Food Safety Magazine

WEBINAR | April 4, 2019

The Future of Food Safety Auditing

Thursday, April 4, 2019, 10 am  Eastern

What does “good” look like in the context of food safety auditing?

This is the first of a quarterly series of webinars presented by Lloyd’s Register and Food Safety Magazine, examining important issues in food safety. A distinguished panel of expert industry thought leaders will deliver a compelling and comprehensive examination of one of the most continually challenging areas for food producers—audits.

You’ll hear how some leading food producers in the U.S. approach the challenges of complex and diverse food safety auditing requirements. Find out why, when handled correctly, effective auditing can be turned into valuable opportunities for driving improvement. Our panel of industry experts will also spend time answering your questions about food auditing.

About the Food Leadership Webinar Series
The Food Leadership Webinar Series is presented by Lloyd’s Register, in partnership with Food Safety Magazine. These quarterly events will showcase insights, analysis, and innovation from the food industry’s leading figures, who will share both their unique experience and perspectives on how to succeed in the current climate. You’ll discover how other organizations are handling challenges everyone faces: knowledge you can take back to your own company. Each webinar event is free to attend.

Speakers

Jack Jeffers, Vice President, Quality, Consumer Affairs & Dairy Stewardship, Dean Foods
Jack Jeffers is vice president of quality, consumer affairs & dairy stewardship for Dean Foods, a leading food, and beverage company in the United States. Jack is a professional member and Certified Quality Engineer with the American Society for Quality and a recipient of the 2013 Distinguished Alumni Award from Missouri Western State University. Prior to Dean Foods, Jack was with PepsiCo and Quaker Oats for 37 years in a variety of roles, including leading the quality teams for Quaker foods and snacks, low acid canned foods, juices, carbonated soft drinks, and hot-filled beverages.

Rosalind Zils, Sr. Director, Quality and Food Safety, 8th Ave Food & Provisions
Rosalind Zils leads quality and food safety at 8th Ave Food Provisions, a leading, private brand-centric, consumer products holding company, which manufactures and sells private brand food products to retail, foodservice and ingredient customers. Prior to 8th Avenue, Rosalind had global responsibility for Land O Lake’s external supply chain quality. An alumnus of Iowa State University with a B.Sc. in Animal Science, Rosalind spent 26 years in various positions at Cargill, including Cargill corporate food safety. Her career encompasses experiences in sales, operations, quality assurance, supply chain management, and food safety/quality. Rosalind is responsible for leading a team of professionals to develop and manage corporate quality and food safety requirements with internal and external partners that meet or exceed customer and regulatory expectations in multiple countries.

Stuart Kelly, Global Head of Commercial, Lloyd's Register
With over 25 years of experience in the food sector, Stuart specializes in helping clients develop customized compliance solutions that meet the requirements of their business and mitigate the ever-changing risks of global supply chains. From supplier onboarding and management processes to retail global audit programs, Stuart has worked with a number of recognized brand names on challenging and delivering the right solution at the right time. Having begun his working life as an enforcement officer for the UK Government, he moved into more technical and commercial roles for international companies. He believes that it is the job of the compliance program provider to continually challenge its clients to be the best they can, sharing best practices and learning with them every step of the way.

Moderator
Barbara Van Renterghem, Editorial Director, Food Safety Magazine

 

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