Listeria, salmonella, and norovirus—oh my! As food-borne illnesses continue to make their way into the world and on the covers of newspapers, consumers are becoming more and more wary of where their food comes from and how it’s prepared. With all this in mind, we’ll talk about noteworthy incidents and implementing the manufacturing practices to avoid them.

Host:

Cassie Smith
Senior Editorial Content Director, SupplySide

Speakers:

Heather Fairman
CEO, DF Guardian Consulting, Inc.

Heather Fairman is CEO of DF Guardian Consulting, Inc. and has over 30 years of executive leadership and management experience in regulatory affairs, quality assurance (QA) and quality control (QC) lab environments in the dietary supplement, functional food, biologic, over-the-counter (OTC) pharmaceutical and cosmetic industries.  She is a sought-after independent consultant and go-to speaker, a transformational thought leader, writer, and trainer. Fairman also holds Food Safety Preventive Control Alliance (FSPCA) Certificates as a Lead Instructor for Preventive Controls for Human Food (PCHF) and Lead Instructor for the Foreign Supplier Verification Program (FSVP). Heather can be contacted at [email protected]
 

Mark Daeschel, Ph.D.
Professor Emeritus, Oregon State University

Dr. Mark Daeschel is retired from Oregon State University having been a Professor of Food Science for 31 years. His research, teaching, and food industry programs were focused on microbial food safety.  He is an FDA and AFDO recognized Process Authority and currently manages Food Safety Assessments LLC.

Annie Church
Food Safety and Compliance Manager, Farmer's Fridge

My name is Annie Church. I am currently the Food Safety and Compliance Manager for a food tech startup, Farmer’s Fridge, based in Chicago, IL overseeing quality systems management focused on supplier quality, distribution cold chain and regulatory compliance.  Prior, I worked for Pepsico and Kraft Heinz in various manufacturing and corporate food safety and quality roles. Over the last several years, I have been working on learning more about food safety within the produce industry which is very different and a unique challenge.