Sharon Mohammed

Director, Regulatory Management - Government and Industry Relations

Since my graduation from the University of Manitoba in Food Science and Microbiology, over the past 25 plus years I have worked in successive roles within the Canadian Food Industry (FSQA, manufacturing, sanitation, retail food and foodservice).

I joined Maple Leaf Foods (MLF) in Sept. 2006 in a Corporate Food Safety and Quality role, and only 18 months afterwards I was one of the many MLF personnel stationed on ground-zero at a plant which was the centre of a national Canadian Listeria recall and illness outbreak. I was on the front line working with Canadian Food Inspection Agency (CFIA) local and regional staff assigned to the crisis. Looking back, this became the pivot of my regulatory career.

In my current role as Director – Regulatory Management I support the MLF teams with regulatory services in particular interpretation and analysis which leads to day to day & strategic solutions. In addition, I work with regional and national CFIA personnel to enable commercial and consistent decision making (with enforcement discretion when applicable). Via MLF industry association membership and directly with CFIA officials, I share industry knowledge / best practices and escalate / advocate issues to solve industry’s common objectives. I represent MLF on various industry committees / associations: Canadian Meat Council (CMC), Import-Export Canada (IEC), Plant Based Foods Canada (PBFC) and strategic working groups such as AAFC’s Agile Regulatory Table (ART), Food and Beverage Canada’s (FBC) Labour Taskforce and Canadian Manufacturers Exporters (CME) CEPA Working Group


All Sessions by Sharon Mohammed

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Day 1: Jun 7, 2021

9:30 am

9:30 am

PANEL: TRAINING

Develop consistent education and training to ensure regulatory compliance

The current fragmented approach to education and training within the food industry can result in learning gaps, inconsistent skill development and wasted learning dollars. Apply new approaches to improve training outcomes for your staff and business. Source practical tips to:

  • Identify accessible food safety courses and possible academic partnerships
  • Pinpoint the difference between food safety knowledge vs. food regulatory knowledge
  • Create excellence in in-house training and support your recruitment and retention strategies

Master practical techniques to better educate and retain your workforce.

Day 2: Jun 8, 2021

3:30 pm

3:30 pm

PANEL: ALLERGENS

How well are you managing food allergens in your operation?

Learn about the newest guidance developed by and for the food industry in Canada:

  • Best practices for allergen management
  • Risk-based approach to precautionary allergen labelling (PAL)
  • Building trust with consumers with food allergy
  • Improve your food safety strategy with an effective risk-based approach to allergen management