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:

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Mike Robach
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Anita Scholte op Reimer
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Gillian Kelleher
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Neil Marshall
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Anthony Huggett
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Cindy Jiang
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Zaotian Wan
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Carletta Ooton
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Pierre De Ginestel
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Craig Wilson
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Daniela Fetecauova
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Angela Liu
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Jean-François LEGRAND
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Roy Kirby
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Natalie Dyenson
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Sara Mortimore
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Alain Turenne
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Alec Kyriakides
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Mike Liewen
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Kahori Miyake
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Howard Popoola
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Thomas Wiester
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Monique Pellegrino
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Barbara Masters

Kahori Miyake

Executive Officer, CSR & Communication, ÆON Co., Ltd., Japan

Kahori Miyake is currently the Executive Officer of CSR & Communication at ÆON Co., Ltd., Japan. She is responsible for CSR activities and Sustainability issues for the group and also various stakeholders’ communication including customer relations, investor relations, and mass communication. In addition, her scope of responsibility includes ensuring food safety and quality control for ÆON Group to guarantee customer safety and exceed the customer expectations.

Miyake joined JUSCO Co., Ltd. (current ÆON Co., Ltd.) in 1991 and had experienced working International and Financial Divisions. In 2006, she became Project Leader for the 2020 Group Vision Project and a General Manager of Branding Department in 2007. In 2008, she was appointed Chief Executive Officer at Claire’s Nippon, a joint venture company between ÆON. In 2012, she was transferred back to AEON Retail Co., Ltd. and became an executive officer in 2015 in charge of Public Relations and Customer Service. She has held the current position since March 2017.

An alumnus of West Virginia University, Miyake holds a master’s degree in Business Administration from Hitotsubashi University.

Carletta Ooton

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.

Thomas Wiester

Vice President, Global Food Safety & Science Affairs, Starbucks Coffee Company.

Tom Wiester joined the Starbucks Coffee Company early in 2018 as the Vice President of Global Food Safety & Science Affairs. He is driving a science-based food safety system that anticipates risk in a rapidly changing global supply chain and takes a behavior-based approach to deliver food safety; with the objective to create an industry-leading culture of food safety and prevention across Starbucks more than 29,000 retail locations and 330,000 employees.

For the past 15 years, Tom was a global food safety executive for WhiteWave Foods (now Danone) and Campbell Soup Company. Throughout his career, Tom built and led teams that continue to protect some of the world’s most recognized consumer food brands across the manufacturing, retail and packaged foods industries.

Tom earned his Bachelor of Science degree in Chemical Engineering from Drexel University and studied manufacturing technology at the Massachusetts Institute of Technology. He also holds a Six Sigma Black Belt certification.

Mike Liewen

Senior Vice President, PepsiCo, Inc.

Mike is a Senior Vice President at PepsiCo, Inc. He leads and delivers world-class food safety and quality assurance programs for the breadth of PepsiCo’s global portfolio of foods and beverages. He is responsible for assuring a comprehensive strategy for the global food safety and quality assurance organisations that drives and enables an innovation agenda which meets strict brand stewardship and company reputation guidelines.

Prior to joining PepsiCo, Mike led food safety and quality for Loblaw Companies, Ltd. (Canada’s largest retailer) and YUM Brands (KFC, Pizza Hut, Taco Bell). He held various food safety and quality positions during a 16-year career at General Mills and began his professional career as an Assistant Professor at the University of Nebraska’s Food Processing Center.

Mike holds a Ph.D. degree in Food Science with a concentration in Food Microbiology from the University of Wisconsin and is a Certified Quality Engineer from the American Society of Quality.

Daniela Fetecauova

Global Director Quality Assurance, Vice President METRO Group

Prior to embarking on a career in Quality Management Daniela received a solid grounding in Processing as Production Manager in a dairy plant for 4 years in Slovakia. She entered Metro in 2000 in a commercial role as Own Brand Manager, moving to Quality Manager and subsequently Head of Quality for Metro Czech Republic.

She was then promoted to Regional Quality Director where she looked after CEE and CIS countries* for 6 years before taking on the challenge of heading up the Corporate Quality Assurance department for Metro Cash and Carry at the headquarters in Düsseldorf, Germany in February 2016.

Daniela is a Food Technologist by background having studied Food Technology and Processing at the University of Bratislava. She subsequently obtained her Masters in Food Microbiology.

Daniela’s experience of living and working in the food industry in Eastern Europe and CIS has driven her passion for food safety, particularly in improving conditions in small and developing country suppliers.

Daniela is a fan of nature and in her spare time likes to get closer to it through hiking and biking. She also loves cooking when she has the time. Her native language is Romanian, she is fluent in Czech and Slovak and is learning German.

*CEE – Central Eastern Europe (Bulgaria, Croatia, Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia,)
CIS – Commonwealth of Independent States (Russia, Ukraine, Kazakhstan, Moldova).

Gillian Kelleher

Vice-Chair of the GFSI Board of Directors

Vice President of Food Safety and Quality Assurance, Wegmans Food Markets

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 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.

Hervé Gomichon

Group Quality & Sustainable Development Director

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.

Jian XU

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.

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.

Jean-François LEGRAND

Global Food Safety Lead – BRF S.A.

Jean-François LEGRAND is a French citizen and a graduate of ESAP, France and holds MSc degrees in Agronomy and Food processing.

23 years experience in building food safety management systems in international companies and working with Governmental and Non-Governmental Organizations to improve Food Safety. Supply chain expert in meat and dairy products, he was a member of SSAFE and lead the development of the ISO Technical Standard on Animal Welfare Management in collaboration with OIE/ISO. He contributed to the GFSI Animal Feed Safety working group and to the PAS 222:2011 on Feed manufacturing.

He started his career in 1994 in London to promote exports of fruit products from continental Europe to the United Kingdom in collaboration with the UK retailers. He joined the POMONA Group in 1998 and was appointed UK & Ireland Export Manager for the ready-to-eat product lines. In 2000 he moves to a Global Logistics role in charge of overseas supply from US, Latin America, Asia and Africa. In 2004 he was appointed Quality- R&D Director in charge of the fruit and vegetables imports and fish processing plants. In 2007 he took the role of Group Quality and Purchasing Director.

In 2009 he was recruited by KEYSTONE FOODS as QHSE Director for Europe to manage the poultry, beef and logistics operations. He was involved in global food safety and sustainability projects with McDonald’s. When the company was acquired by MARFRIG he joined the MOY PARK Continental Europe team.

In 2015 he joined the BRF Group as Executive Quality Manager Europe-Eurasia before being appointed Global Food Safety Lead.


With over 100,000 employees, 4 million tons of products and 39 billion BRL revenue in 2016, BRF S.A. is one of the largest producers of fresh and frozen protein foods (chicken, turkey, pork) in the world operating across 5 regions (Latin America, Europe- Eurasia, Middle-East, Africa and Asia). In December 2016, BRF supplied 16.3% of the world trade in poultry.


Katsuki Kishi

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.

Scott Stillwell

Senior Vice President – Food Safety & Quality Assurance, Tyson Foods Inc.

Dr. Scott Stillwell is the Senior Vice President of Food Safety and Quality Assurance at Tyson Foods, Inc., where he has responsibility for the food safety and quality policies, procedures, and staff including research and laboratories. This group encompasses 115 domestic and international beef, pork, poultry, and prepared foods processing facilities and 2,500 dedicated food safety and quality assurance team members who have responsibility for ensuring compliance to company policies, procedures, programs, and regulatory requirements.

Dr. Stillwell has been employed by Tyson Foods for thirty years in a number of technical and administrative positions, and previously served as Vice President of Food Safety and Quality Assurance for the Poultry division for ten years. Prior to that, he served as the Director of Food Safety and Regulatory Compliance for ten years.

Dr. Stillwell is an ex-officio member of the Board of Directors for the Global Food Safety Initiative, a member of the National Chicken Council Technical and Regulatory Committee; the National Turkey Federation Technical and Regulatory Committee; the North American Meat Institute Scientific Advisory Committee and Inspection Advisory Committee; and a member of the Retail Food Safety and Quality Professional Development Group at the International Association for Food Protection. He is also past treasurer of the Arkansas Association for Food Protection and he sits on the Food Safety Advisory Committees of several prominent food service companies.

Dr. Stillwell holds a Master’s degree in Business Administration from the Edinburgh Business School and a Ph.D. in Poultry Science with an emphasis in microbial food safety from the University of Arkansas, Fayetteville. Scott is a native of Arkansas and lives in Springdale with his wife Donna and son Alex where he sits on the Board of Directors of two non-profit agencies working to prevent domestic abuse and childhood poverty.

Howard Popoola

Vice President - Corporate Food Technology and Regulatory Compliance. The Kroger Co. 1014 Vine Street Cincinnati, OH 45202

In his role as the Vice President of Corporate Food Technology and Regulatory Compliance for The Kroger Company, Cincinnati, OH. Howard has the overall strategic responsibility and direction for food safety, quality assurance and product development for the entire company, this includes approximately 2800 retail stores (serving over 9 million customers every day) and Kroger’s 36 own manufacturing facilities – Dairy, Bakery, Pet Food and Grocery plants and over 5000 supplier partners.

Prior to joining Kroger, he led product integrity and regulatory compliance functions as Vice President at Topco Associates – a private label procurement company in Elk Grove Village, IL.

With over 25 years of experience in the food industry, he has had the opportunity to work at several food companies and in progressive food safety and quality roles including US Foods, Nestle, Kraft Foods, Darigold and the United Nations Food Program, Howard holds a bachelors and master’s degree in food and Industrial microbiology and has advanced certificates in Integrated supply chain management from Michigan State University.

Howard is very passionate about safe foods and accessibility to clean air and water, he looks forward to the day planet earth and its inhabitants will be free from food borne illnesses.

Mike Robach

Chair of the GFSI Board of Directors

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.

Kerry Bridges

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.

Barbara Masters

Dr. Barbara Masters is the Vice President of Regulatory Policy, Food and Agriculture at Tyson Foods, Inc., where she provides regulatory vision and support for food safety and quality policies and procedures.

Prior to joining Tyson Foods, Dr. Masters served as the Global Vice President for Food Safety and Quality at Keystone Foods. She served as the key technical resource for the plant teams across the globe. Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely to advise with the meat and poultry industry to ensure regulatory compliance

Dr. Masters served as Administrator of the Food Safety and Inspection Service where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. She was responsible for re-energizing the Agency’s training program and ensuring training reflected national policies.

Dr. Masters is a member of the International Association of Food Protection, American Veterinary Medical Association, National Chicken Council, North American Meat Institute and National Turkey Federation.

Dr. Masters holds her Doctor of Veterinary Medicine degree from Mississippi State University and a Food Animal Internship from Kansas State University.

Zaotian WAN

Vice President

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.

Craig Wilson

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.


Senior Director, Global Food and Packaging Safety, Global Supply Chain & Sustainability, McDonald’s Corporation

Cindy is Senior Director, Global Food and Packaging Safety, Global Supply Chain & Sustainability 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.

Pierre De Ginestel

Quality Director, AUCHAN

Pierre de Ginestel is the 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.

Anita Scholte op Reimer

Vice-Chair of the GFSI Board of Directors

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 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.

Alain Turenne

Vice President, Corporate Social Responsibility, Walgreen Co., a member of WBA

Alain Turenne is currently Vice President Corporate Social Responsibility (CSR) for Walgreen Co., a member of Walgreens Boots Alliance (WBA). Turenne joined Walgreens in 2010 to lead the product quality and product safety platforms for the company’s retail operations. He works with the WBA teams across markets to champion the retail Food Safety programmes and has worked globally on the full suite of Quality services for the company’s US Own Brands and Global Sourcing portfolio, including Ethical Sourcing programs. As part of his CSR role, he is also responsible for the U.S. Sustainability agenda.

Turenne was previously with Kraft Foods for more than 20 years in multiple international roles spanning Quality, R&D, Operations and Procurement. He holds an MBA from New York University Stern Business School and a Chemical Engineering degree from Université de Montréal. He was elected to the GFSI Board in 2019. Since 2016, he is also a Director-at-Large with ANSI, the American National Standards Institute.

A native of Canada, Turenne has worked in Europe and the U.S.A. and currently resides in the Chicago area with his family.

Monique Pellegrino

Monique Pellegrino, Vice President Chief Food Safety Officer, Danone, France

Monique Pellegrino is a French citizen, graduated from ENSAT (National School in Agronomy) with a five years engineering degree specialised in Food Science and processing.

She has 25 years of experience in driving sustainable growth and competitiveness by leading diverse functions in international environments: Quality & Food Safety, Environment, Regulatory Affairs, R&D, Innovation and strategic programs. In parallel to an extensive experience in industry, she conducted AFAQ/AFNOR certification audits for 10 years, developing knowledge of manufacturing and retail processes across all food sectors. She has been involved in different international organisations, as member of boards or scientific committees.

After a first experience in research in Molecular Biology at the USDA of Berkeley in California, she joined The Coca-Cola Company in 1992 where she successively led Quality & Environment and Process Operations. In 1998, she entered Lesaffre Group as Quality, Environment & regulatory affairs Director before being appointed Group Performance Enhancement Program Officer in 2003. She moved to the position of Group Innovation Director in 2005 and became R&D and Innovation Director in 2008.

Monique joined Danone in 2010 as Functional brands / Innovation R&D Director and was then appointed Science & Technology Director in 2012. In May 2016, Monique was nominated Strategic Transformation Director, acting as the catalyst of strategic initiatives towards Danone 2020 ambition and leading the integration of White Wave for the R&D function. She was nominated Vice President Danone Food Safety Center in November 2017 and was then promoted Vice President, Chief Food safety Officer in March 2019. Her mission is to drive food safety culture and governance further up in all Danone businesses, ensuring a scientific backbone to policy and excellence in execution.

Frédéric RENÉ

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.

Tim Smith

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.

Angela Liu

Chairwoman of New Hope Liuhe Co., Ltd, Director of New Hope Group.

After taking office in 2013, Angela, together with the management team, has done a series of organizational reform, to push forward the enterprise transformation of New Hope Liuhe. The market value of the company once exceeded 5 billion, ranked the number 85 among Fortune 500 companies of China in 2015.

Led by the new leading group, New Hope Liuhe has accelerated its pace of internationalization. It has set up overseas headquarter in Singapore, built a talent training platform in Indonesia and Australia, and done multiples of global trade and cooperation. So far, it has more than 500 branches in total, among which more than 50 branches are built in more than 20 foreign countries.

Angela is also active in charity affairs. She once organized an initiative to help the cataract patient in impoverished mountain areas. Recently, in June 2016, New Hope Liuhe cooperated with China Children and Teenagers’ Fund, setting up “New Hope Liuhe Children’s Food Safety Education Fund”, to promote “National Children’s Food Safety Guard Action”.

Neil Marshall

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.

Natalie Dyenson

MPH, Vice President, Food Safety & Quality, Dole Food Company, Inc.

Ms. Dyenson joined Dole in October 2016. Based out of the David H. Murdock Core Laboratory on the North Carolina Research Campus in Kannapolis, NC, Ms. Dyenson has responsibility for food safety and quality programs globally. Prior to Dole, she spent eight years in various senior director positions with Wal-Mart Stores, Inc., most recently leading food safety across 6500 retail stores, 48 company owned manufacturing facilities and 220 fresh distribution centers in 26 countries for Walmart’s international division. Prior to Walmart, Ms. Dyenson spent eight years with Walt Disney Parks and Resorts, based out of Orlando, Florida, where she held various roles in food safety and public health supporting Walt Disney World, Disney Regional Entertainment, Disney Cruise Line and the Parks and Resorts business globally. Ms. Dyenson holds a B.S. in Microbiology from the University of Iowa and a M.P.H. in Infectious Disease Epidemiology and Biostatistics from the University of South Florida.

Payton Pruett

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).

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.

Sara Mortimore

 Sara Mortimore is a Food Scientist with over 30 years of practical experience and in May 2019 was appointed Vice President, Global Food Safety Compliance at Walmart.

From 2008 to 2019, Sara held the position of Vice President of Product Safety, Quality and Regulatory Affairs with enterprise-wide responsibility at Land O’Lakes, Inc. covering both human and animal foods as well as supporting the not-for-profit international development work.

Sara started her career with Glaxo SmithKline, working as a Research Technologist in R&D. In 1989 she joined Grand Metropolitan Foods which later became Pillsbury and subsequently was incorporated by General Mills Inc.

Sara is also the co-author of many successful books on HACCP and food safety management.  She has served both on the board of trustees of the Royal Society of Public Health and the BRC International Advisory Board. Sara has been a member of the GFSI Conference committees several times and was actively engaged in GFSI’s Technical Working Group Food Safety Culture.

Alec Kyriakides

Head of Central Technical Operations, Sainsburys Supermarkets Ltd.

Alec is Head of Central Technical Operations at Sainsbury’s. He is responsible for Sainsbury’s technical management frameworks encompassing product safety, nutrition and health, supplier management, analytical integrity, training and incident management.

He is a microbiologist by qualification and has worked at Sainsbury’s for over 25 years, prior to which he worked in the manufacturing industry including the dairy and brewing sectors. He is Non-Executive Chairman of Campden BRI, and a member of a number of industry and government committees including the Advisory Committee on the Microbiological Safety of Food. He was elected to the GFSI Board of Directors in 2019.

Alec is the co-author of books on the microbiological safety of foods including Campylobacter, Salmonella, Listeria monocytogenes, E. coli and Clostridium botulinum.

Roy Kirby

Director, Global Food Safety, Mondelēz International

Roy Kirby is Director of Global Food Safety for Mondelēz International. He is a member of Mondelez International’s Global Quality leadership team. Roy’s current responsibilities cover all Food Safety relevant disciplines including Microbiology, Toxicology, Allergens and Packaging right across the Product Lifecycle. He leads a high performing team across the world to ensure that Mondelez International’s Quality policies and expectations are applied and validated on a consistent basis.

Prior to joining Mondelez, Roy was a member of the European Food Safety Authorities Executive Office responsible for Quality Management.

Throughout his 30 year career, Roy has worked in roles spanning academia, public service and industry but always focused on consumer safety.

Roy completed his B.Sc. in Microbiology at the University of Surrey in 1986 and his PhD in the Survival of Salmonella during Chocolate Mass production at the University of Reading in 1990. Roy is also a Fellow of the Institute of Food Technology. Outside of work, Roy is married with 3 children and has many hobbies, with wine tasting being the principle one.