Meet face-to-face with senior executives at the CFIA and FDA to ensure you are fully compliant with the SFCA and FSMA. Transform your food safety processes, and prepare for the new world of digital compliance. Prevent food-borne illnesses, improve your staff training, and take away proven solutions to reduce risk.
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Lyzette Lamondin is the Executive Director of Food Safety and Consumer Protection with the Canadian Food Inspection Agency. She has held various positions within the Agency, including Executive Director of the Food Import, Export and Consumer Protection Division and Director of Agrifood Programs and was Chair of the Codex Committee on Food Labelling in 2015 and 2017. Lyzette led the initial consultations and drafting of the Safe Food for Canadians Regulations from 2012 to 2015. Prior to joining the CFIA she worked in intergovernmental and regulatory affairs in the Departments of Fisheries Oceans, and in community-based programs at Health Canada.
Spir is currently serving as Vice President, Food Safety, Quality and Technical Services for processed meats, further processed poultry, fresh poultry, fresh pork at Maple Leaf Foods (MLF). As overall leader of this function Spir is accountable for the strategic direction to deliver on MLF’s Food Safety & Quality (FS&Q) strategy, Food Safety Promise, Quality Vision, day-to-day operations of the FS&Q Management Systems and Microbiology and Chemistry labs that service all MLF’s plants.
Spir began her professional career at Unilever Canada, one of the world’s largest CPG company. She progressed through various roles that included food scientist, sales representative, brand manager, innovation manager, R&D/QA manager, Canada and customer activation manager, North America. During this time, Spir achieved two prestigious Global Innovation Awards for innovative concepts and successful execution. Throughout this time her efforts on the commercial side of the business enhanced my appreciation of the importance of innovation, and customer-centric focus.
In 2004, Spir joined Maple Leaf Foods as Director FS&Q for the poultry division. During this time, Spir was awarded the President’s Award. In 2007, she moved into Six Sigma. During her tenure in Six Sigma, she was responsible for critical projects within marketing and food safety. In 2013, Spir moved into the Director, FS&Q systems role where she took over leadership and execution of the company’s quality strategy, performance metrics, FS&Q Pillar of the Operational Excellence System, complaint management, and control of the FS&Q Management System. Earlier this year Spir was a part of the Women in Leadership program at Ivey School of Business.
In April 2016, Joe Meyer joined The Kraft Heinz Company as Associate Director of Food Safety and Regulatory Affairs. Joe’s team provides microbiology, food safety systems and regulatory compliance support to Sanitation, Quality, R&D and Kraft Heinz manufacturing facilities in the U.S. and Canada.
Joe has over 25 years of food industry experience. He worked for Miniat Holdings, Covance Laboratories, Kellogg, ConAgra Foods and Kraft Foods/Oscar Mayer prior to rejoining Kraft Heinz. Much of his career has been spent on the control of foodborne pathogens in the manufacturing plant environment, rapid methods for identification and genetic characterization foodborne pathogens, and continuous improvement of food safety systems such as Hazard Analysis Critical Control Point (HACCP). Joe continues to be involved with several trade association committees and advisory boards.
Joe earned a Bachelor of Science degree in bacteriology from the University of Wisconsin in Madison, WI, and is a member of the International Association for Food Protection, the American Society for Microbiology, the Institute of Food Technologists, and the American Public Health Association.