2025 Agenda

We are closely monitoring the impact of recent travel and communication restrictions affecting the FDA, CDC, AFDO, and other government agencies.

Despite these limitations, the Food Safety Summit will proceed as planned. Should these restrictions remain in place, we are committed to minimizing disruptions by securing industry experts to step in for absent regulators. Any necessary updates to the speaker lineup will be promptly reflected in the online agenda.

Our goal is to ensure a robust and insightful program, maintaining a strong focus on collaboration, leadership, and the advancement of food safety.

Food Fraud Prevention Workshop and Certificate Course

Food fraud prevention is one of the most urgent and misunderstood food industry topics. This one-day course will begin with an overview of the food fraud problem, before quickly shifting from “how to catch food fraud” to “how to prevent food fraud from occurring in the first place.” Building upon that overview, the afternoon will move to conducting a food fraud vulnerability assessment, which is a requirement for food safety certifications such as BRC, FSSC 22000, IFS, SQF, and others based on the GFSI benchmark. The course will end with how to implement a food fraud prevention strategy and management system. Participants will receive a certificate from the Food Fraud Prevention Think Tank, upon completion.

Speakers

John W Spink, Ph.D.
Director, Food Fraud Prevention Academy &
Assistant Professor, Michigan State University

Dr. John W Spink is the Director and Lead Instructor for the Food Fraud Prevention Academy. Also, he is an Assistant Professor in the Department of Supply Chain Management (SCM) in College of Business at Michigan State University (MSU). His food fraud prevention research focus is on policy and strategy to understand and prevent these supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently his teaching and research has expanded to supply chain disruption management and procurement best practices. For more: www.FoodFraudMOOC.com

Application of the Principles of Hazard Analysis—Beyond the Basics

A thorough hazard analysis (HA) is one of the principal foundations for building an effective food safety risk management system. Without it, the entire HACCP/food safety plan could be rendered unmanageable or ineffective. Different regulatory agencies such as FDA, USDA, CFIA, and EFSA have issued their own HACCP regulations; however, the heart of any HACCP or food safety plan are the documented control measures (based on HA) that are essential to control significant hazards. Despite the scientific support and wide dissemination of the definition for significant hazard, successful application of HA principles in identifying significant hazards is still quite limited. This one-day course will help clarify some of the mystery and misunderstanding around the principles of HA. Attendees will leave with a practical approach for performing evidence-based HA, challenging their existing HACCP plans, and successfully implementing a food safety risk management system at their facilities. Interactive quizzes, discussions, and breakout sessions will take place throughout the day. Attendees will also receive a workbook containing training materials, case studies, additional references, and resource materials. This course will be of interest to anyone responsible for a HACCP/food safety plan and to all those who audit, advise, coach, and regulate.

Learning objectives:

• Understand the concepts around hazard identification and hazard evaluation that are required to perform an effective HA
• Learn how to correctly use HACCP principles and current science to challenge an existing HACCP plan
• Understand concepts related to verification of supplier controls, balancing auditing and regulatory needs, refreshing the HACCP team's knowledge, and enhancing food safety culture

Speakers

Certified Professional–Food Safety (CP-FS) Credential Review Course

The Certified Professional–Food Safety (CP-FS) credential review course was developed by industry experts from across the country to provide participants with a review of the knowledge and skills necessary to pass the National Environmental Health Association (NEHA) CP-FS Credential Exam. This course provides the knowledge and skills necessary to help ensure safe food in any retail environment, in a variety of roles—as a quality assurance or quality control manager, a facility manager, a food-safe chemical supplier, or a regulatory inspector/investigator. Registration includes the CP-FS Study Guide, which will be mailed to participants after registration. Note that this course does not include the CP-FS exam; please visit NEHA's website to register yourself for the CP-FS exam.

Topics covered in this course include:

• Causes and prevention of foodborne illness
• HACCP plans and active managerial control
• Cleaning and sanitizing
• Conducting facility plan reviews
• Pest control
• Risk-based inspections
• Sampling food for laboratory analysis
• Food defense
• Responding to food emergencies and foodborne illness outbreaks
• Legal aspects of food safety

This registration is for the course and CP-FS Study Guide only, to apply to take the CP-FS credential exam, please visit: https://www.neha.org/cpfs-credential https://www.neha.org/cpfs-credential. A completed application must be submitted and approved prior to scheduling an exam. All NEHA credential exams are offered electronically through testing centers.

Speakers

Implementing Risk-Based Inspections and Auditing for Retail Food Establishments—Industry Only

This instructor-led training builds on food safety training to further enhance the knowledge, skills, and abilities of food safety professionals conducting risk-based inspections. Topics include food microbiology, active managerial control (AMC) assessment, communication techniques, strategies to focus inspections, and determining corrective actions. This two-day course is designed for industry food safety professionals, quality assurance managers, and third-party food safety auditors who want to understand risk-based inspection concepts and applications that are taught to regulatory food safety professionals.

Speakers

Preventive Controls for Human Food Version 2.0

The Food Safety Preventive Controls Alliance (FSPCA) V2.0 Preventive Controls for Human Food is the standardized curriculum recognized by FDA in October 2024. This course, taught by two authors of the V2.0 curriculum, highlights the new approach to hazard analysis and incorporate all of FDA's current thinking related to hazard identification and evaluation. Successfully completing this course is one way to meet FDA’s requirements for a Preventive Controls Qualified Individual (PCQI). The course contents will prepare a PCQI to oversee or perform: 1) preparation of a food safety plan, 2) validation of preventive controls, 3) records review, and 4) reanalysis of the food safety plan, as required by the Preventive Controls for Human Food regulation.

Speakers

Traceability Next Steps—Supply Chain Implementation

Join us for this engaging and highly practical workshop focused on building and sustaining traceability efforts across the food supply chain. Building on the success of the 2024 Food Safety Summit Traceability session, this year's discussion will take participants deeper into the "how to" of traceability, answering the critical question: "If I only have six months, what do I need to do?"

This interactive session will feature:
-How to develop and sustain a traceability plan: Participate in hands-on exercises designed to help you build or refine a practical, sustainable traceability plan for your organization.
-Diverse perspectives across the supply chain: A dynamic panel discussion, including representatives from key supply chain stakeholders, ensuring that every point in the chain is addressed.
-Implementation perspectives: Learn how firms are approaching traceability system implementation, including key learnings, continuous improvement opportunities, and sustained success.
-Insights on the Food Traceability List update and timeline: Understand FDA's approach to updating the Food Traceability List every five years and gain insights into potential changes.

Moderators

Speakers

Beyond Compliance: Harnessing Psychosocial Factors for a Stronger Food Safety Culture

This interactive session will delve into psychosocial factors and their significant impact on food safety, offering practical guidance for plant leaders to enhance food safety culture and improve overall outcomes. Research suggests that psychosocial factors contribute to approximately 80–90 percent of all safety incidents. Through hands-on exercises, attendees will gain insights into the influence of psychosocial factors on individual behavior and organizational practices. The session will feature case studies that demonstrate successful strategies for addressing psychosocial factors in food safety. Participants will have the opportunity to analyze these cases and discuss potential solutions in small groups. In addition, the session will include role-playing exercises that simulate common challenges in implementing a positive food safety culture, allowing attendees to practice their communication and leadership skills. Attendees will learn how to identify areas of improvement, develop targeted interventions, and evaluate the effectiveness of their efforts in promoting a strong food safety culture. They will leave the session equipped with practical strategies to address psychosocial factors, ultimately contributing to public health protection and enhancing food safety practices within their organizations.

Learning objectives:

• Analyze the influence of psychosocial factors on food safety incidents by examining case studies that demonstrate their impact on individual behavior and organizational practices
• Evaluate strategies for assessing and addressing psychosocial factors in food safety by exploring the effectiveness of interventions in promoting a positive safety culture and reducing safety incidents
• Apply practical tools and techniques to assess and improve psychosocial factors within participants' own organizations and enhance food safety culture

Speakers

Lone Jespersen, Ph.D
Principal and Founder
Cultivate

Lone Jespersen is published author, speaker, and the principal and founder of Cultivate SA, a Swiss-based organization dedicated to help organizations in the global supply chain make safe, great tasting food through cultural effectiveness.
Lone has worked with improving food safety through organizational culture improvements for 18 years since she started at Maple Leaf Foods in 2004. Lone chaired the Global Food Safety Initiative (GFSI) technical working group “A Culture of Food Safety”, chaired, the International Association of Food Protection (IAFP) professional development group “Food Safety Culture”, and currently the technical author on the BSI PAS320 “Practical Guide to Food Safety Culture.” Lone holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph, Canada and a Master in Mechanical Engineering from Syd Dansk University, Denmark. Lone serves as vice-chair of the IFPTI board and as director on the STOP Foodborne Illness board.

Mock Trial 3.0: Deposition Training for the C-Suite

With an increasing number of lawsuits being brought against food companies for allegedly causing foodborne illness, it may not be a question of "if," but rather "when," your company is targeted by plaintiff lawyers. Given this increasing exposure, it is essential that food company executives and food safety professional be prepared for their next deposition.

Learning objectives:

• In a fictional outbreak scenario, followed by litigation, learn about the fatal mistakes company witnesses can make when being deposed by plaintiff lawyers
• Learn how to best prepare, as a food company executive or food safety professional, for your own potential deposition
• Observe how live industry witnesses perform under withering cross-examination when adequately prepared.

Speakers

Shawn Stevens
National Food Industry Lawyer
Food Industry Counsel LLC

Shawn Stevens is the founding member of Food Industry Counsel LLC, the only law firm in the United States that represents the food industry exclusively. As a food industry consultant and lawyer, Mr. Stevens works with food industry clients (including the world’s largest growers, processors, restaurant chains, distributors and grocers) helping them protect their brand by complying with FDA and USDA regulations, reducing risk, managing recalls, and defending high-profile foodborne illness claims. Mr. Stevens also speaks regularly to national and international audiences on a wide variety of emerging scientific, regulatory and food safety legal trends. Additional information about his practice can be found at www.foodindustrycounsel.com

Jorge Hernandez
Vice President of Quality Assurance
The Wendy’s Company

Jorge is responsible for food safety and quality in all Wendy’s restaurants and its suppliers in 31 countries. His responsibilities include ensuring brand compliance with nutritional and allergen information, menu labeling and any other state and federal regulations. Previously, Jorge was Chief Food Safety Officer at Wholesome International; Senior VP for Food Safety and Quality Assurance at US FOODS; VP of Food Safety at the National Restaurant Association; Food Program Manager at Illinois Department of Public Health and Sanitarian at Winnebago County Health Department in Illinois.

Jorge has Degrees in Biology from Rockford University, USA; Microbiology from El Centro de Estudios Medico-Biologicos in Mexico City, Mexico; and Languages and Literature from la Universite de la Sorbonne, Paris, France. Jorge belongs to several national and international organizations and boards including STOP Foodborne Illness, IFPTI, the Global Food Safety Initiative (GFSI) and other.

Effective Sanitation Basics

The first step toward food safety is starting with a clean plant. Effective sanitation and monitoring ensure hygienic conditions, and consistent implementation and oversight are fundamental to ensuring food-safe operations. This dynamic workshop will help participants understand the sanitation process, effective monitoring, use of data streams, and root cause analysis basics.

Learning objectives:

• Discuss how to build and maintain and effective sanitation process for routine wet cleaning
• Learn about non-routine cleaning and validation frequency
• Walk through an investigation and root cause analysis to understand complexity and solutions

Speakers

Data Analysis for Food Safety Professionals: Modeling, Risk Assessment, and Analytics Tools for FSQA

A number of common food safety and quality problems have led scientists to create tools (typically free) that food safety professionals can use for analyzing common problems. This workshop will provide a practical introduction to the common tools available, what they are used for, and how they can be applied to specific problems. Specifically, instructors will survey tools including those for predictive microbiology (Combase, Seafood Spoilage and Safety Predictor, Pathogen Modeling Program), predictive lethality (American Meat Institute Lethality Calculator), risk assessment (iRISK), and statistical process control (USDA FSIS Excel template). Attendees will practice using the tools to analyze a typical question in food safety or quality data.

Learning objectives:

• Become aware of existing tools for predictive microbiology, predictive lethality, risk assessment, and sampling statistics
• Understand how basic tools for organizing and plotting data can be adapted to standard food safety and quality problems
• Practice using some of these tools to analyze typical questions in food safety data

Speakers

Innovative Processing Technologies for Challenging Food Products

Foodborne pathogens continue to be a risk factor for processed foods, leading to product recalls, foodborne illness outbreaks, and threats to public health. Conventional processing technologies based on thermal inactivation, antimicrobial preservatives, and chemical sanitization may not be enough to control pathogen persistence and outgrowth on complex processed foods. This session will provide a nuts-and-bolts overview of the innovative food processing technologies that are being developed for application to deli meats, fruits and vegetables, powders, seeds, nuts, and other challenging food products. The technologies to be discussed include ultrasound, radiofrequency processing, electron beam irradiation, light-based interventions (pulsed, high-intensity, 405 nm blue, etc.), cold plasma, plasma-activated water, and other emerging technologies. With a better understanding of new options to make food safer, growers and processers will be able to make better decisions in process implementation.

Learning objectives:

• Introduction to emerging food processing technologies
• Strengths and limitations of new food processing interventions
• Rational application of emerging interventions for specific commodities

Speakers

Alvin Lee, PhD, MASM
Director of the Center for Processing Innovation, Institute for Food Safety and Health
Associate Professor of Food Science and Nutrition, Illinois Institute of Technology
Dr. Alvin Lee is a microbiologist and virologist with more than 15 years research experience. He currently leads IFSH Center for Processing Innovation and co-leads the joint IFSH/FDA Microbiology Research Platform on food safety and defense related projects. He is a member of the Executive Board of NoroCORE, a USDA-NIFA Food Virology Collaborative based at North Carolina State University, and leads the Prevention and Control CORE. Current research support includes funding from USDA, US FDA and various industry contracts. Dr. Lee is currently a Section Editor on Elsevier’s Reference Module in Food Science and scientific reviewer on a number of scientific journals. He teaches food microbiology in the IIT’s Masters of Science program, has mentored more than 30 graduate students and post-doctoral fellows and a Lead Instructor for Food Safety Preventive Controls for Human Foods. He is a current active member of the International Association for Food Protection and a Professional Member of the Institute of Food Technologists.

Brendan Niemira, Ph.D.
Research Leader
USDA-ARS

Dr. Brendan A. Niemira is a research microbiologist and Lead Scientist with USDA’s Agricultural Research Service in Wyndmoor, PA. His research develops and validates cold plasma, pulsed light, radiofrequency energy and other nonthermal food processing technologies. He has published more than 190 peer-reviewed research articles, book chapters, and critical reviews. Dr. Niemira is a Fellow of IFT and a past member of the IFT Board of Directors. He serves on the Educational Advisory Board for the Food Safety Summit. A member of IFT, IAFP and ASM for 20+ years, he is on the editorial boards for "Journal of Food Protection" and "Applied and Environmental Microbiology".

Food Donation vs Waste Diversion: Food Safety and Brand Protection as the Primary Factor

Discover how food safety serves as the cornerstone of effective food recovery in the context of food donation and waste diversion with emphasis on throughput results. This session will cover the actions, impacts, and results of food donation and compliance with local and national mandates for waste reduction. We will share our experiences with the evolution of food donation and food date labeling, incorporating lessons learned from excess edible food donation mandates across the U.S. Attendees will gain insights into how thoughtful practices can balance compliance with meaningful impact, ensuring that donated food meets safety standards while addressing community needs responsibly.

Speakers

Al Baroudi, Ph.D.
VP, Quality Assurance & Food Safety
The Cheesecake Factory Incorporated

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

Simple Food Safety Culture Tools with a Big Impact

In this session, attendees will hear from a consumer who was forever impacted by foodborne illness, and learn more about how their story and others can shift behavior to support food safety from large- and small-company representatives. Session leaders will highlight low-/no-cost, ready-to-use resources from the Alliance to Stop Foodborne Illness’ award-winning Food Safety Culture Toolkit and how they can be implemented in an organization of any size.

Learning objectives:

• Learn why storytelling is a complement to other training methods when onboarding and educating employees about food safety
• Explore ready-to-use videos with discussion guides and complementary visuals
• Discover other simple tools to get employees interested in their role in food safety

Speakers

Finished Product Testing Isn’t the Answer

This session will review product specifications and what is practical, reasonable, and truly impactful to the safety of the foods we produce to protect public health. Panelists will cover how to assess the entire process, from raw materials to intended product use, to help inform what testing is appropriate as specifications are written. A number of questions will be discussed, such as: When is environmental testing more powerful than end product testing? What is appropriate for raw materials beyond microbial certificates of analysis? When and how should you have the conversation with your customer regarding all of the above? Join us for this interactive exchange, and bring your ideas and perspectives; together, we are smarter.

Speakers

Sharon Beals
Founder
SKKB

Sharon brings 40+ years’ experience in food safety, quality, and regulatory compliance, most recently serving as the Chief Food Safety Officer at CTI Foods. Prior to joining CTI, Sharon held senior level Food Safety/Quality/Regulatory Compliance/Technical Services at US Foods. Maple Leaf Foods, Smithfield Packing, Tyson Foods/IBP, Orval Kent Food, Arby’s, and Land O’Frost.

Sharon is actively engaged in the industry and is past Chair for the Beef Industry Food Safety Council (BIFSCo), has served on the American Meat Science Association Board of Directors (AMSA), was the 2017 Reciprocal Meat Conference chair, currently serves on the AMSA Development Council, the Board of Directors for Women in Agribusiness (WIA), and shows up every now and again as a speaker for WIA, the Food Safety Summit, and the Reciprocal Meat Conference. In addition to being named a Top Nominee for the Most Impactful Woman of the Year by the Women in Meat Industry Network for 2022 and 2023, she was named a Fellow of the AMSA in 2021 and awarded the Signal Service Award by that organization.

Sharon studied at Cornell University in New York where she completed her Bachelor of Science degree in Nutrition and Foods. Free time is spent enjoying the empty nest with husband Don, hanging with the pups, Juno and Roxy, gardening and encouraging everyone to be civil in their discourse.

Donna F. Schaffner
(Retired from Rutgers University)
Food Safety & Training Consultant

With 30+ years as a Food Safety consultant for both USDA and FDA plants, Ms. Schaffner has taught in the US and abroad. She holds Lead instructor certificates for HACCP (USDA, FDA, Seafood & Juice), Preventive Controls for Human Food (PCHF), PC for Animal Food, FSVP, Food Defense and Food Microbiology and more. Donna develops customized training programs for processing facilities to implement regulatory requirements, improve audit scores or correct deficiencies in Food Safety or Quality programs. Having served on the FDA’s FSPCA, CASE curriculum committee for High Schools & numerous local, state and higher education Advisory Boards, she currently serves on the FSS EAB.

Surmountable Challenges: Leadership when Nothing is Easy

In light of complex cultural and economic realities that have entirely changed the modern workplace, inspiring and innovative leadership is difficult but essential. This is especially true in the food safety context, where lack of buy-in and disconnectedness can have real consequences for human health and quality of life. In this Keynote Session, Dr. Jason Evans will share strategies for encouraging exceptional performance and developing teams that are accountable, engaged, and collaborative.

Speakers

Stop Foodborne Illness/FDA Webinar: Measure the Power of Declared Values—How Your Metrics Should Reinforce the Values You Hold

Join us for a hybrid webinar event as the Alliance to Stop Foodborne Illness and the U.S. Food and Drug Administration (FDA) host an esteemed panel to discuss the measurement of food safety culture and a company's declared values.

Moderator

Vanessa Coffman, Ph.D.
Director
Alliance to Stop Foodborne Illness

With a deep commitment to public health and food safety, Vanessa Coffman has worked on diverse food systems projects ranging from evaluating post-war farming practices in Sierra Leone for the United Nations Food and Agricultural Organization (UN-FAO) to investigating occupational and residential exposures associated with large-scale pork production facilities in North Carolina.

Her research has also explored the link between nitrate-contaminated drinking water—primarily from food animal operations—and fetal health outcomes in Denmark. Prior to earning her PhD in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health, Vanessa served as a policy analyst at Stop Foodborne Illness, focusing on the implementation of the Food Safety Modernization Act (FSMA).

Since returning to STOP in 2021, she has expanded the organization’s Alliance membership, staff, and programs, driving a systemic shift toward a stronger food safety culture across the entire food system.

Speaker

Achieving Sanitation and Hygiene Success in the Retail and Foodservice Sectors

In the foodservice, retail/grocery, and distribution sectors, food safety and sanitation go hand-in-hand. They are ensured by sound Food Safety Management Systems (FSMSs) and Sanitation Standard Operating Procedures (SSOPs), which are components of FDA and USDA regulatory frameworks and facility HACCP programs. In this roundtable panel discussion, food safety business leaders from industry and expert consultants in food safety and hygiene science will define how good sanitation and hygiene practices contribute to food safety assurance and reduce risk for your business. They will also help you understand how to ensure that your restaurants, stores, and warehouses are food-safe.

Learning objectives:

• Understand how SSOPs fit into regulatory frameworks and HACCP, and why it is important to ensure that SSOPs are followed correctly
• Learn how good sanitation and hygiene practices contribute to food safety and reduce risk for your business, with real-world examples and best practice recommendations
• Learn how to ensure that your restaurants, stores, and warehouses are food-safe by achieving success in facility hygiene culture

Moderators

Adrienne Blume, M.A
Editorial Director
Food Safety Magazine

Adrienne Blume is Editorial Director of Food Safety Magazine, a BNP Media brand. She has 18 years of experience in B2B technical media, including the food safety and quality (FSQ) and energy technology sectors. She manages the editorial content for Food Safety Magazine and its podcast, Food Safety Matters, and also serves on the Educational Advisory Board for the annual Food Safety Summit. She keeps a pulse on trends, issues, and regulatory developments in FSQA by attending and moderating sessions at food industry and food safety conferences worldwide.
Ms. Blume holds an M.A. degree in English and Publishing from Rosemont College in Rosemont, Pennsylvania, as well as B.A. degrees (hons) in English and Anthropology from Webster University in St. Louis, Missouri.

Speakers

Leveraging AI for a Safer Today and Tomorrow

AI is here and is expected to be a valuable tool for food safety leaders. This session will highlight some of the early and visible benefits of using AI for data-informed decision-making. AI's potential ranges from use in on-farm agricultural and retail programs to further strengthening FSMS and cultural behaviors. Attendees will learn from the experts on how AI is making the food system safer.

Learning objectives:

• Learn how AI can be leveraged with risk assessment
• Understand how AI can be used to make data-informed decisions
• Learn how AI is making produce safer

Speakers

Recall Modernization Initiatives with the Consumer in Mind

Modernization of FDA’s recall system for the food industry is long overdue. In this session, attendees will hear what industry and others have been doing to move this modernization forward faster for consumer safety.

Learning objectives:

• Gain a greater appreciation of why recall modernization is so critical from both a consumer perspective and industry perspective
• Understand the current state of regulatory recall programs both for FDA and USDA
• Understand the various industry- and association-led initiatives underway to help modernize the recall process — and how you can help

Moderator

Speakers

The Power of Her Voice: Elevating Women’s Leadership through Confident Communication

This dynamic panel session will dive into how effective communication is a driving force behind successful leadership, especially for women in various industries. The discussion will highlight the unique challenges women face in leadership roles and reveal how mastering communication—both verbal and non-verbal—can empower leaders, influence decisions, and inspire teams. Attendees will gain real-world insights and actionable strategies to amplify their leadership presence and communicate with greater impact. Attendees will learn practical strategies to improve confidence and communication in leadership roles, as well as tools and techniques to enhance non-verbal communication and emotional intelligence.

Learning objectives:

• Understand the challenges unique to women leaders, and explore how communication can shape team dynamics and boost leadership effectiveness
• Develop actionable communication strategies for improving verbal and non-verbal communication, enhancing confidence, and developing self-advocacy
• Foster inclusive leadership by creating a culture of openness and collaboration through authentic communication

Speakers

Proven Practices for Allergen Management

This session tackles the importance and impact of allergen management in product development, production, and labeling. Attendees will gain a deeper understanding of selecting raw materials, cleaning validation, and labeling controls.

Moderator

Speakers

Industry Approaches to Meeting the UN Sustainable Development Goals

The 2030 Agenda for Sustainable Development, adopted by all United Nations (UN) Member States in 2015, provides a shared blueprint for peace and prosperity for people and the planet, now and into the future. At its heart are the 17 Sustainable Development Goals (SDGs). Many of the SDGs have an impact on food safety. Learn about the approaches several food companies have taken to address the sustainability goals that relate to their businesses.

Moderator

Gillian Kelleher
CEO
Kelleher Consultants LLC

Gillian Kelleher, President and CEO of Kelleher Consultants LLC, will serve as Chairperson for the Educational Advisory Board (EAB) for the 2025 Food Safety Summit.

Kelleher brings to the 2025 Food Safety Summit her vast, global leadership experience in the food industry and in food safety and quality, having lived and worked in Ireland, the UK, France, and the U.S. She has worked in diverse sectors including manufacturing, foodservice, retail, and distribution.

Kelleher was formerly Vice President of Food Safety and Quality Assurance for Wegmans Food Markets, a major U.S. regional supermarket chain and one of Fortune's "100 Best Companies to Work For." Her scope of responsibility included all aspects of food safety and quality for stores, self-manufacturing, distribution, and Wegmans' private-label program. Prior to her tenure at Wegmans, Kelleher also worked at Häagen Dazs, Burger King, Express Foods, and Pillsbury. In addition, she has led the development of food safety and quality programs for many large and small private-label suppliers and distributors.

Kelleher earned her B.S. degree in Dairy and Food Science from University College Cork in Ireland. She is also a member of several professional organizations, including the Institute of Food Technologists (IFT), the International Association for Food Protection (IAFP), and the American Society for Quality (ASQ). She is a past co-Vice Chair of the Global Food Safety Initiative (GFSI) Board of Directors, a member of the Board of Directors of the American National Standards Institute (ANSI), a member of the Board of Directors of Stop Foodborne Illness, a longstanding member of Harvard's Private and Public Scientific, Academic, and Consumer Food Policy Committee (PAPSAC), and a member of the Editorial Advisory Board of Food Safety Magazine. Kelleher is also actively involved in the Leafy Greens Safety Coalition (LGSC).

With her significant industry experience and dedication to food safety and quality, Kelleher will work with the esteemed Food Safety Summit EAB and the Summit planning team to shape the educational agenda for the 2023 Food Safety Summit, which will be held May 8–11 at the Donald E. Stephens Convention Center in Rosemont, Illinois.

Speakers

Glenn Stolowski
Director Retail Food Safety
H-E-B

Glenn Stolowski has been with H-E-B since 2000 leading several QA teams. For 16 years he worked in Own Brand QA managing the safety and quality of private label food and non-food products. In his current role the focus is on ensuring the safety and quality of products at Retail stores. Prior to H-E-B he was with Sealed Air-Cryovac for 4 years focusing on meat packaging R&D. Glenn received a B.S and M.S. in Food Science from Texas A&M University.

Anatomy of an Outbreak Investigation

In this session, expert leaders will peel back the curtain and walk the audience through what happens—and what should be happening—during a produce outbreak investigation.

Learning objectives:

• Better understand surveillance and outbreak detection
• Understand how to respond if your company is implicated
• Learn preparation, with a focus on prevention

Speakers

Nickolas Waters
Senior Director, Food Safety and Quality Assurance
Sysco

Nick Waters is a Senior Director, Food Safety and Quality Assurance for Sysco that is responsible for the design, development, training, implementation and execution of risk-based food safety programs for the distribution segment of Sysco’s business. He works closely with internal and external stakeholders on new initiatives that differentiate Sysco. Prior to this, Nick held various food safety and quality assurance positions and served honorably in the United States Army. He received his undergraduate degree in Food Science and Nutrition from the Metropolitan State University of Denver.

HPAI Outbreak Spread From Wild Birds to Poultry and Livestock: Navigating the Implications and Responding to Stakeholders

The current outbreak of Highly Pathogenic Avian Flu (HPAI) is in its fourth year, and the virus has resulted in the loss of more than 140 million birds in commercial and backyard flocks since its inception in 2022. America’s poultry farmers face a dual threat from HPAI –the virus is being carried and spread both from migratory birds and waterfowl as well as a new lethal strain in dairy cattle that has been detected in more than 600 dairy herds. The outbreak has led to additional concerns about food safety, human health and pet food safety. Managing the regulatory, safety, reputational and communications considerations of this ongoing crisis has been an extraordinary challenge, and this session will bring together several experts who will provide insights and education about how this unprecedented animal health situation has been addressed.

Speakers

Oscar Garrison
Senior Vice President Food Safety Regulatory Affairs
United Egg Producers

Oscar Garrison is Senior VP of Food Safety and Regulatory Affairs for United Egg Producers (UEP) Prior to this, Oscar had a broad regulatory based career for over 19 years at the Georgia Department of Agriculture where he held the executive positions of Division Director Food Safety and Assistant Commissioner of Consumer Protection. Additionally, Oscar is the Past President of the Association of Food and Drug Officials where he led the national organizations efforts to promote an Integrated Food Safety System. Mr. Garrison was also the Past President of the Georgia Association of Food Protection, an Executive Committee member of the Partnership for Food Protection, Food Safety Liaison to the National Association of State Departments of Agriculture, and a member of the National Integrated Food Safety System Task Force.

Elevating Food Safety: Performance Metrics That Matter

Discover the dynamic world of food safety performance metrics! In this session, speakers will explore the innovative metrics and governance practices used by leading companies to benchmark and elevate their food safety performance. Join us to learn how these metrics drive performance, foster engagement, and cultivate continuous improvement and a strong food safety culture.

Learning objectives:

• Understand key metrics: Gain insights into the essential performance metrics used by leading companies to measure and enhance food safety
• Explore governance practices: Learn about the governance practices that support the effective implementation and utilization of food safety metrics
• Drive continuous improvement and culture: Explore strategies to cultivate continuous improvement and a strong food safety culture through effective use of performance metrics

Speakers

Spir Marinakis
VP Food Safety, Quality and Technical Services
Maple Leaf Foods

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

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

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

Alarm Fatigue: How to Ensure Out-of-Compliance Alarms Serve Their Purpose and Ensure Food Safety

This session will delve into the challenges of setting effective alarms for out-of-compliance hot and cold holding temperatures in food safety management. Speakers will explore the concept of alarm fatigue, where frequent alerts can lead to desensitization among staff, potentially compromising food safety. Additionally, they will discuss how pathogen growth models can inform alarm thresholds, highlighting the risks associated with temperature deviations. Participants will explore best practices for alarm settings, including appropriate thresholds and response protocols, to ensure that alarms serve their intended purpose without overwhelming the team.

Learning objectives:

• Understand the impact of alarm fatigue on staff response and food safety outcomes
• Identify best practices for setting alarms that are both effective and manageable
• Develop a framework for integrating technology and human oversight in food safety protocols

Speakers

Bridging the Communication Gap Between Industry and Researchers

This session seeks to offer solutions to those on both sides of the question, "How do we bridge the communication gap between industry and researchers?" A panel of expert speakers will address questions from the audience and lead a discussion on what is needed to bridge this gap. Panelists will include veteran food industry professionals, as well as representatives from entities already in place for creating bridges between industry and academia. Invited speakers are from the Rutgers University Food Innovation Center, Illinois Tech's Institute for Food Safety and Health Center for Processing Innovation, Georgia Tech's Enterprise Innovation Institute's Manufacturing Extention Partnership, and the Northeast Center for Food Safety's Information Clearinghouse. Join us to discover the communication resources that are already available and discuss how we can further this goal together.

Speakers

Donna F. Schaffner
(Retired from Rutgers University)
Food Safety & Training Consultant

With 30+ years as a Food Safety consultant for both USDA and FDA plants, Ms. Schaffner has taught in the US and abroad. She holds Lead instructor certificates for HACCP (USDA, FDA, Seafood & Juice), Preventive Controls for Human Food (PCHF), PC for Animal Food, FSVP, Food Defense and Food Microbiology and more. Donna develops customized training programs for processing facilities to implement regulatory requirements, improve audit scores or correct deficiencies in Food Safety or Quality programs. Having served on the FDA’s FSPCA, CASE curriculum committee for High Schools & numerous local, state and higher education Advisory Boards, she currently serves on the FSS EAB.

13th Annual Town Hall: A Candid Dialogue on the Future of Food Safety

The 13th Annual Town Hall at the Food Safety Summit brings together top food safety leaders for an open and dynamic conversation about the most pressing challenges and opportunities in food safety today. Join an esteemed panel of federal, industry, and public health experts as they address the evolving landscape of food safety policy, regulation, and innovation. This engaging session will provide participants with the opportunity to:

• Gain insights into the latest regulatory updates and initiatives from the FDA, USDA, CDC, and AFDO
• Understand how agencies are working to improve food safety oversight and public health outcomes in a rapidly changing environment
• Explore cross-agency collaboration and its impact on industry stakeholders
• Ask questions and engage in a lively dialogue with food safety leaders about the challenges and opportunities facing the industry

Moderator

Gillian Kelleher
CEO
Kelleher Consultants LLC

Gillian Kelleher, President and CEO of Kelleher Consultants LLC, will serve as Chairperson for the Educational Advisory Board (EAB) for the 2025 Food Safety Summit.

Kelleher brings to the 2025 Food Safety Summit her vast, global leadership experience in the food industry and in food safety and quality, having lived and worked in Ireland, the UK, France, and the U.S. She has worked in diverse sectors including manufacturing, foodservice, retail, and distribution.

Kelleher was formerly Vice President of Food Safety and Quality Assurance for Wegmans Food Markets, a major U.S. regional supermarket chain and one of Fortune's "100 Best Companies to Work For." Her scope of responsibility included all aspects of food safety and quality for stores, self-manufacturing, distribution, and Wegmans' private-label program. Prior to her tenure at Wegmans, Kelleher also worked at Häagen Dazs, Burger King, Express Foods, and Pillsbury. In addition, she has led the development of food safety and quality programs for many large and small private-label suppliers and distributors.

Kelleher earned her B.S. degree in Dairy and Food Science from University College Cork in Ireland. She is also a member of several professional organizations, including the Institute of Food Technologists (IFT), the International Association for Food Protection (IAFP), and the American Society for Quality (ASQ). She is a past co-Vice Chair of the Global Food Safety Initiative (GFSI) Board of Directors, a member of the Board of Directors of the American National Standards Institute (ANSI), a member of the Board of Directors of Stop Foodborne Illness, a longstanding member of Harvard's Private and Public Scientific, Academic, and Consumer Food Policy Committee (PAPSAC), and a member of the Editorial Advisory Board of Food Safety Magazine. Kelleher is also actively involved in the Leafy Greens Safety Coalition (LGSC).

With her significant industry experience and dedication to food safety and quality, Kelleher will work with the esteemed Food Safety Summit EAB and the Summit planning team to shape the educational agenda for the 2023 Food Safety Summit, which will be held May 8–11 at the Donald E. Stephens Convention Center in Rosemont, Illinois.

Invited Panelists Include:

Steven Mandernach, J.D.
Executive Director
Association of Food and Drug Officials (AFDO)

Steven Mandernach (MAWN-dur-knock) is the executive director of the Association of Food and Drug Officials (AFDO). Prior to becoming executive director in 2018, he was the bureau chief for food and consumer safety at the Iowa Department of Inspections and Appeals. Mandernach is a past president of AFDO. He has also served as the chair and co-chair for the Manufactured Food Regulatory Program Alliance. Mandernach has co-authored many articles related to retail food safety, foodborne illness detection, and the integrated food safety system, and he’s a frequent contributor to many food trade publications such as Food Safety Magazine, New Food Magazine, and Quality Assurance and Food Safety Magazine.

Mandernach has a J.D. from Drake University Law School. He has completed graduate work in Food Safety at Michigan State University.

Breaking the Cycle: Transforming Lessons from Food Safety Failures into Action

In recent years, several significant food safety failures have exposed critical vulnerabilities in current systems. This roundtable will examine three watershed incidents: 1) the cinnamon applesauce lead contamination that revealed global supply chain vulnerabilities and insufficient ingredient testing protocols, 2) the Listeria monocytogenes outbreak in deli meats that exposed systematic failures in sanitation and environmental monitoring, and 3) the Cronobacter sakazakii contamination in infant formula that underscored the consequences of inadequate microbial control and the challenge of maintaining public trust during crisis-driven shortages. These incidents also revealed overarching gaps, including failures in proactive risk management and crisis preparedness, challenges in timely regulatory oversight and transparent communication, and a lack of a pervasive food safety culture. Industry experts will analyze how these challenges shaped each event's outcome and propose actionable strategies for improvement. Discussions will focus on strengthening supply chain controls, improving sanitation and environmental monitoring, and enhancing collaboration between regulatory bodies and industry stakeholders. Food safety professionals from industry, regulatory agencies, and academia will gain practical insights for integrating risk management, transparency, and a culture of safety into their operations to better safeguard public health.

Learning objectives:

• Analyze the root causes of recent food safety incidents to identify systemic vulnerabilities within the food industry
• Evaluate the effectiveness of current risk management strategies in mitigating food safety failures, and propose enhancements to these frameworks to prevent future outbreaks
• Develop actionable strategies to cultivate a robust food safety culture across all levels of the food supply chain, emphasizing proactive risk identification, continuous monitoring, and adherence to best practices

Moderator

Steven Mandernach, J.D.
Executive Director
Association of Food and Drug Officials (AFDO)

Steven Mandernach (MAWN-dur-knock) is the executive director of the Association of Food and Drug Officials (AFDO). Prior to becoming executive director in 2018, he was the bureau chief for food and consumer safety at the Iowa Department of Inspections and Appeals. Mandernach is a past president of AFDO. He has also served as the chair and co-chair for the Manufactured Food Regulatory Program Alliance. Mandernach has co-authored many articles related to retail food safety, foodborne illness detection, and the integrated food safety system, and he’s a frequent contributor to many food trade publications such as Food Safety Magazine, New Food Magazine, and Quality Assurance and Food Safety Magazine.

Mandernach has a J.D. from Drake University Law School. He has completed graduate work in Food Safety at Michigan State University.

Speakers

The Truth Behind the Tweets: Navigating Misinformation in Food Safety

In today’s digital age, misinformation, disinformation, and malinformation are spreading at unprecedented rates, especially in the realm of food safety. From viral myths about foodborne illnesses to misleading claims about food products, these distorted narratives can have serious consequences for public health. This session will bring together leading academics in the fields of food safety communication and behavioral sciences to explore the root causes and far-reaching effects of online misinformation. Experts will dive into the complexities of how social media platforms, blogs, and websites contribute to the dissemination of false or harmful food safety information. Presentations will cover the psychology of belief in misinformation, strategies for identifying and combating disinformation, and the role of food safety professionals in curbing the spread of misleading content. By examining case studies and real-world examples, participants will gain valuable insights into the mechanisms that drive food safety misconceptions and how they can be addressed effectively. Attendees will walk away with evidence-based strategies for improving food safety communication, both online and offline, and will learn how to engage with the public to correct false beliefs, rebuild trust, and encourage responsible information sharing.

Learning objectives:

• Identify the key factors that contribute to the spread of misinformation, disinformation, and malinformation related to food safety, with a focus on social media and digital platforms
• Understand the psychological and behavioral underpinnings of why individuals and communities believe and share inaccurate food safety information
• Explore evidence-based strategies for effectively combating food safety misinformation and fostering public trust in food safety messages

Speakers

Ensuring Chemical Safety in Food Processing

Chemical safety in food processing remains a critical focus for ensuring consumer trust and public health. With growing attention from regulatory agencies, consumer advocacy groups, and the food industry, stakeholders must collaborate to address challenges, innovate solutions, and uphold rigorous safety standards. Panelists will explore the current landscape of chemical safety in food processing, including regulatory updates and industry trends; the role of science and innovation in identifying, assessing, and mitigating risks associated with chemicals in food; and perspectives from both regulators and consumer advocates on the challenges and opportunities for collaboration.

Moderator

Jeremy Zenlea
Director, Head of Health and Safety
EG America

Jeremy Zenlea is the Director, Head of Health and Safety at EG America. In this role, Jeremy oversees all aspects of Food and occupational Safety, including regulatory (OSHA, USDA, FDA, State, Local) compliance, retail and commissary food safety operations, and supply chain integrity. Jeremy has worked with a variety of different product categories, including Refrigerated, High Risk RTE Foods (meat, poultry, pork, fresh cut fruit and produce), chocolate and confectionary. Due to his diverse background, Jeremy has gained a wide range of knowledge of different food products and has become an expert in setting-up, executing and managing complex food safety and food defense systems for large domestic and international food manufacturers. He is an active member of the International Association for Food Protection and enjoys lecturing on food safety at Northeastern University and mentoring other food safety professionals in his spare time. Jeremy received a B.S. from the University of Massachusetts-Amherst and an M.B.A from Northeastern University.

Speakers

✕

Closing Session: The Secret Sauce to Getting to ‘Yes’

Thursday, May 15; 4:15pm - 5:30pm

Stay for the final session of the Food Safety Summit to unlock the strategies for transforming “no” into “yes” in this engaging and interactive session. Learn from industry experts, including a CFO, an HR professional, and seasoned executives, as they reveal the unwritten rules of navigating corporate culture and securing resources.

The session starts with an interactive, real-world scenario for attendees to brainstorm questions to uncover hidden priorities. This discussion sets the stage for practical insights from Shane Guilliams, Chief Financial Officer for Van Drunen Farms, who will share how to communicate ROI and align proposals with C-suite expectations effectively.

Next, a seasoned human resources professional will provide actionable advice on navigating corporate dynamics, including tips for identifying and respecting unwritten rules that influence decision-making. She will guide participants through the nuances of company culture, offering tools to ask for resources like headcount while positioning themselves for success.

Key Takeaways:

• Techniques to translate technical proposals into financial language for C-suite approval.
• Insights into navigating corporate culture and unwritten rules for resource allocation.
• Practical exercises to identify and overcome roadblocks in the decision-making process.
• Tabletop exercises address the challenges of being told “no.”
• Take away actionable strategies for overcoming objections and building buy-in at all levels of an organization.

This session is packed with exclusive insights you won’t find anywhere else. Stay until the end—you’ll leave with actionable steps to confidently turn challenges into opportunities.

Moderator

Sharon Beals
Founder
SKKB

Sharon brings 40+ years’ experience in food safety, quality, and regulatory compliance, most recently serving as the Chief Food Safety Officer at CTI Foods. Prior to joining CTI, Sharon held senior level Food Safety/Quality/Regulatory Compliance/Technical Services at US Foods. Maple Leaf Foods, Smithfield Packing, Tyson Foods/IBP, Orval Kent Food, Arby’s, and Land O’Frost.

Sharon is actively engaged in the industry and is past Chair for the Beef Industry Food Safety Council (BIFSCo), has served on the American Meat Science Association Board of Directors (AMSA), was the 2017 Reciprocal Meat Conference chair, currently serves on the AMSA Development Council, the Board of Directors for Women in Agribusiness (WIA), and shows up every now and again as a speaker for WIA, the Food Safety Summit, and the Reciprocal Meat Conference. In addition to being named a Top Nominee for the Most Impactful Woman of the Year by the Women in Meat Industry Network for 2022 and 2023, she was named a Fellow of the AMSA in 2021 and awarded the Signal Service Award by that organization.

Sharon studied at Cornell University in New York where she completed her Bachelor of Science degree in Nutrition and Foods. Free time is spent enjoying the empty nest with husband Don, hanging with the pups, Juno and Roxy, gardening and encouraging everyone to be civil in their discourse.

Speakers

Nickolas Waters
Senior Director, Food Safety and Quality Assurance
Sysco

Nick Waters is a Senior Director, Food Safety and Quality Assurance for Sysco that is responsible for the design, development, training, implementation and execution of risk-based food safety programs for the distribution segment of Sysco’s business. He works closely with internal and external stakeholders on new initiatives that differentiate Sysco. Prior to this, Nick held various food safety and quality assurance positions and served honorably in the United States Army. He received his undergraduate degree in Food Science and Nutrition from the Metropolitan State University of Denver.

Jorge Hernandez
Vice President of Quality Assurance
The Wendy’s Company

Jorge is responsible for food safety and quality in all Wendy’s restaurants and its suppliers in 31 countries. His responsibilities include ensuring brand compliance with nutritional and allergen information, menu labeling and any other state and federal regulations. Previously, Jorge was Chief Food Safety Officer at Wholesome International; Senior VP for Food Safety and Quality Assurance at US FOODS; VP of Food Safety at the National Restaurant Association; Food Program Manager at Illinois Department of Public Health and Sanitarian at Winnebago County Health Department in Illinois.

Jorge has Degrees in Biology from Rockford University, USA; Microbiology from El Centro de Estudios Medico-Biologicos in Mexico City, Mexico; and Languages and Literature from la Universite de la Sorbonne, Paris, France. Jorge belongs to several national and international organizations and boards including STOP Foodborne Illness, IFPTI, the Global Food Safety Initiative (GFSI) and other.

Deb Kane, MS
Vice President, Food Safety, Quality, EHSS & Regulatory
J&J Snack Foods Corp.

Deb Kane joined J&J Snack Foods Corp. (JJSF) in 2017 and is currently Vice President of Food Safety, Quality, EHSS and Regulatory with over 30 years’ experience as a FSQA professional. Prior to joining JJSF, she held positions with Campbell Soup Company, Kraft General Foods, and AeroFarms Indoor Vertical Farm. Deb has worked as a food safety Microbiologist with experience in pathogen control, risk assessments, spoilage investigations, root cause analysis and inoculation challenge studies. Deb has extensive experience developing food safety and quality management systems to meet Regulatory and GFSI standards. She has also developed and implemented Food Safety and HACCP plans to meet FDA FSMA and/or USDA requirements. Deb is a HACCP lead instructor recognized by the International HACCP Alliance and trains facility teams annually in HACCP/food safety principles. Deb sits on the Executive Leadership Team at JJSF and is a member of the Educational Advisory Board for The Food Safety Summit. She earned a Master’s in Food Science and a graduate certificate in Food Safety & Defense from Kansas State University and a BS Degree in Biology from The College of NJ.