On Demand Until May 9, 2024
Duration: 180 minutes
Abstract
Join subject matters experts as they review getting to the core problem (root-cause analysis). Getting to the root cause is a cost-effective approach to management/operations in any organization. This determination helps identify effective corrective/preventive actions to avoid reoccurrence of issues and is a crucial step in managing risks. The session will include break-outs and case studies to train analysis teams.
Angie Siemens, Ph.D. Vice President, Food Safety, Quality & Regulatory Cargill Inc. Dr. Angie Siemens is the Vice President of Food Safety, Quality, and Regulatory for Cargill in Wichita, Kansas. She is responsible for food safety issues and quality management systems and processes in approximately 49 beef, turkey, egg, case-ready, and value-add processing facilities in North America. She also oversees the food safety issues of meat co-packers and meat and ingredient suppliers. Prior to her tenure at Cargill, she worked for Smithfield Packing Company in Smithfield, Virginia, the Oscar Mayer Foods Division of Kraft Foods in Madison, Wisconsin, and Beatrice Cheese. She served a year as a Congressional Science Fellow to the U.S. House of Representatives, Committee on Agriculture, Washington, D.C. Angie holds a Ph.D. in Meat Science, an M.S. degree in Animal Science from the University of Missouri, Columbia, and a B.S. degree in Animal Science from Purdue University, West Lafayette, Indiana.
Deb Kane, M.S. Vice President, Food Safety, Quality, EHSS, and 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 of experience as an 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 assessment, spoilage investigation, 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 an M.S. degree in Food Science and a graduate certificate in Food Safety and Defense from Kansas State University, as well as a B.S. degree in Biology from The College of NJ.
John Butts, Ph.D. Principal FoodSafetyByDesign LLC In 2010, FoodSafetyByDesign LLC was founded to help producers of high-risk products learn how to prevent and manage food safety risks. Risk identification and management by FoodSafetyByDesign incorporates root cause identification and development of preventative methodology. Dr. Butts’ specialty is the incorporation of food safety practices into company culture. Preventative controls are proven to be the most successful method to manage the risk of environmental pathogens and foreign materials. Root-cause identification using the Seek and Destroy Strategy enables visualization of need. Controls deployed eliminate firefighting and the solving of the same problem over and over again. Interventions are used to eliminate pathogens in high-risk areas. The company culture next moves into the preventative state, and companies learn how to use data collected in their own facility to predict and prevent product contamination.
Natalie Dyenson, M.P.H. Vice President, Food Safety and Quality Dole Food Company Inc. Ms. Dyenson has responsibility for food safety and quality programs and regulatory compliance across all Dole plc divisions worldwide. Before joining the Dole team in October 2016, she spent eight years at Walmart in food safety leadership roles in both Walmart U.S. and Walmart International divisions. Before Walmart, Ms. Dyenson worked for Disney, where she held various roles in food safety and public health supporting domestic and international operations. Ms. Dyenson holds a B.S. degree in Microbiology from the University of Iowa and an M.P.H. degree in Infectious Disease Epidemiology and Biostatistics from the University of South Florida.
Tim Jackson Senior Science Advisor U.S. Food and Drug Administration
Tim King Founder and Senior Consultant Quality Matters LLC Tim King founded Quality Matters LLC, based in Williston, Vermont. He provides clients an extensive business experience, having worked in various management and operational leadership capacities in the private sector, and as a consultant for the past 25 years. Tim specializes in developing organizations and teams to improve daily operational and strategic processes. This includes implementing and auditing ISO quality management systems and/or the Performance Excellence Criteria for the U.S. Malcolm Baldrige Quality Award. He served as a national examiner for the U.S. Malcolm Baldrige Quality Award, and he served four years as an award judge for the ASQ International Team Excellence Award (ITEA). Tim holds M.S. degrees in Engineering and in Adult Learning. He is ASQ certified as a quality manager, auditor and inspector. He obtained a Lean Six Sigma Master Black Belt certification from Dartmouth College.
Brendan A. Niemira, Ph.D. (Moderator) Research Leader U.S. Department of Agriculture's Agricultural Research Service (ARS) Dr. Brendan A. Niemira is Research Leader of the Food Safety and Intervention Technologies Unit at USDA's Eastern Regional Research Center in Wyndmoor, Pennsylvania. He leads a team of more than 30 scientists and engineers in developing tools to kill E. coli, Salmonella, Listeria, Shigella, and norovirus on produce, meats, poultry, shellfish, and other foods. His personal research focuses on cold plasma, high-intensity light, and other nonthermal treatments for inactivation of human pathogens on fresh and fresh-cut fruits and vegetables. He has published more than 150 peer-reviewed research articles, book chapters, and critical reviews.
Robert Prevendar (Moderator) Director, Global Food Safety and Quality Assurance Yum! Brands Robert has 30 years of experience working in food safety, from local regulatory to global certification. He currently serves as Director of Global Food Safety and Quality Assurance for Yum! Brands, where he leads Yum!’s food safety governance team, looking after policies, standards, and audit programs across the entire supply chain and 53,000 restaurants. Previously, Robert spent 18 years with NSF International, where he led Global Supply Chain Food Safety.
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