Frank W. Abagnale
Frank W. Abagnale is one of the world’s most respected authorities on forgery, embezzlement, and secure documents. Mr. Abagnale’s rare blend of knowledge and expertise began more than 40 years ago when he was known as one of the world’s most famous con men. This was depicted in his best-selling book, Catch Me If You Can, a film of which was also made, directed by Steven Spielberg with Leonardo DiCaprio and Tom Hanks. The Tony-Award winning musical, Catch Me if You Can, opened on Broadway at the Neil Simon Theatre in April 2011.
Between the ages of 16 and 21, he successfully posed as an airline pilot, an attorney, a college professor, and a pediatrician, in addition to cashing $2.5 million in fraudulent checks in every state and 26 foreign countries. Apprehended by the French police when he was 21 years old, he served time in the French, Swedish, and US prison systems. After five years he was released on the condition that he would help the federal government, without remuneration, by teaching and assisting federal law enforcement agencies.
Mr. Abagnale has now been associated with the FBI for over 36 years. More than 14,000 financial institutions, corporations, and law enforcement agencies use his fraud prevention programs. In 2004 Mr. Abagnale was selected as the spokesperson for the National Association of Insurance Commissioners (NAIC) and the National Cyber Security Alliance (NCSA). He has also written numerous articles and books including The Art of the Steal, The Real U Guide to Identity Theft, and Stealing Your Life.
“Abagnale's lecture may be the best one-man show you will ever see.”
Amanda’s work has also been published in Slate, the New York Times Magazine, the Times of London, National Geographic Adventure and the Washington Monthly. To discuss her work, Amanda has appeared on ABC, NBC, CNN, FOX News and NPR.
Todd is the founder and CEO of Accidental Creative, a company that helps creative people and teams generate brilliant ideas. He regularly speaks and consults with companies, both large and small, about how to develop practices and systems that lead to everyday brilliance. Todd’s work has been featured by Fast Company, Fortune, Forbes, HBR.org, US News & World Report, and many other major media outlets. Todd’s book, The Accidental Creative: How To Be Brilliant at a Moment’s Notice offers strategies for how to thrive in the creative marketplace and has been called “one of the best books to date on how to structure your ideas, and manage the creative process and work that comes out of it” by Jack Covert, author of The 100 Best Business Books of All Time and founder of 800-CEO-READ.
General Session Speakers
Dr. David W.K. Acheson
David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens.
Prior to forming The Acheson Group, David served as the Chief Medical Officer at the USDA Food Safety and Inspection Service and then in 2002 joined the U.S. Food and Drug Administration as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the Director of CFSAN’s Office of Food Defense, Communication and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act.
Since founding the food safety practice within Leavitt Partners in July 2009, David has used his regulatory insight, food safety knowledge, and expertise in crisis response to advise food industry clients around the globe on how to best manage risk in a global supply chain and evolving regulatory landscape.
David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers. Additionally, David is a fellow of both the Royal College of Physicians (London) and the Infectious Disease Society of America, and a member of the American Society for Microbiology (ASM), Institute of Food Technologists (IFT), and International Association for Food Protection (IAFP).
Dan Clark, MSIR,SPHR
Dan Clark has been a generalist human resources practitioner for 25 years. Dan's experience in team and leadership development has been gained primarily in generalist and executive positions within the food, electrical manufacturing, and nuclear utility industries. He is currently Vice President of Human Resources and Organizational Development for Silliker, Inc., headquartered in Chicago, Illinois. Prior to his work with Silliker, he held generalist positions with Valmont Electric in Danville, Illinois and Illinois Power Company in Bloomington and Decatur, Illinois.
Dan holds undergraduate degrees in business administration and organizational communication from Millikin University in Decatur, Illinois and a Master of Science degree in Industrial Relations from Loyola University - Chicago. Dan holds a lifetime certification as Senior Professional in Human Resources (SPHR) from the Human Resources Certification Institute. In 2009, Dan was awarded the Gold Learning in Practice Award from Chief Learning Officer magazine.
Breakout Session Speakers
Dr. S. John Barcay
Dr. S. John Barcay is a senior scientist at Ecolab Inc. Dr. Barcay has a Ph.D. in urban entomology and leads Ecolab Pest Elimination’s product evaluation and development projects, specializing in developing effective, integrated pest management programs that deliver high quality pest protection while limiting environmental impact. He is an expert on a wide range of pest elimination techniques for food and beverage processing, foodservice, healthcare, hospitality and related industries. Dr. Barcay received his master's degree and doctorate from Purdue University. He has published many articles on pest management, is the co-holder of several patents for pest baits and contributed the Cockroaches Chapter to the 9th edition of Mallis Handbook of Pest Control. He is a member of the National Pest Management Association, Society for Vector Ecology, Entomological Society of America, American Mosquito Control Association, Pi Chi Omega, Gamma Sigma Delta and the Independent Organic Inspectors Association.
Dr. Joe Baumert
Dr. Joe Baumert currently serves as an Assistant Professor in the Department of Food Science & Technology and is Co-Director of the Food Allergy Research & Resource Program at the University of Nebraska. Dr. Baumert maintains active research and extension programs. His research interests include the examination of the digestive stability of major food allergens and determining how digestion-resistant allergens may impact allergic sensitization to foods, the determination of minimal eliciting doses for specific food allergens, the examination of processing effects on food allergens and the development and improvement of immunochemical methods for detection of allergenic food proteins.
Dyane Burke, CQA, CHA
Dyane Burke is currently the Director of Food Safety and Quality Audits at ConAgra Foods in Omaha, NE. Dyane has been with ConAgra Foods for over 17 years and has more than 24 years’ experience in the food industry. In her current role, Dyane and her team's responsibilities include the internal auditing of all ConAgra Foods plant locations, co-manufacturing facilities and suppliers. During her tenure at ConAgra, she has held positions of increasing responsibility in supply chain, safety, and food safety/quality, specializing in the areas of dairy, aseptic processing, and canning. Prior to ConAgra Foods, Dyane spent over 7 years in the RTE meat processing and vegetable production/canning industries. Dyane has a Bachelor of Science degree in Food Science from Purdue University. She is an ASQ Certified HACCP Auditor and Quality Auditor. She actively participates and supports GFSI and is currently serving as a member of the SQF Conference Planning Committee.
Katie L. Christ
Katie Christ has the privilege of working with an exceptional team of professionals at FONA International, Inc. in Geneva, IL. In 2012, FONA was named SQFI Manufacturer of the Year and has been an SQF Level 3 accredited company for many years. As an analyst on FONA's Product Safety & Quality team, Katie has had the opportunity to contribute to many aspects of food safety and quality, including the approved supplier program, integrated pest management and internal/external audits. She is also actively involved in helping ensure that FONA continues to deliver premium quality products by using SQF regulations in day-to-day activities. Katie graduated from the University of Iowa with a Bachelor of Science degree in Chemistry.
LeAnnは、25年以上にわたる食品サービス業界の経験を持ち、サプライチェーンの食品安全と品質保証を専門にしています。Currently LeAnn is the Senior Technical Director for the Safe Quality Food (SQF) Institute responsible for the technical elements of the SQF program including the development, maintenance and technical support of the SQF code and supporting materials. SQF Instituteでの職歴に先立ち、National Restaurant Association Solutionsで科学および規制リレーション担当ディレクター職の地位にありました。この役割において、ServSafe食品安全プログラムの技術的な精度に対する管理責任を担い、レストラン業界のあらゆる部分を満たすように食品安全と食品防御に関するプログラムやサービスを開発しました。また、Long John SilverとBoston Marketの企業品質管理職の地位にもあり、食品安全とベンダー承認プログラムを開発しました。LeAnn graduated from Iowa State University with a Bachelor of Science degree in Food Science and is active with many organizations including GFSI, the Conference for Food Protection and the International Association for Food Protection. また、ポリシーを強化し、業界が公衆衛生を守ることができるようにするためのプログラムを開発する目的で、いくつかの委員会に所属しています。
Cathy M. Crawfordは、HACCP Consulting Group, LLC（HCG）の副社長であり、アリゾナ州立大学で生物学の理学士課程を、ミシガン州立大学で食品安全学の理学修士課程をそれぞれ修了しています。Cathyは、HCG認定SQFトレーニングセンターでHACCPおよびSQFトレーニングを実施し、品質サポートグループでシニア食品安全コンサルタントも務めています。これまでに、さまざまなビジネスに対して食品安全に関するコンサルティングサービスを提供し、国際食品安全イニシアチブ（GFSI）スキーム認証の獲得と維持において企業をサポートしてきました。SQFトレーナーになる前は、SQF審査員兼公認コンサルタントでした。以前は、肉および鶏肉加工会社の規制・テクニカルサービス担当ディレクターの職にあり、複数の施設に対して規制および食品安全上の戦略を開発しました。 Cathyは、USDA Food Safety Inspection Service（FSIS）による後援で行われている一連の食品防御ワークショップを実施し、複数の業界、事業者団体、およびFSISフォーカスグループが模範となる食品防御計画とガイダンス資料を作成し、FSISの指示を更新するようにサポートしてきました。
Tim DeAtley is the Senior Director of Sanitation for ConAgra Foods worldwide operation where he oversees all areas of sanitation, policy, procedures, pest control and sanitary design. He has 35 years’ experience in food sanitation and is very knowledgeable of the sanitation process in both wet and dry applications. Tim started his career as an hourly employee and has worked his way up, holding many key positions along the way. He has cleaned equipment, been a department supervisor, corporate sanitation manager and worked to improve sanitary design with many food equipment manufacturers throughout the industry. Tim has been involved in building some of the best proactive sanitation programs in the industry. He is an active member of the GMA and the International Association of Food Protection.
Laura Dunn Nelson
Laura Dunn Nelson is Industry Relations Manager for Alchemy Systems and has over 25 years of experience implementing food safety and quality control programs for processing, packaging, foodservice and retail operations. Laura is a graduate of University of Texas with a Bachelor of Science in Microbiology. She has worked with global retailers and manufacturers in the implementation of their GFSI certification programs. Prior to joining Alchemy, Laura managed Sillliker's South Region food testing laboratories, implemented ISO certifications and trained new food safety auditors. She has years of hands-on experience in testing food products for the presence of pathogens, toxins and spoilage organisms and has assisted food companies in the successful implementation of good manufacturing practices (GMP), quality assurance, and HACCP programs. 現職では、戦略的な食品業界の調整役として、顧客、規制当局、および団体と共同で新しい規制と業界の傾向を予測し、増え続ける食品と生産物の安全性に関するライブラリ用の新しいコースの作成を支援し、Alchemyの世界中の顧客が成功を収めることができるようにしています。
David Evanson is a Technical Consultant for Silliker, Inc. He retired in 2012 from Silliker, a division of Merieux NutriSciences, after serving as its Corporate Vice President of Quality for 5 years. In this role Dave was responsible for global quality initiatives within all of Silliker's service areas. Dave has 30 years of experience within the Silliker network and was instrumental in the accreditation of all laboratories to ISO 17025, starting in 1996. He worked closely with the FDA, USDA and AOAC on the initial concepts of certifying food laboratories through the Food Laboratory Accreditation Working Group. Dave has co-authored many publications related to quality assurance systems for food microbiology laboratories and sampling methodologies for Listeria monocytogenes, Salmonella and Escherichia coli. Dave has a Master of Science degree in Microbiology from the Illinois Institute of Technology, an MBA from the Keller Graduate School of Management and a Bachelor of Science in Biology from the University of Illinois.
James C. Huang
Jim Huang is the Director, Scientific & Regulatory Affairs, at the Bemis Company, Inc. Jim oversees Bemis' global product safety, regulatory compliance and governmental affairs. His industry experience includes plastic resin manufacturing, plastics processing, and packaging materials development. He holds a Bachelor of Science degree in Chemical Engineering from the University of Minnesota and Master of Science degree in Chemical Engineering from the University of Alberta.
Erik Lieberman is the regulatory counsel for the Food Marketing Institute and represents the food retailing and wholesaling industries before federal agencies ranging from FDA and USDA to the Department of Labor and Department of Justice. Erik works with federal agencies to ensure that regulations are not unnecessarily burdensome for industry. He also assists food retailers and wholesalers in complying with federal laws and regulations. Prior to joining FMI in 2010, Erik served as the Majority Regulatory Counsel for the House Small Business Committee. From 2004-2007, he was Director of Government Affairs at the National Grocers Association. Prior to that, he served as a legislative assistant to U.S. Senator Bob Graham. Erik has been featured on Fox News and in The Wall Street Journal, Bloomberg Businessweek and the The Washington Post. and is a frequent speaker at food industry conferences. Erik is a graduate of the University of Florida and received his juris doctor from University of Pennsylvania Law School. He is a member of the Florida, District of Columbia, U.S. Supreme Court and U.S. Court of International Trade bars.
William (Bill) McBride
Bill McBride is the Principal and Managing Director of Foodlink Management Services and has thirty years’ experience in food safety and quality assurance in the global food industry. これまでに、コンサルタント、トレーナー、審査員、または認証マネージャーとして、オーストラリア国内や海外の食品飲料業界で数多くの優良企業と仕事をしてきました。また、SQF Instituteのアジア太平洋担当者およびGFSI審査員能力スキーム委員会の委員長も務めています。以前は、食品安全トレーニング組織であるAdvancing Food Safety Pty Ltdの事業開発部門担当副社長、NCSIの食品部門担当ゼネラルマネージャー、および個人認証団体であるQSA Internationalの委員長を務めていました。He is the project manager and author of Food Safety Auditor Competency - Proposed National Competency Criteria and Management Systems” and Guidelines for Implementation of Eurepgap (GlobalGAP) in Australia for the Australian Government Department of Agriculture, Fisheries and Forestry. また、元食品安全審査員認定主任トレーニングプロバイダー、元BRC認定トレーナー、トレーニングを受けたIFS審査員、およびChartered Institute of Environmental Health（CIEH）認定トレーニングプロバイダーでもあります。
Jennifer McCreary is is an experienced trainer on all aspects of food safety. Jenniferは、「SQF制度の導入」コースの公認トレーナー、承認済みのBRCトレーニングプロバイダー、およびInternational HACCP AllianceのHACCPコースの主任講師です。As the Technical Manager of Training Services at NSF-GFTC, Jennifer tailors and delivers courses in Employee Hygiene and Food Safety, GMP and Prerequisite Programs, Sanitation, Pest Control, CCP Training, Quality Assurance, Food Safety Training for Managers and Supervisors, Allergen Management in Food Processing and Supply Chain Management. Jenniferは、Corporate FoodsおよびGay Lea Foodsで勤務した後にNSF-GFTCに入社しました。ゲルフ大学で微生物学の理学士課程を修了しています。
Roger Roethは、EAGLE Food Registrations Inc.の最高執行責任者で、食品生産のあらゆる面にわたり、品質保証、コンプライアンス、食品安全、および食品加工製造のすべての面において30年以上の経験があります。During his career, he held a variety of positions in companies such as Sara Lee Corporation, Whiteford Foods, Ecolab and Freshway Foods, where he successfully developed new products and processes, managed quality of products and procedure compliance and provided sales, food safety and team leadership training. 2008年に、食品およびトレーニング担当マネージャーとしてEAGLE Registrations Inc.に入社しました。Rogerは認定トレーナーであるほか、ISO 22000、FSSC 22000、およびSQFの主任審査員でもあります。さらに、食品安全のあらゆる面に関するトレーニングを開発および提供しており、American Society for Qualityの一員でもあります。Rogerは、オハイオ州立大学で農学の理学士課程を修了しています。また、American Meat InstituteおよびInternational Fresh-Cut Produce AssociationからHACCPの認定も取得しています。オハイオ州立大学とオハイオ州安全会議のゲスト講師として度々講演しています。
Robert Rogers is the Senior Advisor for Food Safety and Regulation at Mettler-Toledo Product Inspection Division in Tampa, Florida. With over seventeen years at Mettler-Toledo, Robert has gained his experience by excelling in several positions within the organization including field service, training and product testing departments. In his current role Robert participates as a subject matter expert to regulatory and industry organizations such as FDA, GMA, FPSA and PMMI. Robert is an active member of several food safety committees and groups such as the Alliance for Innovation & Operational Excellence, the Global Coalition for Sustained Excellence in Food & Health Protection and the Food Safety Modernization Task Force.
Geoff Schaadt is a Senior Consultant with Delta Partners Inc., where he is also the Practice Lead for Business Sustainability. A frequent writer and speaker on topics of management, leadership, change management and corporate culture, Geoff recently authored the article, ‘Creating a Culture of Food Safety’, in Food Safety Magazine. A graduate of Purdue University and the University of Arizona, he also holds an MBA from the University of Ottawa. Geoff has held senior positions across a variety of public, private and not-for-profit organizations, which has allowed him to develop a unique perspective on the challenges faced by those who lead change initiatives in complex environments. He has also held junior positions on the production floor, providing him with an understanding of the perspective of those on the lower rungs of the corporate ladder. A strong proponent for leaders understanding the fundamentals of learning, Geoff has established a reputation for eliminating the jargon and pseudo-science so often encountered in the “leadership development” space.
Shawn K. Stevens
Shawn K. Stevens, a member of Gaas Webber Mullins LLC’s food safety team, is one of the only lawyers in America who dedicates his practice entirely to representing the food industry. Shawn counsels food industry clients throughout the country, including some of the nation's largest food producers, national restaurant chains, and several food distributors and grocers on a wide-range of food safety regulatory and liability issues. In addition to his legal practice, Shawn also speaks regularly to national and international audiences on issues relating to food safety, regulatory compliance, crisis management, foodborne illness outbreaks, recalls and lawsuits. Shawn also serves as a weekly contributor to Meatingplace as the author of its newest Legally Speaking Blog, writes a dedicated monthly food safety column for the National Provisioner and is a regular contributor to Food Quality Magazine.
Dr. Steve Taylor
Dr. Taylor is Co-Founder and Co-Director of the Food Allergy Research and Resource Program (FARRP) and is a Professor with the Department of Food Science and Technology at the University of Nebraska. His research interests involve food allergies and allergy-like illnesses including the development, evaluation, and improvement of immunochemical methods for the detection of allergens and allergenic foods, the determination of threshold doses for allergenic foods and implementation of risk assessment approaches and the effect of food processing on food allergens and their detection.
Cass Wade-Kudla is currently the Senior Manager for General Mills Packaging Quality and Regulatory Operations Team. Her responsibilities include quality management of General Mills packaging suppliers and ensuring General Mills packaging materials are safe and in regulatory compliance. Cass was responsible for developing and managing General Mills Responsible Sourcing audit program and had a previous role managing the company's internal corporate food safety and third party audit programs. She holds a bachelor's degree in Psychology/pre-med and a master's degree in Natural Sciences focusing on Epidemiology. Prior to joining General Mills, Cass worked at a consumer product testing company in Buffalo, New York conducting product injury related research and providing design safety consultation to large CPG and fast food clients. She is an active member of the FSAP (Food Safety Alliance for Packaging).
Clare Winkel has more than 26 years of experience in the food industry and is currently working in the USA as a Verification Auditor for NCSI Americas, Inc.. She has been conducting HACCP training for 18 years in Australia, USA, Ireland and the United Kingdom and has conducted audits for 3rd party certification bodies for the past 9 years around the world. 過去19年間は、魚介類の捕獲、農業と加工、赤身肉の加工、食品サービス、新鮮な農産物、食品包装、貯蔵、および流通のトレーニングを請け負い、実施してきました。Clareは、特に、魚介類と肉の加工業界におけるSQF食品安全のGAP審査および包装審査、HACCPシステム設計、およびリスク評価の作成に関するコンサルティングサービスを提供しています。From 2006 to 2008 Clare worked on the European Union research project "Developing a Stakeholders Guide on the Vulnerability of Food and Feed Chains to Dangerous Agents and Substances" which included the development of a new method of risk assessment to evaluate the supply chain of farmed Atlantic salmon for vulnerabilities to food safety contaminants.