- Discussing how evolving consumer expectations shape our businesses and our best practices
- Are we as Food Safety professionals setting new goals that challenge ourselves and improve our processes, or does the motivation to change come from outside forces?
- Debating the role technology and digital transformation will actually play in the future of Food Safety and Quality
- What should we be doing right now to get ready for the next ten years?
—
Moderator:
VP of Food Safety, Quality Assurance, Technical Services & Sanitation
Maple Leaf Foods
Spir is currently serving as Vice President, Food Safety, Quality and Technical Services for processed meats, further processed poultry, fresh poultry, fresh pork at Maple Leaf Foods (MLF). As overall leader of this function Spir is accountable for the strategic direction to deliver on MLF’s Food Safety & Quality (FS&Q) strategy, Food Safety Promise, Quality Vision, day-to-day operations of the FS&Q Management Systems and Microbiology and Chemistry labs that service all MLF’s plants.
Spir began her professional career at Unilever Canada, one of the world’s largest CPG company. She progressed through various roles that included food scientist, sales representative, brand manager, innovation manager, R&D/QA manager, Canada and customer activation manager, North America. During this time, Spir achieved two prestigious Global Innovation Awards for innovative concepts and successful execution. Throughout this time her efforts on the commercial side of the business enhanced her appreciation of the importance of innovation, and customer-centric focus.
In 2004, Spir joined Maple Leaf Foods as Director FS&Q for the poultry division. During this time, Spir was awarded the President’s Award. In 2007, she moved into Six Sigma. During her tenure in Six Sigma, she was responsible for critical projects within marketing and food safety. In 2013, Spir moved into the Director, FS&Q systems role where she took over leadership and execution of the company’s quality strategy, performance metrics, FS&Q Pillar of the Operational Excellence System, complaint management, and control of the FS&Q Management System.
Panelists:
Head of Global Quality & Food Safety
Bunge
Arnie Sair serves as the Head of Quality & Food Safety for Bunge, the world’s leader in oilseed processing and a leading producer and supplier of specialty plant-based oils, fats and proteins. Arnie joined Bunge in 2018 and brings 20 years of quality, food safety and regulatory compliance expertise to the company.
Bunge’s purpose is to connect farmers to consumers to deliver essential food, feed and fuel to the world. With more than two centuries of experience, Bunge’s products are used in a wide range of applications such as animal feed, cooking oils and flours, as well as bakery and confectionary, dairy fat alternatives, plant-based meat and infant nutrition. Bunge also has an important role to play in using its crop infrastructure to help fuel renewable energy solutions.
Before joining Bunge, Arnie spent 5 years as Head of Quality and Regulatory Operations with Signature Brands, the world’s leading manufacturer and distributor of decorating and confectionary products. Prior to that Arnie spent 12 years in Quality & Regulatory Operations leadership positions with General Mills Inc, including experience with milled grains, boxed and frozen meals, and dry cereals.
Arnie received a Bachelor of Science degree in Foods and Nutrition from the University of Illinois, a Master’s degree in Food Science from Michigan State University, and his Ph.D. in Food Science from North Carolina State University studying foodborne viruses and molecular methods for their detection.
Arnie serves on the Institute of Shortening and Edible Oils Technical Committee and the National Oilseed Processors Association Food/Feed Safety & Quality Advisory Group. Throughout his professional career, Arnie has always strived to be an influential leader who has worked to build a culture that facilitates the development of high performing teams, foster positive customer and consumer relations, and develop external vendor partnerships that drive business results.
VP, Product Safety & Quality
Starbucks
Andy Corlett joined the Starbucks Coffee Company in 2016 as global head of Packaging R&D and recently took on the role as VP of Product safety and Quality. Andy is responsible for ensuring the products we serve exceed the quality and safety our partners and customers expect. The PSQ team achieves this through managing our suppliers and manufacturing operations quality assurance and quality control programs. The PSQ team partners with our procurement, R&D, and operations teams to holistically build foundational culture of quality programs.
Andy has held multiple leadership positions in R&D, Operations, and Supply Chain prior to his 6 years at Starbucks. He has built and led teams at Procter & Gamble, Kraft Foods, Clorox, PepsiCo, and L’Oreal. He enjoys golf and spends most of his free time supporting his two sons in their early baseball careers. His favorite Starbucks beverage is flat white.
Andy holds a B.S. in Packaging Engineering from Michigan State University. He participates in multiple board advisory positions for sustainability focused organizations. He also holds a Six Sigma Green Belt Certification.
VP Food Safety & Quality Assurance
US Foods
Dr. Ann Marie McNamara has the unique background of leading food safety in government, manufacturing, research, food service and retail. She is currently Vice President for Food Safety and Quality for the Supply Chain at US Foods. She was previously Vice President of Food Safety at Target, Jack in the Box, Sara Lee, and Silliker, and Director of Microbiology at USDA FSIS.
She has developed corporate food safety and quality programs widely recognized for their excellence. She has authored more than 100 publications, and given more than 100 scientific presentations, including the Silliker Lecture at IAFP. She has provided expert food safety advice to more than 100 businesses as a consultant. She led USDA’s response to the Jack in the Box E. coli outbreak and co-authored the landmark “Pathogen Reduction and HACCP Rule”.
She was awarded the Secretary of Agriculture’s Superior Service Award five times, and received the IAFP Fellow Award, the National Council for Chain Restaurant’s Ambassador Award, Food Safety Magazine’s Distinguished Service Award, and the Food Safety Innovation Award from the Food Marketing Institute.
