Food safety leaders in the food industry are not only responsible for public health but are also responsible for brand protection. Oftentimes, it can be difficult for these individuals to gain support for food safety management resources when there hasn’t been a significant foodborne disease outbreak and/or the business function is not perceived as a critical component of the company's sales and growth. This session will present case studies by active food safety leaders on how they have successfully integrated their program into the business functions of their company.
Mary Lynn Walsh, Regional Director, Food Safety, Sysco
Shawn Stevens, National Food Industry Lawyer, Food Industry Council, LLC
Faye Feldstein, Senior Advisor, Deloitte
Hal King, PhD, Public Health Innovations LLC