PTNPA Event Microsite
PTNPA VIRTUAL Technical Forum 2020
July 8 to 9
a virtual event

Speakers

 

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Dr. Sanjay Gummalla
American Frozen Food Institute

Sanjay Gummalla is currently Vice President, Scientific and Regulatory Affairs, at the American Frozen Food Institute. His broad industry background and expertise in food science, food safety, and nutrition are key to guiding policy advocacy and developing effective regulatory programs and practical scientific tools for the food and beverage industry. He is in the forefront of Listeria policy efforts in his engagement with FDA, USDA, and state authorities, and leads efforts to develop best food safety practices for the frozen food industry and executing their Listeria monocytogenes strategy.

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Martin Hahn
Hogan Lovells

Martin Hahn focuses on a wide variety of regulatory issues affecting the food and dietary supplement industries. He assists companies in complying with the numerous statutes, regulations and guidance documents implemented by the Food and Drug Administration (FDA) and the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA). Martin represents numerous businesses in the food industry including companies that market finished foods directly to consumers, food ingredients, infant formulas, dietary supplements and over-the-counter (OTC) drugs.

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Maile Hermida
Hogan Lovells

Maile Hermida has considerable experience with the FDA Food Safety Modernization Act (FSMA), having worked with numerous companies and trade associations on all aspects of the law since the day it was signed. She translates her in-depth knowledge of FSMA into practical solutions for companies working on implementation strategies. She also frequently presents trainings related to FSMA compliance and preparedness. Reflecting her deep involvement with all things FSMA, Maile is a Food Safety Preventive Controls Alliance (FSPCA) Lead Instructor for the Preventive Controls for Human Food training and an FSPCA Trainer of Trainers and Lead Instructor for the Foreign Supplier Verification Programs (FSVP) training.

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Dr. Lee-Ann Jaykus
North Carolina State University

Dr. Lee-Ann Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. She has served as the scientific director of the USDA-NIFA Food Virology Collaborative. Also called NoroCORE, the Collaborative is a large consortium of scientists and stakeholders working collectively to reduce the burden of foodborne illness associated with viruses.  Her professional activities have included membership on the National Advisory Committee on Microbiological Criteria for Foods and as president of the International Association for Food Protection (IAFP) in 2010-2011. She has taught food microbiology/safety courses, mentored over 60 graduate and post-graduate students, and authored or co-authored over 170 publications. Dr. Jaykus received B.S. and M.S. degrees in Food Science from Purdue University and a Ph.D. is from the University of North Carolina-Chapel Hill School of Public Health.

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Donald A. Prater
FDA Office of Food Policy and Response

Dr. Donald A. Prater is the Associate Commissioner for Imported Food Safety serving as a member of OFPR’s executive leadership team providing direction and management to all imported food safety programs under the jurisdiction of the Deputy Commissioner FPR. In addition, he serves as a senior scientific advisor and technical expert, supporting the Deputy Commissioner FPR on matters related to human and animal food safety and the implementation of the Food Safety Modernization Act (FSMA) to ensure the safety of the U.S. food supply.

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Michael Campagna
John B. Sanfilippo & Son, Inc.

Technical Forum Group Leader & Facilatator - Food Safety Case Studies: Working Group Sessions

Michael leads the quality, food safety, and regulatory teams for John B. Sanfilippo & Son, Inc.   Michael is a food scientist and has had assignments in quality, innovation, and operations at General Mills, Wrigley, and Kraft Foods prior to joining JBSS. “The folks in our industry, our end-to-end engagement from grove to snack bowl, and the numerous business models make this a great place for a career.”

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Gabby Chavarria
Harris Woolf Almonds

Technical Forum Group Leader & Facilatator - Food Safety Case Studies: Working Group Sessions

Graduated from the University of California, Riverside with B.S. of Biochemistry emphasis in Medical Science. Previously worked as a Food Safety & Quality Manager for Flour Fusion Wholesale Bakery and ADM/Golden Peanut and Tree nuts. Currently, I am the Quality & Food Safety Manager for Harris Woolf California Almonds (HWCA). Under my new management, I am responsible for the Food Safety, Quality, Pest Control and Sanitation departments and I am also involved in R&D side of our Almond paste, Almond Powder and Almond Oil manufacturing process. Further experiences include processing/manufacturing such as steam pasteurizing, dry roasting, dicing, mealing, sizing, sorting; Research & Development such as developing new processing and manufacturing techniques and ideas for tree nuts, equipment process improvement, validations studies for Almonds, seeds and other tree nuts; and lastly, legalities such as internal and external audits, FSMA regulations, establishing and maintaining Food Safety & Quality regulations at multiple facilities.

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Thomas Jones
Safe Food Alliance

Technical Forum Group Leader & Facilatator - Food Safety Case Studies: Working Group Sessions

Thomas M. Jones is the Senior Director of Analytical Services in the Safe Food Alliance division of DFA. He has degrees in Microbiology from California State University, Fresno and the University of California at Berkeley. Mr. Jones has conducted research into the survival of pathogenic bacteria in dried foods and the effects of commodity fumigation on toxigenic molds. He has also lectured in many training seminars for the food industry on a variety of topics, including microbiology, sanitation, GMPs, HACCP and product recalls, and is a lead instructor for the Produce Safety Alliance Grower Training course.

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Erin Clem
Diamond Foods Inc.

Technical Forum Group Leader & Facilatator - Food Safety Case Studies: Working Group Sessions

Erin Clem is the Director of Food Safety and Quality for Diamond Foods, LLC. Erin has a BS in Food Science from the University of Nebraska and a Masters of Agribusiness from Kansas State University. Erin has 10 years of food safety professional experience with extensive knowledge of food safety and quality systems, training, HACCP, Food Safety Plans and risk assessments. She has led HACCP certification courses, audit programs, and PCQI for both Human and Animal Food courses.