Cooking Instructions Validation: How to Ensure the Safety of Not-Ready-to-Eat Products

Makiah Babbs an Associate Microbiologist at Nestlé Quality Assurance Center Dublin. Makiah graduated from the Wittenberg University with a B.S. in Biology. She started her career at NQAC Dublin four years ago in the Chemistry Department where she held a position in the Vitamin laboratory prior to joining the Biochemistry and Special Investigations team. During her time in Biochemistry and Special Investigations, Makiah has worked primarily on cooking validation. She has collaborated with Solon TAG teams and has been part of working groups for product development. Before joining Nestlé, Makiah worked in research laboratories such as Nationwide Childrens and Roche Genentech. Makiah loves animals, especially cats!

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. Previously in her career, Ms. Blume launched and led two energy technology publications (H2Tech and Gas Processing & LNG) and a podcast (H2TechTalk) as Editor-in-Chief at Gulf Energy Information in Houston, Texas. She also worked as Managing Editor at Hydrocarbon Publishing Company in Philadelphia, Pennsylvania. She speaks and moderates at technical conferences around the world and is published in several industry journals. 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.