Ensure you know what you must do to meet regulatory and best practice standards in food safety. Transform your food safety processes. Safeguard compliance. Prevent food-borne illnesses and take away proven solutions to reduce risk
Join leading food safety practitioners to:
Attend this highly focused food safety summit and benefit from detailed case studies, intimate networking, and interactive learning.
Karen Mills is Director of Quality Assurance for High Liner Foods Inc. (Canada) and operates out of High Liner's processing facility in Lunenburg, Nova Scotia. She leads teams that are responsible for internal food safety and compliance as well as supplier/ vendor import and regulatory compliance. She and her team members work corporately with other High Liner facilities based in the US.
Karen received her B.Sc. in Animal Science from the Nova Scotia Agricultural College in Truro, Nova Scotia.
Nicole Bouchard-Steeves is currently the Executive Director of the Operations Modernization Project Office (OMPO) for the Canadian Food Inspection Agency (CFIA). She is leading a team in the development of streamlined business processes and electronic tools to support them. This work is part of the larger CFIA Transformation Initiative which includes a number of projects, such as CFIA’s Regulatory Modernization.
Nicole holds a Bachelor of Science, with a specialization in Biochemistry and a certificate in Food Science from Laval University. She also holds certifications in ISO Auditing and HACCP Principles.
Nicole has been with the CFIA since its creation in 1997. Her career began as an Inspection Officer and has remained focussed on the core delivery of the CFIA’s operational mandate. She has held various positions throughout her career, but most recently, she was the Director General for the Atlantic Area prior to accepting the new challenge of Executive Director for OMPO. This position targets Nicole’s strengths – keen understanding of CFIA’s business and building relationships with external partners.
Jay Shirodker is the former Senior Director, Quality Assurance at Loblaw Companies Limited. Jay has vast experience in Global Quality and Safety in food service and retail. Trained microbiologists, Jay holds a Master's degree in Science from Mumbai, India with 30+ years of experience in food industry having worked in India, Middle East (Oman) and Canada. In Oman, Jay led a team of Quality Control professionals responsible for food safety and quality of food supplied to major European and Asian airlines. Currently working with Loblaw Companies Limited, as Senior Director, Quality Assurance, responsible for Meat, Seafood, Produce and Ethnic category. Leads a team focused on processes of food safety and quality management across the entire supply chain. Loblaw Companies Limited is one of Canada's largest private sector employer with approximately 192000 full and part time employees. Loblaw provides Canadians with grocery, pharmacy, health and beauty, apparel, general merchandise, banking and wireless mobile products and services. On a personal front Jay practices Yoga regularly, loves hiking, classical music and plays ping-pong.
Brian Zomorodi, a 32-year veteran of the Fresh-Cut Produce industry, joined Apio Inc., a leader in Fresh-cut Vegetables and salads in 2015 as their Vice President of Quality and Food Safety. Originally he started his career with Ready Pac in 1984. He developed and led their Research & Development, Quality Assurance and Food Safety Departments as Sr. Vice President for 31 years.
Brian has been responsible for launching several successful Fresh-Cut product lines for the retail and food service industry and in developing many food safety & quality assurance systems. He has been actively involved in establishing standards and guidelines for Fresh-Cut produce and has many publications.
Brian, who holds a MS degree in Food Science, is a recipient of many distinguished awards. He has actively served in a number of technical councils for trade organizations including PMA, UFPA and global food service companies such as McDonald’s and YUM! as a founding member.
Katherine Di Tommaso is Director of Food Safety and Quality Control for Wal-Mart Canada Corp. and operates out of Wal-Mart Canada’s home office in Mississauga, Ontario. She leads a team that is responsible for supplier food safety and compliance, food recalls, food safety at store level, food safety and quality control within the distribution centres and pharmacy product safety and compliance.
Katherine received her B.Sc. in Food Science from McGill University, her M.Sc. in Food Science from the University of Guelph and her MBA from Wilfrid Laurier University.
Paula is the Sr. Director of Food Safety and Q.A. of the Condiments division of Treehouse Foods and has been with E.D. Smith Foods since 1993. She is responsible for food safety and Operations Q.A. for 11 condiments manufacturing facilities throughout the United States and Canada. Within E.D. Smith and Treehouse, she has held various positions in Q.A., Food Safety, HACCP Program development, and Continuous Improvement.
Paula received her Bachelor of Science in Biological Science and Master of Science in Environmental Biology from the University of Guelph. She also holds a Bachelor of Education from Brock University. She was recently appointed Vice-Chair of the Executive Technical Board of the Association for Dressings and Sauces and has been a member of the ETB since 2011.
Brian Sterling is President and Chief Executive Officer Safe Food Canada – The Learning Partnership (SFC), a new Canadian not-for-profit, public-private organization dedicated to strengthening the consistency and excellence of training and education for food protection professionals. In his role, he provides leadership for all aspects of SFC business operations, corporate development, and projects.
The vision of SFC is “To be recognized as a world leader in food protection learning systems and expertise.” Its Mission is “To serve consumers, businesses, and regulators by promoting food protection excellence through learning partnerships.”
Prior to Safe Food Canada, he was special advisor and Managing Director of the Global Food Traceability Center (GFTC), a program of the Institute of Food Technologists (IFT) and located in Washington, DC. He held those positions from 2012 until mid-2015.
He was previously the CEO for Ontario's own agri-food traceability corporation, and since 2003 has been an outspoken advocate and successful implementer of food traceability solutions.
However, his achievements extend beyond food safety and traceability, and he is equally adept at driving business start-ups, growing companies, and rebuilding distressed operations.
Prior to 2006, he held senior management roles in several consulting firms. He was Director of Business Development for RFID and Product traceability at IBM Canada in 2005 and 2006; and before joining IBM, he was Vice President/General Manager at RCM Technologies, responsible for their Canadian IT staffing operations.
Sterling spent the early part of his career with the DuPont Company, advancing through progressively more senior management and executive positions in North America.
Gordon Hayburn has worked in the food industry for over thirty years in a range of roles and sectors including: industry, enforcement and academia. In his current role as Director of Food Safety for Trophy Foods, he is responsible for all of the food safety and quality standards within their manufacturing sites. Gordon is also an experienced auditor for most GFSI Standards and is one of the 6 worldwide Principal Trainers for the BRC Food Standard (Issue 7) and he is responsible for training many of the BRC’s Approved Trainers in this new version of the Global Standard for Food Safety. Gordon was also the 2012 recipient of the International Association for Food Protection (IAFP) Harold Barnum Industry Award which is “presented to an individual for outstanding service to the public, IAFP and the food industry”. Gordon is also one of the tutors on the University of Lancashire Masters program in Food Safety Management. He is passionate about food safety and enjoys working with people at all levels and in all sectors of this industry.