• What are the types of challenges and opportunities that can occur throughout the end to end supply chain during a global pandemic, and how to mitigate them?
  • How can we best support, communicate, and reinforce the right food safety culture throughout our organizations during a time of crisis?
  • What lessons have we learned about ourselves, our teams, and our organizations during the pandemic?

Sherry Williamson
VP, Global Quality and Food Safety

Sherry Williamson is currently the VP of Global Food Safety and Quality that oversees Food Safety, Sanitation, Quality Management Systems, Auditing, Supplier Quality Management, Supplier Certification, Premiums, Packaging Quality, Compliance to Design, Process Optimization, Regulatory and Co-manufacturer Quality for the Kellogg Company. Kellogg’s is the world’s leading cereal producing company and the world’s second largest producer of crackers and savory snacks. Kellogg’s is also a leading North American Frozen foods company producing products that include Eggo Brand Waffles and Morningstar Farms veggie products.

Sherry has over 23 years in the industry and joined Kellogg’s in 2012 as part of the Pringles acquisition from P&G. She has had numerous Supply Chain roles in the company ranging from Operations to Quality. Sherry was appointed to the role of Vice President of Global Quality Food Safety and Regulatory in January of 2020.

Sherry is on the SSAFE and STOP Foodborne Illness Board of Directors. She is also affiliated with a number of other Industry associations. Sherry also Co-Chairs the National Chapter of KAARG (Kellogg African American Resource Group).

Sherry holds a B.S. and MBA in Business Management from Stayer University. She’s a graduate of the Kellogg Harvard Executive Program and is a member of the Golden Key International Honor Society.