- Discussing some of the common challenges applying and bringing our internal FSQ best practices to external partners and suppliers locally, regionally, nationally, and internationally
- An ounce of prevention is worth a pound of cure: Demonstrating that proactive measures are the only effective approach to keep chemical contaminates out of our ingredients and products
- How have our strategies evolved over time, and which factors are driving that change?
- Offering key lessons learned from the world’s largest food and beverage company that can be applied to any business that procures raw materials from third parties
—
Director Food Safety
Nestlé USA
David Clifford is the Director of Food Safety for Nestle USA, leading a team of food safety professionals providing support and leadership in operational food safety, compliance, hygiene and thermal processing. Over his 33 years with Nestle he has held many technical and operational roles domestically and internationally. David is a global subject matter expert for Nestle for HACCP, Food Allergens, Listeria control/prevention, and Food Safety Risk Assessment.
David earned his BS in Microbiology from The Ohio State University and an MBA. Aside from serving as an instructor to the food industry for allergen management, HACCP and risk management he is also active in several national and international organizations including Global Food Safety Initiative (GFSI), Food Allergen Resource and Research Program (FARRP/University of Nebraska), STOP Foodborne Illness, Partnership for Food Safety Education (PFSE), the Institute for Food Safety and Health (IFSH), and FMI The Food Industry Association.
