Drew McDonald is the Senior Vice President of Quality and Food Safety at Taylor Fresh Foods. He has over 30 years of experience in fresh produce and fresh foods. He oversees the quality and food safety programs across the foodservice, retail, and deli operations under both FDA and USDA jurisdictions. Drew works with an impressive team to develop and manage appropriate and practical quality and food safety programs for fresh food and produce products. Over the course of his career, he has worked with growers and processors of fresh food and produce items all over the world. He currently serves on numerous food safety-related technical committees and has participated in the authorship of many produce food safety articles and guidelines. He is the outgoing Chairman of the Center for Produce Food Safety's Technical Committee, serves on the Food Safety Summit Educational Advisory Board, and formerly served as Chairman of United Fresh's Technical Council. Drew received his education from Lawrence University in Wisconsin.
The session “Breaking Silos, Breaking Bias—Real Collaboration in Food Safety,” taking place on May 13 during the upcoming Food Safety Summit, will candidly discuss why cross-sector collaboration often falls short and offer practical solutions for breaking down barriers.
Traceability means that one can identify not only the source of the ingredients, but also a whole set of inputs—the entire history of what went into making the product
Traceability can be viewed from the perspectives of record keeping, the physical commingling of product, and the challenges when several foods are vehicles for a common source of contamination.
