April Bishop is a Senior Director of Food Safety with TreeHouse Foods, where April leads a team of food safety professionals to support 40+ plants, including food safety training, food safety plans, food defense plans, sanitation, pest control, microbiology, allergen control, and all other things food safety related. April led the TreeHouse team to win the 2017 Food Quality & Safety magazine’s Food Quality & Safety Award recognizing that TreeHouse Foods employs high product standards and expectations, demonstrates excellence across all categories in its submission, and has a commitment to investing in technology, improving employee training, HACCP implementation and utilizing audits. April has over 20 years of experience in the food industry and is a 12-year member of the International Association for Food Protection (IAFP), founding the Nebraska chapter with several co-workers in 2009. April is an active member of 6 IAFP Professional Development Groups, the Alliance for Listeriosis Prevention, the National Pasta Association, American Peanut Council, and the Food Defense Consortium. April is a mother of 2 children, 2 cats, 2 Saint Bernard’s and 1 tortoise from Plainfield, IL.

Brei Clifford is currently the Deputy Director and Quality Assurance Manager for the Nestlé Quality Assurance Center (NQAC) in Dublin, Ohio, where she oversees quality assurance, accreditation and certification activities. The NQAC is Nestlé’s largest regional quality assurance laboratory and is accredited for over 150 analytical methods, performing roughly 1 million food safety and quality analyses each year in support of Nestlé North American manufacturing operations and other markets throughout Central and South America. Additionally, Brei is responsible for laboratory performance across Nestlé factory laboratories in the US, Canada and the Caribbean. Prior to her role as the Quality Assurance Manager at NQAC, Brei worked in a variety of business roles including operations, audit and verification, and analytical sciences. Throughout her 15-year career with Nestlé, Brei has supported quality and food safety across various consumer packaged goods categories including frozen meals, confections, beverage and infant nutrition and health, through various technical and operational leadership roles. Brei received her BA in Microbiology from Miami University in 2002.

Catherine Bouchard works as the Director of Food Safety and Quality Assurance at Home Chef. In her role, she offers company-wide leadership and direction for Food Safety, Quality, Regulatory, and Sanitation functions. Catherine is responsible for the coordination of food safety and quality systems strategy, the oversight of regulatory compliance and the management of supplier quality performance. Home Chef is one of the largest meal kit delivery companies in the U.S; offering fresh, pre-portioned ingredients and easy to follow recipes delivered weekly. Prior to Home Chef, Catherine served as Sr. Manager of Quality and Food Safety for Mars Wrigley Confectionery where she managed programs for numerous M&M’sⓇ and TwixⓇ production lines. Catherine has extensive knowledge in the field of food safety and quality with diversified plant and corporate experience in food safety, production, sanitation, laboratory and quality management. Originally from Quebec, Canada, Catherine moved to United States in 2011 to build Cargill Grain Food Safety and Quality Programs in preparation for the Food Safety Modernization Act. Catherine graduated from Universite Laval with a Bachelor of Applied Science (B.Sc.A) in Food Science and Technology.

The proud father of 3 successful children. A White Sox and 49ers fan who loves outdoor activities such as hunting, fishing and helping on the family farm. Education: 1995 St. Ambrose University B.S. Chemistry 1990 Clinton Community College A.A.S. Hazardous Materials Technology Military: 1986-1992 1-133rd Combat Support, Specialist, T.O.W. Gunner Work Experience: 1. 2010 to Present, Global VP of Food Safety and Quality for Griffith Foods 2. 2008-2010, Director of Quality for Little Lady Foods 3. 2001-2008, Director of Food Safety and Quality for ConAgra Foods 4. 2000-2001, Senior Technologist for Oscar Mayer Foods 5. 1996-2000, Senior Laboratory Technician for Ralston Purina 6. 1990-1996, Senior Laboratory Technician for Arcadian Corporation Groups: Knights of Columbus-3rd Degree Lector for Holy Family in Shorewood, IL Malcomb Baldrige Examiner American Spice Trade Association

Jennifer Yezak joined ASR Group in July of 2018 as the Vice President of Global Quality. Prior to this role, she held various roles in Mars, Incorporated including Global Q&FS and Regulatory Director for Mars Drinks and the Global Food Safety Manager for Wrigley. She holds a bachelor’s degree in Food Science from Texas A&M University and a master’s degree in Food Safety from Michigan State University. ASR Group is the world’s largest refiner and marketer of cane sugar, with an annual production capacity of more than 6 million tons of sugar. The company produces a full line of grocery, industrial, food service and specialty sweetener products. Across North America, ASR Group owns and operates six sugar refineries, located in New York, California, Maryland, Louisiana, Canada and Mexico. The company also farms sugarcane and owns sugar mills in Mexico and Belize. In Europe, the company owns and operates sugar refineries in the United Kingdom and Portugal as well as jointly owns a refinery in Italy. The company’s portfolio includes the leading brands Domino®, C&H®, Florida Crystals®, Redpath®, Tate & Lyle®, Lyle’s®, Sidul® and Notadolce®. ASR Group is owned by Florida Crystals Corporation and Sugar Cane Growers Cooperative of Florida. For more information, visit www.ASR-Group.com.

Jerold has 25 years of progressive responsibility encompassing all areas of Operations and Quality/Food Safety management. Highlights of his career include global implementation of progressive quality management principles of Six Sigma and Process Capability efforts within fast paced manufacturing environments across international settings. Prior to his current position of Director of Quality and Food Safety at Weston Foods (George Weston), Jerold worked for MillerCoors as the Director of Manufacturing Quality with direct oversight of all 8 North American breweries to advance all food safety, quality and sanitary hygiene programs. He also worked as the VP of Food Safety for Otis Spunkmeyer and at Kerry Ingredients as Sr. Director of Quality and Continuous Improvement, domestic and internationally. Jerold has a Bachelor in Food Milling Science from Kansas State University, a MBA from St. Ambrose University and is a Master Six Sigma Black Belt.

Lolita R. Brumfield is an Investigator with the United States Department of Agriculture, Food Safety Inspection Service, Office of Investigation, Enforcement, Audits, Compliance and Investigations Division (USDA/FSIS/OIEA/CID). She investigates violations of the food safety, food defense, and other consumer protection statutory requirements; controls unsafe or violative products through detentions, civil seizures, and voluntary recalls. Her position also plays a substantive role in outbreak investigation as well as a key role in FSIS' homeland security mission. She is a graduate of Alcorn State University, with a Degree in Agriculture Economics. She has been with USDA FSIS for 15 years.

VP Operational Excellence - Diageo North America, Plainfield, Illinois, USA Mario manages a team of subject matter experts developing best practices, establishing standardization, building capabilities, providing technical support and assuring compliance of 5 manufacturing sites, 5 distilleries and 12 sales offices. Since he joined Diageo in 2007, his responsibilities included but not limited to Environment, Health & Safety, Quality, Food Safety, Customer Care, Risk, Data management, Regulatory, Custom & Trade, Security & Manufacturing Excellence for Diageo North America. He also led the Canadian operations and NA distillation before moving in his current role. He previously spent 20 years with Labatt breweries, now ABI, working in various locations across Canada and in the US. He had a variety of roles within the business in packaging & brewing operation, engineering, asset care, EH&S and quality and overall plant operation. He acquired a solid manufacturing experience and expertise in Safety excellence, lean manufacturing, total quality and Continuous improvement with large organizations in the various aspects of a total supply chain. Mario holds a B.S. in Engineering and is also a Brewmaster.

Michael has 7 years of various food & beverage category experience in quality assurance and food safety. Key highlights of his career include multi-site implementation and adherence to SQF requirements and regulations as well as driving and educating lean six sigma principles in fast paced, cross-departmental environments. Prior to his current position of Food Safety & Quality Assurance Manager at Italian Rose Garlic Products, Michael worked for KraftHeinz as a Quality & Sanitation Manager in the cheese and diary business unit aiding with the merger of companies as well as direct oversight for quality and sanitation practices at his facility in Walton, NY. Michael has also worked for CSM Bakery Solutions in Buffalo, NY where he took on various Quality & Sanitation roles as well as consulting work. Michael has earned his Bachelors Degree in Biology from Alfred University in Alfred, NY as well as his Six Sigma Black Belt from Villanova University.

Reid Ivy is the director of Food Safety at Ferrara USA. Reid has experience as a food safety manager in various categories including, dairy, low moisture foods, frozen foods, confections, and baking. Before coming to Ferrara, Reid drove food safety programs for manufacturing, R&D, and commercialization at McCain Foods and Kraft Heinz. Reid has a Ph.D. in Food Science and Technology from Cornell University, and degrees in microbiology and molecular biology from the University of Arkansas. Reid has authored multiple publications on microbial foodborne pathogens and spoilage.

Susan Bond is Kerry’s chief regulatory executive of foods, flavors, pharmaceuticals, meats, animal nutrition, & applied health & nutrition. As such, she leads world-class compliance standards, thought leadership for global regulatory initiatives, and strategic enablement of the commercialization of clean label innovation at Kerry in North America. Ms. Bond has a unique background throughout her 30-year career in regulatory encompassing the public, private, & non-profit sector. She has over 10- years industry experience with Abbott, ConAgra, and now Kerry. She was Senior Vice President for Food Safety at the non-profit International Food Information Council; and, held a federal Senior Executive Service advisor position for the FDA Commissioner where she served for over 17 years in various science policy & management roles. Ms. Bond has a M.S. in Biotechnology Management from the University of Maryland and undergraduate in Political Science, with minors in Economics & Biology from West Virginia Wesleyan College.