Bill Potter, Ph.D. is a Technical Advisor at Elanco Poultry Food Safety. Dr. Potter received his Ph.D. and M.S. degrees in Poultry Science from the University of Arkansas, as well as a B.S. degree in Animal Science and an M.B.A. from Texas A&M University. His areas of expertise include food safety, food quality, and pathogen intervention technologies.

Nikki Shariat, Ph.D. is an Assistant Professor at the Poultry Diagnostic and Research Center in the Department of Population Health at the College of Veterinary Medicine at the University of Georgia. She holds a Ph.D. in Biological Sciences from Vanderbilt University and a B.Sc. degree in Molecular Biology and Genetics from the University of East Anglia in the UK. She is listed as an author or co-author on more than 40 published scientific papers, and is also the author of a book chapter in Salmonella: Methods and Protocols (Methods in Molecular Biology).

To get a taste of the discussions that were happening at the 2023 Food Safety Summit, we spoke face-to-face with Deb Kane, Vice President of Food Safety, Quality, EHSS, and Regulatory at J&J Snack Foods Corp; Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA); and Ann Marie McNamara, Vice President of Food Safety and Quality for Supply Chain, Manufacturing, and Commercialization at US Foods. We also heard from Brian Barr of ABB and Andrew Lansinger of QAD Redzone.

To get a taste of the discussions happening at the 2022 Food Safety Summit, we spoke face-to-face with Michael (Mike) Taylor, J.D., Board Member Emeritus at Stop Foodborne Illness and the 2023 Recipient of Food Safety Magazine’s Distinguished Service Award; Steve Ardaugh, CEO and Founder of Eagle Protect; Mindy Brashears, Ph.D., Professor of Food Safety and Public Health at Texas Tech University; and Harshavardhan Thippareddi, Ph.D., John Bekkers Professor of Poultry Science at the University of Georgia.

Angela Anandappa, Ph.D. is the Founding Director for the Alliance for Advanced Sanitation. She has researched and worked in food safety and genomics for over 20 years, having established the Food Systems Innovation Center at the University of Kentucky with the goal of providing resources for local food businesses. She is also a board member of the Animal Digestible Food Packaging Initiative.

Sally Powell Price is MilliporeSigma’s Regulatory and Public Health Expert for Food and Beverage Safety Testing in North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was the Food Lab Supervisor at the New York City Department of Health Public Health Laboratory. She holds a B.S. in Biology from Hamilton College, a M.S. in Microbiology and Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She is a member of the Association of Food and Drug Officials (AFDO), the Association of Public Health Laboratories (APHL), the International Association for Food Protection (IAFP) and AOAC International. 

Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods, Justyce has been serving the food and beverage industry since 2013. She received a B.S. in Chemistry and an M.B.A. from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs and is a member of IAFP, International Society of Beverage Technologists (ISBT), and AOAC International.

Frank Yiannas is a food safety culture expert, a food safety executive at global brands, an author, and an adjunct professor. He served as the Deputy Commissioner of Food Policy and Response at the U.S. Food and Drug Administration (FDA) from 2018–February 2023. While at FDA, he was instrumental in creating the New Era for Smarter Food Safety blueprint and many other initiatives related to the implementation of the Food Safety Modernization Act (FSMA). Frank has also held food safety leadership roles with Walmart and the Walt Disney Company. Additionally, he advanced global thinking on food safety culture with his pivotal 2008 book, Food Safety Culture: Creating a Behavior-Based Food Safety Management System. Frank has long been recognized for his role in elevating food safety standards and building food safety management systems based on science and risk.

Andre C. Pierce, M.P.A., REHS joined the U.S. Food and Drug Administration (FDA) in January 2022, serving as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. degree from North Carolina State University.

Ben Chapman, Ph.D. is Head of the Department of Agricultural and Human Sciences, Professor, and Director of the Safe Plates Food Safety Extension and Research Program at North Carolina State University. With the goal of reducing foodborne illness, his group researches food handling and food safety systems, designs and implements food safety strategies, and evaluates messages and media from farm-to-fork. Since February 2020, Dr. Chapman has been providing guidance to the food sector on issues related to food safety and COVID-19. He is the Co-Chair of the STOP Foodborne Illness Board of Directors, an advocacy group for individuals affected by foodborne pathogens. Dr. Chapman also co-hosts two podcasts, Food Safety Talk and Risky or Not, and is active on social media (@benjaminchapman on Twitter).

John Zimmermann is the Vice President of Quality Assurance and Food Safety with First Watch restaurants. John has over 35 years of experience in the quality assurance and food safety field within the food processing, distribution, and foodservice industry. He serves as brand protector and ambassador at First Watch by creating, implementing, and maintaining a world-class, end-to-end quality assurance and food safety philosophy that ensures that only high-quality and safe food is served to all First Watch customers. He is responsible for establishing food safety and quality standards and developing, implementing, and leading programs and practices that will have direct impact on food safety, quality, customer satisfaction, and innovation.