What the Customer Really Wants!

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.

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.