The Passing Zone

Jon Wee and Owen Morse have been educating and entertaining audiences together for over 20 years; they have one of the longest standing partnerships in corporate entertainment, a true demonstration of The Power of Partnership. The message they deliver has such impact that they were inducted into the Speaker Hall of Fame (CPAE). 

They are at the top of their craft, with performances at the White House and in London for Prince Charles. Their first feature film was “The Addams Family Movie,” where Jon and Owen doubled for Gomez (Raul Julia) and Uncle Fester (Christopher Lloyd) in the climactic Mamushka dagger-passing scene.  The also appeared in the award-winning comedy documentary, “The Aristocrats.”  Recently they were seen on CNN’s Road Warriors, The Mike Hucakbee Show on Fox and made a special guest appearance with Gordon Ramsay on Hell’s Kitchen.

Add the Just for Laughs Comedy Festival, The Great American Comedy Festival, MADtv, AOL’s “TV’s Top 5,” The Wall Street Journal, the Jerry Lewis MDA Telethon, four Guinness World Records, their own theater show, “The Passing Zone Saves The World!” and you have one of today’s top comedy acts in the world. 

Carey Lohrenz

Carey Lohrenz knows what it takes to win in one of the highest pressure, extreme environments imaginable: in the cockpit at Mach 2.

As the first female F-14 Tomcat Fighter Pilot in the U.S. Navy, having flown missions worldwide as a combat-mission-ready United States Navy pilot, Lohrenz is used to working in fast moving, dynamic environments, where inconsistent execution can generate catastrophic results.

In her motivating and engaging keynote presentations, Carey shares her fascinating experiences operating in one of the world’s most challenging environments – an aircraft carrier.

Peter Begg

Peter Begg is currently Vice President, Quality and Food Safety for Glanbia Nutritionals. He oversees all aspects of quality and food safety across the company including risk management, regulatory and food safety conformity and product compliance for the business.

Prior to Glanbia, Peter was Sr. Director of Global Supply Chain Quality for Mondelēz International and Director of Quality for Kraft Foods Europe and Director of Research, Development and Quality for the Kraft Foodservice (Away from Home) business in North America.

Peter also represented Mondelēz International on the Global Food Safety Initiative (GFSI) board of directors from 2012-2017.

Jeff Chilton

Jeff has over 30 years of experience in the food industry, specializing in food safety, quality assurance, and plant management. Prior to Alchemy, Jeff was the founder and President of Chilton Consulting Group for 18 years, helping clients achieve and sustain GFSI certification under the SQF, BRC, and FSSC 22000 standards along with USDA and FDA Regulatory Compliance services for HACCP and Food Safety Plan.

Jeff is a certified SQF Auditor, SQF Consultant, Preventive Control for Human Food Lead Instructor, and International HACCP Alliance Lead Instructor. Prior to starting Chilton Consulting Group, Jeff was a Plant Manager at two large food processing companies and a Director of Quality Assurance.

LeAnn Chuboff

LeAnn is Vice President of Technical Affairs for the SQF Institute responsible for the technical elements of the SQF program including the development, maintenance and technical support of the SQF code and supporting materials.

Previously, LeAnn worked for the National Restaurant Association Solutions as the Director of Science and Regulatory Relations, where she was responsible for the technical accuracy of the ServSafe food safety program. LeAnn has also worked for Long John Silver’s and Boston Market in corporate quality assurance where she developed food safety and vendor approval program. She is active with many organizations including GFSI, the Conference for Food Protection and the International Association for Food Protection.

Cathy M. Crawford

Cathy is the President of the HACCP Consulting Group and has over 25 years’ experience in food manufacturing, consulting and training. Previously, she was the Director of Regulatory & Technical Services for a privately-owned meat and poultry processing company where she was responsible for regulatory compliance, developing food safety strategies, ensuring appropriate export programs, and coordinating recall responses.

Cathy has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. She is a registered trainer and former auditor for SQF.

Steve Decker

Stephen Decker is the Senior Director of Technical Services for Mérieux NutriSciences and an accomplished microbiologist with over 40 years of food industry experience. He specializes in food spoilage investigations, Hazard Analysis and Critical Control Points and Good Manufacturing Practices, EM programs, risk analyses and due diligence evaluations. With over 750 consulting assignments across a broad spectrum of food plants and food matrices to his credit, Steve provides expert legal and regulatory support services to clients.

Dave Evanson, CFS

Dave Evanson was the Corporate Vice President of Quality at Mérieux NutriSciences, overseeing a global network of 73 ISO 17025 accredited laboratories in 18 countries.

An experienced educator, he has developed and instructed numerous educational programs, courses, workshops and webinars related to principles of food microbiology, good laboratory practices, quality systems, environmental monitoring and method validation. Dave has consulted in a variety of food industry segments related to food safety including system pre-assessment, microbial risk assessment, environmental monitoring, food contamination and spoilage investigations, due diligence and process validation support.

Peter Fowler

Peter Fowler is Senior Counsel for Enforcement in the Office of the Administrator for Policy and External Affairs at the United States Patent and Trademark Office.

Peter has participated in numerous U.S. trade negotiations as well as the Anti-Counterfeiting Trade Agreement (ACTA) and the current TransPacific Partnership Agreement. He has regularly participated as a technical advisor to the Office of the U.S. Trade Representative on the APEC IP Experts Group and the U.S.-Japan Regulatory Reform and Competition Policy Initiative, now Economic Harmonization Initiative.

In addition to his policy role, Peter has organized and conducted technical assistance, training and capacity-building in IP policy and enforcement, particularly in the Middle East and Southeast Asia.

Matt Friedman

Matt Friedman is an international human trafficking expert with more than 29 years’ experience as a manager, program designer, evaluator and frontline responder. He is the Chief Executive Officer (CEO) of The Mekong Club, an organization of Hong Kong-based private sector business leaders who have joined forces to help fight human trafficking in Asia.

Previously Matt served as Regional Project Manager at the United Nations Inter-Agency Project on Human Trafficking (UNIAP) in Thailand, an inter-agency coordinating body that linked the United Nations system with governments and civil society groups in China, Cambodia, Lao PDR, Myanmar, Thailand and Vietnam. Prior to this, he worked for the United States Agency for International Development (USAID) in Thailand, Bangladesh and Nepal where he designed and managed country and regional human trafficking programs.

He also offers regular technical advice to numerous governments and corporations working to stop slavery and is the author of eleven books.

Justo A. Garcia

Justo Garcia is a health inspector for the City of Minneapolis Health Department. Originally from Tumaco Nariño in southwestern Colombia, he studied biology at Jorge Tadeo Lozano in Bogota University and Food Science at the University of Minnesota. Previously, he taught high school science and worked as an environmental consultant for Geo-Ambiental and for Hennepin County Public Health Department.

Justo is a registered environmental health specialist in the state of Minnesota and a certified HACCP trainer listed with the International HACCP Alliance. He is a Lead Instructor FSMC for PCQI and FSVP qualified.

Steven Gendel

Dr. Gendel works to protect public health, food quality, and the integrity of the food supply as the Senior Director for Science at the Food Chemicals Codex, which is published by US Pharmacopeia. He has over 30 years of experience in food science and policy, including positions at the FDA Center for Food Safety and Applied Nutrition, Harvard University, the University of Toronto, and Iowa State University.

He has over 90 publications and numerous presentations, including workshops and classes in food science and food regulation. He spent several years as a consultant helping companies of all sizes meet the requirements of the FDA Preventive Controls rule, the Food Allergen Labeling and Consumer Protection Act (FALCPA), and the requirements of various audit schemes.

Karen Leacock

Karen is passionate about providing food safety consulting and training services for food packaging converters and food manufacturers. She also conducts training for SQF, BRC, IFS PACSecure and HACCP courses, as well as customized in-house training for clients. Prior to NSF International, she worked for several packaging companies as QA Manager. She holds a Bachelor of Science in Chemistry. In addition to her degree, she is a certified Trainer for SQF standard, BRC Packaging standard and IFS PACSecure standard.

Jennifer McCreary

Jennifer McCreary is currently Technical Manager, Training and Education Services for NSF International. She is an experienced trainer on all aspects of food safety and quality and is trained as an ISO 22000 Lead Auditor, FSPCA Lead instructor for PCQI for Human Food and FSVP. Jennifer is a registered trainer with SQFI for the Implementing SQF Systems, SQF Quality and Advanced SQF Practitioner courses and a lead instructor for HACCP courses with the International HACCP Alliance.

As Technical Manager of Training Services at NSF International, Jennifer delivers courses in Employee Hygiene and Food Safety, GMP and Prerequisite Programs, Allergen Management in Food Processing, CCP Training, Quality Assurance, Food Defense, Food Safety Culture, Food Safety Training for Managers and Supervisors, Sanitation, Pest Control and Supply Chain Management.

Amy Moore

Amy Moore is an Owner and Principal of The Change Office based in New Zealand. Her company supports businesses to create and embed lasting individual and organizational change at all levels. Her career has spanned a wide range of industries and environments and having worked both within the dairy and fisheries industry, she understands the importance of compliance and food safety in a range of high-risk environments. Her strong background in human resources, coaching, organizational development, group facilitation and change project management, coupled with her passion for food safety being embedded through a culture, means she knows how to create maximum value for compliance teams by making this work effectively influence the culture.

Betty Murie

Betty Murie is the Global Compliance Manager for Wedderspoon Organic, based in New Zealand. With over 20 years’ experience in compliance management, encompassing health and safety, social justice, as well as regulatory and international standards compliance in automotive, food contact packaging, and food across the United States and New Zealand, Betty currently specializes in the apiculture industry.

Betty has a background in adult education in addition to risk management, and has conducted seminars, workshops, and webinars in both the US and NZ on social and emotional intelligence, compliance, and industry topics. Betty is an active member of Apiculture New Zealand, the peak industry body in NZ, is a member of the Biosecurity and Government Industry Agreement committee, and regional hub executive management.

Goranka Platisa

Goranka has over 30 years of experience in training, auditing, and consulting government in food companies on food safety & quality systems. Working with clients’ cross-departmental teams, Goranka spearheads the establishment of effective food safety management programs.

She is a designated Certified HACCP Manager, and GFSI Consultant and Auditor. Goranka is also a Lead Instructor for SQF, BRC ATP, FSSC 22000, HACCP courses with the International HACCP Alliance and FDA Food Safety Preventative Control with FSPC Alliance.

Goranka is intimately familiar with North American legislation, specifically with identifying gaps between BRC & SQF and FSMA for products being imported into the U.S.

Roger Roeth

Roger has been conducting audits for EAGLE since 2008. He draws upon his 38 plus years of experience in the food industry to ensure the audit meets the standard and is constructive for the client. Roger is a certified trainer for ISO 9001 and FSSC 22000. He helped develop the programs for EAGLE’S food auditing division. Roger is also a certified lead auditor for FSSC 22000, SQF, ISO 9001 and Gluten-Free Certification Program and can audit to the McDonald’s and Costco Addendums. In addition, Roger was the 2014 SQF Auditor of the Year.

Previously, Roger served as director of technical services for Freshway Foods in Sidney, OH, where he developed and implemented a Good Agricultural Practices program for their suppliers and a corporate food safety program addressing challenges of the fresh cut product industry.

Frank Schreurs

Frank Schreurs has more than 30 years of management and leadership experience in the food and beverage industry. He began his career in food manufacturing with the Kellogg Co. and transitioned into the services sector with the Guelph Food Technology Centre (GFTC). Over the course of 18 years there he established and grew the consultancy and auditing business units into the number 1 service provider to the F &B sector in Canada. In 2013 he successfully transitioned GFTC through a merger with NSF International.

During his 18 years Frank lead his team of seasoned industry professionals in the delivery of consultancy and auditing services to the entire supply chain. Frank is currently operating a consultancy business as well as being the Canadian and Pacific North West U.S.A. representative for the Safe Quality Food Institute (SQFI).

Tracie G. Sheehan

Tracie Sheehan is currently the VP Technical Services for Merieux Nutrisciences, leading teams in auditing, consulting, and nutrition labeling. Tracie was previously the CEO of TGS Quality Consulting, LLC, assisting food companies in food safety, quality, sanitation, regulatory, and sanitary design engineering. Prior to this role, she led a team in people safety, food safety, regulatory, engineering and sustainability as Chief Health, Quality & Sustainability Officer for ARYZTA. She previously worked for the Sara Lee Corporation as Senior Vice President of Food Safety and Scientific Affairs, leading global food safety, quality and regulatory policies and programs for meat, bakery, coffee, tea, and ice cream. Before Sara Lee she held a similar food safety role at Kellogg Company for cereal, bakery items, canned, and frozen foods. Tracie has served on the Food Allergy Research & Resource Program (FARRP) Board at the University of Nebraska for 25 years.

Bob Strong

With more than 44 years of experience and leadership in the food industry, “Dr. Bob” as he is known to his customers, holds a Ph.D. and BSC in Chemistry from the University of Liverpool. With extensive professional experience in the areas of consulting, training, auditing, corporate quality assurance and product development, he can go into an organization, analyze the landscape, and develop business solutions that work.

Dr. Bob is a Senior Food Safety Consultant who helps companies navigate the complexities of achieving compliance with the latest food standards to create sustainable value beyond certification. His areas of specialty include SQF, BRC, FSSC 22000, HACCP, GMP, Food Defense, GFSI, and FSMA, as well as process improvement techniques. Prior to his work as a consultant, Dr. Bob has held a variety of operational roles including a Manager for Product Development at Kroger, as well as a Manager for Nestle’s Regional Quality Assurance Laboratory.

Andrew Swift

Andrew Swift

A highly successful entrepreneur in science and technology expert services, Andrew joined Capita in August 2015 to lead the establishment of Capita’s global science business.

Taking the role of CEO of Fera Science Ltd (Fera), Andrew is responsible for all aspects of Fera’s business, in its support of Defra and its affiliates as well as its commercial services. Early work has focused upon the transition to public-private-partnership and setting and implementing its growth strategy. In 2015 Fera successfully led the consortium bid for the new UK Agri-Tech centre in Crop Health and Protection which he established acting as its interim CEO and where he continues to serve on its Board.

Andrew joined Fera from Intertek where he had built its global Lifesciences Division over the previous decade. He returned to the UK after 3 years in the Middle East where he led the strategic development across all of Intertek’s services in the region.

Kelly Vest

Dr. Kelly Vest is Vice President, HACCP Consulting Group, and devotes his efforts to public health, infectious disease epidemiology, surveillance, and food safety. His roles included clinical management, assisting food industry partners, negotiating with host nation representatives, and overseeing DoD food procurement throughout Central and South America, Japan, Taiwan, and Hong Kong.

Dr. Vest is a Diplomate, American College of Veterinary Preventive Medicine; and an Adjunct Assistant Professor at Oklahoma State University and the Uniformed Services University. He is a member of the Order of Military Medical Merit and was awarded the Army Surgeon General’s “A” Proficiency Designator. He served 20 years in the US Army Veterinary Corps. He is serving as the Past President of the American Association of Food Safety and Public Health Veterinarians.

Dr. Vest received his DVM degree from Oklahoma State University, a Master of Public Health degree at Johns Hopkins University, and a Doctor of Public Health degree at Uniformed Services University.