- Explore the multifaceted challenges of global food safety leadership, transcending technical credentials and embracing a holistic approach
- Discussing the importance of coaching and developing the next generation of food safety leaders, emphasizing the need to shape business leaders with a strong focus on food safety
- Examine the nuanced artistry required in corporate leadership, recognizing that influencing change demands more than scientific proficiency
- Uncover strategies for building credibility through authentic relationships, and navigate the intricacies of governance and authority to foster a robust global food safety strategy
—
Catherine Davidson
Vice President Food Safety, Quality, Health, Safety and Environment
Sabra Dipping Company
A recognized expert in food safety and quality, Catherine vigorously pursues quality systems excellence across the supply chain. Catherine is an experienced leader in Food Safety, Quality Systems, Quality Programs, and Laboratory Management. She builds followership and high performing cross-functional teams, finds effective solutions to continuously keep food safety and quality food manufacturing and delivery top of mind for all stakeholders, and inspires teams to strive for top tier execution.
Currently, Catherine is Vice President of Quality, Safety, Health and Environment at Sabra, America’s most iconic and beloved hummus. At Sabra, Catherine enabled an end-to-end transformation in food production and delivery, intensifying and expanding a culture of people and food safety across the organization and developing a best-in-class food safety and quality program.
Prior to joining Sabra, Catherine worked at Dairy Farmers of America and Kerry in food safety, quality systems and quality control innovation. Catherine holds a Bachelor of Sciences degrees in biotechnology and food science and a Master of Science degree in food microbiology from Oklahoma State University.