A panel of senior wholesale bakery executives will discuss plans for potential product recalls. Major wholesale bakeries have processes in place, such as HACCP plan and a recall plan, to evaluate products and the management of complaints related to food safety. Typically, food safety problems are found both internally and externally, through consumer and regulatory notification as well as through internal inspection and laboratory discovery.
Ramon Rivera, Senior Vice President of Operations, Bimbo Bakeries USA
Ramon Rivera began his baking career with Grupo Bimbo in 1981 as a manufacturing trainee and has since held many positions of increasing responsibility within the company. His is currently responsible for all bakery production facilities at Bimbo Bakeries USA as well as simplification initiatives for Grupo Bimbo and is an Executive Committee member at Grupo Bimbo.
Rivera holds an MBA from instituto Technologico Autonomo de Mexico and Arizona State University, and graduated in chemical engineering from Mexico's National University (UNAM). He attended the advanced management program at El Instituto Panaamericano de Alta Direccion de Empresa (IPADE), as well as a the management manufacturing program at IMD in Lausanne, Switzerland. Rivera is a graduate of the American Institute of Baking in Manhattan, KS, and currently holds board positions with the American Institute of Baking and the American Society of Baking.
Charlie Moon, VP Technical Services/Quality Assurance/Regulatory, Flower Foods
Charlie Moon is the Vice President for Technical Services/Quality Assurance/Regulatory at Flower Foods. In his 43 years at the company, he has worked at nine different locations in shipping, manufacturing, R & D, product innovation, technical services, QA, and regulatory positions. He earned his master's degree in fisheries science from Auburn University. Charlie serves as a member of AACCI, IFT, ASB and the ABA FTRAC Committee. Charlie and his wife, Sheila, have been married for 43 years and have three sons, one daughter-in-law, a granddaughter and a grandson. Charlie enjoys fishing, teaching people about fishing, making fishing lures, and bird hunting.
Tracie Sheehan, Chief Health, Quality and Sustainability Officer, Aryzta LLC
Tracie Sheehan is currently Chief Health, Quality and Sustainability Officer of ARYZTA LLC leading a great team in people safety, food safety, engineering and sustainability creating delicious bakery foods. She previously worked for the Sara Lee Corporation as Senior Vice President of Food Safety and Scientific Affairs for 8 years leading global food safety, quality and regulatory policies and programs for meat, bakery, coffee, tea and ice cream. She previously held a similar food safety role at Kellogg Company for 11 years for cereal, bakery items, canned and frozen foods.
Dr. Sheehan is a founding member of the Board of Directors for the Food Allergy Research and Resources Program (FARRP) at the University of Nebraska. She has previously chaired the Scientific Advisory Committee of the American Meat Institute and served on the Scientific & Regulatory Affairs Committee at the Grocery Manufacturers of America. Dr, Sheehan served on the National Academy of Sciences Food and Nutrition Board, International Life Sciences Institute (ILSI), Allergy and Immunology Institute, and ILSI Food Toxicology and Safety Assessment Committee. She served on the Joint Institute for Food Safety and Applied Nutrition Advisory Council and the National Center for Food Safety and Toxicology Advisory Council.
Dr. Sheehan received her Ph.D. in Analytical Chemistry from the University of South Carolina.
Steve Armstrong, Cheif Food Law Counsel, Campbell Soup Company/Pepperidge Farm
Steve Armstrong is the Chief Food Law Counsel at Campbell Soup Company. He is responsible for counseling Campbell’s businesses on food safety, labeling, regulatory compliance and food policy, including matters involving the Food and Drug Administration, the U.S. Department of Agriculture and food agencies around the world. Mr. Armstrong has had over 20 years of experience advising companies on marketing and regulatory matters, having previously worked as the Senior Marketing Counsel for the Schick-Wilkinson Sword Division of Energizer, the Assistant General Counsel for Marketing at Unilever United States, and the U.S. Division Counsel at Colgate-Palmolive Company. Mr. Armstrong also serves on the Board of Directors of the Food and Drug Law Institute in Washington, D.C. Before beginning his in-house practice, Mr. Armstrong advised clients on commercial litigation and regulatory matters at the law firm of Townley & Updike in New York City. Prior to entering law school, he had over twelve years of experience as a journalist, including a five-year stint as an editor at The Miami Herald. Mr. Armstrong received his Bachelor’s degree in history and literature from Harvard College and earned his law degree from Columbia University.ore information to come...
Josh Sosland, President of Sosland Publishing Co/Editor: Milling & Baking News, Sosland Publishing Company
Mr. Sosland is President of Sosland Publishing Co. and editor of Milling & Baking News and Food Business News magazines. He has been on the editorial staff of Sosland Publishing Co. for 32 years. He spent more than 15 of his years at Sosland as a senior editor of markets and has been editor of Milling and Baking News since 2004. He graduated in 1982 from Harvard College with an A.B. in economics.
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