Jolyda O. Swaim is a principal at OFW Law, where her practice focuses on USDA-FSIS and FDA regulatory matters related to meat and poultry production and FDA-regulated foods such as RTE sandwiches, salads and cheese, as well as spices and shell-egg operations. She provides expertise in preparing for or responding to FSIS and FDA inspections and/or regulatory actions, developing or reviewing food safety programs — including onsite risk assessments — and assisting clients with meat and poultry labeling; HACCP and SSOP development and compliance; quality assurance and sanitation matters; as well import and export issues. She is a Trainer for the FDA’s Preventive Controls regulation as well as the Foreign Supplier Verification Program regulation. Jolyda also assists clients with meeting waste discharge requirements related to the Clean Water Act (CWA), the National Pollutant Discharge Elimination System (NPDES), and related pre-treatment permits.

Prior to becoming an attorney, Jolyda had extensive experience in the food industry, specifically working as the Corporate Food Safety Director for Sara Lee Corporation, ConAgra Foods, Inc., and The Campbell Soup Company. Her work included meat and poultry slaughter and processing, high-risk bakeries, various prepared or frozen food operations, as well as vegetable manufacturing (acidified and LACF) and spice blending. She has experience in all matters relating to food production, gained from direct control of departments such as Food Safety, Sanitation, Quality Assurance, Consumer Affairs, and Production.