Daniel Akinmolayan è il direttore dei sistemi IT e dell'assistenza clienti presso il Safe Quality Food Institute (SQFI), dove ha guidato i progressi tecnologici dal 2017. Con un master in tecnologia dell'informazione specializzato in tecnologia dei sistemi di database presso l'Università del Maryland, Daniel supervisiona l'ecosistema IT di SQFI, incluso il database di Valutazione della Verifica. Il suo lavoro ha posizionato il programma SQF come leader nella tecnologia di certificazione della sicurezza alimentare.
Daniel è specializzato nello sfruttamento di tecnologie avanzate, come l'analisi predittiva e l'intelligenza artificiale, per migliorare i sistemi di gestione della verifica. Relatore esperto, condivide spesso approfondimenti sull'apprendimento automatico e sull'analisi dei dati in occasione di eventi del settore. Oltre alla sua esperienza tecnica, Daniel è appassionato di fare da mentore ai team, promuovere l'innovazione e promuovere la collaborazione globale per creare cambiamenti significativi.
Carey Allen è vicepresidente dello sviluppo e della strategia aziendale presso SQFI. In precedenza, Carey è stato Vicepresidente della Divisione Food and Ag presso SCS Global Services e ha ricoperto ruoli dirigenziali senior nelle divisioni di certificazione dei prodotti e della sicurezza alimentare di NSF. Carey ha guidato lo sviluppo di diversi protocolli di certificazione NSF proprietari e ha sostenuto numerose iniziative di eccellenza operativa. Prima del suo incarico nel settore TIC, Carey ha lavorato per quasi dieci anni nella produzione di cibo, nella ricerca e sviluppo e nel controllo qualità con diversi marchi importanti. Carey ha conseguito una laurea e un master in scienze del cibo e un master in gestione, strategia e leadership. A Carey piace contribuire al settore attraverso attività di volontariato con comitati associativi e gruppi di lavoro, inoltre sostiene programmi giovanili, artistici e sociali nella sua comunità di Ann Arbor, Michigan.
Kristina Bierschwale is the Vice President of Sales and Customer Development at Where Food Comes From, Inc. (WFCF), North America’s leading third-party verification and certification company. She works with dairy, meat, and poultry customers across the supply chain, helping them meet public and private industry standards, including WFCF CARE Certified, SQF, USDA Organic, and international export requirements.
With over 20 years of experience in quality assurance, food safety, marketing, export sales, grocery retail procurement, and product development, Kristina has played a key role in product launch campaigns showcasing WFCF labeling programs.
A Texas Hill Country native, Kristina earned her B.S. and M.S. degrees in Animal Science from Texas A&M University. She lives in Mason, TX, with her husband and three children.
Stacey Brown is an SQF, cGMP, and CSQ Lead Auditor at ASI with a career in food spanning over 15 years. Stacey has transitioned from product development roles with household brands such as Pepperidge Farm, King’s Hawaiian, and Nestle to her current position as a PCQI and HACCP Certified Lead Auditor and food safety consultant.
Stacey is a passionate advocate for food safety and ASI’s go-to mentor for fellow SQF auditors looking to improve their understanding of food safety certification and advance their industry experience. Since she didn’t come from food safety like most auditors, Stacey has a unique view of the challenges for food producers, allowing her the perspective to help organizations solve even the most complex food safety problems. Due to her ongoing efforts to foster continuous growth in the world of food safety, Stacey received the Exemplar Global Community Award as an Endorsed Auditor in 2024.
Corey pushes the limits to simplify processes, enhance sustainability, establish standards, and improve quality, ultimately driving operational excellence and innovation. He has over 20 years of experience in quality, production, and plant management at Ring Container Technologies, a manufacturer of plastic containers for the food, pet care, and chemical markets.
As Ring’s Operations Improvement Manager, he supports all sites globally to enhance quality, process control, food safety, and operational efficiency. Corey’s extensive responsibilities include the food safety management system, customer and regulatory standards, supplier approval, automation technologies, quality systems, data analysis, and training.
Experienced professional with 25+ years in food and certification industries. Having the privilege to live and work in numerous countries around the world, I developed an excellent understanding for how to get things done in various functions and with different cultures. I built a unique profile of working with IS/IT Systems, driving Business Excellence for global projects. Also with conformity assessment and management systems, driving compliance and improvement in regional operational roles. My passions are people, process and systems enabling me to see the bigger picture and connect the dots cross-functionally in a value chain. This translates into managing effective teams, driving the right results and increasing efficiencies.
LeAnn ha oltre 30 anni di esperienza nella ristorazione specializzata nella sicurezza alimentare della catena di fornitura e nella garanzia della qualità. Attualmente LeAnn è Vice Presidente degli Affari Tecnici dell'Istituto Safe Quality Food (SQF) responsabile degli elementi tecnici del programma SQF, tra cui lo sviluppo, la manutenzione e il supporto tecnico del Codice SQF e dei materiali di supporto.
Prima di lavorare presso l'SQF Institute, LeAnn ha lavorato per la National Restaurant Association Solutions come direttrice delle relazioni scientifiche e normative. In questo ruolo, è stata responsabile dell'accuratezza tecnica del programma di sicurezza alimentare ServSafe e ha sviluppato programmi e servizi sulla sicurezza e la difesa alimentare per adattarli a tutti i segmenti del settore della ristorazione. LeAnn si è laureata alla Iowa State University con una laurea in scienze alimentari ed è attiva con molte organizzazioni tra cui GFSI, AFDO e l'International Association for Food Protection.
Ashley Eisenbeiser is the Vice President of Food and Product Safety Programs at FMI – The Food Industry Association. With a background in food science and food safety, Ashley supports FMI’s members on scientific and technical issues, food and agriculture regulatory policy, and food safety training programs. Ashley is a Certified Food Scientist, serves on the Board of Directors for the Partnership for Food Safety Education, and is a member of several professional associations. Ashley received her Master of Science and Bachelor of Science degrees in Food Science and Technology from Virginia Tech.
Geoff Farrell, Global Senior Techncial Manager with NSF is responsible for maintaining and driving the SQF Program forward to ensure that all accreditation requirements have been met. He has been in the food industry for over 25 years and has spent the previous 10 years as a food safety auditor with NSF auditing to multiple schemes. Prior to that he has worked with Clearwater Seafoods, Frito Lay/Pepsico.
Kristie Grzywinski is an accomplished Technical Director responsible for Learning and Development for the SQF Institute. With extensive experience in designing and managing global training programs, Kristie excels at creating innovative education solutions, developing competency-based curricula, and driving learning initiatives that generate significant organizational impact. Known for their strategic vision, Kristie has successfully SQFI’s expanded learning programs to reach diverse audiences, fostering professional growth and upholding industry standards. Her expertise includes curriculum design, certification development, and the development of implementation tools that support measurable success.
Lainie Hidalgo, MS is a Quality Assurance Manager with Publix Super Markets Inc. Lainie has nearly ten years of Publix service in quality assurance roles in deli and bakery manufacturing, and currently manages the Quality Assurance department at their Deli Manufacturing establishment providing both USDA and FDA products to Publix retail stores.
Lainie holds a Bachelor of Science in Microbiology and Master of Science in Medical Sciences, both from the University of South Florida. Lainie holds several food safety credentials including Advanced HACCP, FSPCA Preventive Control of Human Foods, and is the SQF Practitioner at the Deli Manufacturing establishment that produces notable items for Publix such as Buffalo Chicken Dip, Southern Style Potato Salad, Oven Roasted Turkey Breast and Tavern Ham featured in the Deli case and Pub Subs.
Mason manages RESOLVE’s Global Alliance to Advance Reuse (PR3), an initiative to standardize and scale reusable packaging systems and infrastructure. Mason led RESOLVE’s accreditation as an ANSI-Accredited Standards Developer in 2023 and now overseeing the development of seven foundational standards meant to enable interoperability among reuse systems, maximize efficiencies, and avoid the fragmentation that hampers current waste systems. As a new SDO, RESOLVE is hyper-focused on building equitable standards-setting processes and bringing non-traditional stakeholders to the table – believing that equity in process contributes to equity in outcomes.
Mason’s background is in conflict resolution. He has ten years of professional experience as a meditator and consensus builder. Please also talk to me about football, golf, all things fantasy and sci-fi, overly complex board games, and the joys of living with toddlers.
Shalonda has been with Conagra Brands for 26 years, during which she has held various positions, including Chemist, FS&Q Auditor Manager, and most recently, FSQRA Manager for Co-Manufacturing and Audits. Throughout her tenure, Shalonda has actively participated in cross-functional committees responsible for reviewing and approving new and significantly revised procedures. She has also contributed to the development of the Laboratory Information Management System (LIMS) and the creation of an internal audit template. Additionally, Shalonda has been a member of the SQF Conference Planning Committee on multiple occasions. Since 2013, she has held certifications as an ASQ Certified Quality Auditor and ASQ Certified HACCP Auditor.
Dr. Prit Hora holds a Ph.D. in Animal Sciences and a Master’s in Food Sciences and works with Bureau Veritas Certification North America (BVCNA). With over 20 years of experience in food safety and quality assurance, Dr. Hora has held roles in both the Canadian Food Inspection Agency (CFIA) and the private sector.
An expert in developing and implementing Food Safety Management Systems (FSMS), Dr. Hora specializes in process improvements, operational excellence, training, and regulatory compliance for food categories including bakery, dairy, meat, and grain processing. He is a Certified HACCP Auditor (CHA), SQF Lead Auditor, and holds certifications in BRC Global Standards.
Dr. Hora has provided consulting, training, and auditing for SFCR, SQF, and BRCGS standards, helping organizations enhance food safety and quality. His work has driven success in regulatory compliance, continuous improvement, and preventive control initiatives across the food industry.
With over 25 years of global experience in the food industry, Amit is a results-oriented leader in quality and food safety. He has worked across diverse markets in India, Australia, the Middle East, and Canada, specializing in product categories such as bread, biscuits, confectionery, snack food, frozen breads, and bulk oils.
As Director of Quality and Food Safety at Bunge Canada, Amit leads a team committed to upholding the highest standards of quality, safety, and compliance. A trained SQF Lead Auditor, Six Sigma Black Belt, and MBA graduate in Food and Agribusiness, he uses his expertise to drive innovation, continuous improvement, and best practices.
Amit is passionate about coaching his team and fostering a culture of quality and engagement to ensure Bunge remains a trusted partner for customers and stakeholders.
Hal King, Ph.D., is the Managing Partner at Active Food Safety, an Advisory Services partnership for the food industry. Hal is an Adjunct Associate Professor of Infectious Diseases at the University of Georgia College of Veterinary Medicine and the College of Public Health. Hal is the author of several books on the corporate governance of food safety management in the foodservice industry, and the author of numerous food industry publications that help the industry identify risk and prevent foodborne disease outbreaks.
Hal’s new book Food Safety Leadership in the Business of Food Safety, features business best practices from several food safety business leaders in our industry. Hal is the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award, and is formally the Director of Food and Product Safety at Chick-fil-A Inc. where he led the Food Safety Management Program for over 10 years.
Jonathan Lackie has over 14 years of experience within the food certification industry. Previously having specialized in organic certification for the fast-growing Natural Foods market, he has worked with a broad spectrum of clients – from bootstrap entrepreneurs to industry leading multinational CPGs. He holds a bachelor’s degree in Political Science from the University of California Santa Barbara as well as a Master of Business Administration from San Diego’s Point Loma Nazarene University.
Dr. Tatiana Lorca is the VP of Food Safety & Quality Assurance for Canteen (Compass Group North America’s largest sectors) whose business encompasses vending, food manufacturing and foodservice. She is responsible for the management and integration of quality management and improvement programs, as well as field compliance for regulatory and company practices.
Dr. Lorca has over 22 years of work experience in the fields of global food safety standards development, training, auditing, consulting and supplier and crisis management within food the food industry. In her previous role she was responsible for supply chain QA activities including supplier maintenance and management of customer complaints. She holds masters and doctoral degrees in food science and technology, is an active member of SQF Technical Working Groups as well as the Conference for Food Protection Council III. Dr. Lorca is additionally an Adjunct Assistant Professor in Virginia Tech’s Food Science Department.
Dr. Lucore received her M.S. degree in Poultry Science and her Ph.D. in Food Science at North Carolina State University. She joined Shearer’s Foods, LLC in 2017 and has more than 20 years in the practical application of food safety principles in U.S.D.A and F.D.A. manufacturing operations. Dr Lucore has spent her career creating training, tools and resources to prevent, minimize, and manage risk which, in additional to recall preparedness and execution, has a natural partnership with people safety initiatives; developing crisis management preparedness for business continuity and the wider topic of risk management.
Coming Soon
Dr. Douglas L. Marshall is Chief Scientific Officer with Eurofins Microbiology Laboratories. He also serves as Technical Director for the Refrigerated Foods Association. Formerly he was Associate Dean and Professor of Public Health, College of Natural and Health Sciences, University of Northern Colorado and a Contributing Editor of the scientific journal Food Microbiology. His career focus is to improve the microbiological quality and safety of foods, with numerous publications and consultations in the area. He has received the Mississippi Chemical Corporation Award of Excellence for Outstanding Work and the International Association for Food Protection Educator and Harold Barnum Industry Awards. He is a Certified Food Scientist (CFS) and a Fellow of the Institute of Food Technologists.
Renee McVey is the Food Safety and Quality Assurance Manager at Redbarn Pet Products, bringing 6 years of industry experience as an organically grown practitioner who began at the farm harvest level. She is one of the first Certified SQF Practitioners and holds certificates in HACCP, PCQI for Human Food and Pet Food, and Internal Auditing.
Currently completing a Bachelor’s degree in Animal Science with a minor in Food Science from Kansas State University (May 2025), Renee returned to school to expand her knowledge and advance her career while working in the industry. She is also actively involved with the SQFI Technical Work Group for Pet Food and Animal Feed for Edition10. Known for her leadership, integrity, and focus on continuous improvement, Renee has built food safety systems from the ground up and is committed to driving innovation and fostering a culture of transparency while always striving for both personal and professional growth.
Kris Middleton has been involved in the food safety auditing business since 2003 and involved with SQF since 2009. Throughout the years Kris has worked as an Auditor, Trainer, Technical Manager, and Program Manager at several different Certification Bodies and Training Centers. He is devoted and passionate about World Class service in any area that he is in with a focus on customer experience. Customers greatly appreciate his style, knowledge, and positive attitude, and energy that he brings to the table in anything that he is a part of. Kris has previously been a part of the SQFI Technical Advisory Committee, has recently been part of the SQFI Technical Working Group for Pet Food Ed. 9.0, was part of the SQFI Retail Code Working Group when the code was first established, is an active member in the GFSI Technical Working Group for Services Provisions, and participates in the International Association of Accredited Registrars Food Group.
Goranka has over 35 years of experience in training, auditing, and consulting on Food Safety and Quality Management Systems. She works with cross-functional teams to establish effective total quality management programs.
A Certified HACCP Manager and GFSI Consultant and Trainer, Goranka is a Lead Instructor for SQF, BRCGS ATP, FSSC 22000, HACCP (International HACCP Alliance), and FDA Preventive Controls (FSPCA).
Her expertise includes Food Safety QMS development, GFSI certification preparation, training program development, continuous improvement, sustainability, and auditing. She is well-versed in North American and EU regulations, helping businesses bridge compliance gaps for FSMA, BRCGS, and SQF.
With a vision for industry growth, Goranka partners with organizations to elevate food safety standards and drive operational excellence.
With over 40 years of experience, Rajko specializes in food safety, quality management, and regulatory compliance. He has developed and implemented ISO 9001, ISO 14001, and GFSI-based systems (BRCGS, SQF, FSSC 22000) across various food sectors, including meat, poultry, seafood, bakery, beverages, and pet food. Rajko has also designed and delivered competency-based training programs, enhancing knowledge of food safety and regulatory standards. His expertise includes gap assessments, audits, SOP development, employee training, and environmental sustainability initiatives.
Marcus Puente commenced his career with Tyson Foods in 2013 after completing his bachelor’s degree at Texas A&M University. Throughout his tenure at Tyson Foods, he has held various roles within FSQA, working in diverse process environments including poultry harvest, RTE meat production, and supplier compliance. During this period, he earned a Master’s degree in Food Safety from the University of Arkansas and attained his ASQ Certified Quality Auditor certification. In his current capacity, Marcus is accountable for regulatory compliance for Tyson Foods' Prepared Foods Business Unit. Prior to his tenure at Tyson Foods, he served honorably in the United States Marine Corps.
Coming soon.
Dalle conferenze annuali ai summit di vendita, alle riunioni di avvio dell'azienda e altro ancora, adoro raggiungere il pubblico (di persona o tramite lo schermo Zoom) e portarlo con sé per un giro che li farà ridere, imparare e farsi caricare per raggiungere i loro obiettivi. Oltre ai punti di vista tangibili, le mie performance principali si presentano presto e spesso con commedie, storie vere e vulnerabilità con cui il pubblico entra in contatto immediatamente.
Essendo un'anima di tipo A, con un bicchiere mezzo pieno e un background nella leadership delle vendite, collaboro con team e organizzazioni nella formazione e nelle presentazioni incentrate sulle vendite, l'assistenza e il successo rivolte a ogni individuo. Approfondendo ciò che motiva, ispira e sostiene le migliori prestazioni, aiuto i team ad alte prestazioni ad affinare le proprie capacità e a scoprire cosa li motiva a essere la versione migliore e più autentica di se stessi. Utilizzando le conoscenze comportamentali professionali e fondendole con la ricerca sul burnout, creo i miei keynote basandomi su fatti, scienza e storie autentiche, con la speranza che i partecipanti possano vivere momenti «ah-ah» personali ed esperienze di legame. Adoro abbattere le ipotesi e ricostruire le organizzazioni con nuova consapevolezza, forza e unità tra di loro.
Mi troverai al servizio di persone eccezionali che svolgono un ottimo lavoro: sono onorato di collaborare con organizzazioni, team e leader che condividono la stessa passione e la stessa spinta al successo e alla felicità che ho io.
Experienced food safety professional with over 25 years in the food industry from "farm to fork" in manufacturing and food safety certification management.
Stefanie helps organizations large and small across the supply chain to open market opportunities utilizing her in-depth knowledge of retailer requirements and GFSI benchmarked standards.
Stefanie's technical expertise and certification food safety leadership experience support the success of operations from primary production, processing and distribution through retail and food service.
Con oltre 20 anni di esperienza nella scienza degli alimenti, nella sicurezza alimentare e nella politica alimentare e agricola, il Dr. Thesmar fornisce la leadership ai membri della FMI al dettaglio, all'ingrosso e ai fornitori di prodotti su questioni scientifiche e tecniche come programmi di formazione sulla sicurezza alimentare, strategia normativa, piani e gestione di richiamo, gestione delle crisi, ricerca e programmi di salute e benessere.
La dott.ssa Thesmar ha conseguito un dottorato in tecnologia alimentare presso la Clemson University, un master in nutrizione umana presso la Winthrop University, una laurea in scienze alimentari presso Clemson ed è una dietista registrata. Il Dr. Thesmar è membro dell'Institute of Food Technologists, membro attivo dell'International Food Protection Association e dell'Academy of Nutrition and Dietetics.
Coming Soon
Più di 25 anni di esperienza nel controllo della qualità e 10 anni nell'industria alimentare come professionista SQF responsabile dell'implementazione, del monitoraggio e della manutenzione dei sistemi SQF in vari siti certificati come TreeHouse Foods e D&W Fine Pack.
Attualmente l'SQF Compliance Manager supervisiona la gestione e l'evoluzione del Compliance and Integrity Program (CIP) di SQFI utilizzando dati e statistiche.
Ha conseguito un master in scienze e tecnologie ingegneristiche e una laurea in matematica.
Gigi Vita è un influencer e risolutore di problemi lungimirante e innovativo, attualmente Chief Food Safety Assessment Officer e SVP presso il Safe Quality Food Institute (SQFI). Nella sua precedente posizione di vicepresidente delle vendite presso SQFI, Vita ha supervisionato l'intera divisione vendite di SQFI e si è dimostrata una risorsa chiave per l'espansione dell'organizzazione aumentando il portafoglio SQFI in America Latina e Asia. Vita ha una conoscenza approfondita dell'industria alimentare con oltre 30 anni di esperienza, avendo precedentemente lavorato su tutti i canali commerciali e guidato iniziative di grande successo all'interno di organizzazioni nazionali e globali.
Più recentemente Vita è stata partner all'interno del Customer Development Practice di The Partnering Group fornendo consulenza strategica globale e gestionale generale incentrata sul valore sostenibile per le principali aziende di vendita al dettaglio e prodotti di consumo in tutto il mondo. Vita ha guidato lo sviluppo strategico e l'innovazione del business per la più grande cooperativa lattiero-casearia della nazione, Dairy Farmers of America (DFA) e ha lavorato come Presidente e COO per Fonterra, Nord America. Vita ha inoltre ricoperto ruoli dirigenziali senior presso altre importanti società di beni di consumo confezionati, tra cui PepsiCo, Coca-Cola, Kraft/Nabisco, Campbell Soup, Nestle e Procter & Gamble. Vita ha conseguito una laurea in inglese presso il Lafayette College di Easton, Pennsylvania.
Shawna L. Wagner is currently the Vice President and General Manager of Certification Services for AIB International, Inc. She has over 25 years of extensive experience in the food industry, particularly in food safety, quality assurance, and regulatory compliance. Her academic credentials, including a Master of Jurisprudence in Global Food Law and a B.S. in Biology, which further bolster her in-depth knowledge of the legal and scientific dimensions of food safety. Her career began with a focus on meat processing and slaughter facilities, where she developed a strong foundation in HACCP, sanitation practices, and regulatory standards and then transitioned to the certification standards. Shawna was the recipient the SQF Auditor of the year award in 2019. To contact Shawna, please email swagner@aibinternational.com.
Homeland Security, Global Food Defense and Law Enforcement expert Rod Wheeler is the founder and CEO of the Global Food Defense Institute which provides educational, training and certification programs in Food Defense and Crisis Management for the food, agricultural and chemical industries to ensure confidence and protection and to guard against intentional contamination or sabotage. He is a former “all-star” Homicide Detective with the Metropolitan Police Department in Washington DC and former investigator for the State of Ohio Attorney General. Rod has also previously served as a Senior Crime/Law Enforcement and Domestic Terrorism Expert for the Fox News Channel since 2002. Rod has assisted dozens of US-based companies in developing Global Security Plans, Vulnerability Assessments and Procedures and corresponding training programs.
Amanda Wilder holds an M.S. in Food Science from Kansas State University and B.S. in Food Science from the University of Idaho. While attending KSU, she worked in the Food Safety and Defense Lab on pathogen intervention technologies and strategies for the produce, pet food, and meat industries. Her past experience before joining the Provision team also includes working in Food Safety, R&D, and business development roles in meat, fruit and vegetable, and pulse processing operations. As US Sales Director at Provision Analytics, she’s passionate about helping companies find and implement solutions to optimize their food safety processes.