The GFSI Board is made up of members drawn from major retailer, manufacturer and food service operators. They provide the strategic direction and oversee the daily management of GFSI. Having considered the views of the Stakeholder Group, they provide the mandate to the Technical Working Groups and GFSI Local Groups.
Board composition and activities are organised according to established rules of procedure. As part of our commitment to transparency, these are published and can be viewed in the GFSI Governance Model and Rules of Procedure.
Interested parties wishing to apply for Board membership should submit a personal and company profile, with a letter of motivation outlining their suitability to join and their senior management support. The board election process will run each year from September to December.
Current members of the GFSI Board are:
Sr Director, Global Quality Programs, Mondelez International, USA
Peter Begg is Sr. Director of Global Quality Programs for Mondelēz International. He is a member of Mondelez’s Global Quality leadership team and the Quality liaison to the Global Supply Chain organization. Peter Begg’s current responsibilities include Auditing, Supplier Quality, Specification Management, Special Situations Management, Quality Systems, Quality Policy and Training. He leads a high performing team across the world to ensure that Mondelez’s Quality policies and expectations are applied and validated on a consistent basis. Since mid-2011, Peter held a similar position as Director Quality Programs at Kraft Foods Inc., the predecessor to Mondelēz International, prior to the spin-off of the company’s North American grocery operations in October of 2012. Peter also represents Mondelēz International on the Global Food Safety Initiative (GFSI) board of directors.
Prior to this role, Peter was the Director of Quality for Kraft Foods Europe from 2008-2011. He was responsible for risk management, regulatory and food safety conformity and product compliance for all food categories in Europe. Peter was based in Zurich, Switzerland and managed a group of Quality professionals across 17 countries to ensure that Kraft was driving quality and food safety across the value chain.
Before moving to Europe, Peter was the Director of Research, Development and Quality for the Kraft Foodservice (Away from Home) business in North America from 2005-2008. He was responsible for Product Development, Packaging Development, and Quality Systems for this business. His responsibilities included all categories and channels that Kraft Foodservice sells into and was North American in scope. He was also the Associate Director for North American Process Cheese R&D based in Glenview, IL, USA from 2004-2005. Throughout his 20 year career, Peter has worked in a variety of businesses in Kraft Foods including Cheese and Dairy, Grocery, and Convenient Meals.
Peter completed his B.S. in Chemical Engineering from Pennsylvania State University in 1994. Outside of work, Peter has many hobbies, with golf being his biggest passion after his two children.
Vice President of Corporate Food Technology and Regulatory Compliance, THE KROGER CO., USA
Dr. W. Payton Pruett is Vice President of Corporate Food Technology and Regulatory Compliance for The Kroger Co. Payton joined Kroger in 2005 from ConAgra Foods in Omaha where he served as Senior Director of Food Safety and Laboratory Services. During his career, Payton also managed food safety, quality, and laboratory services at ConAgra Refrigerated Foods and Silliker Laboratories.
Payton earned his M.S. and Ph.D. degrees in Food Science and Technology from Virginia Tech. He received his B.S. in Microbiology and minor in Chemistry from East Tennessee State University.
Payton has written and presented extensively on the microbiological safety and quality of foods. He has served on a number of scientific committees and has been a member of several professional organizations including the International Association for Food Protection, the Institute of Food Technologists, and the American Society of Microbiology. From 1997-2002, Payton was certified as a Specialist Microbiologist through the National Registry of Microbiology and was an editor for the Journal of Food Protection from 2004-2009. Payton is currently a food science adjunct professor at Purdue University, a member of the Global Food Safety Initiative (GFSI) Board of directors, and serves on industry advisory boards at both Virginia Tech and Purdue Universities. He is a Certified Professional - Food Safety (CP-FS) through the National Environmental Health Association (NEHA).
THE KROGER CO.
Kroger, one of the world's largest retailers, employs 343,000 associates who serve customers in 2,418 supermarkets and multi-department stores in 31 states under two dozen local banner names including Kroger, City Market, Dillons, Jay C, Food 4 Less, Fred Meyer, Fry's, King Soopers, QFC, Ralphs and Smith's. The company also operates 783 convenience stores, 326 fine jewelry stores, 1,195 supermarket fuel centers and 37 food processing plants in the U.S. Recognized by Forbes as the most generous company in America, Kroger supports hunger relief, breast cancer awareness, the military and their families, and more than 30,000 schools and grassroots organizations. Kroger contributes food and funds equal to 200 million meals a year through more than 80 Feeding America food bank partners. A leader in supplier diversity, Kroger is a proud member of the Billion Dollar Roundtable and the U.S. Hispanic Chamber's Million Dollar Club.
Global Director, Quality & Food Safety, The Coca-Cola Company, USA
Neil Marshall, Global Director Quality & Food Safety Strategy, Policy and Programs for The Coca-Cola Company. Neil’s responsibilities include defining global strategy, policy, programs, requirements and initiatives for quality and food safety to ensure product integrity, whilst reducing risks across the supply chain.
Neil joined the Coca-Cola system in June 1999 for Coca-Cola Enterprises Ltd in the UK. Since then, he has held several Quality and Supply Chain technical lead roles within the UK and Europe before moving to a global position in Atlanta, USA in 2009.
Neil led a global Food Safety project team in 2007-08 to mitigate supply chain risks prior to the 2008 Beijing Olympics, was the technical crisis management lead for the 2010 South Africa World Cup and for the 2012 London Olympics. Neil also led the development of a collaborative food and packaging industry steering group responsible for the development of PAS 223: Prerequisite Programs and Design Requirements for Food Safety for Food Packaging which was published in July 2011. Neil is a longstanding member of the GFSI Technical Working Groups, GFSI Board member and Board member of SSAFE.
The Coca-Cola Company is the world’s largest beverage company, refreshing consumers with more than 500 sparkling and still brands. Led by Coca-Cola®, the world’s most valuable brand, the Company’s portfolio features 17 billion dollar brands including Diet Coke®, Fanta®, Sprite®, Coca-Cola Zero®, vitaminwater®, Powerade®,Minute Maid®, Simply® and Georgia®. Globally, we are the No. 1 provider of sparkling beverages, juices and juicedrinks and readyto- drink teas and coffees. Through the world’s largest beverage distribution system, consumers in more than 200 countries enjoy the Company’s beverages at a rate of 1.8 billion servings a day.
Senior Vice President
China Resources Vanguard and China Resources Enterprise, China
Mr. XU Jian is the Senior Vice President and General Manager of the Northwest Business Branch for China Resources Vanguard Corporation based in Xi’an, Shanxi province, China. He is a graduate of Xi’an Jiao Tong University and majored in Business Administration.
Mr. XU Jian started his career in the retail industry with Xi’an HOME CLUB Supermarket in 1999. Prior to joining CRV, he spent nearly 5 years as Vice President for Tianjin Jiashijie Chain Commercial Group.
He joined China Resources Vanguard in April 2007 as the General Manager of the northwest region and is in charge of the Group Quality Management. Since his arrival, an increase in sales figures has resulted in the rapid development of the CRV business.
Mr. XU Jian has received numerous awards, including the Gold Professional Manager of CRV in 2008. He was named one of the top 10 prominent figures in Shan Xi Province by Shanxi news media and also was named a top 10 business leader in Shanxi Province in 2011.
CHINA RESOURCES VANGUARD CO. LTD
CRV is not only an outstanding retail chain brand of China Resources, a state-owned enterprise directly under the central government, but also one of the leading players in China. Its famous subsidiary trade names include CRV, SuGuo, Ole’, Vango, Fun2, blt, Voi_la!, China crafts, CR Care, in which the supermarket business boasts No. 1 among counterparts in China for consecutive years.
Basing on our strategy of national development, key markets leadership, and multi-format policy, CRV is leading a modern and healthy life style, while committed to improving people’s life. With Hypermarket-based multiple formats and customer oriented approaches, CRV provides you with quality items and services. Over 20 years’ development, CRV has launched business in most areas of China, and especially ranked the leading retailer in South/East/North/Northwest China.
To be an excellent corporate citizen, CRV is contributing to society and ecology by improving product quality and saving energy; to be a friendly community member, CRV establishes win-win partnership and delivers maximum value to employees and shareholders.
In the future, CRV, depending on the corporate tagline of “Better life together”, is confident to improve people's life quality through continuous promotion.
Group Quality & Sustainable Development Director
CARREFOUR GROUP, France
Hervé graduated with a doctorate in Veterinary Medicine. From 1989 to 1991 he was a consultant at Bureau Veritas, working on hygiene and quality for food products at both factory and retail level, using Standards such as HACCP, ISO and GPH.
From 1991 to 2001 he held a number of positions at Fromageries Bel, including Process and Production Engineer, Production Manager, Head of R&D for Fresh Products and Technical Associate. He also spent some time in the B to B department.
From 2001 to 2008 Hervé worked for Carrefour Marchandises Internationales on European private label products, sustainability, hygiene and quality at group level, providing international support. Following this he became the Carrefour Group Quality Director, before becoming the Carrefour Group Quality & Sustainable Development Director in mid 2011.
Herve is also the chairman of the board of Alfort (F) Veterinary school and a member of the ANSES board.
Carrefour now serves more than 3 billion clients per year in more than 14,500 stores in 30 countries, across three geographic zones. Carrefour is currently developing the Carrefour banner (hypermarkets) and the Champion banner (supermarkets) around the world. Carrefour is the largest retailer in Europe and Latin America and employs over 450,000 people.
Vice President Quality Management
Anthony Huggett is Head of Quality Management for Nestlé. During his 24 years at Nestlé he has held a variety of positions in the areas of Food Safety and Quality Management in Europe and in Asia. Before joining Nestlé, Anthony Huggett, who earned a Ph.D. in Biochemistry & Toxicology from the University of London, UK, worked for 6 years as a research scientist in the area of cancer aetiology at the National Cancer Institute at NIH in Bethesda, Maryland, USA.
He began his career in Nestlé in 1990 at the International Research Centre in Lausanne, Switzerland as leader of the Food Safety Group responsible for food safety assessments. In 1998, Dr. Huggett moved to Singapore to take up a regional Quality Management position with responsibility for providing operational support in Asia and Oceania. He returned to Switzerland in 2002 and became Head of Quality Management for Nestlé Nutrition. In 2011, he was appointed as Head of Quality Management for Nestlé with strategic and functional leadership for the 8000 Quality and Food Safety professionals in the Nestlé group. In this capacity he reports to Mr. José Lopez, the Chief Operations Officer, on the Nestlé Executive Board.
Nestlé is the world's leading nutrition, health and wellness company. Nestlé can trace its origins back to 1866, when the first European condensed milk factory was opened in Cham, Switzerland, by the Anglo-Swiss Condensed Milk Company. One year later, Henri Nestlé, a trained pharmacist, launched one of the world’s first prepared infant cereals “ Farine lactée ” in Vevey, Switzerland.
The two companies merged in 1905 to become the Nestlé we know today, with headquarters still based in the Swiss town of Vevey. Nestlé employs 339 000 people and have factories or operations in almost every country in the world. Nestlé’s sales for 2012 were 92 billion Swiss francs. Nestlé's products include nutrition and health care products, baby food, bottled water, breakfast cereals, prepared foods and cooking aids, coffee, confectionery, dairy products, ice cream, and petfoods.
Senior Director Quality Assurance and Product Sustainability, Albert Heijn, The Netherlands
Anita Scholte op Reimer has an Organic Chemistry degree from the State University Nijmegen, the Netherlands. She is a chemist whose career has focused on the food business and in particular on product safety, health, quality and sustainability. She worked in the pharmaceutical industry before moving to the flavour & fragrance industry (Quest International) where she was a lead buyer of many ingredients that are used as ingredient in our daily food.
Anita Scholte op Reimer joined Ahold in 2006 where she held positions in both the European Sourcing and the Commercial departments. In 2012 she was appointed as Sr Dir Quality Assurance and Product Sustainability. She is responsible for the food and non-food product safety, prevention of food fraud, sustainability and the quality of the products sold.
ALBERT HEIJN - ROYAL AHOLD
Albert Heijn is the leading food retailer in the Netherland and part of Ahold, an international food retailing group based in the Netherlands. Ahold operates leading supermarket companies in Europe and the United States. At the end of 2013 Ahold had 3,131 stores, 222,000 employees and total sales of € 32.6 billion. Ahold operates supermarket companies in both Europe and the United States under these powerful local brands: Albert Heijn, Etos, Gall & Gall, Albert, Bol.com, Pingo Doce, Giant, Martin's, Peapod and Stop & Shop.
Senior Vice President Food Safety and Quality Assurance, Tyson Foods, USA
Dr. Richard Roop is Senior Vice President of Food Safety and Quality Assurance for Tyson Foods. He is responsible for the company’s efforts in food safety, quality assurance, regulatory compliance, laboratory services, statistics, and consumer relations. The policies and procedures developed and executed by members of this team have impact on over 100 production and distribution facilities, 11 fresh meat laboratories, 7 corporate laboratories, and over 65 plant-based testing laboratories in the United States, China, and India.
Dr. Roop has been involved in the food industry for more than 35 years. He started his career as Group Leader for food product development for Central Soya, Inc. and then became Vice President of Technical Services for Holly Farms Foods, Inc. He joined Tyson Foods as Regional Manager of Quality Assurance in 1989 when Tyson acquired Holly Farms. He has since served as Tyson’s Director of Corporate Quality Assurance and as Vice President of Food Safety and Quality Assurance before assuming his current position in 2004.
Dr. Roop holds a bachelor’s degree in biology and a Ph.D. in food science from Purdue University.
Tyson Foods, Inc.,
Founded in 1935 with headquarters in Springdale, Arkansas, is one of the world's largest processors and marketers of chicken, beef and pork, the second-largest food production company in the Fortune 500 and a member of the S&P 500. The company produces a wide variety of protein-based and prepared food products and is the recognized market leader in the retail and foodservice markets it serves. Tyson provides products and services to customers throughout the United States and approximately 130 countries. The company has approximately 115,000 Team Members employed at more than 400 facilities and offices in the United States and around the world. Through its Core Values, Code of Conduct and Team Member Bill of Rights, Tyson strives to operate with integrity and trust and is committed to creating value for its shareholders, customers and Team Members. The company also strives to be faith-friendly, provide a safe work environment and serve as stewards of the animals, land and environment entrusted to it.
Vice President, Corporate Food Safety, Quality & Regulatory, Cargill, Inc., USA
Mike Robach is Vice President, Corporate Food Safety, Quality & Regulatory for Cargill based in Minneapolis, Minnesota, USA. Mike joined Cargill in January of 2004 to lead the company’s corporate food safety and regulatory affairs programs. Since that time, Mike has increased the department’s scope to include animal health and quality assurance. He continues to refocus the department toward global efforts in line with Cargill’s vision of being the global leader in nourishing people.
Mike started out his career with Monsanto Company. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses. Mike is a graduate of Michigan State University and Virginia Tech.
Mike is past President for Safe Supply of Affordable Food Everywhere (SSAFE), Chairman of the Board of Directors of the Global Food Safety Initiative (GFSI), a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. He is also a member of the American Meat Institute, the National Turkey Federation, the International Association of Food Protection, the Institute of Food Technologists, and the American Society for Microbiology.
Mike has worked with the World Organization of Animal Health (OIE) and the Food and Agriculture Organization (FAO) on harmonized animal health and food safety standards. He has worked closely with the USDA and FDA regarding food safety policy, HACCP, and regulatory reform based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods.
Cargill is an international provider of food, agricultural and risk management products and services. Over 143,000 people in 67 countries service five key customer segments: Crop and Livestock, Food, Health and Pharmaceutical, Financial and Risk Management and Industrial. Cargill buys, trades, transports, blends, mills, crushes, processes, refines, seasons, distributes and delivers around the clock, around the globe. The company is committed to using its knowledge and experience to collaborate with food and industrial customers to help them reduce risk, expand markets and streamline supply chains.
Acting Head of Food Safety, McDonald’s China and Sr. Director, Global Food Safety & Supply Chain Compliance for McDonald’s Corporation, USA
Cindy is the Acting Head of Food Safety, McDonald’s China and Sr. Director, Global Food Safety & Supply Chain Compliance for McDonald’s Corporation. Her responsibilities include leading global supplier quality management systems and programs, establishing science-based food safety standards and policies, managing food related emerging issues, and providing guidance on nutrition information accuracy and consistency. She has been the lead for the McDonald’s Food Safety Advisory Council since 2002, a forum for sharing food safety knowledge and best practices among leading suppliers and external experts. Cindy has been actively involved with industry and government collaboration on food safety. She has served on the Global Food Safety Initiative (GFSI) Board since 2008. Cindy is currently a member of the Board of Advisors at the Center for Food Safety at the University of Georgia and Shanghai Jiao Tong University.
Cindy started her career with the McDonald’s Corporation after receiving a Master Degree in Food Science and Nutrition from the University of Wisconsin in 1990. She has held various positions at McDonald’s Corporation, from a Chemist to a Quality Assurance consultant, a Quality Assurance Manager, a senior Quality Assurance Manager, and a Director of Food Safety. Cindy has been actively engaged in leading the effort on harmonization of food safety standards by working with the food suppliers and the food service industry since early 2007. Cindy is a senior member of the American Society for Quality. Cindy has been a member of Institute of Food Technologists since 1989. She is also a current member of the International Association of Food Protection and AOAC International.
McDonald's Corporation (McDonald's) is the world's largest food service retailing chain. The company is known for its burgers and fries which it sells through over 34,000 restaurants in 119 countries. A majority of McDonald's restaurants are operated by its franchisees. The company's business is divided into four geographic segments: Europe, the US, APMEA (Asia, Pacific, Middle East and Africa), and other countries and corporate. Other countries and corporate includes Canada and Latin America. It is headquartered in Oak Brook, Illinois, USA.
COFCO CORPORATION, CHINA
Mr WAN was born in Hubei in 1961, graduated from Huazhong Agricultural University with a Master's Degree in Agriculture, later from Peking University with a Master’s Degree in Executive Administration and from Cheung Kong Graduate School of Business with EMBA.
He joined COFCO in March 2006. Before that he was Deputy General Manger of China National Fisheries Corp., and Deputy General Manager of China Grain & Oils Group Corporation.
COFCO Corporation was established in 1949. Over the past six decades, it has developed from a sole grain, food and oil importer and exporter to a leading supplier of agro-products, food products and services in China. It is devoted to the development of a whole food value chain from the field to the table and the construction of urban complexes with a dedicated service chain. Its mission is to provide consumers with healthy and nutritious food, quality living space and services out of renewable natural resources and contributes directly to the prosperity of people’s life and society.
COFCO’s business started from grain, oil and food trading and processing and has extended to farming, animal farming, storage, logistics, food ingredients manufacturing, bio-energy, branded food products, real estate, hotels and finance, etc. It is building core competitiveness on each link, aiming to create maximum value for stakeholders and return to its clients, shareholders and employees.
With the improvement of each value chain, COFCO has formulated an efficient combination of branded products and services, such as Fortune edible oil, Great Wall wine, Le Conte chocolate, Tunhe tomato products, Jojok meat products, Xiangxue flour, Wu Gu Dao Chang instant noodle, Lohas fruit juice, Maverick meat products, Joy City shopping mall, Yalong Bay resorts, Gloria Hotels, Snow-Lotus cashmere, China Tea, financial services and insurance etc. Those well-known brands have won COFCO a good reputation of taste and quality on the market.
As the world market continues to integrate, COFCO is furthering its cooperation with global clients in the fields of agro-products, grain, edible oil, food, beverage, tomato, fruits, vegetables, sugar, wine, animal feed, bio-energy, hotels, real estate, and finance. Via its domestic and global networks, COFCO is mobilizing various resources to continuously achieve good performance. It has been on the list of Fortune 500 Global and tops the list of China Food Industry 100 for years. In 2009 it was named as the Senior Sponsor to Shanghai EXPO 2010.
Vice President of Food Safety and Quality Assurance, WEGMANS
Gillian Kelleher is Vice President of Food Safety and Quality Assurance for Wegmans Food Markets, a major US regional supermarket chain and one of FORTUNE’s “Top 100 Companies to Work For” in America. Gillian started with Wegmans in 1997 and her scope of responsibility includes all aspects of food safety and quality for stores, self-manufacturing, distribution and Wegmans’ private label program. Under Gillian’s leadership, Wegmans has achieved almost 100% certification of their private label suppliers to GFSI recognized schemes and 100% adoption of Good Agricultural Practices (GAPs) certification for produce growers. In 2003, Wegmans won the coveted “Black Pearl Award of Corporate Excellence in Food Safety and Quality”.
Prior to joining Wegmans, Gillian worked with Grand Metropolitan Foods Europe in the food manufacturing, retail and food service sectors including positions with Express Foods, Häagen Dazs and Burger King. Gillian earned her B.S degree in Dairy and Food Science from University College Cork in Ireland. She is a member of several professional organizations including the Institute of Food Technologists, the International Association of Food Protection and the American Society for Quality. Gillian currently represents Wegmans as Vice-Chair of the Global Food Safety Initiative Board of Directors.
WEGMANS FOOD MARKETS
Wegmans Food Markets is a major regional supermarket chain headquartered in Rochester, New York. It is a privately held, family-owned company, founded in 1916 by the Wegman family. Wegmans operates 85 stores in 6 states and employs over 45,000 people. The company had sales of $7.4 billion in 2014. Wegmans has raised the bar on the shopping experience- better quality goods, a spectacular abundance of choice, restaurant-quality prepared foods, beautiful stores and displays. Wegmans ranked #12 on FORTUNE magazine’s 2014 list of the 100 Best Companies to Work For. Wegmans has been on the list every year since it began in 1998, and in 2005, ranked #1.
Vice President, Quality Assurance & Food Safety; Dole Fresh Vegetables, Inc. USA
Aaron Schneider is Vice President, Quality Assurance & Food Safety for Dole Fresh Vegetables, based in Monterey, California, USA. Aaron joined Doles’ Quality Assurance department in October of 1999, with focus on domestic produce processing activities.
Currently, he serves a leadership role, relative to quality & food safety systems; which includes team members across North America. Aaron Schneider’s focus encompasses oversight of produce commodities, value-added products and berries, ensuring alignment amongst harvesting, warehousing and processing activities, as such relates to quality and food safety. He led adoption of GFSI standards at all domestic produce processing sites, with expansion of standards into warehouse, packing, farming and harvest activities. Additionally, he is responsible for facilitation of adherence to regulatory standards throughout the enterprise.
Aaron is a member of the United Fresh Produce Association Food Safety and Technology Council, and recently an ad-hoc member of the Center for Produce Safety, Technical Committee.
Prior to joining Dole Fresh Vegetables, Aaron was a member of the Quality Assurance team for the Red Wing Foods organization (a private label manufacturer absorbed by ConAgra). He was responsible for quality assurance & food safety teams, while ensuring compliance with branded product specifications. Aaron graduated California State University with a B.S. in Food Science in 1996.
Vice President Health, Safety, Sustainability, Security and Compliance Amazon, USA
Carletta Ooton is Amazon’s Vice President for Health, Safety, Sustainability, Security & Compliance. She oversees the company’s EHS, Food Safety, Trade Services, Product Safety & Recalls, Customer Packaging Experience, Social Responsibility, Energy & Environment, Sustainability Science and Global Security teams worldwide.
Her responsibilities include establishing global standards and policies, managing emerging issues, developing and deploying global programs and ensuring effective risk identification and mitigation worldwide. Carletta has been actively involved with industry and government collaboration across many of her areas of responsibility.
Before joining Amazon, Carletta worked at The Coca-Cola Company where she served as the company’s Chief Quality, Safety & Sustainable Operations Officer and the VP of Technical Operations & Capability Development. Prior to that she worked for Cott Beverages, Bath & Body Works, Unilever, and Tate & Lyle.
Carletta received dual Bachelor of Science degrees in Biological Sciences and Chemistry, and a Master of Science degree in Microbiology from Southern Illinois University.
Danone Chief Food Safety Officer, Danone, France
Frédéric RENÉ, Chemical Engineering graduate, received his PhD in 1987 being a Research Engineer at the International Research Center of Danone for 3 years.
He then moved to an academic career at the French National Institute for Food Research (INRA, France) where he obtained his HDR (Habilitation to Manage Research) in 1994 and was appointed INRA Research Director. During this time he was the author of app. 90 scientific papers and communications, co-editor of a book in membrane science and technology, owner of 2 patents and 3 industrial softwares.
Frédéric René joined back to Danone in 1998 where he got different positions and key responsibilities in Research and Development. Danone asked him to take the technical responsibility of building the Global Danone Research Centre at Palaiseau and to ramp it up when opened in 2002. In 2008 Frédéric René became Danone executive and was appointed R&D Danone Waters Vice President, and then end of 2009 Senior R&D Vice President Danone Dairy.
Recognized expert in Science, Food Product Technology and R&D management, Frédéric René was appointed in Jan 2014 as the Chief Food Safety Officer of Danone with the mission to drive the Food Safety culture and governance further up in all Danone businesses, ensuring scientific backbone of the policy and excellence in execution.
General Manager, Quality Management Department, ÆON Co., Ltd., Japan
Katsuki Kishi is currently the General Manager of the Quality Management Department at ÆON Co., Ltd and also for the Quality Management Department at ÆON TOPVALU Co., Ltd, the ÆON Group’s Private Brand development company. He is responsible for Quality Assurance and Management for the ÆON Group not only in Japan but also in Asian countries including China, Thailand, Malaysia, Vietnam, Cambodia and Indonesia. He joined ÆON in 2004 as a specialist after having previously worked in the quality control department at a brewery company since 1994.
He was also appointed as the GFSI Project Leader at ÆON Co., Ltd. in 2014, after having worked in the Group’s strategy department for several years where he was involved in several corporate strategy projects relating to merchandising and marketing.
Currently, he also leads local GFSI activities in Japan and was recently appointed as the Chair of GFSI Japan Local Group in October 2015. He is leading GFSI activities both globally and locally to deliver safe food to the customers.
Katsuki is a graduate with Masters from the Food Chemistry Department at the Graduate School of Agriculture of Kyoto University after obtaining his Bachelors from the Food Engineering Department of the Faculty of Agriculture at Kyoto University. He also holds an MBA from Keio Business School.
Group Quality Director, Tesco, UK
Tim joined Tesco as Group Quality Director in October 2012. Previously he was for five years the Chief Executive of the UK’s Food Standards Agency.
Tim graduated from Leeds University with a degree in Microbiology and Zoology. Before his spell as a regulator he had spent his entire career in the food business: from 1979 to 1994 he was at Northern Foods, finishing his career there as a Divisional Director.
After five years at Sara Lee Corporation, where he was President of the UK busines he joined Express Dairies PLC as Executive Director. Express Dairies merged with Arla Foods in October 2003, where he was appointed Chief Executive in early 2005. Tim has held a number of external advisory and charity roles.
Senior Director Supplier Food Safety, Wal-Mart.
As Senior Director of Food Safety, Kerry Bridges oversees supplier food safety for the world's largest food retailer, Wal-Mart, serving over 200 million customers around the world on a weekly basis.
Kerry’s scope of responsibilities includes food safety oversight of tens of thousands of Wal-Mart’s, Neighborhood Markets, and Sam’s Clubs food suppliers. She is also responsible for researching and assessing new and emerging issues, food safety specifications for Walmart Private Brand food items, and a number of critical regulatory compliance issues also come under her purview.
Prior to joining Wal-Mart in 2014, Kerry was a Director for one of the largest produce-related GFSI recognized schemes, where she managed, developed and reviewed content of the scheme, as well as maintained GFSI recognition. Throughout her career in Food Safety, Kerry has worked for a variety of businesses including TESCO and Jack in the Box Inc.
Kerry is a Past President of the International Association for the Southern California Affiliate of Food Protection (IAFP) and a current Board Member of the Global Food Safety Initiative (GFSI).
Kerry completed her B.S. in Food Science from California Polytechnic University in San Luis Obispo, CA. Outside of work, Kerry enjoys outdoor recreation, fitness activities and spending time with her young children and husband.
Corporate Quality Director, AUCHAN
Pierre de Ginestel is the Corporate Quality Director of Auchan. He is building the company Quality Policy based on strong commitments gathering food safety, quality products and the sustainable development. He has been for a long period the Chairman of the French Retail Quality Committee (FCD) and a member of the GFSI (Global Food Safety Initiative) since 2000 and GSCP (Global Social Compliance Program). He has also participated in various other committees as the Food Policy Committee of EuroCommerce and certification bodies as AFAQ (French Association of Quality Insurance) and Ecocert (Organic Certification Body).
Graduate of the National Veterinary School in Lyon and the Lille Business School, specialist in the crisis management, he joined Auchan in 1988 and has held different positions within the Quality Department before being appointed as the Quality Director in 2001 and the Corporate Quality Director of Auchan in 2010.
Vice President, General Merchandising Manager of Quality Assurance/ Food Safety, Non-Foods Quality Assurance, Environmental Services/Haz Mat and Merchandise Services for Costco Wholesale Corporation.
Craig Wilson is the Vice President, General Merchandising Manager of Quality Assurance/ Food Safety, Non-Foods Quality Assurance, Environmental Services/Haz Mat and Merchandise Services for Costco Wholesale Corporation. Costco Wholesale Corporation operates membership warehouses world-wide, that offer a selection of branded and private label products in a range of merchandise categories.
Costco is a global leader when it comes to food safety, and all suppliers must meet their strict compliance requirements. Costco’s food safety audit systems, STEC testing of fresh foods, x-ray product inspection, and unique positions on the Global Food Safety Initiative and the global regulatory environment, is well known industry wide.
Prior to joining Costco Wholesale, Craig worked as a Special Projects Director for Frigoscandia Equipment Food Safety Systems for over 24 years.
During his time with Frigoscandia, Craig published numerous research papers in the areas of food safety and food processing and holds many patents, the most notable for steam pasteurization of food. Craig is the recipient of the Gia/Matek, Global Excellence in Food Safety Award and serves on the Steering Committee for the National Food Safety Consortium.