On July 2, the Beijing News reported that the state-run oil and grain company, Sinograin was using the same tanker trucks to transport both fuel and food oil products, without…
On July 2, the Beijing News reported that the state-run oil and grain company, Sinograin was using the same tanker trucks to transport both fuel and food oil products, without…
…passion around the culture? I continue to address this issue, because at nearly every meeting I attend, in committees in which I serve and in simple conversations with colleagues, I…
…passion around the culture? I continue to address this issue, because at nearly every meeting I attend, in committees in which I serve and in simple conversations with colleagues, I…
…results will be shared during the opening session of the SQF International Conference, taking place October 23-25, 2018 in Atlanta. The deadline for survey responses is Wednesday, September 26, 2018…
…results will be shared during the opening session of the SQF International Conference, taking place October 23-25, 2018 in Atlanta. The deadline for survey responses is Wednesday, September 26, 2018…
Forma Foods, a startup company incubated at Tecnologico de Monterrey, the top Mexican university in engineering and technology according to the QS World Ranking 2024, is leveraging cutting-edge 3D printing…
Forma Foods, a startup company incubated at Tecnologico de Monterrey, the top Mexican university in engineering and technology according to the QS World Ranking 2024, is leveraging cutting-edge 3D printing…
The Alliance to Stop Foodborne Illness — an arm of the national nonprofit consumer advocacy group Stop Foodborne Illness — proudly announces its “2024 40 Food Safety Professionals Under 40.”…
The Alliance to Stop Foodborne Illness — an arm of the national nonprofit consumer advocacy group Stop Foodborne Illness — proudly announces its “2024 40 Food Safety Professionals Under 40.”…
…of bacteria that thrives at room temperature—in other words, food at this particular Chipotle location may have been kept at unsafe temperatures. Following this latest incident, the company has decided…
…of bacteria that thrives at room temperature—in other words, food at this particular Chipotle location may have been kept at unsafe temperatures. Following this latest incident, the company has decided…
…in 2017,” said Yael Cosset, chief digital officer at Kroger in a news release. “We are creating the grocery retail model of the future by focusing on digital and technology.”…
…in 2017,” said Yael Cosset, chief digital officer at Kroger in a news release. “We are creating the grocery retail model of the future by focusing on digital and technology.”…
…Wendy’s Company Melanie Neumann, EVP and General Counsel at Matrix Sciences International Inc, LLC Debby L. Newslow, President, D. L. Newslow & Associates, Inc. Palmer Orlandi, Jr., Ph.D., Deputy Executive…
…Wendy’s Company Melanie Neumann, EVP and General Counsel at Matrix Sciences International Inc, LLC Debby L. Newslow, President, D. L. Newslow & Associates, Inc. Palmer Orlandi, Jr., Ph.D., Deputy Executive…
Stored product insects (SPI) can cause a revenue loss of 1–9%, according to recent research by the Centre for Economic and Business Research. The following infographic outlines the impact SPIs…
Stored product insects (SPI) can cause a revenue loss of 1–9%, according to recent research by the Centre for Economic and Business Research. The following infographic outlines the impact SPIs…
Steven Sklare, REHS/RS, CP-FS, LEHP, is president of The Food Safety Academy (FSA), a consulting & training company. FSA addresses issues involving food safety, food fraud, sanitation. pest management and regulatory/standards compliance. Sklare has served as the director of customer engagement, Foods Program for the United States Pharmacopeia, as well as positions with other global food safety organizations such as SGS. He has spent his professional career protecting the publicās food and health. Sklare is focused on helping the food industry and the public understand the significance of food safety and food fraud issues as threats to public health, a food organizationās brand as well as a source of economic harm. Sklareās background includes working with the foodservice/hospitality, retail food and food manufacturing as a provider of food fraud, food safety, sanitation and pest elimination consulting, training and services on a domestic and international basis. Sklare is a Registered Environmental Health Specialist, Licensed Environmental Health Practitioner, Certified Professional ā Food Safety, Certified Pest Control Technician, FSPCA Lead Instructive for Preventive Controls Human Food and FSVP.
Angela Anandappa, Ph.D. is the founding director for the Alliance for Advanced Sanitation. Anandappa is an experienced food safety industry professional having worked in supply chain, product development and sanitation areas of the food manufacturing industry.
She has served as an assistant professor in the department of food science and technology at the University of Nebraska-Lincoln, where she has taught both graduate- and undergraduate-level courses. Prior to her current role, she was the section manager, supply chain safety assurance for the Kraft Heinz Company. She has expertise in product development, supplier gap assessments and technical consultations, risk-based supplier evaluation and verification support and manufacturing support and plant readiness evaluations. She currently serves as the co-chair for the food chemical hazard and food allergy professional development group at IAFP, serves on several boards such as the board of directors for the Animal Digestible Food Packaging Initiative and for Food Safety Tech. Anandappa has published many journal articles, with most recent work focusing on microbiome and hygienic conditions of facilities.
April Bishop is a senior director of food safety with TreeHouse Foods where she leads a team of food safety professionals to support 40+ plants, including food safety training, food safety plans, food defense plans, sanitation, pest control, microbiology, allergen control, and all other things food safety related. Bishop led the TreeHouse team to win the 2017 Food Quality & Safety magazineās Food Quality & Safety Award recognizing that TreeHouse Foods employs high product standards and expectations, demonstrates excellence across all categories in its submission, and has a commitment to investing in technology, improving employee training, HACCP implementation and utilizing audits.
Bishop has more than 20 years of experience in the food industry and is a 12-year member of the International Association for Food Protection (IAFP), founding the Nebraska chapter with several co-workers in 2009. She is an active member of 6 IAFP Professional Development Groups, the Alliance for Listeriosis Prevention, the National Pasta Association, American Peanut Council, and the Food Defense Consortium.
John Butts received his Ph.D. in Food Science from Purdue University in 1974 & joined Land Oā Frost 1974. He is a member of the Board of Directors of the American Meat Institute and is an active member of the Scientific Affairs Committee (SAC) for over 35 years. He serves on the Meat Inspection Committee, Facility Design Task Force, AMIF Research Advisory and is an AMI Listeria Intervention and Control Workshop team member, co-author and instructor. Butts received the 2005 Food Safety Leadership Award, NSF International. Outstanding Food Science Award, Inaugural class recipient, Purdue University, 2006 Food Safety Magazine Distinguished Service 2008 Meat Processing Award by the AMSA. 2009 AMIF Scientific Achievement Award and the 2013 Certificate of Distinction from Purdue Ag Alumni.
Darin Detwiler is an internationally recognized and respected food policy expert who transformed the experience of losing a son to E.coli into a career in education and shaping federal food policy, consulting with corporations, contributing thought leadership to the food industry, and addressing food policy issues. The Secretary of Agriculture twice appointed him to serve as a member of the USDAās National Advisory Committee on Meat and Poultry Inspection, where his work improved standards and policies related to risk-based sampling. As the senior policy coordinator for a national food safety organization, he evaluated pertinent regulatory issues for the USDA and the FDA as a consumer advocate in their stakeholder advisory group. He served two terms as a council member for the Conference for Food Protection, identifying and addressing emerging problems of food safety to influence model laws and regulations among all government agencies. Detwiler is an award-winning educator with nearly 25 years of experience across many disciplines. He is an Associate Teaching Professor of food regulatory policy at Northeastern Universityās College of Professional Studies and the Lead Faculty of the Master of Science in Regulatory Affairs of Food and Food Industries, where he has specialized in food safety, global economics of food and agriculture, corporate social responsibility, Blockchain, and food authenticity. In 2018, IAFP presented Detwiler with their Distinguished Service Award (sponsored by Food Safety Magazine) for his āunparalleled achievements across various advisory, advocacy, educational, editorial, and leadership committees related to food policy.ā In 2020, Elsevier Academic Press published his books FOOD SAFETY: Past, Present, and Predictions as well as Building the Future of Food Safety Technology. Founder and CEO of Detwiler Consulting Group, LLC. U.S. Navy Nuclear Submarine Veteran.
Karen Everstine, Ph.D. is Technical Director, Food Safety Solutions with FoodChain ID, a company that provides services and data solutions for food safety, food contact, consumer labels, testing, regulatory compliance, risk assessment, and product development. Everstine manages and provides technical expertise for food safety data tools, leads food fraud prevention consulting activities, and creates training materials and educational content. She helps clients meet GFSI and regulatory requirements and use food safety data and information effectively to ensure consumer health and brand protection.
Everstine is a graduate of the University of Minnesota, completing both MPH and PhD degrees in public health, where she received Department of Homeland Security Career Development Grant. Previously, she managed food safety and defense research projects at the University-based Food Protection and Defense Institute. As a scientific liaison at USP, Everstine was integral to the development and successful launch of the Food Fraud Database.
Everstine served as Chair of the IAFP Food Fraud Professional Development group for the 2019-21 cycle and has served as a member of food authenticity expert panels at USP and AOAC. She has published numerous peer-reviewed articles and trade journal pieces and recently co-edited a book on food fraud risk mitigation with Elsevier.
Angela Fernandez is the vice president of retail grocery and foodservice at GS1 US and is responsible for leading the industry engagement strategy to drive broader adoption of GS1 Standards and solutions for the food industry. She is an authority on the food supply chain and food traceability, including minimizing the impact of food recalls via GS1 Standards.
With more than 15 years of experience with GS1 US, Fernandez has worked closely with food industry stakeholders including manufacturers, retailers, distributors, educators and solution providers to help improve supply chain operations and business processes. She leads two industry initiatives: the Retail Grocery Initiativeāwhich she helped found and establish in 2014āand the Foodservice GS1 US Standards Initiative. Fernandez regularly collaborates with members from top grocery and foodservice brands as well as key trade associations to identify current and emerging supply chain challenges and address how the use of GS1 Standards, the most widely used supply chain standards in the world, can help solve for those challenges.
Through Fernandezā strong leadership and drive to make innovation possible, the food industry has been able to realize the numerous benefits associated with supply chain traceability, including operational efficiencies and improved food safety.
Fernandez earned her bachelor of science in business administration from Drexel University. She is a frequent guest speaker at industry events and conferences for numerous organizations, including the Produce Marketing Association, National Restaurant Association and the Institute of Food Technologists. She has been a food traceability and recall resource for media outlets including the Food Safety Tech, Wall Street Journal, the New York Times, Food Manufacturing, Food Processing, Food Safety News and Packaging Digest magazines.
Elise Forward is the president and principal consultant of Forward Food Solutions. Forward Food Solutions is dedicated to helping food manufacturers, distributors, and importers update and strengthen their food safety and quality systems. Forward uses her production, distribution, and supply chain experience to help companies in both the international and domestic markets. She is a member of IAFP, AFDO, ASQ, IFT, and MWFPA.
Melody Ge has more than 15 years of experience in food safety and quality in different stakeholder positions including GFSI certification program owner, retailer, manufacturer, and food safety testing labs. Ge is Six-Sigma Black Belt certified, a registered PCQI Lead Instructor and SQF Trainer. Ge holds both M.S. and B.S. in food science and engineering, and is certified in data science.
Jorge Hernandez is the VP of Quality at The Wendy’s Company where he is responsible for the leadership and oversight of all QA programs, company and franchise operations, and Wendyās approach to animal welfare. Previously he was the chief food safety officer at Wholesome International where he is responsible for the design and implementation of the food safety, quality assurance, regulatory compliance and sustainability programs. Wholesome International is a restaurant company with different concepts and brands in the quick service and fast casual foodservice markets. Hernandez was previously the senior vice president of food safety and quality assurance at US FOODS, vice president of food safety and risk management at the National Restaurant Association and regional supervisor at the Illinois Department of Public Health. Hernandez received a B.S. degree in biology from Rockford University, a degree in microbiology from the Centro de Estudios Medico-Biologicos in Mexico City, Mexico and a degree in languages and literature from Universite de la Sorbonne, Paris, France. He belongs to several national and international organizations and boards, including the Global Food Safety Initiative (GFSI), STOP Foodborne Illness, Food Safety Tech and the Food Safety Consortium, the International Food Protection Institute (IFPTI), Food Safety Summit, QA Magazine and the ANSI Accreditation Committee.
Melanie Neumann, J.D., M.S. is the executive vice president and general counsel for Matrix Sciences International. Matrix Sciences is a new, dynamic group that is driving needed change and impacting the future of food safety, made up of well-established companies, each chosen for their expertise and reputation in the industry, notably Northland Laboratories of Chicago, IL and Green Bay, WI, Richter International of Columbus, OH, and NRS, of Chicago, IL.
Neumann provides regulatory, operational and brand reputation risk mitigation advice to the food and beverage industry, helping companies manage these various risks in todayās ever-changing risk landscape. She leverages her 19 years of industry experience as a food law attorney along with her Masters of Science in Food Safety to help clients manage the risks relating to each step in the supply chain, from supplier assessment and procurement, manufacturing, distribution and sale of food globally.
She interacts with regulators in response to investigations, enforcement actions and recalls in the wake of threatened and actual crises and works with companies proactively to identify strategies to prevent or reduce risks before they arise. Neumann helps her clients build programs to achieve a level of best practiceādeveloping tools such as food safety risk maturity models, robust supply chain risk assessment and management programs and robust recall and crisis management programsāall through an enterprise risk management lens.
Neumann is a graduate of Mitchell-Hamline Law School for her juris doctorate degree, and Michigan State University for her M.S. in food safety. She has worked for multi-national food companies such as Hormel Foods, The Schwan Food Company, private law firms focusing on food law and intellectual property law, was instrumental in launching national food safety risk management practices for Pricewaterhouse Coopers, and boutique consulting firms.
She is an adjunct professor at Michigan State University and Northeastern University, and serves on advisory panels and boards of several notable organizations. Neumann is a frequent speaker on executive liability in food production and food regulations including FSMA regulations. Outside of her profession, she is an avid triathlete, to date completing 25 marathons and six Ironman triathlons.
Debby Newslow is President of D. L. Newslow & Associates, Inc. and a published author, with credits that include two industry-specific textbooks, focused chapters and journal articles. Newslow has more than 35 years of experience, including in auditing, consulting and training focusing on management systems (ISO) and food safety programs (GFSI). Her latest book Food Safety Management Programs ā Applications, Best Practices and Compliance has been identified as a best seller in the world of Food Safety and GFSI compliance guidance.
Palmer A. Orlandi, Jr., Ph.D., was recently promoted to the rank of Rear Admiral and the U.S. Assistant Surgeon General. He is currently Deputy Executive Director & Chief Science Officer at AOAC International. Before this role, Orlandi served at FDA for 20 years, beginning his work at a research lab for CFSAN. It was there that he developed rapid and molecular detection methods for Cyclospora and Cryptosporidia and the Microsporidia (emerging food-and waterborne protozoan parasites). In 2008 he became the science coordinator in the Division of Field Science in FDAās Office of Regulatory Affairs (ORA) where he oversaw collaborative analytical methods programs for ORA and the Food Emergency Response Network. In 2012 Orlandi took on the role of senior science advisor to the chief scientist officer at the Office of Food and Veterinary Medicine. He played an active role in integrating science and research efforts across the agencyās foods program, and working to align research and lab programs to regulatory field lab needs.
Armand Paradis is director of business development at the Institute for Food Safety and Health. After joining NCFST in July 2007, he was responsible for raising the industry membership base from nearly 30 companies to its current level of more than 60 members. His main role is connecting industry membersā strategic R&D needs to the Instituteās broad collaborative science programs, task forces and consortiums as well as providing them the means for proprietary research contracts within IFSH and IIT. With more than 30 years of food industry experience, he has worked in the field of product development and food processing for multinational corporations such as Unilever, PepsiCo, and Praxair. Prior to joining IIT, he served more than 15 years as an industry member delegate on several IIT NCFST working groups.
As an active adjunct industry professor in the IIT School of Applied Technology, Department of Food Science and Nutrition, and the Department of Industrial Technology Management, he has created and lectured in two new graduate level courses, Food Product Development and Food Operations Performance Management, as well as provides guest lectures in the departments courses in Food Analysis, Fundamentals of Food Science, Food Packaging and Nutrition.
He received his bachelor degree in biology from Northeastern University, Boston, MA, an M.S. in food science and nutrition from the University of Massachusetts, and his M.S in food engineering also from the University of Massachusetts.
He has been active in professional organizations such as the American Oil Chemistās Society, American Society for Nutrition, Institute of Food Technology, the International Association for Food Protection, The Research Chefs Association, and The Society of Research Administrators International.
Mike Robach is CEO of The Robach Group. He was previously the vice president, of corporate food safety, quality & regulatory at Cargill, Inc. He joined Cargill in January 2004 to lead its corporate food safety and regulatory affairs programs and from there increased the departmentās scope to include animal health and quality assurance.
Robach started out his career with Monsanto Company. Prior to joining Cargill, Robach headed up technical services for Conti Groupās meat and poultry businesses. He is a graduate of Michigan State University and Virginia Tech. He is past President for Safe Supply of Affordable Food Everywhere (SSAFE), Chairman of the Board of Directors of the Global Food Safety Initiative (GFSI), a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Associationās Research Advisory Committee. He is also a member of the American Meat Institute, the National Turkey Federation, the International Association of Food Protection, the Institute of Food Technologists, and the American Society for Microbiology. Robach has worked with the World Organization of Animal Health (OIE) and the Food and Agriculture Organization (FAO) on harmonized animal health andfood safety standards. He has worked closely with the USDA and FDA regarding food safety policy, HACCP, and regulatory reform based on science. From 1995 through 2000, Robach was a member of the National Advisory Committee for Microbiological Criteria in Foods.
Shawn K. Stevens is a food safety lawyer and founding member of Food Industry Counsel, LLC, the only law firm in the world that represents the food industry exclusively. Stevens works throughout the country and abroad with food industry clients (including the worldās largest food processors, national restaurant chains, and food distributors and grocers), helping them protect their brand by proactively eliminating their food safety risk, complying with complex FDA and USDA food safety regulations, managing recall response efforts, and defending high-profile foodborne illness claims. Stevens speaks regularly to national and international audiences on a wide variety of emerging scientific, regulatory and legal food safety trends, authors dedicated columns for Meatingplace and The National Provisoner, and is quoted regularly by national media publications such as TIME Magazine, the New York Post, and Corporate Counsel Magazine.
An experienced veteran in food safety, Patricia WesterĀ has held advanced positions in both domestic and international food safety firms. She is currently president of her own consulting company, PA Wester Consulting, which allows her to utilize her experience in food safety and auditor competence as an active subject matter expert on a wide range of development projects for preventive controls and food safety auditor personnel certification schemes and training. In 2017 WesterĀ launched The Association for Food Safety Auditing Professionals, a member-driven association created to support and enhance the career development path for food safety auditors. She is also currently a technical auditor for ANSI in food safety. She received her bachelor of science in poultry science from the University of Florida, and has held senior management positions within the meat and poultry processing industry.
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