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.
Burton started his public service career in 1991, first as a Biologist in the National Laboratory for Enteric Pathogens, then as a Research Scientist in the Food Laboratory (Agriculture and Agri-Food Canada) and currently as Head of Research and Development, Ottawa Laboratory (Canadian Food Inspection Agency), and Leader of the CFIA Food Microbiology Research Team. His research interests include the development of enhanced analytical capacity supporting regulatory food safety programs, with a particular emphasis on the detection and characterization of food-borne bacterial pathogens using genomics tools.
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.
John Kukoly is a senior member of the BRC team, responsible for all activities in the BRC Global Standards suite of brand protection solutions covering North and South America. .
With over twenty five year’s management experience in the food production and certification industries, with roles in production, quality, engineering and auditing, John brings a wealth of experience and expertise to the role.
Frank Schreurs has more than 30 years of management and leadership experience in the food and beverage industry. Frank began his career in food manufacturing with the Kellogg Co. and transitioned into the services sector with the Guelph Food Technology Centre. Over the course of 18 years there he established and grew the consultancy and auditing business units into the number 1 service provider to the F &B sector in Canada. In 2013 he successfully transitioned GFTC through a merger with NSF International. During his 18 years Frank lead his team of seasoned industry professionals in the delivery of consultancy and auditing services to the entire supply chain. His knowledge of risk and quality management throughout the supply chain was illustrated through the hundreds of completed client projects. Food safety projects included systems auditing (HACCP, BRC, SQF) as well as development and implementation. Quality projects included SPC applications to overweight control, ROI on asset purchases and specification compliance as well as ISO 9000 systems development and implementation. Frank is currently operating a consultancy business as well as being the Canadian and Pacific North West U.S.A. representative for the Safe Quality Food Institute (SQFI).
Joyce received her Bachelor of Engineering degree in 1988 and worked for many years as a research and plant engineer for Canada Packers (now Maple Leaf) and Unilever. At these companies she gained considerable experience in how equipment affects and ensures great quality products can be effectively produced. She then entered the world of Operations Management and worked for companies such as Neilson Dairy (now Saputo), Kraft, Arla Foods, Cott Beverages and now Chudleighs bakery. She has a wide range of experience including safety, operations, quality and food safety management, plant engineering, continuous improvement, business development, union and non-union culture improvement in startup and turn around facilities. She has worked on quality improvement projects such as listeria mitigation, high care and high risk controls, nonconformance and corrective action programs, effective training of full time and temporary workers and how to make food safety a priority focus in daily operations. Currently she is VP of Operations at Chudleighs and oversee the quality department where they have maintained a BRC AA for the past two years.
In her role as AGM Global Product Safety and Quality for Costco Wholesale Christine establishes product quality and safety policies and practices and assures Vendor compliance to these policies and practices. Christine develops regulatory compliance programs for company facilities and the tracking of Vendor programs to assure compliance. Christine also oversees routing product quality and safety testing and Vendor and Facility Auditing. For food production this includes Costco’s Animal Welfare Program. Prior to working for Costco, Christine worked in various manufacturing facilities working with poultry and further processed poultry as well as dried fruit and nuts.
Today Christine is representing GFSI in her role as Co-chair of the Canada – US Local Group.
Beatrice is responsible for the overall development and management of key strategic programs offered by Food Allergy Canada. These programs include the corporate sponsor program, consumer advocacy initiatives, and media relations. She has been the project lead on many allergy-related issues within the community such as food labelling, airline travel, foodservice training and post-secondary allergen management. Beatrice joined Food Allergy Canada in 2007. Prior to this position, she was the Director of Marketing and Product Development with Manulife Financial in Toronto. She also held various managerial positions over a 10-year period in the financial sector with TD Canada Trust. Beatrice first started as a volunteer with Food Allergy Canada in 2005, as the Chair of the Toronto Anaphylaxis Education Group when her son was diagnosed with a peanut allergy and as such understands the issues facing both those individuals at risk as well as the overall allergy community. Beatrice graduated from the University of Toronto, with an Honours Bachelor of Arts degree in political science and economics.
Paul directs NSF's Consulting & Technical Services team, providing unparalleled service to North American clients. He is responsible for all the strategic and operational aspects of the business along the entire food value supply chain. Paul has more than 22 years of experience including several years of senior management experience in consulting and technical services and he has a wealth of knowledge and expertise in food safety and quality management. Paul is a Certified Manager of Quality and Organizational Excellence with ASQ and a Certified Public Health Inspector (CPHI(C)). Paul has a B.Sc. in Environmental Health from Ryerson University and a M.Sc. in Food Safety and Quality Assurance from the University of Guelph.
Tia is the Executive Director of the Canada Organic Trade Association. With extensive experience working in the organic food industry, Tia co-founded Camino (La Siembra Co-operative) in 1999, going on to become the organic and Fairtrade cocoa company’s Director of Sales until 2009, when she joined Fairtrade Canada. As its Business Development and Licensing Director, she led strategy, building the not-for-profit’s membership base and encouraging sustainable & ethical sourcing standards. In 2013, she moved over to Fairtrade America, where as its Chief Operating Officer, she successfully developed advocacy initiatives and grew U.S. market opportunities for small farmers via the Fairtrade model. Tia joined COTA as the Executive Director in March 2016.
Tim Livingstone is an organic farmer and business owner in New Brunswick, Canada. He grew up in New Hampshire and moved to Canada in 1997 with his wife. He worked in the greenhouse industry and later focused on soils, composts and soil biology. In 2011 Tim and his wife bought a farm of their own which has now grown to be one of the largest organic vegetable and livestock farms in eastern Canada. They grow over 50 crops and berries, plus raise pastured pork, chicken, beef, and eggs. Tim serves on numerous boards including the Organic Federation of Canada, which among other things, is responsible for overseeing the maintenance and upkeep of the Canadian organic standards.
Kitty received her B.Com from the University of Toronto, prior to pursuing her HACCP certification accredited by the International HACCP Alliance. She joined Bento Sushi in 2005 and currently holds the Quality Assurance & Sustainability Specialist title. Kitty helps to oversee the food safety program in Canada and US, at both the retail and manufacturing levels for Bento Sushi. In addition, she also champions the seafood sustainability program at Bento Sushi to ensure ingredients and established procedures comply with Marine Stewardship Council (MSC) and customer’s seafood sustainability requirements on a day-to-day basis.
Don Ritter is a senior member of the Nexcor Team and is currently the Director of Managed Services. With over 26 years experience as an Engineering Manager at Wonder Bread/Hostess Cake , and 8 years experience managing Nexcor's Deployment Team Don has worked in nearly every aspect of the industry. He brings a wealth of knowledge to the development of Nexcor's KLEANZ and CAMS systems and to the clients who use them daily.
Chris Power is the key account manager / District manager with 10 + years in auditing retail, food service and health care facilities. He is a certified professional in Food safety through the National Environmental health association. Chris is responsible for training auditors nationally on food safety and sanitation expectations of various establishments.
Peter Suddard received a Bachelor of Applied Science from the University of Toronto. Peter and Mar-Kov Computer Systems partners with batch manufacturers to manage traceability, inventory, and audit compliance. Peter works with food customers handling, meat, poultry, beverage, flavours, and prepackaged food to resolve their issues such as traceability, SQF certification, inventory tracking. Peter’s general approach is to identify key pieces of data to track and making it as easy as possible to capture it on the floor.
Doug has been involved in inspection for about 30 years, presently working for Sesotec for the last 10 years. Extensive application knowledge and field experience from his travels into many types of food factories throughout Canada, USA and Mexico.
A well seasoned manufacturing professional with over 20 years of CPG food manufacturing experience. Key functional roles include business process design architect (sales and distribution, manufacturing, and supply chain), plant operation director, corporate Quality Assurance and food safety Director, Technology and research Director, Continuous Improvement leader, Capital Project Engineer and Engineering Manager. Licensed Professional Engineer and Lean Six Sigma Master Black Belt with proven abilities in confectionary and bakery process. Senior leadership level management experience leading teams of +300 people. Experienced in packaging development / design / optimization, capital project management (including project timeline and cost controls, vendor RFQ and management, trade RFQ and management), strategic planning, improving efficiency of operations, organization development / design, cost savings, and interpreting complex data to develop clear business strategies. Hands on experience in roll out of TPM and lean six sigma programs. Fluent in Lean and Six Sigma methodologies to analyze and interpret ideas into logical strategy solving business problems. Able to identify areas of strength and weakness while implementing company policies and raising standards to increase productivity and bottom line profits.
Chris Healing is one of our Western Canadian Technical Services Managesr and brings our Canadian team a wealth of knowledge as he has over 22 years of experience in the food industry with over 10 years of safety experience and another 10 years in sanitation operations. In his current role, Chris assists with ensuring all requirements are met through documentation and verification of HACCP, GMP and FSEP. He also represents our client’s interests in all 3rd party audits (safety/food safety, BRC, USDA, CFIA, SQF, etc.). Internally, Chris manages all safety and food safety programs within PSSI facilities through corrective actions, coaching employees, troubleshooting industry problems, analyzing and developing equipment maintenance standards to improve the sanitation process and managing injury claims, and human rights complaints. Liaises with government safety officers when required. His role is an integral part of our sanitation process, and we rely on him to ensure we truly are providing the best sanitation program for our customers.
Susan Abel is the Vice President Safety and Compliance for Food & Consumer Products of Canada where she works closely with the Canadian Food Inspection Agency, Health Canada, and Environment Canada on diverse activities such as regulatory change and safe chemicals management on behalf of FCPC’s members. She has been with FCPC for over seven years. In addition to her role at FCPC, Susan is also co-chair of the Canadian Supply Chain Food Safety Coalition.
Prior to her tenure at FCPC, Susan worked for 25 years in food manufacturing in Canada, primarily in Process Development and Quality/Regulatory roles for the Breakfast Cereal Industry as well product development with the Dairy Industry.
Susan graduated with a Bachelor’s Degree in Agriculture, with a major in Dairy Science, from the University of Guelph.
Kerry Mann is the founder and President of Mantralogix. He is truly an innovative leader in the Technology Industry. Kerry has built a team of professionals at Mantralogix with a broad range of talent providing their clients with IT consulting and business management, software solutions. Contributing a hands-on approach Kerry actively oversees his team of professionals and shares his extensive business background and industry expertise daily.
Prior to Kerry forming Mantralogix, he built and managed a successful manufacturing company, learning firsthand what it takes to pilot an enterprise operation from inception through successful sustainability.
Kerry has the unique ability to advise organizations in ways to enhance their corporate profitability and shareholder value using both process and technology as tools. Over the past 18 years, Kerry has personally been involved with over 250 successful ERP implementations.
Petra Schennach has over 20 years experience in corporate leadership, training development and management. As Managing Director, she is responsible for the strategic growth and global expansion of NSF International training and education. Prior to assuming this position, she was President and Chief Operating Officer for NSF-GFTC serving on the organization's Board of Directors, and managing the training, marketing, accounting and administrative support departments. Schennach joined NSF-GFTC as Vice-President, Training Services after managing the Continuing Education division at the University of Guelph's Office of Open Learning, where she led the university’s extension activities for industry. In addition, Petra led the development, marketing and implementation of the MBA in Agriculture executive program in the Faculty of Management at the University of Guelph. Petra holds a Master of Education and Administration from Western University.
Shannon McCoy is currently the Director of Food Safety and Quality at Maple Leaf Foods. Her focus in on the development and implementation of the Food Safety and Quality programs to support the strategic direction of Maple Leaf Foods and advance the companies maturity in Food Safety and Quality both in corporate direction and on the shop floor.
Previously at Maple Leaf Foods, Shannon had direct oversight of the implementation and execution of Food Safety and Quality programs at 9 further processed meat facilities across Canada.
Shannon has previously held roles in national business management as the Canadian Business Manager for Diagnostics with DuPont where she led the support of diagnostic technologies for rapid pathogen detection including collaboration with Health Canada, CFIA, Standards Council of Canada and USDA for method approvals. Prior to her role in Diagnostics, Shannon achieved Six Sigma Black Belt status and was a founding member of the Food Safety Risk Assessment consulting business at DuPont Canada providing consultation and collaboration with industry in North America and Europe including the development of microbial mapping techniques for environmental monitoring. She successfully brought these techniques out of the plant and onto the farm to support Salmonella reduction strategies in poultry grow out operations globally and improve animal welfare in pork farm operations in Quebec and the Netherlands.
Shannon holds a BSc from the University of Toronto in Cell and Molecular Biology. She has worked at Maple Leaf Foods since 2011.
Catherine Bédard has been a food safety professional for over 10 years, leading food safety programs which great companies such as Loblaws, Target and now Pizza Hut. With a B.Sc. in Human Nutrition, an MBA and a Public Health Risk Management Certificate, her success hinges on bridging the gap between food safety science and operational realities.
Renata is responsible for providing food safety consulting services and for developing, maintaining and upgrading the resource materials and consulting tools used for NSF International consulting projects. She is part of the NSF Global Centre of Excellence in Food Fraud, and has led the development of the vulnerability assessment model that supports companies both large and small in their food fraud programs. Her current role as Operations Supervisor, Consulting and Technical Services, focuses on global supplier assurance programs and she is an instructor for the FSPCA Preventive Controls for Human Food. Renata has also helped numerous companies achieve HACCP and certify to GFSI benchmarked standards. Her background is in Toxicology and she has over 18 years of food safety experience, managing vendor audit programs, implementing a variety of HACCP and food safety programs and managing product testing functions.