FoodChain ID Webinar On Demand
Shifting Supply Chain Success: How Innovative Food Companies Manage Food Safety Risks
One year into the pandemic, food industry professionals can reflect on dramatic supply chain disruptions of the past year. Proactive and innovative food companies have learned to anticipate supply chain and food safety risk and thrive despite the challenges. The live webinar panel shared learnings from the past year, with insight on how other food companies can apply those learnings for the balance of 2021. Speakers from Hello Fresh and FoodChain ID covered themes of food fraud and ingredient risk assessment, remote food safety auditing, food packaging and virtual staff training.
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MEET OUR PRESENTERS:
Director, Food Safety, Quality, & Regulatory Affairs - HelloFresh
Tim is the Director of Food Safety, Quality & Regulatory Affairs at HelloFresh, a global leader in meal kit distribution. His background in food safety and quality includes industries such as seafood, dry good manufacturing, indoor farming and direct-to-consumer meal distribution. Tim has extensive experience in building food safety programs from the ground up and working in technologically advanced start-up companies. His primary area of focus is building scalable food safety programs that leverage technology to produce safe and high quality foods. Tim holds a MS in Food Safety from Michigan State University.
Karen Everstine, MPH, PhD
Senior Manager, Scientific Affairs, Subject Matter Expert Food Fraud and Food Safety - Decernis
Karen is Senior Manager, Scientific Affairs with Decernis – a FoodChain ID company. Decernis delivers technology-enabled global risk management solutions for product development, safety and regulatory compliance, and market access. Karen has worked in food protection for more than fifteen years, primarily supporting the food industry in ensuring food authenticity and compliance with regulatory and GFSI food fraud requirements. She leads food fraud initiatives at Decernis, including the Food Fraud Database, a resource that standardizes relevant data to support vulnerability assessments. She previously held both research-based and applied roles in academia, government, and non-profit organizations, and has collaborated with members of the food industry and regulatory agencies on many projects. She received her PhD and MPH from the School of Public Health at the University of Minnesota and began her food safety career as a foodborne disease epidemiologist at the Minnesota Department of Health.
Vice President of Food Safety - FoodChain ID
Gary has an extensive list of professional certifications and industry memberships and has been active on a number of policy influencing committees. He currently serves as: Chair of the Food Safety Service Providers (FSSP), Advisory Board member for FSSC 22000, co-chair of food group of IAAR, a member of the Accreditation task force and Guidance document working group, a member of the GFSI, and as a member of the Technical Advisory Committee for SQFI. Previous committee work includes a Council III membership with the Conference for Food Protection.
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