2012 SQF International Conference


Dr. David Acheson

Dr. David William Kennedy Acheson is one of the world's most esteemed experts in food safety. He currently serves as the Managing Director, Food and Import Safety Practice, at Leavitt Partners. Founded by former U.S. Health and Human Services Secretary and EPA Administrator Michael O. Leavitt, the partnership advises clients in the health care and food safety sectors. As Managing Director of the Food and Import Safety Practice, Acheson helps clients enter new markets, enhance the value of their products, navigate dynamic regulatory and reimbursement systems and improve health conditions around the world.

Prior to joining Leavitt Partners Dr. Acheson served as the Assistant Commissioner for Food Protection providing advice and counsel to the FDA Commissioner on strategic and substantive food safety and food defense matters. In January 2008, he was named Associate Commissioner of Foods, which provided him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition.

Dr. Acheson has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. Additionally, Dr. Acheson is a fellow of both the Royal College of Physicians (London) and the Infectious Disease Society of America.

Dennis N. T. Perkins

Dr. Dennis Perkins

Dennis Perkins is Chief Executive Officer of The Syncretics Group, a consulting firm devoted to effective leadership in demanding environments—especially those charaterized by uncertainty, ambiguity and rapid change.

Dr. Perkins has worked for over twenty-five years as an advisor to senior leaders in organizations ranging from Fortune 100 corporations to non-profit associations. A graduate of the United States Naval Academy at Annapolis, he served as a Marine infantry officer in Vietnam. He subsequently received his MBA from Harvard University, and a Ph.D. in psychology at The University of Michigan.

While a faculty member at the Yale University School of Management, he developed a breakthrough leadership approach based on the study of groups facing The Edge—the outer limits of human endurance. By studying The Edge, Dr. Perkins believes, "leaders can learn what it takes to help their organizations achieve their greatest potential. And they can remember these principles when they are stretched, stressed and challenged to the limit."

Dr. Perkins' passion to understand The Edge has taken him to disparate places — to Antarctica, where he retraced the footsteps of famed explorer, Ernest Shackleton; and to Australia, where he sailed with the crew of the Midnight Rambler, winners of the challenging 1998 Sydney to Hobart Race. He subsequently completed the 700-mile race, often called "the Everest" of offshore racing, as a crew member on a Volvo 60 racing boat.

Dr. Perkins has written extensively on leadership and organizational effectiveness. He is the author of Leading at the Edge: Leadership Lessons from the Extraordinary Saga of Shackleton's Antarctic Expedition; Racing through the Storm: Building Exceptional Teams in Extraordinary Times; Using the Power of Resonant Metaphor to Increase Leadership Effectiveness; and Managing Creation: The Challenge of Building a New Organization. He is currently working on his third book, Into the Storm: Lessons in Teamwork from the Treacherous Sydney to Hobart Ocean Race, to be published in late 2012.

Chief Richard Picciotto (Retired)

Firefighter and inspirational speaker Richard Picciotto was an FDNY Battalion Commander in Manhattan on September 11, 2001. Following the terrorist attack, Picciotto rushed inside the World Trade Center to rescue those inside, but soon found himself trapped in the smoldering rubble of the North Tower after its collapse. Buried for more than four hours, he emerged almost unscathed and was the highest-ranking firefighter to survive the collapse.

Chief Richard Picciotto's gripping, first-person account provides a firefighter's view of the 9/11 World Trade Center catastrophe and emergency response. Picciotto played a vital role in that massive operation, testified in front of the 9/11 Commission, and has additionally appeared on many major networks, including CNN, the History Channel, and National Geographic. His book, Last Man Down, chronicles his harrowing experience on 9/11, and has become a New York Times best-seller.

What you will learn from inspirational speaker Richard Picciotto:
• A renewed sense of personal values and a perspective on what's important.
• How hope and positivity can emerge out of tragedy and adversity.
• How to lead effectively and achieve optimal teamwork to help your organization achieve its goals.
• The training, preparedness, risk management, and decision-making know-how necessary to tackle any problem.

Leslie Sarasin

Leslie G. Sarasin is the president and chief executive officer of the Food Marketing Institute (FMI), the association of food retailers and wholesalers, which represents more than 1,500 member companies in the United States and around the world. Under Sarasin’s leadership, FMI has become a forward focused and member centered organization committed to help supermarkets excel in their role of feeding families and enriching lives. Her synergistic style and determined spirit of collaboration has infused FMI with a renewed commitment to help its members address the critical industry issues of the day - food safety and the emerging importance of health and wellness. Prior to coming to FMI, Sarasin was president and CEO of the American Frozen Food Institute. She has also held positions at the National Food Brokers Association, Crest International Corporation and Salomon Brothers Investment Bankers. Sarasin holds a JD from the University of San Diego and a BA in economics from Smith College. Sarasin is admitted to practice law in California and the District of Columbia. Her professional, social and personal commitments are reflected through service on the Board of Directors GS1 US, the Board of the National Chamber Foundation, the Board of Food for All, the Bryce Harlow Foundation Board of Governors and the Board of Trustees and Executive Committee of the Langley School, in McLean, Virginia. Additional leadership roles include Chairman of the Partnership for Food Safety Education and membership on the Committee of 100 of the U.S. Chamber of Commerce.

Dr. Forrest L. Bayer

Dr. Bayer is Fellow, Packaging, Scientific and Regulatory Affairs for The Coca-Cola Company in Atlanta, Georgia. He holds a Ph.D. in physical organic chemistry from Emory University, Atlanta, Georgia. His job encompasses global responsibility for the health and safety of indirect food additive migration issues for packages, processes and equipment. During his 36+ year tenure at The Coca-Cola Company he has held a variety of positions in Quality Assurance, Administration and Scientific and Regulatory Affairs. His scientific background and expertise is in separation sciences, trace analysis and spectroscopy. He has been intimately involved with plastics recycling technologies for the past 23 years and has worked with many governments around the world in establishing criteria for food contact applications of post-consumer plastics. His professional activities include: President – International Technical Caramel Association, member Board of Directors for the Food Drug & Cosmetics Packaging Materials Committee of the Society of Plastics Industry and chairman of the International Committee, the Packaging and the technical Advisory Boards for the U.S. FDA National Center for Food Safety and Technology and the Technical Committee for the Association for Post-Consumer Plastic Recyclers, member of The Epoxy Board of The North American Metals Packaging Alliance (NAMPA), past President – Georgia Section of the American Chemical Society, Past Chairman – International Life Sciences Institute North America Packaging Group,) and past President of the Atlanta Chromatography Discussion Group. He is a member of the American Chemical Society, the American Association for the Advancement of Science, the Society of Plastic Industry, and the Sigma Xi Honorary Scientific Society. He is also a special advisor to the Chinese Government’s Supervision and Inspection Center for Packaging Product Quality.

Cathy M. Crawford

Cathy M. Crawford is a Vice President of the HACCP Consulting Group (HCG) and holds a Bachelor of Science in Biology from Arizona State University and a Master of Science in Food Safety from Michigan State University. She remains active with Michigan State, providing introductory HACCP instruction. Cathy is an active, registered SQF Auditor, and conducts HACCP and SQF training through HCG Licensed SQF Training Center. Cathy is also a Senior Food Safety Consultant with the Quality Support Group, and a Certified Instructor for the National Restaurant Association’s ServSafe Program. She has provided food safety consulting services to a variety of businesses including meat and poultry processors, bakeries, confectionary, snack food, produce, packaging, transportation and catering companies, and food service establishments. She has assisted many in achieving and maintaining Global Food Safety Initiative (GFSI) scheme certification. Prior to joining HCG, Ms. Crawford was the Director of Regulatory and Technical Services for a meat and poultry processing company where she developed regulatory and food safety strategies for multiple facilities. She ensured compliance and coordinated HACCP, Child Nutrition, and Export Verification Programs and conducted activities as the company recall coordinator. Her background also includes laboratory work in food chemistry and microbiology. She provided training on U.S. Food regulations for veterinary food safety inspectors in Poland. She was also the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS) and facilitated national focus group meetings, bringing together industry, trade association and FSIS representatives to produce model food defense plans and guidance Material for FSIS. Ms. Crawford has been a speaker and trainer in many areas including HACCP, GFSI requirements, allergen control, internal auditing, risk management, and quality management system development.

David B. Dillon

Dave Dillon is Chairman and Chief Executive Officer of The Kroger Co., based in Cincinnati. The company employs 339,000 associates who serve customers in more than 3,600 supermarkets, convenience and jewelry stores under two dozen names. Kroger also operates 40 U.S. food processing plants. Dave served in a variety of leadership roles after joining the Dillons Company in 1976 with its King Soopers division in Denver. During his career, he served in various leadership positions with Fry’s Food Stores and the Dillon Companies before being named president of Dillon Companies in 1986. He was appointed executive vice president of Kroger in 1990, and he was elected president and chief operating officer of the company in 1995. Dave was named CEO of Kroger in 2003. He was elected Chairman of the Board of Directors in 2004. Dave earned a bachelor’s degree in Business at the University of Kansas and a law degree at Southern Methodist University. Dave is a member of the board of directors of DIRECTV. He also serves on the Board of Trustees for the University of Cincinnati Foundation, the Board of Trustees for the Urban League of Greater Cincinnati, the Board of Trustees for the University of Kansas Endowment, the Board of Trustees for Bethesda, Inc., and the Board of Directors for Catalyst.

Amanda Evans

Amanda Evans is a Food Safety Compliance Specialist with more than 18 years of experience working with Australian and international food businesses. Amanda has built a strong platform of skill and knowledge after initially working for 7 years as a Food Inspector for the Australian (NSW) government and, for the past 12 years in her own business as a food compliance specialist. Amanda works as a contract trainer and food compliance auditor for NCS International and continues a close relationship with the food industry through her business consultancy services. With food labeling and education a specialty, Amanda assists food manufacturers keep up-to-date with legal and business requirements through her International HACCP Mentor Program along with mentoring other food safety auditors. Recent project work has allowed Amanda the opportunity to design, develop and deliver training material in Retail Allergen Management for the NSW Food Authority, International Product Recall Coordinator Course and Certificate IV Food Surveillance, which is targeted to increasing the knowledge and competency of local government food inspectors. A strong commitment to food safety and business improvement has also seen Amanda develop and implement easy business tools to assist with food compliance. Additionally, working as a certified RABQSA and SQF food auditor allows the most relevant and up-to date information on local and international certification standards to be conveyed during training sessions.

Shannon Fickett

Shannon Fickett is the Director of Quality Assurance at Jasper Wyman & Sons with overall responsibility for implementing and maintaining Quality Systems used in all Wyman facilities. He also serves as SQF Practitioner and performs required validation audits to determine the overall health and sustainability of each element of the Quality System. Prior to joining Jasper Wyman, Shannon spent over 24 years working for a Fortune 500 beverage company, beginning his career in production, before transitioning to quality. Shannon’s experience in production served to be a valuable asset when designing and implementing quality systems, as he was quickly able to identify the common barriers that prevent the majority of companies from achieving Quality System Certification and, more importantly, recognizing the many benefits of being SQF certified. Following the successful implementation of Jasper Wyman’s quality system in a pilot plant in North America, Shannon was tasked with assisting all facilities in the west region in developing sustainable quality systems. Shannon’s breadth of experience is wide and varied and he has had the opportunity to work with many different types of management styles and work cultures. Shannon has implemented quality systems in both union and non-union settings and in both small and large plants. Shannon’s passion for quality systems extends well beyond getting “certified”. If the requirements and practices are not fully understood and internalized by the people working in the plant, then the success and benefit of certification is mute. Shannon understands the criticality of this and ensures that all involved understand this as well.

Morgan Palmer

Morgan Palmer has over 20 years of experience delivering software solutions. Morgan joined EtQ to create the company's first software application and is now responsible for Reliance, EtQ's flagship product for quality, environmental and safety management. As EtQ's Chief Technology Officer, Morgan continues to drive the innovation and strategy that make EtQ the leading provider in the markets it serves.

Roger Roeth

Roger Roeth is a General Manager/Auditor for EAGLE Food Registrations, Inc. and has over 30 years of experience in all aspects of quality assurance, compliance, food safety and food processing manufacturing across all aspects of food production. During his career, he held the positions of Farm Manager, Director of Quality Control/Research and Development, Operations Director, Regional Sales Representative and Director of Technical Services for companies including Sara Lee Corporation, Whiteford Foods, Ecolab and Freshway Foods. In 2008, Roger joined EAGLE Registrations Inc. as the Food and Training Manager. He is a certified trainer, as well as lead auditor for ISO 22000, FSSC 22000, and Safe Quality Food (SQF.) In addition, he develops and delivers training on all aspects of food safety and is a member of the American Society for Quality. Roger holds a Bachelor of Science degree in Agriculture from The Ohio State University and has completed specialized team leader and management training as well as crisis management and media training. He received certifications in HACCP from the American Meat Institute and the International Fresh-Cut Produce Association. Roger frequently serves as a guest lecturer for The Ohio State University and the Ohio Safety Congress.

Tracie Sheehan

Tracie Sheehan is currently Vice President, Food Safety and Quality Assurance for ARYZTA, the third largest bakery in North America.  She has held similar positions with the Sara Lee Corporation and Kellogg Company.  Dr. Sheehan is a founding member of the Board of Directors for the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska.  She has served on the National Academy of Sciences Food and Nutrition Board, the International Life Sciences Allergy and Immunology Institute, American Meat Institute Scientific Advisory Committee Chair, and many other food safety committees.

Ralph A. Simmons

Ralph A. Simmons is a partner in the Washington office of Steptoe & Johnson LLP, where he is a member of the Regulatory & Industry Affairs Department. Prior to joining Steptoe, Mr. Simmons was a senior policy analyst in the Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, Food and Drug Administration (FDA). In this position, he acted as a senior advisor to Dr. Mitchell A. Cheeseman, the acting director of the Office of Food Additive Safety, with respect to FDA’s regulation of direct food additives, generally recognized as safe (GRAS) substances, food packaging and other food contact substances, and contaminants in food. Prior to joining FDA in April, 2010, Mr. Simmons was a solo practitioner, focused on advising corporate clients concerning FDA and international regulation of food contact substances and food labeling and food ingredient matters. Mr. Simmons has taken a lead role in many policy issues before FDA and similar authorities in other countries. He also has worked with Congress to create and protect FDA’s food contact notification program. He also has represented several trade associations, including establishing the associations, arranging their tax exempt status, protecting them against antitrust and other liability, advising them on business and governance issues, and helping them to address FDA and other regulatory issues. Before starting his own practice in 2007, Mr. Simmons was a senior partner in the FDA and related practice areas of another international law firm. Mr. Simmons has published numerous articles and has been a frequent speaker in the US and in Europe concerning regulation of food contact substances.

Gary Smith

Gary Smith is the Vice President of Supply Chain and Certification Services at Steritech and oversees all functions of Steritech’s global supply chain business, including vendor, GMP, GAP and animal welfare auditing services, training and consulting, as well as certification business, including all SQF work.  A twenty-year industry veteran, Gary has a wealth of experience with all segments of supply chain business, with specific expertise in the expanding arena of global supply chain and sourcing. Prior to joining Steritech, Gary served as the Technical Director for the Safe Quality Food Institute, where he oversaw the development and maintenance of the SQF standards program. In addition, Gary has also worked in program director capacities for US Foodservice and Silliker, as well as in quality assurance and public health inspection roles.  He has broad experience in building and managing quality systems, auditing, training and certification programs.  Gary has an extensive list of professional certifications and industry memberships, and has been active on policy-influencing committees, including serving as a Council III member at the Conference for Food Protection, and member of the Technical Advisory Committee for GFSI.  Other key certifications and industry memberships include Certified Quality Auditor for HACCP under the American Society of Quality, Certified HACCP Instructor with the International HACCP Alliance and National Seafood Alliance, Registered Sanitarian with the National Environmental Health Association and the State of Missouri and Certified Auditor for AWAP animal welfare program for the Food Marketing Institute/NCCR audit program. Gary holds a Master of Science degree in Environmental Biology from Governors State University, and a Bachelor of Science degree in Animal Sciences from the University of Illinois.

Dr. Robert Strong

Dr. Strong is the Vice President of Quality Management Systems for The Steritech Institute, where he has been one of the driving forces behind the expansion of Steritech’s food safety operations into the areas of Good Manufacturing Practice (GMP), Good Agricultural Practice (GAP) and supplier assurance programs, including SQF.   Bob consults on food safety for a number of the leading hospitality and manufacturing chains in the USA and has worked and traveled in many parts  of the globe.

He is a frequently requested seminar speaker in the areas of GMP, Food Security, SQF, F2K and HACCP.  Bob has more than 40 years of experience in the food industry, while working for national and international companies in Quality Assurance, Product Development, Consulting and auditing. Bob earned a PhD and BSC in Chemistry and is a food safety instructor for SQF, F2K, HACCP, Serv Safe and Experior.  Bob is certified by SQF to consult in 20 product categories.

Jeffrey Strout, MPH, RS/REHS, CQA, CHA, CP-FS

Mr. Jeffrey Strout is a professional educator, consultant and auditor sub-contractor for Silliker, Inc. and assists in the development and presentation of public, private and customized short courses throughout North America with over 32 years of experience. For 26 years Mr. Strout served in the United States Air Force (USAF) as a public health professional where he developed a wide range of people management, training, and staff development programs for Air Force personnel. He co-authored critical food defense guidance for the USAF, which after September 11, 2001, was adopted by the Food and Drug Administration and the US Department of Agriculture as well as most of the food industry. He has taught numerous facilities how to perform a food vulnerability assessment to protect against intentional contamination.  While at Andrews AFB, Mr. Strout was responsible for Food Safety for Air Force One and the Executive USAF Fleet Service. Upon retiring from the military, he founded and serves as president of Public Health Solutions, Inc.  He is a facilitator for the Federal Food Safety Coalition where 17 Federal agencies come together to talk food safety. Mr Strout is an accomplished professional educator. He has been training HACCP since 1987.  He is also an auditor for GMP, HACCP and SQF audits. Mr. Strout also is an Approved Training Provider (ATP) and consultant for the British Retail Consortium (BRC) Standard.  Mr. Strout possesses an extensive background in food safety, food defense, occupational health, employee problem solving, instructional system development, and distance learning.

Skip Greenaway

Albert “Skip” Greenaway is the President and CEO of EAGLE Registrations Inc., where since 2005, he has applied his own beliefs in strong ISO benefits by creating EMIS (EAGLE’s Management Information System) total automation for accuracy, documentation, and consistency. Skip has over 35 years of business management experience, including buying and selling 13 companies, and more than 14 years of experience in ISO system implementation and management. He is co-convener on the IAF's new Food Safety Management System Working Group (FSMS-WG), along with Kylie Sheehan of JAS-ANZ, an Australian ISO Accreditation Body. In July, 2009 Skip established and currently chairs the International Association of Accredited Registrars' (IAAR) (industry peer group) first food task group. He is member of the Board of Stakeholders for FSSC 22000 representing IAF and a member of the GFSI Technical Working Group on Auditor Competence. Skip holds a Bachelor of Arts from Westminster College and a Master of Science in Industrial Administration from Purdue University. He was previously CEO of JNR Corporation in Rochester, MN from 2002 until 2005. He was also Founder and President of Whiteford Foods in Versailles, OH from 1981 until 2001 where he led a meat manufacturing facility to become the first such company in the US to become ISO certified in 1996.

Gordon Hayburn

Gordon has over 25 years of experience in various aspects of the food industry and is currently the Technical Director (Agri-Food) for SAI Global.  He previously served as Director of Compliance/ VP Food Safety and Quality at Tata Global Beverages and Senior Lecturer at University of Wales Institute, Cardiff (UWIC). Gordon also worked as an independent food safety consultant and has held senior roles in a variety of food companies. He was also previously employed by a UK Local Authority and is therefore experienced in the food industry, academia and enforcement. Gordon is a Fellow and Chartered Scientist of the Institute of Food Science & Technology, a member of the Royal Environmental Health Institute of Scotland and a member of both the Food & Drugs Law Institute and the European Food Law Association. He has also been a member of IAFP for 12 years, having attended his first annual meeting in 2000. In addition to being a graduate Food Technologist, he has an MSc. in Food Safety and Control and LLM (Master of Laws) in Food Law. Gordon has also published and presented his PhD research both in the UK and internationally.

Gillian Kelleher

Gillian Kelleher, Vice President of Food Safety & Quality Assurance for Wegmans Food Markets was born in Cork, Ireland and possesses a degree in Food Science from University College Cork.  Gillian has worked in the food industry in Ireland, the U.K, France and the U.S for over 25 years. Gillian started her career with Express Foods Group (Grand Metropolitan) in England in 1986 working at various locations in manufacturing quality assurance. In 1989, she moved to Burger King Europe in London, to work as a Supplier Quality Assurance Auditor. In 1992, Gillian moved to France to work with Häagen-Dazs as plant QA Manager at their green field European manufacturing site. Subsequently, she moved to Paris with Grand Metropolitan Foods Europe in the role of Senior Quality Assurance Manager, responsible for all aspects of QA for 9 manufacturing locations. In 1996, Gillian and her family moved to the US. She started with Wegmans Food Markets in 1997 as a Quality Systems Manager and later became Director of Food Safety & QA before assuming her current position.

Gary Jay Kushner

Gary Jay Kushner has been a food industry lawyer for more than 35 years. He represents trade associations and corporations before government agencies, Congressional committees, and the courts in a variety of matters. Gary has particular experience with the development, interpretation, and enforcement of laws and regulations governing food production, processing, and distribution throughout the United States and internationally. He also serves as general counsel to a number of national associations. As counsel to trade associations and companies involved in the public policy arena, Gary analyzes legislation introduced in Congress and state legislatures, as well as regulations proposed by the U.S. Department of Agriculture, the Food and Drug Administration, and other federal and state government agencies. He routinely evaluates their impact on the food industry from farm to table, and prepares amendments, testimony, and comments on such initiatives. He anticipates how laws and regulations might be changed to facilitate the marketing of food products. Gary also represents food companies including manufacturers, distributors, and retailers in matters involving regulatory compliance. He advises them on labeling and advertising regulation; counsels them in product recalls, seizures, detention, government inspections, and related actions; and represents them in enforcement actions before government agencies and law enforcement bodies. Before joining Hogan & Hartson, Gary served as Vice President and General Counsel for the American Meat Institute where he directed the organization's legal, regulatory, and legislative activities. Before first entering the private practice of law, he served as Staff Counsel for Scientific Affairs at the Grocery Manufacturers of America.

Robert Meyer

Robert Meyer, CEO of Breakthrough Consulting Services has over 40 years of experience in working with business and education organizations. He has experience as a CEO, CFO and COO and within human resources, labor relations, financial, procurement, transportation, food, plant management, energy, general operations, benchmarking, training, and safety systems. Breakthrough Consulting Services has extensive expertise in sustainable behavioral change and learning transfer models; training systems; curriculum design and implementation; strategic thinking and planning; organizational effectiveness; and measurement systems including Six Sigma, process improvement, evaluation systems and ROI systems.

John Powers
Emmy Award Winner and Best-Selling Author of “Odditude”

A two-time Emmy Award winner, businessman, and humorist, Powers’ entertaining presentations combine comedy with real takeaways for your business. He is the author of several books, including the best-selling The Junk Drawer, Corner Store, Front Porch Blues. The same publishers of the Chicken Soup for the Soul series issued Powers’ 2007 book, Odditude: If I'm Odd, Does That Make Us Even? The Passion of Loving Who You Are, Loving What You Do.

Powers has been a public speaker for 20 years, but before that, he created and produced the Broadway musical, Do Black Patent Leather Shoes Really Reflect Up?

He produced his own musical for four years, raising capital of over a million dollars and coordinating the daily efforts of over two hundred artistic, financial, sales and marketing people. In 1988, he founded the Powers of Motivation Institute and since then has worked with more than a thousand major corporations and national associations to provide programs on how to succeed in a changing world.

Powers earned a PhD. in communications from Northwestern University and taught speech and performing arts at Northeastern Illinois University. He has created and hosted a PBS series on how to be an effective public speaker and has hosted several interview specials for PBS. He has also been a guest on hundreds of radio and TV shows including Oprah and Today.

John Schulz

As Senior Director of Business Operations for the Safe Quality Food Institute, John Schulz provides both technical and business operations support. Prior to joining the SQFI staff, John was the Senior Director of Quality Assurance for Marriott International, responsible for the development and implementation of a global hotel and food quality and safety program.

Roger Roeth

Roger Roeth has over 30 years of experience in all aspects of quality assurance, compliance, food safety and food processing manufacturing. His food quality and safety experience spans across all aspects of food production. During his career, he held the positions of Farm Manager, Director of Quality Control/Research and Development, Operations Director, Regional Sales Representative and Director of Technical Services for companies including Sara Lee Corporation, Whiteford Foods, Ecolab and Freshway Foods. In these positions, Roger successfully developed new products and processes, managed quality of products and procedure compliance, and provided sales, food safety and team leadership training. In 2008, Roger joined EAGLE Registrations Inc. as the Food and Training Manager. He is a certified trainer, as well as lead auditor for ISO 22000, FSSC 22000, and Safe Quality Food (SQF.) In addition, he develops and delivers training on all aspects of food safety and is a member of the American Society for Quality. Roger has a Bachelors of Science degree in Agriculture from The Ohio State University and has completed specialized team leader and management training from Tarkenton, Conn and Company and crisis management and media training. He received certifications in HACCP from the American Meat Institute and the International Fresh-Cut Produce Association. Roger frequently serves as a guest lecturer for The Ohio State University and the Ohio Safety Congress.

Bhavin Virani

Bhavin Virani is the Senior Implementation Consultant for EtQ. He holds his Masters degree in Electrical Engineering with a minor in computer programming. During his four year tenure at EtQ Bhavine has worked on numerous implementation projects across a variety of industries. Prior to becoming the Senior Implementation Consultant, he served in the Technical Implementation Consultant role, where he worked with EtQ customers to define requirements and configure EtQ products to meet their specific business needs. He also trained administrators to use and administer EtQ products. As Senior Implementation Consultant, Bhavin is responsible for turnkey implementation of software products that require advanced configurations and integration.

Tammy Robichaud

Tammy Robichaud is the Quality and R&D Manager for Sun-Rype Products Ltd., a Western Canada based fruit juice and dried fruit snack manufacturing company. She leads a team that is responsible for all aspects of quality and food safety, environmental performance, health and safety programs as well as new product development for the organization. Tammy has a B.Sc (Engineering) from the University of Guelph and has been with Sun-Rype since 2007. Prior to her current position, Tammy worked for Labatt Breweries in a variety of operations and quality roles.

Stephen Brown, CSP, CHMM, CHCM

Steve has over 30 years of EHS experience in manufacturing and 5 years of EHS consulting experience.  He has held positions at the facility, division, business group and corporate levels, including 20 years of global responsibilities.  These positions have provided the opportunity to gain experience in and provide services to clients in the following industry sectors:  aerospace, agricultural chemical, automotive, building products, chemical, food and beverage, materials technologies, mining, petrochemical, pharmaceutical and plastics.

Steve’s professional focus includes a strong emphasis on the value that management systems provide to an organization.  Consistent with this emphasis, he has helped both internal and external clients to plan, develop, implement, audit and continually improve management systems related to Responsible Care, ISO 14001, OHSAS 18001 and OSHA VPP.  He continues to provide management systems assistance to clients in the capacity of lead auditor for Eagle Registrations, Inc.

Steve holds an M.S. in Occupational Safety Studies from West Virginia University and an M.A. in Management from Central Michigan University.  He has attained professional recognition as a Certified Safety Professional (CSP), a Certified Hazardous Materials Manager (CHMM) and a Certified Hazard Control Manager (CHCM).

Woody Barrett

As Manager of Food Safety at Del Monaco Specialty Foods, Woody Barrett oversees food safety and quality compliance and manages their SQF certification efforts. Mr. Barrett is an SQF Practitioner and is certified in Seafood HACCP and USDA HACCP. Mr. Barrett has 23 years of experience in the wholesale produce industry including supervisory and management positions and 16 years of experience in quality and food safety management with Pacific Pre-Cut Product, a California regional produce processor, Taylor Farms Pacific and Del Monaco Specialty Foods in California. During his six years with Taylor Farms Pacific, Mr. Barrett successfully implemented SQF programs at two Taylor Farms locations with first time audit scores of “excellent” at both facilities. As one of the early trained SQF Practitioners in 2008, Mr. Barrett has applied those important concepts to various organizations advancing their food safety programs. Mr. Barrett is currently working to implement SQF compliance for Del Monaco Specialty Foods.