This webinar will provide a global assessment of recalls and regulatory challenges for pet food manufacturers, ingredient suppliers, and retailers. More importantly, experts will share experiences and examples for microbiological and chemical preventive controls to enhance the safety of pet food ingredients and finished pet foods. Featured speakers include Jeff Lucas, Senior Director of Expert Services, and Tracie Sheehan, leading Technical Services, both from Mérieux NutriSciences.
- Global Health Issues & Recall Trends.
- Regulatory Challenges for the Pet Food Industry.
- Chemical Microbial Preventative Controls for Ingredients and Finished Products.
This webinar is sponsored by Mérieux NutriSciences and presented by Petfood Industry and WATT Global Media.
Speaker Info:
Tracie Sheehan is currently leading Technical Services at Mérieux NutriSciences (Silliker) which provides our customers with auditing, consulting, training, and labeling services. Prior to this role she served as Chief Health, Quality & Sustainability Officer for ARYZTA for 7 years. She previously worked for the Sara Lee Corporation as Senior Vice President of Food Safety and Scientific Affairs for 8 years and Kellogg Company for 11 years. Tracie is a founding member of the Board of Directors for the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska. She is serving as Vice Chair of the Food Safety Assessment, Auditing and Inspection IAFP PDG Committee. She has previously chaired the Scientific Advisory Committee of the American Meat Institute. She served on the National Academy of Sciences Food and Nutrition Board, International Life Sciences Institute (ILSI) Allergy and Immunology Institute, and ILSI Food Toxicology and Safety Assessment Committee. She served on the Joint Institute for Food Safety and Applied Nutrition Advisory Council and the National Center for Food Safety and Toxicology Advisory Council. She received her Ph.D. in Analytical Chemistry from the University of South Carolina
Jeff is currently Senior Director of Expert Services – Academy & Consultancy for Merieux NutriSciences. He has over 35 years of food industry experience with 20 years in managing food safety and quality for companies such as ibp, inc, Sara Lee Corp Meat Group, and Land O’ Frost. Jeff has been with Merieux over 15 years and has held positions in laboratory management, business development, consulting, and education. His current focus is on assisting the food and feed industry in reducing product contamination and compliance to regulatory requirements including preventive controls. Jeff has consulted in all food industry segments specializing in food safety management and plans, microbiological issues with foodborne pathogens, food spoilage, sanitation, preventive controls, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods, Escherichia coli O157:H7 in raw beef and microbial concerns in fresh and fresh-cut produce including regulatory concerns, sanitation issues, facility environmental concerns, and recall mitigation. He has instructed numerous short-courses and workshops across the US on preventive controls, HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP, a Lead Trainer for PCQI for Human Food, Animal Food, and Foreign Supplier Verification Program, an instructor in BRC, and an SQF Practitioner. Jeff is actively providing clients with FSMA pre-assessments and gap analyses for various FSMA rules. Jeff holds a Bachelor of Science degree in animal and dairy sciences from Auburn University, a Master of Agriculture degree from Texas A&M University, and has completed graduate courses in food microbiology at Iowa State University.