MELISSA AGNES

Founder and CEO of the Crisis Ready Institute, Melissa Agnes is a recognized leading authority on crisis preparedness, reputation management, and brand protection. Agnes is the creator of the Crisis Ready® Model and author of Crisis Ready: Building an Invincible Brand in an Uncertain World.

A university guest lecturer, Agnes teaches crisis management in university courses around the world, including at NYU, Columbia, and McGill. Her book and Crisis Ready® Model are globally recognized as having elevated industry best practice and are currently taught in dozens of higher education courses around the world, including at Harvard University.

Agnes is proud to sit on the Police Professional Standards, Ethics and Image Committee for the International Association of Chiefs of Police (IACP); she sat on the panel tasked with developing the International Standard for Crisis Management— Guidelines for developing a strategic capability, ISO 22361; and she is a member of the Global Advisory Council for The Institute for Strategic Risk Management (ISRM), an entity established to help world leaders understand, evaluate and strategically prepare for rising global risks.


JOSEPH BAUMERT, PH.D.

Joe L. Baumert, Ph.D., currently serves as a Professor in the Department of Food Science & Technology and Director of the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska. Dr. Baumert maintains active national and international research and extension programs. His research interests include identification and characterization of novel food allergens, development, and improvement of analytical methods for detection of allergenic food proteins, and development of quantitative risk assessment models for food allergens. Extension activities include outreach and training for food industry on allergen control solutions and processing plant sanitation, expert consultation to help minimize the risk of allergen cross-contact, and quantitative risk assessment consultation.


PETER BEGG 

Peter Begg is currently Vice President, Quality and Food Safety for Hearthside Food Solutions (HFS). He oversees all aspects of quality and food safety across the company including risk management, regulatory and food safety conformity, and product compliance. Peter joined HFS from Glanbia Nutritionals where he was Vice President of Quality and Food Safety. At Glanbia Nutritionals, Peter led the Quality team across the entire network of ingredient plants including the Quality Control labs. Prior to Glanbia, Peter was Sr. Director of Global Supply Chain Quality for Mondelēz International. Throughout his 27-year career, Peter has worked in a variety of business roles including Engineering, R&D and Quality. Peter also represented Mondelēz International on the GFSI board of directors from 2012-2017.


SCOTT BROADDUS

Scott Broaddus is the sales and business lead for Bayer Digital Pest Management within the Environmental Science business unit of Crop Science, a division of Bayer. In his role, he provides overall leadership, guidance, and support to a diverse sales team, as well as a device management team organized around supporting the Bayer Rodent Monitoring System service and related digital offerings.

Broaddus is very active in the Professional Pest Management industry and is an active member of LDG (Leadership Development Group) as well as the National Pest Management Commercial Committee. In 2015, the National Pest Management Association (NPMA) named him one of the “Young and Emerging Leaders in Pest Management”.


KEVIN BROWN 

Kevin’s unconventional path to business and personal success has taught him that winning in business and in life requires anything but conventional thinking. He grew up in Muskegon, Michigan where his blue-collar roots taught him the value of hard work and determination. With a streetwise aptitude and a never quit attitude, he worked his way from the front lines in business to the executive boardroom.

Kevin understands what drives organizational excellence and customer loyalty. He knows first-hand how great brands think, feel and act. He is a branding and culture expert with a 30+ year career in franchise development. He spent the last 20 years of his corporate career as part of a leadership team that built a little- known family business into the #1 franchise in their industry with annual revenues exceeding $2 billion dollars. Since 2016, he has traveled the world pursuing a mission to share The HERO Effect® message with as many people and organizations as possible.

The HERO Effect® is a simple philosophy that separates world-class organizations and high- performance people from everybody else. Kevin is passionate about helping people expand their vision, develop their potential, and grow their results. And, as the father a child with autism, he knows firsthand how the principles of true success reach beyond the boardroom and into the lives of real people facing the challenges of everyday life.


ANTHONY CAMPARONE 

Anthony Camparone is the technical program manager for SQF, FSSC 22000, GMP Audits, and Customer audits for SCS Global Services. Anthony joined SCS Global Services in April 2021 after being a full-time auditor for NSF International. He has more than 15 years of food industry experience performing 3rd party audits and managing facilities food safety management systems with Mars and Mondelez.


COREY CHAPMAN

Corey believes in pushing limits to make things simpler, more sustainable, and standardized to achieve innovation and operational excellence. He has put that principle to work over the past 17 years at Ring Container Technologies, a privately held corporation that manufactures plastic containers for the food, pet care, and chemical markets. He is currently an Operations Improvement Manager, supporting all sites with quality, process control, food safety, and efficiency. His food safety responsibilities include supporting and developing the food safety management system, customer and regulatory compliance, supplier approval, automation technologies, data analysis, and training. He has led the company’s implementation of third-party standards, including SQF, AIB, GMA-SAFE and NFPA; he has also contributed to the SQF code editions 8 and 9.


JEFF CHILTON

Jeff Chilton, VP of Consulting at Alchemy Systems, has over 30 years of experience in the food industry, currently helping clients achieve and sustain GFSI certification under the SQF, BRC, and FSSC 22000 standards, and providing USDA and FDA regulatory compliance services for HACCP and Food Safety Plans.  

Jeff is a certified SQF Auditor, SQF Consultant, Preventive Control for Human Food Lead Instructor, and International HACCP Alliance Lead Instructor. 

Prior to his two decades of consulting, Jeff worked for 15 years directly in food manufacturing facilities both as Director of Quality Assurance and as Plant Manager. So, in his consulting roles today, Jeff understands the importance of providing practical solutions that can actually be applied in the real world. 


COLIN CHRISTMAS

Colin joined EAGLE in 2019 as a Managing Director to support EAGLE’s International growth. He is an experienced professional with 20+ years in the food industry working for Nestlé in various technical roles including Business Excellence, Audit & Verification and Supplier Management & Improvement. Colin had the privilege to live and work in numerous countries around the world which helped developed an excellent understanding for process, systems and standardization whilst working with different cultures.


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.


ANNE COOPER 

Anne Cooper is the Food Technical Manager at Eagle Certification Group, a registered 3rd party Certification Body located in Dayton, Ohio. She manages SQF auditors and ensures the program meets all accreditation requirements. She has worked in similar roles at Certification Bodies for 12 years. Prior to working for CBs, Anne was a Global Quality Assurance Manager at Dunkin’ Brands, managing the Retail Food Safety System for over 16,000 quick service restaurants, 250 central production bakeries and several ice cream manufacturing plants for Dunkin’ Donuts and Baskin-Robbins.


YUKSEL EYYUBOGLU

Yuksel Eyyuboglu is Food Safety Programs Manager for TUV USA Inc (TUV NORD CERT) 

Yuksel worked in food manufacturing environments in a variety of food sectors and different capacities during first 22 years in his career. For the last 20 years he has been conducting food safety audits throughout North America. The focus of these audits shifted to GFSI-recognized certification programs in 2008. He has received ‘SQF Auditor of the Year’ in 2016 and ‘BRC Auditor of the Year’ in 2017. Yuksel travels from Toronto (Canada), and in addition to his Technical Certification Body duties, he audits in three of the four GFSI-recognized Standards.  


GEOFF FARRELL

Technical Manager with NSF International is responsible for maintaining and driving the SQF Program forward to ensure that all accreditation requirements have been met. He has been in the food industry for over 25 years and has spent the previous 10 years as a food safety auditor with NSF International auditing to multiple schemes. Prior to that he has worked with Clearwater Seafoods, Frito Lay/Pepsico.


MITCHELL GOLDSTEIN

Mitch has a deep and long history of bringing solutions to the marketplace that provide clients efficiency, lower cost and data needed to make robust business decisions. Mitch has been involved with Food Safety Professionals for the past three years with two technology-oriented solutions, the first for environmental monitoring and the second with Bayer’s Digital Pest Management Team, bringing the Rodent Monitoring System to Pest Management Companies, Food Producers, Distribution and Warehousing customers and others who have high value facilities. 


KRISTIE GRZYWINSKI  

Kristie Grzywinski, Technical Director for the FMI’s Safe Quality Food (SQF) Institute, is responsible for delivering education solutions for SQF professionals, including SQF practitioners, consultants, and auditors in support of SQF Institute’s globally recognized food safety and quality management standard. Grzywinski has made a career of training and education in the foodservice and food manufacturing industries, including 11 years working with the National Restaurant Association’s ServSafe® training program. She is a passionate member of the International Association for Food Protection and the Association for Women in Science.


DEREK HANNUM

Derek leads the marketing, training, and customer success teams at ReposiTrak where he works with leading retailers, wholesalers, manufacturers and growers utlizing the ReposiTrak platform to improve food safety and quality, and reduce risk. He joined Park City Group in 2017, bringing over 30 years of sales, marketing and operations experience from a diverse array of industries including automotive, logistics and technology. 


RENEE HENNIGAN 

Renee Hennigan is the Strategic Accounts Manager at Eurofins Food Assurance. In her role, she ensures that large clients’ auditing programs are conducted according to their expectations. Before joining Eurofins Food Assurance, she worked for multiple food/packaging industries and has audited for over 25 years. Her audit experience extends to 13 countries. Renee holds a bachelor’s degree in Functional Biology with minor in Chemistry.


CHRISTOPHER JONES 

Christopher Jones is a Sr. Learning Systems Analyst at ConAgra Brands.  He is the enterprise administrator of ConAgra’s Learning Management System.  During his 22 years in the food industry he’s served several production, quality assurance, continuous improvement and skill development roles.  Over the past seven years he has overseen the initial implementation and subesquent upgrades of the Alchemy LMS within ConAgra’s 50+ production facilities.   

Chris holds a BS in Food Science from the University of Missouri, is HACCP certified in dairy and NRTE packaged foods, an SQF practitioner, Level II SPC instructor, a member of the Association for Talent Development and serves on Missouri State University’s Design Thinking Program advisory board and Intertek/Alchemy Content Expertise Board. 


CARMEN KNOLLE 

Carmen Knolle is a Sr. Quality Manager at H-E-B Manufacturing Division. Her responsibilities include Division Quality Management Systems; H-E-B Manufacturing Supplier QA; and H-E-B University, a Licensed SQF Training Center. Carmen actively participates on the GFSI Technical Working Group and SQF Technical Advisory Committee. In addition to her current role, she chairs the H-E-B Manufacturing Diversity Council and serves on the H-E-B Corporate Diversity Council. Carmen is an active SQF Practitioner and SQF Trainer. Her American Society for Quality (ASQ) certifications include: Certified Manager of Quality/Organizational Excellence, Certified HACCP Auditor and Certified Quality Auditor and Certified Quality Technician.  

Carmen began her career with H-E-B in 1999 after earning a Bachelor of Science in both Animal Science and Food Science & Technology from Texas A&M University.  Her experience includes the positions of Production Team Leader and Quality Team Leader at the H-E-B Ice Cream Plant, Quality Team Leader at H-E-B Snacks Plant, and Quality Manager for H-E-B Manufacturing Semi-Perishables (bakeries, tortilla and snacks plants). 


TATIANA LORCA 

Dr. Tatiana Lorca is the Director of Supplier Risk for Compass Group NA.  She’s responsible for leading supplier and quality assurance programs. Her past experience with Ecolab Inc. included working directly with food and beverage plants, field service teams and internal divisions to de-mystify food safety management systems (SQF, etc.), regulatory requirements, and drive internal compliance globally. Additional experience includes standards development in her tenure at SQFI and training and auditing in her role at BSI Management Systems. She’s active in collaborative technical committees including GFSI and IAFP where she’s helped to drive food safety knowledge and engagement along the global supply chain. Previous collaborative efforts have focused on specific industry sectors such as the brewing industry (Master Brewers Association of the Americas and Craft Brewers Association) and the peanut industry (American Peanut Council).  Dr. Lorca graduated with masters and doctoral degrees in Food Science and Technology from Virginia Tech. 


NEIL MARSHALL 

Neil Marshall is Managing Director at Guv Consulting International LLC and Senior Advisor to Matrix Sciences International Inc. At the end of 2020, Neil retired from his role as Global Director Quality & Food Safety, at The Coca-Cola Company after 21 years.

Neil held a variety of technical and supply chain global leadership roles with The Coca-Cola Company, building the Corporate Quality & Food Safety team and the introduction of GFSI compliance across >1,000 plants and 5,000 suppliers. Neil gained critical experience in Crisis Management, Mergers & Acquisitions, Risk Assessment, Supplier Management, Technical Governance and Public Private Partnerships. During his career, Neil worked in over 80 countries and was a long serving board member of GFSI and President of SSAFE.


BILL MCBRIDE

Bill is the Principal of Foodlink Asia Pacific, based in Sydney, Australia, and for the past ten years has served as the Asia Pacific Representative for the SQF Institute, supporting the growth of the SQF program in Australia, New Zealand, and Eastern Asia. He won the SQFI Distinguished Service Award in 2015 and is a key member of the SQF technical team. Bill is a forty-year veteran of the food industry with experience in food industry change management, food safety certification, quality assurance, international food standards, GFSI, training, consulting, and auditing. He is the former Chair of the GFSI Working Group on Auditor Competence; past Chairman of the personnel certification body QSA International (prior to the merger with RAB); and was the project manager and author of “Food Safety Auditor Competency – Proposed national competency criteria and management systems” for the Australian Government Department of Agriculture, Fisheries and Forestry.


JENNIFER MCCREARY

Jennifer McCreary has over 30 years of experience in food manufacturing, food safety and auditing and is currently Technical Manager, Training and Education Services for NSF International. Jennifer is an experienced trainer on all aspects of food safety including SQFI for the Implementing SQF Systems, SQF Quality and Advanced SQF Practitioner courses and FSPCA Lead instructor for PCQI for Human Food and FSVP.

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


KRIS MIDDLETON 

Kris Middleton has been involved in the food safety auditing business since 2003 and involved with SQF since 2009. Throughout the years Kris has worked as an Auditor, Trainer, Technical Manager, and Program Manager at several different Certification Bodies and Training Centers. Kris has previously been a part of the SQFI Technical Advisory Committee, has recently been part of the SQFI Technical Working Group for Pet Food Ed. 9.0, was part of the SQFI Retail Code Working Group when the code was first established, is an active member in the GFSI Technical Working Group for Services Provisions, and actively participates in the International Association of Accredited Registrars Food Group.


MARK MORALES 

With over ten years of experience in the food sector, Mark specializes in helping clients develop customized compliance solutions that meet the requirements of their business and mitigate the ever-changing risks of global supply chains. From supplier onboarding and risk management processes to retail global audit programs, Mark has worked with many recognized brand names on reducing their risk and delivering the right solution, at the right time.

Initially with a focus on quality, health, safety and environmental and later establishing a focus on food safety and social responsibility, Mark has covered all areas of risk that consumer brands and suppliers face. Over the last three years Mark has moved into a global role supporting his clients as Director of Corporate Accounts.


MEGAN MURPHY 

Megan Murphy is a Business Development Specialist at Eurofins Food Assurance. She offers guidance to clients regarding the initial certification process, in accordance with certification schemes. She also provides clients with the information they need to make informed decisions about their food safety needs. Megan has spent the past 15 years working in the certification body industry, specializing in food safety audits and certifications.


BRIAN NEAL 

Brian Neal is the Technical Manager at Eurofins Food Assurance, where he manages the audit programs. For the past eight years, he has worked either as a food safety auditor for a certification body, or as its Technical Manager. Prior to working for a certification body, he worked ten years in food manufacturing in the meat and produce sectors.


LAURA NELSON  

Laura Dunn Nelson brings over 30 years of experience implementing food safety and quality control programs for processing, packaging, food service, and retail operations. Laura has worked with global retailers and manufacturers in the implementation of their food and workplace safety programs. She has also assisted food companies in the successful implementation of good manufacturing practices (GMP), quality assurance, and HACCP programs.


MELANIE NEUMANN 

Melanie is the EVP and General Counsel for Matrix Sciences International, Inc. Melanie leverages her twenty-plus years of industry experience as a food lawyer and her master’s in food safety to help clients manage risks impacting each node in the supply chain. She provides crisis response and preparedness insights by interacting with clients and regulators in response to outbreak and recall investigations, enforcement actions, and works with companies proactively to identify strategies to reduce risks before they arise. Melanie partners with clients to build programs ensuring operational, regulatory and brand reputation risks are identified and mitigated effectively aligning with the client’s risk tolerance through providing services such as food safety risk maturity models, supply chain risk assessments, food safety culture assessments, customized benchmarking surveys, and recall / crisis management programs–through the lens of enterprise risk management.


BRIAN PERRY

Brian Perry is a food safety and quality assurance professional with 20+ years of experience directing and refining food safety and quality, driving innovative R&D processes, leading risk prevention, and refining operational standards for Fortune 500 companies. His management experience spans across multiple business units, facility locations, and organizational initiatives with specialized knowledge of HACCP and other food safety guidelines, a range of key food technologies, and various food types. Brian Perry currently leads food safety, quality and regulatory efforts for TreeHouse foods, a leading manufacturer and distributor of private label packaged foods and beverages.


JESSIE L. PRESSWOOD

Jessie Presswood has been working in the Proficiency Testing industry for more than 3 years with LGC Standards. She has a particular focus on assisting food and beverage companies with ensuring the accuracy of the testing taking place in their facilities with LGC’s robust catalog of programs. Through LGC, Jessie works with most of the top Food and Beverage brands around the world educating them as to how PT can be a powerful tool for their current quality systems.


PRASANT PRUSTY 

Prasant Prusty, Founder and CEO of “Smart Food Safe” has a wealth of expertise in managing, improving and critically evaluating food safety and quality processes to globally recognized standards in various food industry segments across the global food supply chain. Mr. Prusty has experienced the current food safety challenges faced by the small to medium scale industries due to ongoing changes in regulations, customer requirements and consumer awareness through his experiences by working with the food suppliers across the world.  Mr. Prusty founded Smart Food Safe to make “Food Safety Smarter” by developing software solutions to meet the challenges faced by the food processing industries in making food safer in the supply chain. 


TIM RYAN  

Tim Ryan Vice President of Sales for SGS North America’s Assurance business and serves on the SGS North American Leadership Team.  Tim is a versatile B2B commercial expert in bespoke manufactured products and customized services where differentiated value drives commercial success. Tim’s diverse experience includes working for and selling to complex organizations across a broad spectrum of industries. Tim performs in commercial leadership roles by challenging status quo beliefs, objective data driven decision making, and a consultative style to drive performance.  Tim is a military veteran, studied Mechanical Engineering at the University of Notre Dame, and has an MBA from the Mason School of Business at William and Mary. 


FRANK SCHREURS 

Frank Schreurs has more than 35 years of management and leadership experience in the food and beverage industry. Frank 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 food safety & quality consultancy and auditing business units until its successful merger with NSF International. His knowledge of risk and quality management throughout the supply chain was illustrated through the hundreds of completed client projects, including numerous HACCP-based food safety programs for industry sectors from farm (primary production) to fork (retail and food service). After serving as a member of the SQFI technical team and North American Sales Representative for 5 years Frank has returned to active management and business development in certification services as Director of Strategic Accounts for the Food & Agriculture division of SCS Global Services. 


SHAMONIQUE J. SCHRICK

Shamonique Schrick, Solutions Architect at SafetyChain. With degrees in biochemistry and molecular biology, plus over 10 years of experience as an auditor, food safety expert, and quality specialist, she has a wealth of knowledge to share. Shamonique supports our customers in everything from reporting and analysis of data, standardization across processes and facilities, identifying best practices, and the blueprint process. Besides her work at SafetyChain, Shamonique has also worked as a Food Safety Specialist and Supplier Quality Specialist at Cargill, Supplier Quality Auditor for TreeHouse Foods, and Microbiologist at MillerCoors.


TRACIE G. SHEEHAN

Tracie Sheehan is currently the VP Technical Services for Merieux NutriSciences leading teams in auditing, consulting, training, 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 teams 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.


RACHEL SHEERIN 

Rachel Sheerin is an award-winning keynote speaker and emcee who has been described as “The Brene Brown of Burnout” who energizes and engages audiences with her signature blend of humor and authenticity.

Named Speaker of the Year by NACE, Rachel shares her insights as a professional behavioral analyst to help attendees achieve success they love.

With her viral TEDx talk entitled “How to Burnout and Be Successful”, Rachel’s served audiences from Spain to Seattle to 160+ Zoom rooms and takes her margaritas on the rocks.


SAMANTHA SHINBAUM 

Samantha Shinbaum is currently the Associate Director of Food Safety and Regulatory Compliance at Tyson Foods. She holds a bachelors degree in Meat Science from the University of Florida and a Masters degree in Food Safety from the University of Arkansas. Samantha has over 13 years in the food manufacturing industry. During her career she has gone from developing and implementing an SQF system at a single site operation with less than 100 total employees to now overseeing the GFSI implementation for a corporation with over 100 certified sites domestically.  


GARY SMITH

Gary Smith is the Vice President of Food Safety at FoodChain ID. Gary brings over 30 years of experience to his leadership at FoodChain ID Food Safety Services, which includes audits, certification, training and consulting within North America and support for global certification. With his diverse background and broad perspective as a food industry regulator, buyer, supplier and trainer, Gary is uniquely equipped to help organizations determine the benefits of certification standards and the most practical strategies for compliance. Gary holds a BS in Animal Sciences from the University of Illinois and a MS in Environmental Biology from Governors State University. Gary has served previously as Chair of the Food Safety Service Providers (FSSP), Advisory Board member for FSSC 22000, co-chair of food group of IAAR, member of the Accreditation task force and Guidance document working group, member of the GFSI, and member of the Technical Advisory Committee for SQFI.


DEJAN SPASIC 

With an educational background in Biotechnology, Dejan Spasic is a Director for the Toronto based Certification Body – dicentra Global Certifications. He oversees all certification activities at dicentra and manages both accounts and auditors to create a symbiotic relationship. Prior to this role, Dejan has been consulting in the food industry for 10+ years touching on essentially all food formats from meat products to confectionary and beverages. In addition to his role of Director, Dejan is a certified SQF Lead Auditor with 19 food sector categories and a BRCGS auditor with 6 food sector categories.


JOHN SPINK, PHD

Dr. John Spink is the Director of the Food Fraud Initiative at Michigan State University. His MSU Packaging PhD work was on Anti-Counterfeit Strategy and his broad research expands from Food Fraud to product fraud related business risks (including Enterprise Risk Management ERM and COSO), and a range of outreach activities that cover policy and trade issues. While conducting his research and outreach he teaches the graduate courses “Packaging for Food Safety,” “Anti-Counterfeiting and Product Protection,” and” Quantifying Food Risk.” He is widely published in leading academic journals with important works such as “Defining the Public Health Threat of Food Fraud.” His leadership positions include product fraud related activities with ISO, GFSI Food Fraud Think Tank, and U.S. Pharmacopeia (USP). Global activities include engagements with the European Commission, INTERPOL, and Operation Opson, New Zealand MPI, and serves as Advisor on Food Fraud to the Chinese National Center for Food Safety Risk Assessment (CFSA).


SHAWN STEVENS 

Shawn K. Stevens is a global food safety lawyer and founding member of Food Industry Counsel LLC, the only law firm in the world that represents the food industry exclusively. Shawn works throughout the country and abroad with food industry clients 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. He 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 Provisioner, and is quoted regularly by national media publications such as Food Quality and Safety, TIME Magazine, the New York Post, and Corporate Counsel Magazine.


POLLY TARTARO

Linda “Polly” Tartaro is the Food Safety and Quality Program Manager at The Killer Brownie® Co. and her story, like Killer Brownie’s®, is a tale of unique innovation. Armed with a degree in Philosophy, Polly took on cake decorating and retail bakery management — a path that would lead her to her current position. She was launched into Killer Brownie’s® world, now responsible for leading the company’s food safety, quality, and compliance programs, and playing an integral part in identifying and defining their core values, mission, and vision statements. Her background allows her to see daily tasks through a different lens — one that is vibrant and full of color in a field where the solutions to problems are not always black and white. Polly embodies Killer Brownie’s® values of joy and tenacity and has had a positive impact on creating a strong company culture during a period of skyrocketing growth.


ANGELA VALADEZ

Angela Valadez started with Publix Super Markets in 2013 as their Produce Food Safety Coordinator. She supported both Publix Manufacturing and the Produce Retail Business Unit to continuously improve and strengthen food safety programs internally and improve the Good Agricultural Practices associated with produce suppliers. Since 2018, she holds the role as the Food Safety & Quality Assurance (FSQA) Manager for Supply Chain within the Corporate Quality Assurance (CQA). In addition to her produce safety responsibilities, she leads the FSQA Supply Chain team in supporting corporate purchasing with supplier review and selection of Publix store brand products. She recently took over the Labeling Compliance team within CQA.


TAMMIE VAN BUREN

Tammie Van Buren has been with SQFI since November of 2019 as the Manager of Compliance. She has been in quality control for over 25 years. She most recently served as the SQF Practitioner for TreeHouse Foods in Princeton, Ky. In her spare time, she teaches courses to assist quality professionals seeking ASQ certification.


DENISE WEBSTER 

Denise Webster has 25 years of experience in the food Industry in manufacturing, CPG, and retail. She is a Lead Trainer and Consultant for FSMA (PCQI, FSVP, IA), SQF, BRC. Her strategic focus is on Product Commercialization, Business Process Improvement for Brand Protection and Growth. She is passionate about improving the food & beverage industry through risk-based management techniques and sharing knowledge for market success.


JOE W. WIELAND 

Joe began performing audits for Eagle Certifiation in 2008 and is an Eagle lead auditor for SQF, ISO 9001 and audits both the McDonald’s and Costco Addendums.

As a business owner since 1998, J. Wieland Consulting, LLC has brought experience to clients that desire direct and indirect food packaging, pharmaceutical packaing, closures of all types and medical device packaging. Joe spent ten years with P&G doing packaging development. Five of those years were in Germany developing flexible film packaging for the conversion of cartons to flexible packaging.

As Director of Quality for Nordenia. he provided food contact films to numerous industries to include human food and pet food. Joe received his education in Mechanical Engineering at the University of Cincinnati.


KASSI WOODS 

Kassi Woods, a Corporate Training Coordinate for BHJ USA LLC. Her passions for teaching, training and mentoring initially started during her five years in higher education. Over the last year in a half, she dove into the food processing industry with bright eyes and a ready-to-learn mindset. Since then, she has developed engaging leadership trainings, with the help of Alchemy’s e-learning sessions. Thus far,  her employees value the program and find it helpful to their everyday work lives. Currently, she is working on establishing a career track where employees find more of an intrinsic value in developing themselves for their long-term career goals. As well as, fostering the idea of mentoring in the workplace on the floor, in a holistic manner. Kassi is always up for any training challenge and strives to be a lifelong learner 


PRAVEEN YERRAMSETTI 

Praveen Yerramsetti, Lead Auditor and Visiting Scientist- Oklahoma State University.  

My expertise is in the area of food safety and auditing in GFSI schemes. I have hands-on experience in quality control, FSMA regulations and lean based process control. 

Traveling and seeing new places along with interacting with people is my hobby. My professional career in food safety auditing has helped me achieve this goal.  


CLAIRE ZOELLNER 

Claire Zoellner, PhD, is a Food Safety Scientist at iFoodDS, using her expertise in microbial contamination, simulation models, and risk assessment to develop and deliver pragmatic, science-based software and decision support tools for the food industry. Prior to iFoodDS, Claire held a Postdoctoral Research appointment at Cornell University working on modeling tools to address the risk of Listeria contamination in frozen foods. She was recognized for this research with the 2020 Frozen Food Foundation Freezing Research Award and identified as an emerging leader in food science with IFT’s 2019 Emerging Leaders Network Award.