Jill Stuber has served on FSQ teams for several multi-million-dollar food companies and food industry support companies, at both the corporate and frontline facility levels. She has defined expectations and programs for company-wide FSQ systems and has been responsible for verifying the implementation of those systems. Jill has led multi-plant teams to clearly define team and individual roles, expectations, and boundaries to more fully integrate and collaborate across organizations. 

Jill holds B.S. and M.S. degrees in food science from the University of Wisconsin (at River Falls and Madison, respectively); as well as an M.S. degree in quality management from Eastern Michigan University. She is a professional coach certified through Learning Journeys, an accredited program through the International Coaching Federation. She is also HACCP Certified, PCQI Certified, an SQF Practitioner, an IFT Certified Food Scientist, a Lean Facilitator, and a Six Sigma Black Belt. Additionally, Jill is an active member of the International Association for Food Protection, serving as the Developing Food Safety Professional's Professional Development Group Vice Chair.

Tia Glave is a food safety, quality, and regulatory professional with almost a decade of experience in large food manufacturing, food retail, and startup food environments. She is formally trained as a chemical engineer and holds a B.S. degree from the University of Tennessee. She is a qualified individual trained in PCQI and FSVP, is knowledgeable in GFSI schemes, and has worked with many food product categories.

Tia has a passion for helping manufacturing and retail organizations of all sizes build and strengthen their FSQ programs. She uses systems, data, and proven methods to develop and implement FSQ strategies that create efficiencies, are effective, and identify cost savings, all while using servant leadership principles. She has led small and large teams across multiple functions, including operations and maintenance, giving her a unique approach to implementing a strategy cross-functionally.

Tia's passion also extends to championing Black talent in food safety and quality, and she's the founder of the Black Professionals in Food Safety Group to foster sharing, development, and connection to support Black talent. You can find the group on LinkedIn! Tia is also an active member of the International Association for Food Protection, serving as the Retail and Foodservice Professional Development Group Vice Chair.

Markus Lipp, Ph.D., is the Senior Food Safety Officer at the Food and Agricultural Organization of the United Nations (FAO). Dr. Lipp leads the food safety work within the Food Systems and Food Safety Division at FAO, coordinating FAO's efforts to provide chemical and microbiological food safety risk assessments and capacity development to strengthen national capacities for food safety.

Dr. Lipp previously worked in various public and private organizations focusing on a myriad of topics related to food safety, biotechnology, and standards-setting, including the U.S. Pharmacopeia (USP), the International Bottled Water Association, Monsanto, Unilever, and the European Commission. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe in Germany.

Tim Stubbs is Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy. He leads the Innovation Center's Food Safety Committee, an active group of food safety expert volunteers from processors and academia that shares best practices across companies, produces guidance documents, and conducts training. He also coordinates and funds dairy foods and food safety research projects at universities.

Mr. Stubbs has more than 30 years of food research and development experience in leadership roles at Kraft Foods, Sara Lee, Hillshire Brands, and the Innovation Center for U.S. Dairy. He has a broad background in food science and engineering, new product innovation, and food safety across a wide variety of product categories. He also sits on several food industry nonprofit boards and is a member of the Editorial Advisory Board of Food Safety Magazine.

Dr. Charles Hofacre is the Principal at The Southern Poultry Research Group, a private contract research company, which he established with his wife in 2013. Previously, he worked in industry for a number of years before becoming a professor at the University of Georgia in the Department of Population Health and serving as Director of Clinical Services for the Poultry Diagnostic and Research Center. Dr. Hofacre also served as the Executive Vice President of the the American Association of Avian Pathologists (AAAP). Dr. Hofacre received a Doctorate of Veterinary Medicine, a Master’s degree, and a Bachelor’s degree from The Ohio State University, as well as Master’s degree in Avian Medicine and a Ph.D. in Veterinary Medical Microbiology from the University of Georgia.

Bill Potter has spent three decades leading food safety initiatives in the poultry industry. Currently, Bill is a Food Safety Technical Advisor at Elanco Animal Health, where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held strategic leadership roles in poultry food safety, quality, and technical services at George’s Inc., ConAgra Poultry, and Advance Food Company. He has chaired the National Chicken Council Technical and Regulatory Committee and has been active in the International Association for Food Protection (IAFP). Bill obtained a degree in Animal Science and a Master’s in Business Administration from Texas A&M University, as well as a Master’s degree and Ph.D. in Poultry Science from the University of Arkansas.

Marc Cwikowski is Founder and Managing Director of All Food Consulting and Co-Founder of World of Auditing. He has worked for more than 30 years in the food and beverage industry and held various senior global leadership and executive positions in companies including Unilever, The Coca-Cola Company, and Danone. His former functions include audit process manager, director of quality and food safety strategy, director of supply chain capability development, food safety center director, and vice president for quality and food safety. He has international experience in innovation, quality assurance, and food safety, and has successfully designed and implemented quality and food safety strategies, created advanced initiatives for people development, and implemented strong quality and food safety programs to secure companies' business and reputation worldwide. Mr. Cwikowski holds a master's degree in chemistry and bio-industries and has served as an expert and board member for various global organizations.

To get a taste of the discussions that were happening at the 2022 Food Safety Summit, we spoke face-to-face with Hal King, Managing Partner at Active Food Safety and John Zimmerman, Vice President of Quality Assurance and Food Safety at First Watch Restaurants; Mark Moorman, Director of the Office of Food Safety at the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA’s CFSAN); Steve Mandernach, Executive Director of the Association of Food and Drug Officials (AFDO); John Spink, Director of the Food Fraud Prevention Think Tank and Lead Instructor at the Food Fraud Prevention Academy; and Mitzi Baum, CEO of Stop Foodborne Illness.

Joe Stout, R.S. is a leader in quality and sanitation with over 40 years of experience in the industry. He founded Commercial Food Sanitation (CFS) in 2010, which provides strategic consulting, training, and solutions to address food safety, hygienic design, and sanitation challenges for food processing plants worldwide.