from Abilene Christian University and his M.S. and Ph.D. in Food Microbiology from Texas A&M University.

David Clifford is the Director of Food Safety for Nestle USA, leading a team of food safety professionals providing support and leadership in operational food safety, compliance, hygiene and thermal processing. Over his 36 years with Nestle he has held many technical and operational roles domestically and internationally. David is a global subject matter expert for Nestle for HACCP, Food Allergens, Listeria control/prevention, and Food Safety Risk Assessment.

David earned his BS in Microbiology from The Ohio State University and an MBA. Aside from serving as an instructor to the food industry for allergen management, HACCP and risk management he is also active in several national and international organizations including Global Food Safety Initiative (GFSI), Food Allergen Resource and Research Program (FARRP/University of Nebraska), STOP Foodborne Illness, Partnership for Food Safety Education (PFSE), the Institute for Food Safety and Health (IFSH), and FMI The Food Industry Association.

Dr. Denise Eblen was named deputy administrator for the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) in July 2025. In this role, Dr. Eblen helps oversee FSIS and the fulfillment of its public health mission. She advances the agency’s vision and goals, leading innovative solutions to challenges in FSIS.

Dr. Eblen previously served as the FSIS administrator from December 2024 to July 2025. Drawing from over 25 years of experience at USDA, Dr. Eblen plays a key role in steering FSIS in its efforts to use science-based decision making to modernize the agency’s inspection strategies, policies and approaches to improve public health.

Dr. Eblen first joined FSIS in 2001 as a food safety fellow supporting the agency’s food safety and public health priorities. In 2018, she was selected as assistant administrator for the Office of Public Health Science (OPHS) at USDA FSIS after serving as acting deputy assistant administrator for OPHS from 2013 to 2015. While leading OPHS, Dr. Eblen provided expertise in scientific analysis, including oversight of FSIS laboratories and testing of regulatory samples, risk assessment and outbreak investigation and response.

In addition to her work with FSIS, Dr. Eblen has held roles with USDA’s National Institute of Food and Agriculture (NIFA) and the Agricultural Research Service (ARS). In 2015, Dr. Eblen joined NIFA as deputy director. She led NIFA’s Institute of Food Safety and Nutrition, which supports research, education and extension activities in food safety, food quality, nutrition and obesity. Dr. Eblen began her USDA career in 1999 as a post-doctorate research associate with ARS, where she studied the safety of produce.

Dr. Eblen holds a doctorate degree in food safety microbiology from the University of Ulster at Jordanstown, a Master of Science in food science from Queen’s University Belfast and a Bachelor of Science in human nutrition from the University of Ulster at Coleraine, in Northern Ireland.

Rachel Teoh, M.S., is Vice President & Head of Global Food Safety and Regulatory Compliance for Beyond Meat, an international food manufacturing company processing raw and RTE plant-based foods for foodservice operations and retail consumer packaged items. She leads technical teams worldwide, relative to manufacturing, supply-chain, and interacts integrally with product innovation functions. She has formerly served as VP, Corporate Food Safety and Quality Compliance at CP Foods North America, and prior to that, Quality Assurance Manager, Director, and ultimately as VP of Food Safety, Quality and Regulatory for Overhill Farms. She possesses more than 20 years’ experience in the prepared food, beverage and condiment industries, operating and leading teams responsible for food quality, safety, and regulatory compliance, and also product innovation in multi-national corporations.

Rachel earned her Bachelor of Science in Food Science and Technology from University of Nebraska, Lincoln, and multiple certificates including International Food Law & Regulatory (Michigan State University), Business Management (Cornell and UCLA).

Takashi Nakamura leads global food safety at Fresh Del Monte, ensuring rigorous, science-based risk management across fresh-cut and processed produce operations worldwide. With a career spanning some of the world’s most respected food and beverage brands, his expertise is especially deep in the fresh produce sector. He holds four degrees in engineering and business, including a PhD in engineering from Purdue University. Takashi believes in the power of on-site, face-to-face engagement with global teams to uphold the highest standards of food safety. He is proud to represent Fresh Del Monte and its dedicated team members around the world.

Eduardo Martínez Debeza is Head of Quality Assurance at Restaurant Brands International, overseeing international regions (Latin America, Caribbean, Europe, Middle East, Africa, Asia Pacific) and the Global QA Center of Excellence. His global quality assurance efforts benefit Burger King, Tim Hortons, Popeyes, and Firehouse Subs Guests and Franchisees.

Laurie A. Gerbers is the VP of Food Safety and Quality, Health and Human Safety, Environment, and Sustainability at Maker’s Pride. Laurie is passionate about organizational transformation, utilizing risk and risk reduction to drive food safety and operational excellence. With over 20 years of experience, she leads food safety and people safety at Maker’s Pride, emphasizing the core values of integrity, trust, and transparency.

Experienced food safety and quality professional with 20 years of expertise in assessing and communicating risk across the supply chain with a proven track record of success in developing and integrating food safety solutions for continuous improvement.

Dr. Al Baroudi is a premier food scientist who lectures around the globe on Food Safety in conferences and has been a keynote speaker at many meetings.  He conducted workshops, published White Papers and introduced HACCP program to developing countries on behalf of the US government.  He appeared on several TV/radio talk shows as a food safety expert.  He authored many food safety articles in different food magazines.

David Melton is the Corporate Quality Assurance Manager at Daisy Brand, where he oversees Food Safety, Quality, and Regulatory programs across the organization. With over 20 years of experience in the Food Safety and Quality field, David has worked with companies ranging from small manufacturers to global enterprises. His expertise includes HACCP, FSMA compliance, sanitary design, environmental monitoring, and both USDA and FDA regulatory programs.

David’s academic background includes a Bachelor of Science in Microbiology with a minor in Chemistry from The University of Texas at Arlington and a Master of Science in Food Science from Texas Woman’s University, where he conducted research focused on fats and oils, particularly cottonseed oil.

Prior to his current role, David held leadership positions at Pegasus Foods, Conagra Brands, AFA Foods, and Fresh Express. He also holds certifications as a Preventive Controls Qualified Individual (PCQI) and BRC Third Party Auditor. Known for his deep technical knowledge and ability to build standardized programs, David is a respected leader in the industry with a passion for driving food safety and quality excellence.

Mark Morales has over ten years of experience in the food sector. He works with clients to develop compliance solutions tailored to their business needs and to address risks associated with global supply chains. His experience includes supplier onboarding, risk management processes, and retail global audit programs, collaborating with a range of established brands to manage risk and provide appropriate solutions.

Mark’s background spans quality, health, safety, environmental concerns, food safety, and social responsibility, covering key areas of risk for consumer brands and suppliers. In recent years, he has taken on global roles, including serving as Director of Corporate Accounts and most recently as Global Head of the Food & Beverage Sector at LRQA. Mark sees the role of a business assurance program provider as supporting ongoing improvement by sharing best practices and engaging with customers throughout the process.

Sam Tolleson’s career path spans from professional baseball to shaping the future of industrial and product innovation. He began by helping production plants harness data through SCADA and IoT systems, turning raw information into actionable KPIs with a focus on equipment effectiveness, in-process quality, and SKU sequencing. Building on this foundation in downstream operations, Sam now drives impact upstream—supporting companies in commercialization and new product development, automating regulatory compliance, rationalizing SKUs, and advancing sustainability initiatives. His work extends to recipe optimization, EPR readiness, and internal R&D efforts—all powered by industry-driven PLM solutions that structure product data for seamless application of AI across the enterprise.

Norma Crockett is the Director of Customer Success for GS1 US. With more than eighteen years of experience working in the US foodservice sector, both in manufacturing and at quick service restaurants, Ms. Crockett advises foodservice companies on GS1 Standards implementation best practices across their business.

Before joining GS1 US, she was the Director of Food Safety and Quality Assurance for Noodles & Company, where she spearheaded the COVID response team, the recall management team and worked closely with suppliers and restaurants to respond to outbreaks, recalls, and product withdrawals. Due to her relentless commitment to food safety, Norma received the Noodles 2020 Nourish and Inspire award.

Prior to Noodles, Ms. Crockett also worked at Jack in the Box and Qdoba Mexican Grill in similar roles. Norma earned her bachelor’s degree from Louisiana State University in Food Science and a master’s degree in Business Administration from the University of Colorado.

Julio is a food safety and compliance leader with over 20 years of experience in food manufacturing, distribution, retail, and corporate operations. At Hy-Vee, he supports enterprise-wide efforts in food safety, regulatory compliance, and quality assurance.

He serves closely with regulatory and industry organizations, leads crisis management and incident response, and drives proactive food safety programs, audits, and training that strengthen consumer protection and brand trust. Julio is recognized for balancing regulatory rigor with operational efficiency while mentoring high-performing teams and developing future leaders in food safety and compliance.

Previously, he held leadership roles with URM Stores, Walmart, McLane Company, and Reser’s Fine Foods. He holds a B.S. in Food Science from Brigham Young University, an M.S. in Food Safety from Michigan State University, and an MBA from the University of Warwick.

Ray Kosmicki serves as the Global Vice President of Quality and Regulatory Affairs at Prinova NAGASE Group, a leading global distributor and manufacturer of high-quality ingredients including vitamins, minerals, essential oils, aroma chemicals, flavors, and nutrient premixes. With a career spanning almost two decades, Ray is recognized for his strategic vision, operational excellence, and unwavering commitment to food safety and regulatory compliance.

Ray leads global initiatives that ensure the highest standards of quality and regulatory integrity across Prinova’s operations. He is also responsible for overseeing the company’s Global Centers of Excellence—specialized teams that drive innovation, best practices, and continuous improvement throughout the organization. His leadership extends to global sustainability efforts, where he champions responsible practices that align with evolving industry standards and environmental goals.

With deep expertise in Quality Assurance, Quality Control, Regulatory Affairs, Supply Chain Operations, EHS (Environment, Health and Safety), R&D, and Operations Management, Ray brings a comprehensive and global perspective to the challenges and opportunities facing the food, beverage, and nutrition industries.

Ray holds a Bachelor of Science in Health Science with minors in Biology, Chemistry, and Physiology from Aurora University, and an MBA from Loyola University Chicago’s Quinlan School of Business. He is known for fostering a culture of collaboration, accountability, and continuous improvement, empowering teams to deliver exceptional results for clients worldwide.

Christopher Steel is the Director of Food Safety and Regulatory at Raw Seafoods in Fall River, MA. He specializes in RTE program design and GFSI benchmark compliance. Since earning his Masters degree in Food Safety from Michigan State University, he has held both Operations and Food Safety leadership roles and led diverse teams in specialty meat facilities and consumer packaged goods manufacturers.

Derrick Thivierge serves as Director of Quality Assurance at GoodHeart Brand Foods, he has helped drive measurable results and continuous improvement through the utilization of the Redzone platform, while leading the company to achieve a BRC classification result of AA+. In this role, he oversees the development and execution of science-based food safety programs, USDA regulatory compliance, supplier quality management, and customer assurance initiatives, ensuring both consumer protection and operational excellence.

Previously, Derrick served as Quality Assurance Manager at Sterling Foods, where he played a key role in leading a new facility to exceptional SQF audit results, strengthening compliance systems, and supporting large-scale bakery production for national retail and foodservice customers. He holds a Bachelor of Science degree in Food Animal Science and Marketing from Angelo State University and is recognized for building strong food safety cultures, modernizing compliance strategies, and aligning operations with the highest industry standards.

Experienced Food Director with a demonstrated history of working in the import and export industry. Skilled in Seafood, Frozen Food, Dry Goods, Food Processing, HACCP, SQF, BRC, and Sensory Evaluation. Strong quality assurance professional with a M.S. focused in Food Science & Technology from Oregon State University.

Bryan is the Director of Food Safety and Quality at Built Brands, where he has led the team through a period of rapid growth over the last four years. During his tenure, Built has transformed from a struggling startup to one the fastest growing food brands in the United States, and all while ensuring that the company maintain its commitment to food safety and quality.

Prior to joining Built, Bryan was with General Mills in a wide range of capacities involving food safety, operations, engineering, and microbiology. He earned both his bachelor’s and master’s degree in food science from Brigham Young University where his graduate research focused on identifying the next ancient grain and developing innovations like carbonated ice cream. As a student, he also worked with Chapul, a food start-up featured on Shark Tank known for its cricket-based protein bars.

Outside of work, Bryan volunteers his time teaching and speaking at local universities and supporting different organizations including the Utah Department of Agriculture Food Safety Task Force and the Institute of Food Technologists local chapter where he advocates for student engagement and supports future scientists in finding meaningful careers in the food industry.

Santoshi Muriki is the Food Safety and Quality Manager at Affiliated Foods, where she leads the implementation and oversight of food safety programs across the organization. With a master’s degree in food science and nutrition from the University of Central Oklahoma, she brings a strong foundation in food safety, regulatory compliance, and hazard analysis.

At Affiliated Foods, Santoshi Muriki manages food safety audits, employee training, and continuous improvement initiatives to ensure alignment with PrimusGFS and FDA standards. Their work bridges scientific principles with practical operations, safeguarding quality from receiving to distribution.

Lee Perry is the Executive Vice President of Quality, Food Safety, and Regulatory at Maola Dairies, where he leads efforts to ensure the delivery of food safe and quality products to through branded as well as private label products.

With over 30 years of experience in the food industry, Lee has previously served as the Global Vice President of Quality and Food Safety at Archer Daniels Midland (ADM), overseeing operations across over 200 countries and managing a team of 1,838 colleagues.

His career also includes significant roles at through earlier positions in the dairy, ingredient, flavors and consumer-packaged goods sectors. Lee holds a Bachelor of Science in Biological Sciences from Idaho State University and is dedicated to fostering a thriving food safety culture and driving operational excellence.

Dr. Zena Glover is an accomplished leader in food safety and operations with over 16 years of experience spanning public health regulation and higher education dining. As Director of Quality Assurance and Operations at NYU for Chartwells Higher Education, she oversees regulatory compliance, workplace safety, and operational excellence across a multi-unit portfolio.

Dr. Glover began her career at the New York City Department of Health and Mental Hygiene, where she served in various roles. Her regulatory background informs her proactive, systems-based approach to inspection readiness and quality assurance. She is also a published scholar, having earned her Doctor of Management in Organizational Leadership with a focus on workplace culture and employee experience.

Andrea Watson began her career as a chemist at a bulk juice manufacturing plant in California, where she discovered a deep passion for beverage production and quality assurance. Her growing interest in manufacturing operations led her to The Coca-Cola Company, where she played a key role in developing, implementing, and expanding capabilities across the organization’s global manufacturing network. Over time, her scope grew to include oversight of more than 80 manufacturing facilities producing a wide range of beverages across multiple platforms.

Andrea is passionate about working with cross-functional teams to drive meaningful change through problem-solving, critical thinking, and process optimization. She believes in engaging the entire workforce—from the front lines to leadership—to build capability and foster an inclusive culture ready to embrace and sustain change. She’s seen firsthand that real improvement happens when people feel empowered and supported to grow, contribute, and take ownership of the process.

PURIS is on a mission to restore knowledge, control and trust within the food system. As the Director Food Safety, Quality, Regulatory for PURIS my job is to ensure that that our food products meet and exceed customer, food safety, quality and regulatory expectations and requirements. With over 25 years of FSQR experience in the Plant-based and Dairy Proteins industry I’ve led initiatives in laboratory management, quality assurance management, operational inventory/logistics along with building and strengthening site quality management systems.

Sheri Kahnke has a B.S. In Agriculture from SDSU, (Major: Dairy Manufacturing/Ag Education), M.S. in Biological Sciences from SDSU (Dairy Manufacturing). She has also completed two certificates from the University of Wisconsin’s School of Business for Professional and Executive Development: Coaching and Motivating in the Workplace and Influence without Authority.

Roger McCracken co-founded Foods Connected in 2012 in response to the need for digitalisation of everyday food industry supply chain processes to improve quality, minimise risk and reduce costs for food businesses. With a family livestock & arable farming background and having worked in the meat processing sector for many years, it positioned Roger well to understand the problems the food industry faced and develop technology solutions to help solve them. Today, Roger continues to propel the business forward as Managing Director, working with our customers across Retail, Manufacturing and Food Service to create positive digital transformation of manual processes.

Sharon Birkett is Vice President, Global QA Operations for OSI Group, LLC a global organization leading in supplying value-added protein items and other food products to leading foodservice and retail brands.  Sharon is a leader in the food industry with more than 30 years’ experience and expertise in food safety, quality assurance and operations globally.  She leads the OSI team with the Food Safety Always campaign in raising the awareness and expectations of food safety. She benchmarks by participating on the Food Safety Culture technical working group with Global Food Safety Initiative, and International Association of Food Protection personal development group on Food Safety Culture.

Angela Nardone is the Chief Operating Officer for Share-ify and oversees product management for all Share-ify solutions.

Angela brings over 20 years of experience in strategy, business development, market development and innovation. Angela began her career as an investment banking analyst for Larrabee Ventures evaluating systems, hardware, and software technologies as an industry expert in security applications. This included such technologies as RFID and application and industry standards such as GS1.

In 2008, Angela purchased the company that later became Share-ify. When arriving, the company had a focus solely in the produce industry. Now nearly 15 years later, Share-ify is in 59 countries and has customers in the retail, foodservice, distribution, food processing, manufacturing, and packaging industries.

Since 2008, Angela was named ‘Top 20 Women in the Industry’ by The Packer and “Top 40 Under 40’ by Produce Business Magazine and many other industry awards for company performance. Under her leadership, the company was also the winner for IBM’s prestigious Beacon Award for Midmarket technology company.

Angela has served on numerous industry boards and committees including the Board of the International Fresh Produce Association (IAFP) and the Produce Traceability Initiative (PTI) Council. She currently serves on the Audit and Finance committees for the Conference for Food Protection. She is also a member of the IEEE.

Julie McGill is the Vice President of Supply Chain Strategy and Insights at Trustwell where she monitors food regulations, is engaged with evolving industry work, advises, and educates internal stakeholders and external partners on impacts to the food supply chain. Prior to joining Trustwell, Julie led initiatives in foodservice and convenience retail at GS1 US. She was a founding team member at Transora, which was one of the first GDSN data pools. Julie started her career at Coors Brewing Company in Golden, Colorado, working on their store level data team, managing the distributor EDI program.

Veteran product marketing and development professional with over twenty years in the technology and consulting industries, with a focus on the food and beverage, restaurant, and retail verticals. Worked with some of the largest and most dynamic brands in the industry. Passionate about the power of technology in helping businesses achieve the resiliency in today’s marketplace.

Hiba Kakish is the Director of Global Food Safety & Quality Assurance at Little Caesars. She oversees the strategic direction and execution of food safety, quality, and regulatory compliance programs across suppliers, distributors, and restaurants in 29 countries. With over 25 years at Little Caesars, Hiba has held key roles in Research & Development and Innovation. She previously served as Director of New Product Commercialization, where she spearheaded the development and launch of numerous successful new products and Limited Time Offers. Hiba holds a B.S. in Public Health with a specialization in Food Science & Nutrition from Jordan University of Science and Technology, and an M.S. in Nutrition Biochemistry from the State University of New York at Buffalo.

Rajah is the Director of Sales (F&B) at Tive, Inc. Tive is a global leader in supply chain monitoring and visibility solutions, headquartered in Boston, MA. Founded only 10 years ago, Tive has broken barriers in the space, having amassed more than 1250 global customers and implemented the most real-time monitoring devices across any provider. In his role at Tive, Rajah helps both suppliers and end receivers (retailers, QSRS, food service operators) to implement real-time data solutions across their supply chain to reduce waste, improve and protect quality, and drive operational efficiencies.

Chris Rice is Chief Product Officer at CMX1. He is an experienced technology leader with a passion for creating products that turn customers into raving fans. Chris has worked the majority of his career building software products for food safety & quality assurance. His background in sales engineering, implementation, and customer success shaped the customer-first focus that he now applies to the product vision & roadmap at CMX1.

As Vice President of Veeva Quality Strategy, Bruce is responsible for driving customer success through helping our consumer products customers bring high-quality, safe, and trusted products to market faster.

Bruce has a passion for sharing new ideas and turning them into tangible value. Prior to Veeva, Bruce lead partnerships between SC Johnson’s IT and business functions for the purpose of strategy and roadmap development, process and technology implementation, and service management. Prior to S.C. Johnson, Bruce served as a member of Accenture’s Consumer Goods and Services North America leadership team.

Kevin Davies is CRO at Provision Analytics, which he joined in 2020. At Provision, Kevin serves on the leadership team and manages the company’s strategic growth initiatives. Prior to Provision, Kevin was Founder & CEO of Hop Compost, a closed-loop waste processing operation that saved 47 million pounds of food waste for enterprise clients like Starbucks and Whole Foods. Kevin previously founded, built, and sold Green Start – a leader in ESG reporting services. Kevin’s work has been recognized by Fast Company, and garnered a Manning Innovation Award from Lieutenant Governor, Elizabeth Dowdeswell.

Cindy Jiang is celebrated for her global leading role in advancing food safety practices, bridging the gap between standards and implementation. During her tenure at McDonald’s Corporation (1990 to 2023), she championed the development and implementation of a comprehensive Global Food Safety and Quality Management Systems. Her visionary leadership elevated food safety culture by creating initiatives like Annual Food Safety Week, using culture assessment data to inform strategy and make improvement. She led the Food Safety Advisory Council for over 20 years, this forum engages world leading food safety scientists, experts from academia and industry.

Cindy’s impact extended beyond McDonald’s system, as she actively collaborated with industry, academia, and government organizations in the areas of food safety. Her involvement with the Global Food Safety Initiative (GFSI) Board from 2008 to March 2021 demonstrates her commitment to driving change, setting high standards, and sharing best practices across the industry globally.

As a Global Food Safety Ambassador since her retirement, Cindy Jiang continues to be a beacon of expertise, influencing positive change, and fostering a culture of excellence in food safety and quality practices worldwide.

Cindy holds a Master of Science degree in Food Science and Nutrition and is a member of IFT (Institute of Food Technologist) since 1990, an honorary life member of IAFP (International Association of Food Protection), and a lifetime member of ASQ (American Society for Quality).

As an American Chinese, Cindy is actively engaged with various local community culture activities.

Experienced in both frontline operations and enterprise-level solutions, with a career spanning over two decades in the food service and hospitality industry. For the past five years, the focus has been on driving performance, compliance, and operational excellence through Quality Management Systems.

Currently serving as a QMS Solutions Engineert at FranConnect, helping multi-unit brands implement scalable tools that improve accountability, streamline processes, and protect brand standards.

Always open to sharing insights, swapping stories, or building something better—together

James Longo brings 18 years of experience in food safety, regulatory compliance, and culinary operations. He currently serves as the Director of Compliance at Overseas Food Trading Ltd., where he leads initiatives related to FDA and USDA regulatory compliance, as well as the company’s Overseas Sustainability Program. As a food importer working with numerous foreign suppliers, many of whom are exporting to the U.S. for the first time. James has successfully implemented measures to ensure full compliance with FSMA regulations prior to securing contracts.

His career bridges both practical experience and academia. James began his professional journey as a chef, graduating from Le Cordon Bleu and the Italian Culinary Institute. Before transitioning into compliance, he served as an Executive Chef at OTG Management, overseeing multiple restaurants at JFK and LGA airports. In that role, he conducted food safety audits and implemented more rigorous safety protocols.

James’s passion for food safety led him into academia, where he taught culinary arts and food safety at CUNY New York City College of Technology and CUNY Kingsborough Community College. Prior to joining Overseas Food Trading, he worked as a Food Safety and Quality Assurance Specialist at Jetro Restaurant Depot, conducting audits and product testing to ensure nationwide specification adherence.

James offers a unique blend of hands-on culinary expertise and regulatory knowledge. He is a respected voice in discussions surrounding food safety, compliance, and kitchen operations.

Dr. M.A. Shahzad serves as corporate Director of Safety, Quality and Compliance at Hillandale Farms, responsible for developing, implementing, monitoring, continuously improving operational food safety programs and their resilience to attain objective oriented food safety results and to enhance organizational performance by considering the different domains of operations supply chain aimed at providing the best possible safe quality food (shell eggs) to the customers and consumers. Over more than ten years of experience in food industry operations, food safety, quality and compliance at the leadership position in a leading producer in the egg industry has polished his different faculties which have blessed him with critical thinking and problem-solving skillset not only in food safety at processing and production operations but also throughout different domains of the supply chain i.e. farm to folk. Addressing complex challenges through in depth risk and root cause analysis without compromising the smoothness and effectiveness of operational processes. Implementing the highest GFSI food safety standards across thirteen food processing facilities across Hillandale Farms located in four different states and maintaining EXCELLENT ranking over more than seven years speaks about his commitment to operations food safety and quality but also reflects continuous improvement and sustainable teamwork efforts.

Before joining Hillandale Farms, Dr Shahzad served as Assistant Professor of animal nutrition and has more than thirty (30) scientific articles in different scientific journals, twenty (20) international abstracts/proceedings, twenty-five (25) oral presentations at international seminars/conferences and two books (published by German Publisher and are available on amazon) on his credit.

• https://www.amazon.com/Production-Evaluation-Single-Cell-Protein/dp/3639305825
• https://www.amazon.com/Mineral-Manipulation-Enhance-Ruminant-Productivity/dp/3639300068

Before completing MBA (operations and supply chain management) from the University of Illinois, Springfield, IL and Operations management certification from Cornel University, Ithaca, NY, Dr Shahzad holds MS in poultry nutrition (with distinction), Ph.D. in animal nutrition and Post Doctorate in animal nutrition, welfare and ethics.

Zahra Colley has been at High Liner Foods for 2.5 years. They are responsible for the overseeing quality and sanitation activities in 3 sites across North America and specializes in continuous improvement and culture changes. Prior to High Liner Foods, they worked at Unilever and Lipton Tea infusions for almost 20 years in R&D, Quality and Communications.  They earned their B.S in Food Science at Tuskegee University and M.S in Chemical Engineering at Auburn University.

Tehzin Chadwick has served as UNFI’s Senior Vice President, Safety for 3 years. Overseeing the company’s safety function, she leads 4 departments: Food Safety & Quality Assurance (FSQA), Environmental Health & Safety (EHS), Asset Protection and Fleet Safety.

Tehzin has over 20 years of experience developing safety management systems and leading diverse high performing teams for a wide range of global, public, and private sector organizations.

Tehzin holds a Master of Health Science degree specializing in Occupational and Environmental Health and Safety from the University of Toronto as well as a Bachelor of Science in Kinesiology from Waterloo University. She holds the BCSP, ROH and CIH designations and has certificates in SQF and HAACP.

With over 15 years of experience in food safety, Letta Jenkins is a proven leader committed to protecting public health and driving operational excellence across the grocery industry. Her diverse background spans laboratory research, regulatory, retail, and wholesale distribution, giving her a comprehensive understanding of the food safety supply chain.

As Vice President of Food Safety and Quality Assurance at UNFI, Letta leads a high-performing team in developing and executing robust FSQA programs that mitigate risk and elevate standards across nationwide operations. She blends technical expertise with a passion for building collaborative, high-impact teams, championing food safety as a core business value.

Letta holds a Master of Public Health from Eastern Virginia Medical School and a Bachelor of Science in Biology from Old Dominion University. She is a Registered Environmental Health Specialist (REHS/RS) and was honored as one of Progressive Grocer’s “Top Women in Grocery” in 2020.

For Letta, food safety is more than a profession—it’s a commitment to the well-being of communities and the integrity of the food system.

Jeffrey Smith is Quality Director at Blue Chip Group in Salt Lake City, UT.  He has 15 years of experience in Food Safety, Quality, and Regulatory Affairs in Food and Dietary Supplements.  He holds a BS in Microbiology from Weber State University and a MS in Food Science from Utah State University.

Frank Yiannas is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection, and advocate for consumers.

Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018 to 2023, after spending 30 years in leadership roles with two industry
giants: Walmart and the Walt Disney Company.

After retiring from the FDA, Yiannas founded Smarter FY Solutions to help organizations address critical food safety and supply chain challenges. He also advises several prestigious companies, offering consultancy services to modernize compliance strategies and ensure clients meet regulatory requirements and industry standards.

Throughout his career, Frank has been recognized for his role in strengthening food safety standards in new and innovative ways, as well as building effective food safety management systems based on modern, science-based, and tech-enabled prevention principles.

Mahir is a Master in Chemical Engineering from Indian Institute of Technology, Delhi and currently is a Vice President at PepsiCo leading Global FSQA (Food Safety and Quality Assurance) Organization based in New York.

Mahir has four years of work experience in Unilever, India and then 28+ years of experience with PepsiCo. He has worked in Supply chain operations, EHS (Environment , Health and Safety) , R&D, Digitization and most of all in Food Safety and Quality Assurance across three continents – India, Dubai and USA. He is currently responsible for formulating and implementing strategic plans for all Food Safety and Quality initiatives across the entire product portfolio ( Snacks, beverages, Dairy, Bread and meat snacks in over 1300 company-owned and third-party manufacturing sites around the globe.

With deep-rooted knowledge across product categories and differing regulatory and cultural environments, he plays a pivotal role in establishing rigorous standards and systems. He has shared countless lessons learned during his career. His innovative approaches ensure that PepsiCo consistently delivers products that not only meet stringent safety guidelines but also resonate with consumer expectations and satisfaction. Under Mahir’s guidance, the company’s commitment to food safety, quality assurance, compliance, and consumer trust remains unparalleled.

Liz Duffy is a seasoned compliance and food safety leader with more than 20 years of experience leading teams to develop and implement comprehensive compliance programs that prioritize food safety and ethical business practices.

Liz began her career at Walmart in 2006 and now serves as Vice President, Global Food Safety & Compliance for the Fortune 1 retailer. In this role, Liz leads the team that supports Walmart’s approach that enables an end-to-end food safety and compliance program and culture. Liz recently transitioned from her previous role as Vice President, Global Omnichannel and eCommerce Compliance at Walmart, where she was responsible for compliance strategy, controls, and continuous improvement processes for the company’s eCommerce, Walmart Business, and Online Pickup and Delivery business offerings.

Liz’s passion lies with food safety, having started her career at Walmart as a Food Safety Manager for Walmart U.S. Stores and Sam’s Clubs. Throughout her nearly two-decade tenure at Walmart, Liz served in a wide variety of compliance roles supporting food safety program development, recall execution, store operations, eCommerce, and omnichannel compliance program acceleration.

Prior to joining Walmart, Liz worked at Cargill Value Added Meats where she supported role in Quality Assurance at a poultry processing facility in Arkansas.

A graduate from the University of Arkansas, Liz holds a Bachelor of Science and an MBA with a focus on Leadership and Ethics. Liz and her family reside in Northwest Arkansas. On the weekends you can find her spending time with her family and her horse.

Jaime Boyes, is a food scientist by training, receiving her BS degree from The Ohio State University. She holds a MS in Animal Sciences, focused on Meat Science, from the University of Kentucky.  As a Mars Associate for 21 years, she has held a variety of roles within research and development, most recently leading Quality and Food Safety for Mars Wrigley North America. With a true passion for digitalization, Jaime drives efficiency within processes while maintain high standards of quality and evolving the function to meet the needs of the future. Jaime is passionate about building high performing teams, believing that the contribution of a great team is much higher than the contribution of any individual. Jaime is a proud wife and mother. In her spare time, she loves to travel with her family and make memories, as well as spend time in the gym to maintain her health (and her peace of mind).

Tatiana Rybka is an Influential Executive currently serving as the Interim VP of Quality & Food Safety for Mars Wrigley North America.

Tatiana brings over 20 years of experience working in Food and Beverage CPG companies across a variety of roles within Supply and R&D leading high performing and engaged teams. Tatiana spent her 11 last years in Quality and Food Safety function, she known as a skilled collaborator bringing cross-functional partners together to improve Quality and Food Safety performance enterprise wise. She is known as a dedicated mentor and coach of associates in R&D, Supply and Procurement.

Tatiana is originally from Russia and started her career in Mars in 2008. She lived in 3 countries – Russia, Germany and USA. She considers herself a lifelong learner and has 3 unrelated degrees, one of them is executive coaching.

She is currently residing in the Chicago downtown area and enjoys everything the City has to offer – the Great Michigan Lake, its cultural and dining scene. When not at work Tatiana is an orchid whisperer, loves to cook, travel and spend the time outdoors with her dog Yeti, a former Mars associate.

Jorge Hernandez is the Vice President of Quality Assurance for the Wendy’s Company. As such, he is responsible for the design, implementation and leadership of the Food Safety, Quality Assurance and Regulatory Compliance Programs that impact suppliers, distribution centers and 7,250 restaurants in 33 Countries.

Previously, Jorge was the Chief Food Safety Officer at Wholesome International; he also served as the Sr. VP of Food Safety and Quality Assurance at US Foods Foodservice Distributor; and the VP of Food Safety and Risk Management at the National Restaurant Association.

Jorge has Degrees in Biology from Rockford University, Microbiology from the Centro de Estudios Medico-Biologicos in Mexico City, Mexico, Languages and Literature from la Universite de la Sorbonne, Paris, France and Executive Leadership from the Said School of Business at Oxford University in Oxford, England.

Mark Moorman is the Senior Science Advisor to Human Foods Program leadership at the Food and Drug Administration. In this role Mark drives prevention efforts with stakeholders to assure the safety of our food supply. Mark previously was the Office Director for the Office of Food Safety and prior to joining the FDA, Mark was the Senior Director of Global Scientific & Regulatory Affairs for the Kellogg Company. Prior to joining the Kellogg Company in 1998, Mark spent 10 years with Silliker Laboratories as the Technical Director of Microbiology. Mark has his undergraduate and Ph.D. degrees from Michigan State University in Microbiology and Food Science

Sara Mortimore is the former Vice President and Global Subject Matter Expert for Food Safety at Walmart Inc. In this role, Sara was responsible for the global development and oversight of all Food Safety programs and initiatives for the company’s more than 10,500 stores, manufacturing facilities, distribution, and fulfilment centers. A proud accomplishment was leading the team to be awarded the IAFP Black Pearl Award in 2024.

Prior to joining Walmart in May 2019, Sara held the position of Vice President of Product Safety, Quality and Regulatory Affairs with enterprise-wide responsibility at Land O’Lakes, Inc. In this capacity, she covered both human and animal foods and supported non-profit international development work.

Sara began her career with Glaxo SmithKline as a Research Technologist in Research & Development. In 1989, she joined Grand Metropolitan Foods, which later became Pillsbury and was subsequently incorporated by General Mills Inc. Here she led food safety, quality, and regulatory teams throughout international markets, including support of brands such as Haagen Dazs, Wanchai Ferry, Old El Paso, and Green Giant.

She is the co-author of several successful books, chapters and papers on HACCP and food safety management. Sara has served on the board of trustees for the Royal Society of Public Health, for the BRC International Advisory Board, and is a past member of the Global Food Safety Initiative Steering Committee.

Heidi Saunders, a seasoned leader in global Quality and Food Safety, currently serves as the Vice President at Schwan’s Company. With a Bachelor of Science in Food Science and Technology from The Manchester Metropolitan University, she brings over two decades of experience in the food industry. Heidi’s journey includes pivotal roles at esteemed companies like C.H. Guenther & Son, Mondelēz International, and Kellogg Company, where she spearheaded quality initiatives across various regions. Her expertise spans from operational management to global quality strategy development. Recognized for her adeptness in driving compliance and fostering a culture of quality, Heidi is a catalyst for organizational excellence. She continues to shape the industry landscape through her unwavering commitment to food safety and consumer satisfaction.

Passionate about helping global food businesses understand, manage and mitigate the risks to their products and brands; Kimberly’s reputation as a thought leader in food safety/supply chain risk and deep domain food sector expertise has been built through +30 years working for and with leading global food companies and associated service organizations across major world markets.

Kimberly has extensive experience as a technical professional specializing in design, development, implementation, assessment and training within the arena of retail agrifood risk management systems specifically relating to auditing principles and more broadly the control of food safety, product quality, authenticity and legality.

Chester Boyt, Chief of Revenue at Amerisan, has worked in food safety for over 15 years. Chester began his professional career in the family business, where he gained hands-on experience and expertise in the food industry. His dedication and keen understanding of industry regulations and practices helped lead to the development of innovative products focused on hygiene, traceability, and standardization. These products not only meet consumer demands but also adhere to the highest standards of food safety.  

Under Chester’s leadership, Amerisan has experienced significant growth, expanding its reach and reputation in the market. By taking a consultative approach to food safety and staying updated with the latest advancements in food safety technologies and practices, Chester has been able to form lasting partnerships and drive the family business to success. 

Rishi Banerjee is senior director of SmartLabel at Consumer Brands Association. The Consumer Brands Association champions the industry whose products Americans depend on every day, representing nearly 2,000 iconic brands. From household and personal care to food and beverage products, the consumer packaged goods industry plays a vital role in powering the U.S. economy, contributing $2 trillion to U.S. GDP and supporting more than 20 million American jobs. In his role, he serves as head of the SmartLabel program. SmartLabel is the leading digital disclosure and consumer transparency platform which connects consumers to product data that goes beyond the packaging label. SmartLabel has gained significant industry adoption including 100,000 products from over 1,000 brands participating.

Rishi’s career spans across multiple sectors including government, non-profit, consulting and retail. He began his career at the U.S. Department of Agriculture (USDA) where he conducted research on foodborne pathogens. After USDA, Rishi served as Director of Regulatory and Technical Affairs for the American Frozen Food Institute. Rishi went on to lead the Global Food Safety Initiative (GFSI) for the Consumer Goods Forum (CGF) in U.S. and Canada. Following GFSI, Rishi led Regulatory and Industry Affairs at Amazon where he represented Amazon’s interests for human food, pet food, baby food and dietary supplements.

Upon completing a Ph.D. in Food Microbiology from North Carolina State University in 2009, Audrey conducted extension-based food safety research and developed risk-based food safety trainings for local food businesses and health departments. Audrey joined Burger King Corporation in 2013 as the Food Safety Manager managing food safety for the brand across the globe. Currently serving as the Restaurant Brands International Global Food Safety Senior Director, Audrey leads the company food safety team in developing and enforcing food safety standards while assessing brand risk from farm to fork across all four iconic brands – Burger King, Tim Hortons, Popeyes Louisiana Kitchen and Firehouse Subs.

David Clifford is the Director of Food Safety for Nestle USA, leading a team of food safety professionals providing support and leadership in operational food safety, compliance, hygiene and thermal processing. Over his 33 years with Nestle he has held many technical and operational roles domestically and internationally. David is a global subject matter expert for Nestle for HACCP, Food Allergens, Listeria control/prevention, and Food Safety Risk Assessment.

David earned his BS in Microbiology from The Ohio State University and an MBA. Aside from serving as an instructor to the food industry for allergen management, HACCP and risk management he is also active in several national and international organizations including Global Food Safety Initiative (GFSI), Food Allergen Resource and Research Program (FARRP/University of Nebraska), STOP Foodborne Illness, Partnership for Food Safety Education (PFSE), the Institute for Food Safety and Health (IFSH), and FMI The Food Industry Association.

In his role as the Vice President of Corporate Food Technology and Regulatory Compliance for The Kroger Company, Cincinnati, OH. Howard has the overall strategic responsibility and direction for food safety, quality assurance and product development for the entire Kroger company, this includes approximately 2500 retail stores, 42 Warehouses, and Kroger’s 32 own manufacturing facilities – Dairy, Bakery, Pet Food and Grocery plants. Prior to joining Kroger, he led product integrity and regulatory compliance functions as Vice President at Topco Associates – a private label procurement company in Elk Grove Village, IL.

Howard is the co-chair of the steering committee of global food safety initiative (GFSI), he has over 25 years of experience in the food industry with 18 of those in executive leadership roles, he started his career with the United Nations and he has had the opportunity to work at several food companies and in progressive food safety and quality functions including US Foods, Nestle, Kraft and Darigold, Howard is a food microbiologist by training and has advanced degrees in Integrated supply chain management from Michigan State University.

My professional passion is bringing industry and food regulators together in a way that promotes public health and delivers safe, affordable foods that people love and enjoy. My unique and successful approach combines deep technical knowledge of food safety, understanding of food manufacturing and the ability to lead cross-functionally in a matrix organization.

I’ve been fortunate to have the perspective of working in food law, environmental health and safety, and food safety for over twenty years. Over more than a decade at Kellogg and now at WK Kellogg Co, I’ve been responsible for building the right capabilities in the organization, training our people, and enhancing our regulatory relationships.

I currently lead crisis, regulatory compliance and litigation for WK Kellogg Co. The thing I love most of about my job is the time I get spend in our factories.

I’m particularly proud of the role I played as part of Kellogg’s crisis team in keeping our people safe during the COVID-19 pandemic while fulfilling our company’s duty to feed the nation.

Prior to joining Kellogg, I was a partner in the Seattle office of Stoel Rives practicing food and environmental law. I “grew up” as an environmental and products liability trial lawyer honing my effectiveness as a “nice litigator” and becoming engrossed in regulatory compliance and science.

When not hard at work fulfilling professional passions, I spend time admiring the amazing accomplishments of my children and managing the chaos at home caused by my dog and two cats.

A recognized expert in food safety and quality, Catherine vigorously pursues quality systems excellence across the supply chain. Catherine is an experienced leader in Food Safety, Quality Systems, Quality Programs, and Laboratory Management. She builds followership and high performing cross-functional teams, finds effective solutions to continuously keep food safety and quality food manufacturing and delivery top of mind for all stakeholders, and inspires teams to strive for top tier execution.

Currently, Catherine is Vice President of Quality, Safety, Health and Environment at Sabra, America’s most iconic and beloved hummus.  At Sabra, Catherine enabled an end-to-end transformation in food production and delivery, intensifying and expanding a culture of people and food safety across the organization and developing a best-in-class food safety and quality program.

Prior to joining Sabra, Catherine worked at Dairy Farmers of America and Kerry in food safety, quality systems and quality control innovation.  Catherine holds a Bachelor of Sciences degrees in biotechnology and food science and a Master of Science degree in food microbiology from Oklahoma State University.

Spir is currently serving as Vice President, Food Safety, Quality and Technical Services for processed meats, further processed poultry, fresh poultry, fresh pork at Maple Leaf Foods (MLF).  As overall leader of this function Spir is accountable for the strategic direction to deliver on MLF’s Food Safety & Quality (FS&Q) strategy, Food Safety Promise, Quality Vision, day-to-day operations of the FS&Q Management Systems and Microbiology and Chemistry labs that service all MLF’s plants.

Spir began her professional career at Unilever Canada, one of the world’s largest CPG companies. She progressed through various roles that included food scientist, sales representative, brand manager, innovation manager, R&D/QA manager, Canada and customer activation manager, North America. During this time, Spir achieved two prestigious Global Innovation Awards for innovative concepts and successful execution. Throughout this time her efforts on the commercial side of the business enhanced her appreciation of the importance of innovation, and customer-centric focus.

In 2004, Spir joined Maple Leaf Foods as Director FS&Q for the poultry division. During this time, Spir was awarded the President’s Award. In 2007, she moved into Six Sigma. During her tenure in Six Sigma, she was responsible for critical projects within marketing and food safety. In 2013, Spir moved into the Director, FS&Q systems role where she  took over leadership and execution of  the company’s quality strategy, performance metrics, FS&Q Pillar of the Operational Excellence System, complaint management, and control of the FS&Q Management System.

Peter Begg serves as the Chief Quality and Food Safety Officer at Lyons Magnus, overseeing all facets of quality and food safety, including risk management, regulatory compliance, and product conformity. With extensive experience in the food industry, Peter previously held leadership roles at Hearthside Food Solutions, Glanbia Nutritionals, Mondelēz International, and Kraft Foods. His career spans 29 years, encompassing positions in engineering, research and development, and quality assurance. Peter’s expertise extends to global initiatives, having represented Mondelēz International on the Global Food Safety Initiative board. He holds a B.S. in Chemical Engineering from Pennsylvania State University, underpinning his commitment to excellence in food safety and quality.

Sonny Brar is currently the Global Vice President of Food Safety, Occupational Health & Safety, Quality Assurance and Regulatory Affairs for one of largest manufacturer of baked goods – Fiera Foods. Sonny’s role ensures overall compliance with quality assurance, food safety and workplace safety law. Sonny oversees regulatory compliance for North America, China, Japan, and Mexico. Sonny has also been a lecturer of Food Safety and Centre for Disease Control at York University. Previously to this, Sonny had similar leadership and executive roles for IKEA Canada, Maple Leaf Foods Canada, Toys“R”Us and Babies“R”Us and Sobeys Canada. Sonny also comes with his Master of Business Administration (MBA) from Australian Institute of Business.

Roberta Wagner is the Senior Vice President, Regulatory and Scientific Affairs for the International Dairy Foods Association.

Prior to IDFA, Roberta served as vice president of regulatory and technical affairs for the Consumer Brands Association, formerly the Grocery Manufacturers Association since 2019.

Wagner spent 33 years in public service, most recently as the assistant administrator of the Office of Policy and Program Development at the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). Previously, Wagner served as the deputy assistant administrator for the Office of Field Operations at FSIS where she oversaw a workforce of 7,800 inspection program personnel, including consumer safety officers, public health veterinarians and food inspectors. Wagner also spent more than 25 years with the U.S. Food and Drug Administration (FDA), working in a variety of roles from analytical chemist to associate commissioner for Food Safety Modernization Act implementation.

Natasha Bangel-Askren has over 20 years of experience in the food industry. Natasha is currently the Sr. Manager of National FSQA for Taylor Fresh Foods where she is responsible for regulatory compliance and audit readiness. Previously, she was responsible for the Global Food Safety program at Hill’s Pet Nutrition a subsidiary of Colgate Palmolive. Natasha has held key Food Safety and Quality and Operations positions across various industries. She was a Consumer Safety Inspector for the USDA; Quality and Food Safety Manager for CJ Foods; Process Control Manager and Operations Manager for Carando (Smithfield Foods). Natasha holds a Masters of Science degree in Food Science from Kansas State University and Bachelor of Science degree in Animal Science from University of Connecticut. She is a HACCP Instructor and a Lead Instructor for FSPCA Preventive Controls for Human Food and Animal Food. Additionally, she holds certifications in Intentional Adulteration, Foreign Supplier Verification Program (FSVP), Better Process Control School, Advanced SQF Practitioner, Seafood and Juice HACCP, Food Defense, and Lean Six Sigma- Green Belt.

Pierre Decrion is the Vice President of Quality & Food Safety at Lactalis American Group, bringing over three decades of experience in the dairy and beverage industries. A transformational leader, Pierre has a proven international track record in quality, safety, sustainability, and innovation. He excels in identifying strategic opportunities through forward-thinking and creative problem-solving, consistently delivering results by building high-performance teams. Prior to his current role, Pierre led industrial strategy across Latin America for Lactalis, delivering significant cost savings and advancing sustainability initiatives. At Danone, he transformed the quality function across Russia and the CIS region, spearheading numerous innovations and quality upgrades. Pierre’s leadership has been instrumental in driving operational excellence and sustainable growth across multiple regions and industries.

Betsy Handelman is the Sr. Director of Food Safety & Compliance within the Buyers Edge Platform Fresh Division, supporting both the Produce Alliance and Fresh Concepts brands. Food safety and quality assurance isn’t just our management initiative, it’s our way of life. With our alliance of quality growers and dedicated distributors, our food service partners trust us to provide them with top quality produce.

Betsy holds a Bachelor of Science degree from Cornell University, School of Hotel Administration, with a concentration in Food & Beverage. For over 20 years, Betsy has acquired extensive experience in the food service industry, the last 8 of which have been focused on food safety, regulatory and traceability initiatives. Outside of the professional world, Betsy enjoys spending time with her husband, three children and their two dogs.

Sue Witeof is the Director of Quality & Regulatory for AAK US. AAK specializes in value-adding plant-based oil ingredients that help make a variety of products better tasting, healthier, and more sustainable. Everything AAK does is about Making Better Happen™.

Sue’s food industry experience includes positions in quality assurance, product development, research & development and technical service in companies such as Cargill and ConAgra. She has worked with a wide range of products including: fats & oils, meat & poultry, baked goods and snack foods.

Sue holds a Master’s Degree in Food Science from Kansas State University. She has also earned the distinction of achieving Extra Virgin Olive Oil Associate Savante status.

With over 25 years of global experience in the food industry, I am a passionate and results-oriented leader in quality and food safety. I have worked across 10 product categories, such as bread, biscuits, confectionery, snack food, frozen breads, and bulk oils, in India, Australia, Middle East, and Canada, gaining valuable insights and expertise in diverse markets and customer needs.

As the Director of Quality and Food Safety at Bunge Canada, I lead a team of professionals who are committed to delivering the highest standards of quality, safety, and compliance for our products and processes. I am also a certified SQF Lead Auditor, a trained Six Sigma Black Belt, and an MBA in Food and Agribusiness. I leverage these credentials and competencies to drive continuous improvement, innovation, and best practices in our organization. I enjoy coaching and mentoring my team and fostering a culture of quality and employee engagement. My mission is to ensure that Bunge is a trusted and preferred partner for our customers and stakeholders.

Like most Registered Dietitians, Sue’s career began in traditional dietetics leading food service management teams within a variety of healthcare settings. Her progression to the food industry includes time with the beef checkoff program, the Schwan Food Company and is now in her fifteenth year at Conagra Brands. Her roles in food manufacturing encompass H&W innovation, domestic and global scientific and regulatory affairs, food safety quality and consumer care.

Currently, Sue leads all customer facing support for food safety quality and regulatory affairs. Her team supports key Conagra Brand strategic customers like Costco, Walmart, Kroger, Target, US Foods, Sysco, and Amazon/Whole Foods with technical documentation support and direct customer facing for complaint management, The Specs and Inquires Team manages all customer documentation requirements, online questionnaires, and various inquiries to support the business. Sue has also led strategic initiative with both AFFI and the STOP Alliance eCommerce working group establishing industry guardrails in new Direct-To-Consumer business models for temperature-controlled foods. Sue has held the industry affiliate role on the board of the Mid-Continental Association of Food and Drug Officials (an AFDO regional affiliate) and established the Heartland Food Safety Roundtable which is an industry/regulatory agency forum for food safety and regulatory affairs discussions.

Sue has a bachelor’s degree in Dietetics and Nutrition from Missouri State University, an RDN credential from Kansas State University and a Master of Science in Strategic Communications Management from Purdue University.

Greg Birdsell is a Regulatory and Compliance professional with over 30 years of experience in various industries including Metallurgy, Pharmaceutical and Foods whose responsibilities have included Research and Development, Food Safety, Quality and Regulatory. Greg has been with Wholesome Sweeteners since 2014 which was purchased by Whole Earth Brands in 2021 and currently serves as the Global Quality and Food Safety Director. Greg is focused on managing a highly engaged Global Food Safety, Quality and Regulatory Team. He oversees global manufacturing locations and ensures continuous improvement in the areas of food safety and quality and provides technical support for suppliers, manufacturing sites and customers. Greg is a Lead Instructor for FSPCA Preventative Controls for Human Food and Foreign Supplier Verification Programs, Organic Food Fraud Mitigation Program Administrator, Lean Manufacturing and Six Sigma Certified. Previous companies include PPD Laboratories, Wyeth Pharmaceuticals, BA Research, San-J International, Chung’s Gourmet Foods, Schwan’s Foods, and Wholesome Sweeteners, Inc.

Nathan is the Science & Technical Director for Bush Brothers & Company with responsibility for their Food Safety, Product Development, Quality, Regulatory, and Sensory teams over the last 6 years. Nathan spent the 15 years prior to joining Bush Brothers with Beam Suntory (now Suntory Spirits) in a number of technical and manufacturing roles, most recently as their Global Quality Director. Nathan is an alumnus of Eastern Kentucky University and the University of Maryland, with a background in analytical and environmental chemistry.

John Liu is the VP of Food Safety at Grimmway Enterprises, Inc., the world’s largest producer of carrots and a leader in the global produce industry. In this role, he spearheads initiatives to enhance food safety standards and implement proactive risk management strategies across the organization. Previously, John was the Senior Director of Food Safety at Del Monte Fresh Produce Company (DMFP), starting as Director in 2004 and overseeing global food safety programs. Before joining DMFP, he held various roles in quality assurance and research and development at Giorgio Foods, Inc., and the China Tea Import and Export Corporation. John has comprehensive experience in food safety from farm to table, both domestically and internationally, and in R&D for a wide array of fruits and vegetables, including apples, pears, mangoes, pineapples, potatoes, and tomatoes. He holds a Ph.D. in Food Science/Horticulture from Louisiana State University and has been awarded two U.S. patents for technologies that significantly extend the shelf life and enhance the safety of various fresh fruits and vegetables.

Amanpreet Brar, VP of Food Safety and Quality Assurance, Valley Fine Foods, is a technical leader with expertise in leading change for food safety, quality, and managing regulatory affairs with diverse experience in the application of strategic quality concepts necessary to drive improvement within both corporate and manufacturing structures. Amanpreet has 20 years of farm-to-fork food industry experience ranging from Fortune 100 CPG companies, corporate retail grocery chains, start-ups, food service and ingredient companies.

Stephanie Mckeown, a seasoned leader  and Food Safety, currently serves as the Vice President of  Food Safety at Freshrealm.  With a Bachelor of Science in Food Science from California Polytechnic University, San Luis Obispo she brings over two decades of experience in the food industry. Stephanie’s career journey includes roles in food safety and quality  like Birds Eye foods, Coastal Green Vegetable Company and Mission Avocados, where she spearheaded food safety and quality initiatives nationwide and in other countries. Focusing her expertise on compliance to BRC, USDA and FDA standards and fostering a culture of quality.

Laurie A. Gerbers is the VP of Food Safety and Quality, Health and Human Safety, Environment, and Sustainability at Hearthside Food Solutions. Laurie is passionate about organizational transformation, utilizing risk and risk reduction to drive food safety and operational excellence. With over 20 years of experience, she leads food safety and people safety at Hearthside Foods, emphasizing the core values of integrity, trust, and transparency.

With a distinguished career spanning 28 years, Isabelle Leblond is a Senior leader specializing in food science and technology, holding a degree from the University of Laval in Quebec City, Canada.  Isabelle Leblond ‘s extensive experience covers a diverse range of manufacturing sectors, including pharmaceuticals, cosmetics, and consulting services, with a primary focus on the food industry.

Driven by a commitment to excellence, Isabelle excels in quality management, offering strategic advice and personnel assessments to enhance organizational performance. Isabelle is adept at developing, improving, and implementing effective operational processes, including process mapping, qualification-validation, and project management.

A keen problem-solver, Isabelle brings expertise in investigation, risk analysis, and root cause analysis to address complex challenges. Their proficiency in compliance encompasses certifications, standards, and documentation, ensuring that all aspects of food safety are meticulously managed.

In addition to a strong emphasis on customer service and relationship management, Isabelle is passionate about training and development, creating and delivering impactful educational programs to support organizational growth and improvement.

With a relentless pursuit of continuous improvement and a dedication to achieving the highest standards of food safety management, Isabelle remains at the forefront of industry advancements and innovations.

Udderly relatable, Sarah is a dynamic leader within food safety and quality with 14 years’ experience in the dairy industry. In her current role, Sarah oversees FSQ teams across 5 manufacturing sites based across Wisconsin and Minnesota, producing pasteurized processed and imitation analog cheeses in custom formats for food manufacturers and food service providers.

From humble beginnings as a laboratory tech in Organic Valley’s creamery to the world of processed cheese at Ornua Ingredients, Sarah has been a leader in food safety and quality initiatives in the changing regulatory environment, leading teams through expansions, start-ups, and acquisitions throughout her career with Organic Valley, Foremost Farms USA, Holmen Cheese, and Ornua Ingredients.

Too gouda to miss!

Mitch Gilgour is a Sr. Director, Food Safety & Quality Assurance at Sysco.  His current responsibilities include leading the team responsible for the design, development, and implementation of standardized food safety programs at Sysco’s broadline and QSR distribution centers in the USA and Canada.  He also support’s Sysco’s international companies in their transition of their legacy branded products to Sysco brands. Mitch joined Sysco in June 1981 as a QA Technologist and has worked in FSQA during his tenure at the company except for an 18-month period supporting a Strategy project related to sourcing and category management. 

He is a member of the International Association of Food Protection, serves on the International Foodservice Distributors Association Food Safety Committee and the BRCGS North American Advisory Board. He is married to Kelly and family includes son and daughter in law Patrick & Becky, son Michael and daughter Meghan. Patrick and Becky are parents of their grandchildren Everett, Eliza and Elliott.    

Marlenea Jackson is a visionary Quality and Operations leader with a track record of transforming teams into high-functioning units. Currently serving as the Vice President of Quality, North America at Mondelēz International, she has amassed extensive experience across various leadership roles within the food and consumer packaged goods industry. Marlenea is renowned for her strategic leadership, fostering enduring partnerships, and implementing robust Quality and Food Safety programs that safeguard consumers while driving business growth. With a Bachelor of Science in Biology/Biological Sciences from Oklahoma Christian University, she is acclaimed for her adeptness in DMIAC methodology, lean manufacturing principles, and food safety audit schemes. Marlenea is lauded for her exceptional leadership, adept problem-solving skills, and ability to inspire teams to achieve organizational objectives.

John Burns is the VP of Supply Chain Quality Assurance and Food Safety, at Whole Foods Market, with extensive experience in Global Food Production, Distribution and Regulatory Compliance. He oversees food safety and quality across Whole Foods’ vast network of suppliers, owned food production operations and distribution. John collaborates with peers and industry leaders on the integration of World Class food safety and quality programs in business. His expertise lies in developing robust programs for private label and non private label food categories in retail. He works extensively in international and domestic supply chains, emphasizing sustainability, trust and partnership. With a focus on fostering excellence, John spearheads initiatives to uphold industry-leading standards, nurturing global relationships and driving Whole Foods Market’s commitment to quality and product safety.

Sarah Blackmon serves as Senior Director of Supplier Quality and Safety (SQS) at Chick-fil-A. In this role, Sarah leads the team responsible for ensuring that all products delivered to Chick-fil-A Restaurants are safe and meet brand specifications.  Under Sarah’s leadership, the SQS team has initiated a transformation journey to become a best-in-class function designed to protect Customers by combining data and technology with policies and processes.

Since joining Chick-fil-A in 2013, Sarah has had the opportunity to hold a variety of roles across the business. Prior to SQS, Sarah was Manager of the Supply Chain Launch Team, where she led supply chain execution of all menu tests and rollouts. Prior to her Launch Team experience, Sarah served as Manager of Enterprise Social Responsibility, where she helped develop a holistic strategy for the brand’s environmental and social issues. Finally, Sarah began her time at Chick-fil-A in Sourcing, leading the procurement of all non-food items for the business.

Before joining Chick-fil-A, Sarah spent 12 years with Printpack, a large packaging converter, in various roles including Product Development, Sales and Marketing.  Sarah holds a Packaging Science degree from Clemson University.  She and her husband, Matt, live near Atlanta, Georgia with their two daughters.

Peta Cutts is the Vice President of Quality Food Safety at Mars Petcare, bringing over 18 years of experience in driving global quality and safety initiatives within large-scale food manufacturing. With a career spanning multiple senior roles, including Senior R&D Director and QFS Director, Peta has a proven track record of reducing non-quality costs and fostering future revenue growth.

Her expertise in supply chain management, business process re-engineering, and strategic leadership is complemented by her passion for hiring and developing top talent to achieve sustainable results. Peta excels in quality assurance, change management, and stakeholder engagement, ensuring organizational effectiveness and continuous improvement. Her commitment to excellence and safety has made her a pivotal leader in the industry.

As President of RizePoint, Kari is responsible for the overall strategy, vision and execution of the company. Kari works to ensure RizePoint is a dedicated partner in helping customers drive continuous improvement to product quality and client experiences. Tapping into over 25 years of software product and Customer leadership positions at Workfront, Optimum Energy, and Microsoft.

Dr. Ata (Al) Baroudi joined The Cheesecake Factory in 2008 with broad experience in the food industry as a quality assurance executive. He is an agricultural engineer with a MS degree in FS & Technology / Microbiology from the University of California at Davis. He received his Ph.D. in Food Processing and Technology / Regulatory Affairs from The Ohio State University in Columbus. He served as the head of QA and Food Safety (Snacks and Dairy) for Borden Foods Company in Columbus, OH, before moving to the west coast as VP, Corporate QA/Food Safety and Regulatory/Environmental Affairs for the Vons/Safeway Supermarkets, Arcadia, CA. Dr. Baroudi then served as VP of QA and Technical Services, Harry & David Corporation, Medford, OR., before becoming the Chief Scientific, Health and Regulatory Affairs Officer at Yum! Brands in Louisville, KY.

Dr. Baroudi Developed a new product line “Ketchip” that exceeded sales projections, rolled over to all manufacturing plants, heralded in the Wall Street Journal and resulted in receipt of Borden’s President Award (1983). He is the recipient of the Sani “Food Safety Champion Award”, and the “Outstanding Food Safety Program Innovation Award”, and the Southern California IFT “Distinguished Achievement Award”, In 2022, The NRA presented him their inaugural Lifetime Achievement Award for “Outstanding Leader in Food Safety”. He was instrumental in passing the Food Facilities Sanitization Bill “AB 1427” in California State Assembly that cleared the way for the ozone to be approved in California Cal Code (2012).

Dr. Baroudi has served on numerous industry boards and committees including the E. coli O157:H7 government/industry Blue Ribbon Task Force Committee during the Jack-In-The-Box meat outbreak and then on the Board of Directors of the International HACCP Alliance representing The Food Marketing Institute (FMI). He also served on the Board of Advisors for the Center for Food Safety (CFS) – University of Georgia, and on the Board of Directors of the Abound Food Care, and the Educational Advisory Board (EAB) of the Food Safety Summit Group. Dr. Baroudi served as the Chairman, of the Food Safety Advisory Council, LA County in California, the Chairman of the NRA Food Safety & Quality Assurance Expert Exchange Steering Committee, and on the GS1 Community Advisory Board (CAB), as well as on the NCCR Food Safety Task Force, CFP Council I, II & III and several committees. He is a “Certified Food Scientist” CFS

Cindy Jiang is celebrated for her global leading role in advancing food safety practices, bridging the gap between standards and implementation. During her tenure at McDonald’s Corporation (1990 to 2023), she championed the development and implementation of a comprehensive Global Food Safety and Quality Management Systems. Her visionary leadership elevated food safety culture by creating initiatives like Annual Food Safety Week, using culture assessment data to inform strategy and make improvement. She led the Food Safety Advisory Council for over 20 years, this forum engages world leading food safety scientists, experts from academia and industry.

Cindy’s impact extended beyond McDonald’s system, as she actively collaborated with industry, academia, and government organizations in the areas of food safety. Her involvement with the Global Food Safety Initiative (GFSI) Board from 2008 to March 2021 demonstrates her commitment to driving change, setting high standards, and sharing best practices across the industry globally.

As a Global Food Safety Ambassador since her retirement, Cindy Jiang continues to be a beacon of expertise, influencing positive change, and fostering a culture of excellence in food safety and quality practices worldwide.

Cindy holds a Master of Science degree in Food Science and Nutrition and is a member of IFT (Institute of Food Technologist) since 1990, an honorary life member of IAFP (International Association of Food Protection), and a lifetime member of ASQ (American Society for Quality).

As an American Chinese, Cindy is actively engaged with various local community culture activities.

Lee has 25+ years of experience across manufacturing (Boeing/Corning), software technology (GE Vernova), and consulting (EY) that enables him to craft digital strategies that optimize manufacturing operations. As trusted advisor for manufacturing transformation, Lee works with clients to develop strategic roadmaps, navigate technology selection, and ensure financial viability for their smart factory initiatives.

Geert Van Kempen has 26 years of F&B industry experience in R&D, Safety, & Quality, along with work in peer-reviewed publications & several patents.  After receiving his Ph.D. in Applied Physics from Delft University of Technology, he joined Unilever in 1998.  Most of his R&D career was spent developing expertise in the Spreads division before transitioning to the global Quality team in 2015. Initially responsible for Spreads & Dressings categories, he began overseeing various Quality systems & led the global digital transformation project that introduced him to Veeva, where he has served as the Head of F&B Strategy since 2021.

Veteran product marketing and development professional with over twenty years in the technology and consulting industries, with a focus on the food and beverage, restaurant, and retail verticals. Worked with some of the largest and most dynamic brands in the industry. Passionate about the power of technology in helping businesses achieve the resiliency in today’s marketplace.

Bart De Muynck is an Industry Thought Leader with over 30 years of Supply Chain and Logistics experience. Bart has worked for major international companies such as EY, GE Capital, Penske Logistics, and PepsiCo as well as several Tech companies. Bart spent 8 years as a VP of Research at Gartner and most recently served as the Chief Industry Officer at project44. Bart is a sought-after speaker who is currently advising multiple companies and industry organizations in Logistics. Bart is also a writer for FreightWaves, a member of the Forbes Technology Council, and CSCMP’s Executive Inner Circle.

Chris Tague is a seasoned expert in traceability solutions, with extensive experience in both upstream and downstream traceability within the food retail and supply chain industries. As Head of Value Engineering at Mojix, he has played a key role in driving the adoption of digital technologies to enhance transparency and safety across complex supply chains. Committed to leveraging technology to improve food safety, Chris collaborates with industry leaders to engineer and implement innovative solutions that meet evolving regulatory and consumer demands.

Serializing the world is a mission that Chris evangelizes. From Amazon Transparency to food supply chain traceability, Chris focuses on the forefront of the shift towards tracking and tracing products through the entire production lifecycle from raw ingredient to final product. With over 20 years of cyber security and data management experience Chris meets with partners and customers around the world to discuss their label management requirements. Before joining Seagull Scientific, Chris managed a team of sales engineers at Tripwire, Inc. and is a Certified Information Systems Auditor.

Mike Kirsch is the Vice President of Regulatory Affairs at Fresh Mark, Inc., where he has worked since 2001. He earned a Bachelor of Science in Agriculture and Meat Science from The Ohio State University and has over 34 years of experience in food safety and quality assurance. Since 2023, Mike has overseen Fresh Mark’s standards of excellence for producing high-quality products the right way, always. He leads the Environmental Health and Safety, Food Safety, and Quality Assurance teams, ensuring these standards are consistently met. Prior to his current role, he served as Corporate Director of Quality Assurance.

Mistelle has worked in the flour milling industry for over 20 years now and has been at The Mennel Milling Company for the past 7 years. She is responsible for the role of Director of Food Safety, & Regulatory. Prior to The Mennel Milling Company, she worked for two other flour milling companies. She has received certifications and has experience in FSPCA Preventive Controls for Human Food, FSPCA Preventive Controls for Animal Food, HACCP, Food Safety Culture, Food Defense, Practical Supplier Auditing, Labeling 101, Principles of Food Microbiology, BRC, FSSC, Organic, Halal, and Kosher.

Richard has 25 years of food experience and is currently the Director of Food Safety and Quality for Eagle Family Foods. Richard’s responsibilities include internal and external manufacturing, regulatory, and consumer care. Richard is also a LCDR in the US Navy Reserve and specializes in logistics. Richard earned his Bachelor’s Degree in Chemistry from the Florida State University.

Kristy Graves is a passionate and versatile FSQA solutions engineer who leverages experience, data, and analytics to deliver value to clients. At CMX1, she helps the world’s most trusted brands achieve operational excellence and regulatory compliance through innovative and user-friendly software solutions. Prior to joining CMX1, Kristy founded FoodTrend Consulting, specializing in providing strategic and technical consulting services to SaaS companies in the FSQA domain. She also served as the Chief Operating Officer at Actionable Quality Assurance, where she oversaw the development, implementation, and support of a cloud-based platform that streamlined FSQA processes and enhanced visibility across the supply chain.

Takashi Nakamura is currently Vice President of Food Safety at Fresh Del Monte. He joined Fresh Del Monte from Kellogg’s where he was in charge of two categories for technical services (R&D, Quality, innovation, value engineering); Frozen Meals and Portable Wholesome Snacks. Most recently he has held leadership positions at Herbalife in charge of global formulations, and Bumble Bee Foods in charge of R&D and thermal processing.

He has extensive experience in global CPGs, including setting up laboratories in India and China, and worked in Japan and Brazil for Coca-Cola. Originally from the west coast, he completed his PhD in engineering from Purdue University, and an MBA from the University of North Florida.

He loves baseball, and his favorite teams are the Yankees and Dodgers. He enjoys running, swimming, and great FOOD. He has completed 43 marathons, and most recent triathlon is the Malibu Tri. Passionate about building great teams, collaboration, and creating environment of growth and opportunity.

Lydia Adams, the Vice President of Marketing at Trustwell, is a highly accomplished marketing, communications, and brand leader with an impressive track record. As a four-time Stevie® award winner, Lydia consistently delivers market dominance, visibility, and customer acquisition through innovative and creative strategic marketing efforts.

Recognized for her outstanding contributions, Lydia received a Gold Stevie® for Mentor of the Year in the Women in Business Awards, showcasing her commitment to developing and supporting others. Additionally, she has been honored as a Top 100 Marketer by the OnCon Icon Awards.

Lydia’s educational background is equally impressive, with a Bachelor’s degree in Journalism from Texas A&M University, a Master’s degree in Mass Communication from Texas State University, and a Master’s degree in Marketing from LSU Shreveport. This extensive education has provided her with a solid foundation in marketing strategy and a deep understanding of effective communication techniques.

In her role as Vice President of Marketing, Lydia plays a pivotal role in driving Trustwell’s marketing initiatives. Her innovative approach, strategic mindset, and creative vision contribute to the company’s market dominance and customer acquisition. With her exceptional leadership skills and industry expertise, Lydia continues to position Trustwell as a leader in the industry and ensure its ongoing success.

Christina has been in the food industry in Quality Assurance and Food Safety for over 30 years with Brands like Tyson Foods, Yum! Brands, Church’s Texas Chicken, Popeyes Louisiana Kitchen, and Little Caesars. She has had the opportunity to continuously Improve Food Safety around the globe in such places as South Africa, Middle East, Asia Europe, South America, and across all of North America; she even spent 6 weeks aboard a factory trawler in the Bering Sea, with the sole purpose of improving and address food safety.

She has been involved in many of the building blocks for global food safety over the past 30 years by attending and participating in W.H.O. conferences, building Avian Influenza pandemic plans, participating in Georgia Food Defense exercises, as well as being active member of the Council for Food Protection.

She now uses her Subject Matter Expertise across the Food Industry to help Food Safety and Quality Assurance professionals to be more efficient and work smarter through the use of Technology.

As part of Share-ify’s Executive team she provides insights as well as a peek “behind the curtains” into the role that FS/QA professionals perform in growing, producing, packaging and providing safe foods for all of our family members. She spends much of her time these days researching, teaching, presenting, assisting, and mentoring FS/QA professionals in order to ensure expertise and industry knowledge remains on the forefront.

Her goal is to see all her peers enjoy their work by being able to focus on solving FS/QA issues and letting technology do much of the administrative pieces of their jobs.

Angela Nardone is the Chief Operating Officer for Share-ify and oversees product management for all Share-ify solutions.

Angela brings over 20 years of experience in strategy, business development, market development and innovation. Angela began her career as an investment banking analyst for Larrabee Ventures evaluating systems, hardware, and software technologies as an industry expert in security applications. This included such technologies as RFID and application and industry standards such as GS1.

In 2008, Angela purchased the company that later became Share-ify. When arriving, the company had a focus solely in the produce industry. Now nearly 15 years later, Share-ify is in 59 countries and has customers in the retail, foodservice, distribution, food processing, manufacturing, and packaging industries.

Since 2008, Angela was named ‘Top 20 Women in the Industry’ by The Packer and “Top 40 Under 40’ by Produce Business Magazine and many other industry awards for company performance. Under her leadership, the company was also the winner for IBM’s prestigious Beacon Award for Midmarket technology company.

Angela has served on numerous industry boards and committees including the Board of the International Fresh Produce Association (IAFP) and the Produce Traceability Initiative (PTI) Council. She currently serves on the Audit and Finance committees for the Conference for Food Protection. She is also a member of the IEEE.

Julio leads technical expertise to various internal organizational committees that develop URM’s food safety culture, policies, and objectives. He serves as a liaison to a variety of external customers, suppliers, industry-related groups, subsidiaries, and regulatory agencies. Julio creates synergy across multiple organizations to strategically design comprehensive, systematic, and structured Food Safety Management systems.

He has driven the development and maintenance of various Food Safety, and Regulatory Compliance systems to ensure proper regulatory certifications and employee training efforts are relevant and accessible nationwide for manufacturing, distribution, and retail operations.

Julio has a BS in Food Science from Brigham Young University, an MS in Food Safety from Michigan State University, and an MBA from the University of Warwick. He was born and raised in Mexico City and resides in Spokane, WA.

Patrick Guzzle is the Vice President of Food Science for the National Restaurant Association – the organization that writes and publishes ServSafe® products. In his role, Patrick advises the Association and its members on food safety issues, including pathogen control, allergen control, and others. Patrick also leads the Compliance Team – a group of Association team members who track legislative changes that impact food safety, food allergens, alcohol service, and other important factors for restaurants. Patrick frequently says that the efforts of the Food Safety and Compliance team are all focused on the guests walking through the front doors of a restaurant.

He has been involved in retail food safety for over 20 years since his wife, Dianne, contracted E. coli O157:H7. His career in food safety began as an Environmental Health Specialist in Southeastern Idaho Public Health District (Pocatello, Idaho). He later became the Environmental Health Supervisor and was involved in all aspects of environmental health.

In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State’s Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety, LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon.

Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016 – 2018. He has received several commendations for his collaborative efforts with other organizations over the years.

Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association, and the Western Association of Food and Drug Officials. He is an adjunct professor of Public Health at Boise State University. Patrick holds a Master of Public Health and a Master of Arts in Anthropology – both from Idaho State University as well as a Bachelor of Arts in Spanish – also from Idaho State University.

Patrick and his wife, Dianne both grew up in Colorado – she in Littleton and he in Steamboat Springs. They have 4 children and reside in Boise, Idaho.

Shan has an Engineering Degree from University of Madras, India and an Executive MBA from Georgia Tech, USA. He has over 25 years of Engineering, IT, and SCM consulting experience with many Global leaders in Retail, Manufacturing, FMCG, Groceries, Pharmaceuticals and Distribution, and few Big 5 consulting companies and few Top Gartner Magic Quadrant leaders in ERP, Supply Chain Management and Master Data Management Software.