Change seems to be the only constant in the food industry. I will discuss some of my experiences and present some learnings on how to maintain product safety and compliance during organizational change.
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.