Antonio Munguia Photograph

Antonio Munguia

Technical Director,
Safe Food Certifications

Antonio Munguia has more than 15 years of experience in the Food Safety & Quality Systems Field. He holds a B.Sc. Biochemistry Engineering & Food Science. He is currently the Technical Director for Safe Food Certifications, a sister company of Safe Food Alliance. He is a SQF, BRC, Gluten-Free & ASQ HACCP Certified Auditor. He has worked for Safe Food Alliance as a Food Safety Manager and Auditor. This position led him to perform more than 200 Food Safety Audits in over 90 different plants. He has also conducted numerous Food Safety, HACCP and BRC training courses.

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Caitlin McGrath

VP of National Product Recall and Accidental Contamination Risk Consulting,
Lockton Insurance Brokers, LLC

As the leader of the national product recall and accidental contamination risk consulting group, Caitlin works with Lockton clients to help them understand their unique exposures in these areas. She specializes in helping clients identify adverse exposure trends, provides world-class insurance program design recommendations, and implements unique risk management tools for clients facing this exposure. Caitlin also assists in the placement and servicing of insurance coverage and risk control resources. 

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Dan Barber

General Manager,

Dan joined FleishmanHillard in 1994 and is general manager of the Sacramento and San Diego offices. He is one of the firm’s most experienced crisis counselors and also specializes in message development and media training. In his tenure with the firm, Dan has served in a senior strategist role for a wide array of nationally known brands and organizations including Hallmark, Visa, Wal-Mart, H&R Block, E&J Gallo, Blue Diamond, Bumble Bee, and Tillamook Dairy. He has managed an abundance of issues for his clients including product recalls, plant accidents and fatalities, class action lawsuits, immigration raids, threatened boycotts, and scrutiny of water usage during the California drought.

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Danrey Toth, M.D.

Application Specialist, Technical Services,
VICAM, a Waters Business

Dr. Toth has over 20 years of experience in clinical lab testing and the analysis of mycotoxins. She has worked closely with both commercial and government labs around the world. She has helped establish new analytical methods for mycotoxin in food, agricultural products, and medicinal herbal substances in many countries.

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David Acheson, M.D.

The Acheson Group

Dr. David Acheson is the Founder and CEO of The Acheson Group. Dr. Acheson brings more than 30 years of medical and food safety research and experience to the firm.

Since founding The Acheson Group, 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.

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James Christie

President & Managing Director,
Bryant Christie Inc.

James Christie joined W.L. Bryant Co. in 1993, and became managing director of Bryant Christie Inc. in 1996. He opened the Sacramento office and was named president of the firm in 2002. James is a primary member of the firm’s market access and foreign government affairs group, and leads the international marketing group. As president, he serves as BCI’s chief financial and executive officer.

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Jane Reick

Chief, Food Safety Inspection Unit,
California Department of Public Health

Jane Reick is the Chief of the California Department of Public Health’s (CDPH) Food Safety Inspection Unit (FSIU). She is also the manager for the Industry Education and Training Unit (IETU) and the newly-formed Food Transportation Enforcement program. FSIU staff conducts food safety inspections at food processing facilities located in California. IETU staff provides classroom-style food safety training to food processing businesses that hold a valid Processed Food Registration. The Food Transportation Enforcement program conducts inspections and investigations related to the safe transportation of food, with an emphasis on foods that require temperature controls for food safety.

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Jeremiah Szabo

Vice President of Operations,
Safe Food Alliance

Jeremiah Szabo is the Vice President of Operations for Safe Food Alliance. Jeremiah began working for Safe Food Alliance in 2010 working out of Yuba City, as the Northern District Manager overseeing commodity inspections, food safety, and laboratory services in the Northern region of California. In 2012, Jeremiah was promoted to Director of Operations, where he directed operations statewide for commodity inspection, training and consulting, food safety audits, and laboratory testing. Jeremiah is a certified auditor to conduct HACCP, SQF, and BRC audits.

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John Kukoly

BRC Global Standards

John Kukoly is a senior member of the BRC Global Standards team, overseeing marketing and operations across the Americas. John has an engineering degree, in Food Microbiology. With over twenty year’s management experience in the food production and certification industry, with roles in production, quality, engineering and auditing, John brings a wealth of experience and expertise to BRC and the GFSI technical working groups.

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Jon Kimble

Food Safety Services Manager,
Safe Food Alliance

Jon Kimble is the Food Safety Services Manager at Safe Food Alliance. He is part of the operations team, which interacts with customers on a routine basis and oversees activities pertaining to food safety, laboratory, and commodity inspection. In this capacity he is involved in various types of facility audits as well as public and on-site training for food processors and consultation with companies working to build a more robust food safety system. Jon’s strengths include HACCP system development, gap analysis, food safety system implementation, root cause analysis, management of internal audits, conducting third-party audits, and sensory analysis.

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Joseph L. Baumert, Ph.D.

Associate Professor of Food Science,
University of Nebraska-Lincoln

Joe L. Baumert, Ph.D., currently serves as an Associate Professor in the Department of Food Science & Technology and Co-Director of the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska. Dr. Baumert received his Ph.D. in food science and technology at the University of Nebraska-Lincoln specializing in food allergy research in association with the Food Allergy Research and Resource Program. He received his B.S. and M.S. degrees in Animal Science at the University of Nebraska specializing in Meat Science and Muscle Biology.

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Kristie A. Grzywinski

Senior Technical Manager,
Safe Quality Foods Institute

Kristie A. Grzywinski, Senior Technical Manager for the Food Marketing Institute’s Safe Quality Food (SQF) Institute, is responsible for delivering education solutions for SQF professionals, including SQF practitioners, consultants and auditors in support of SQF Institute’s globally-recognized food safety and quality management standard. Grzywinski has made a career of enabling training and education in the foodservice and food manufacturing industries, including 11 years working with the National Restaurant Association’s ServSafe® training program.

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Linda Harris, Ph.D.

Department of Food Science and Technology Chair,
UC Davis

Dr. Linda Harris is a Specialist in Cooperative Extension in Microbial Food Safety, Chair of the Department of Food Science and Technology at the University of California Davis campus, and Co-PI for the Western Center for Food Safety. She oversees a research program on the microbial food safety of fresh fruits and vegetables and tree nuts and provides expertise on food safety microbiology throughout the food chain. Dr. Harris is actively involved with the International Association of Food Protection (IAFP) and was awarded the IAFP Educator Award and Frozen Food Foundation Research Award in 2004 and 2010, respectively.

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Liz Duffy

Director of Regulatory Compliance,

Liz Duffy is the Director of Regulatory Compliance for Walmart eCommerce. Liz joined Walmart in 2006 working as a Senior Food Safety Manager to support Walmart Store and Sam’s Club operations. Liz then became the Director of Walmart’s Recall and Labeling programs. Prior to joining Walmart, Liz worked within the Quality Assurance Organization for Cargill Value Added Meats. Liz holds a B.S from the University of Arkansas in Fayetteville, Arkansas and a MBA. She lives with her husband in Livermore, CA. In her spare time, she enjoys spending time with her children and riding horses.

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Matthew Stasiewicz, Ph.D.

Assistant Professor of Applied Food Safety,
University of Illinois at Urbana-Champaign

Matthew Stasiewicz is an Assistant Professor of Applied Food Safety at the University of Illinois at Urbana-Champaign. He went to Michigan State University for undergraduate study, earning both a B.S. in Biosystems Engineering, focusing on food process engineering, and a B.A. in Philosophy, focusing on ethics. He then studied at Cornell, receiving an M.S. and Ph.D. in food microbiology, working on risk analysis in microbial food safety. This included the use of whole genome sequence analysis to identify persistent Listeria in food associated environments. He has also worked on an international team to develop appropriate technology to manage mycotoxins in Kenyan maize. He has published 17 papers on Listeria and Salmonella food safety microbiology, including a review of Listeria monocytogenes persistence that was the most downloaded publication of 2014 for the Journal of Food Protection.

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Pam Cooper

Quality Assurance Manager,
Safe Food Alliance

Ms. Cooper joined Safe Food Alliance in February of 2012. She is the Quality Assurance Manager for all Safe Food Alliance’s laboratories and is based in the Fresno laboratory. She received a Bachelor’s degree in Animal Science from California Polytechnic State University Pomona and went on to receive a Master’s degree from California State University Fresno. Ms. Cooper has worked in the quality assurance field for over 30 years. Her main focus has been maintaining accreditations and certifications for Safe Food Alliance laboratories via Standard Operating Procedure development, document control, record keeping and internal auditing.

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Paul Valder

Allergen Control Group, Inc.

Paul is currently President of the Allergen Control Group, which works exclusively with Beyond Celiac in the USA and the Canadian Celiac Association to market the only preventative gluten-free manufacturing standard, founded on globally recognized food safety management principles.

Paul Valder is the founder and CEO of Toronto based Paul Valder Consulting, Inc. (PVC) which since 2007 continues to provide independent “first-in-class” risk-based consulting and professional support services to industry and is fully equipped to help organizations throughout the value-chain meet increasing customer, regulatory and consumer requirements, when it comes to globally recognized food safety and quality management systems or standards in health, safety, security, environment and sustainability.

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Sam Keiper

Safe Food Alliance

Sam Keiper, the President and CEO of Safe Food Alliance, a division of DFA of California and Safe Food Certifications, has served in numerous leadership positions in the California Agri-Business over the past 40 years. He brings a wealth of knowledge from food production and processing, corporate governance, strategic planning, government relations and corporate affairs.

Sam’s expertise and passion for strategic planning has produced a new vision for the organizations, by reenergizing the 109 year old company for a leadership role in preparing the food industry to meet the food safety needs of tomorrow.

Sam Keiper has served on numerous boards, commissions, and committees, which have provided valuable insight into strategy, advocacy and public policy.

He holds a B.S. degree in Agricultural Science and Management, with an emphasis in Agricultural Economics from U.C. Davis.

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Terry Barr

Senior Director, Knowledge Exchange Division,
Co Bank, ACB

Terry Barr, a nationally recognized economist, is senior director for CoBank’s Knowledge Exchange Division, an information- and knowledge- sharing initiative created in 2009. Knowledge Exchange draws on the expertise and insights of customers, experts within the bank and people from across the Farm Credit System to develop industry-specific strategic information and research.