On Demand Until June 4, 2027
Duration: 30 minutes
Abstract
As GFSI requirements continue to evolve, quality leaders are being asked to do more than maintain compliance. They are expected to strengthen programs, reduce risk, and support operational performance across the business. In this webinar, FoodChain ID will provide perspective on the evolution of GFSI requirements and what those changes have meant for food and beverage manufacturers. Our expert speakers will share practical lessons from building and sustaining a strong quality program in a real-world facility environment. Together, they will explore how quality managers can align systems, culture, and execution to meet rising expectations while creating lasting value for their organizations. Key Takeaways
- Understand how GFSI requirements are evolving and what those changes signal for quality programs at food and beverage facilities
- Learn how strong quality programs connect systems, culture, and day-to-day execution rather than relying on documentation alone
- Hear practical insights from an industry quality leader on what it takes to sustain consistency, accountability, and audit readiness
- Leave with ideas for strengthening your program in ways that support compliance, operational confidence, and long-term business value
 Alessio Lelario Director of U.S. Certification Operations FoodChain ID Alessio brings more than 23 years of experience in food safety, quality management, and certification operations. With extensive expertise across global food manufacturing processes, he specializes in food safety systems, supplier management, and third-party certification standards including BRCGS, SQF, IFS, and FSSC 22000. Alessio is also recognized for his leadership in operational excellence and technical training within the food industry.  Rosalind Ross Technical Manager, Certification FoodChain ID Rosalind Ross is a respected food safety and compliance expert with extensive experience in audit readiness and certification programs. She is widely recognized for her expertise in SQF standards and industry compliance transitions, as well as her technical leadership in dairy-focused food safety initiatives. Rosalind frequently supports organizations in strengthening certification performance and regulatory preparedness.  Julie Simcox Director of Quality FrieslandCampina Julie Simcox is an accomplished food safety and quality leader focused on proactive risk mitigation and product integrity. She has led regional food safety strategies, supplier verification programs, and regulatory compliance initiatives across North America. Julie is known for driving sustainable quality systems that enhance consumer trust, operational consistency, and business growth.  Adrienne Blume, M.A. (Moderator) Editorial Director Food Safety Magazine Adrienne Blume, M.A. is Editorial Director of Food Safety Magazine, a BNP Media brand. She has more than 20 years of experience in B2B technical media, including the food safety/quality 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 food safety 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 and B.A. degrees in English and Anthropology from Webster University.
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