Experienced Food Safety-Quality Professional with a demonstrated history of working in the food & beverages industry. Experience supporting New product development, and Plant operations as a corporate resource and site lead for Food Safety, Quality, and Sanitation. Focus on Food Safety, Thermal processes, Product Quality, Sensory Evaluation, Food and Beverage Microbiology, Regulatory, and Hazard Analysis and Critical Control Points (HACCP). Led on-site factory quality and sanitation teams for production site. Experience supporting meat and poultry category USDA, FDA, and dual jurisdiction regulated facilities. Previous experience supporting cereal, grains, acidified, high, and low acid juice, and formulated beverages. Currently leading Corporate Food Safety for Meat and Cheese categories and leading internal Microbiology Lab execution and capabilities. Educational background: M.S. Biochemistry from Illinois Institute of Technology and Honors B.S. Biology from University of Wisconsin-Madison.