Director of Research
Frick Quality Meats
Rebecca has 25+ years’ experience as a Food Safety professional working both for large CPGs as well as smaller family owned businesses. Her knowledge of HACCP, sanitation, food safety, crisis management, regulatory compliance and audit readiness along with expertise in Product Development gives her a broad perspective on the challenges of today’s Food Safety Professionals. She has held positions at SealedAir Corporation, Oscar Mayer Foods, Kraft Foods and Frick’s Quality Meats. Currently Rebecca is responsible for all food safety and quality assurance programs, regulatory compliance, nutritional labeling, and specification management as well as all R&D functions at Frick’s Quality Meats.