2019 Beef Industry Safety Summit Speakers

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Sherri Williams

Sherri Williams

Sherri Williams

Sherri attended Colorado State University in Fort Collins, Colorado and graduated in 1994 with a Bachelor of Science in Equine Science and a minor in Anatomy and Neurobiology. Sherri continued on with her coursework as a graduate student in the Meat Science program where she graduated in 1996 with a Master of Science in Animal Science – Meat Microbiology. Sherri is currently serving a two year term on the National Advisory Committee on Meat and Poultry Inspection (NACMPI). Sherri has worked in the beef industry since graduating from Colorado State University in 1996. She has almost 20 years of experience in the food safety and quality assurance areas and has held varying positions as a HACCP/QA Superintendent, Quality Assurance Manager, and a Corporate Director of Food Safety. Sherri worked for Swift & Company from 1996 to 2007, when she joined Food Safety Net Services as the VP of Auditing and Consulting Services. In 2010, Sherri returned to JBS as a corporate Director for Food Safety and Regulatory Affairs for the beef division. Currently, she is the Head of Technical Services for JBS Regional Beef, in that capacity she has responsibility for five (5) facilities across the US in the areas of regulatory affairs, food safety, and quality assurance of the products that those facilities produce. Sherri is a Colorado native, married and has a daughter in college.

Jennifer Williams

Jennifer Williams

Jennifer Williams

Jennifer is responsible for leading the Food Safety & Quality Assurance Team Members within the Fresh Meats Business Unit. Providing for her family, serving our work family and contributing safe, nutritious food for millions of families world-wide is the driving force in her life. Together with the Fresh Meats Leadership Team and FSQA Team, Jennifer provides industry path-leading quality, food safety and regulatory solutions that contribute to the recognized Tyson Fresh Meats Food Safety and Quality leader position within the protein industry. Prior to her current role, Jennifer held several positions over an 18-year period related to food safety, quality and regulatory compliance. Most recently, she was Senior Director of FSQA- Beef Division. In that capacity, she collaborated with operations and sales stakeholders in providing expertise to serve the customers and the beef business that she loves. During her tenure within the Tyson Fresh Meats Corporate FSQA Team, Jennifer has led food safety research and innovation ideas, including development of pathogen risk mitigation systems recognized by industry, academia and regulatory experts as gold standards and basis of industry wide best practices. Prior to that, Jennifer had the opportunity to provide corporate regulatory support to beef, pork, case ready, value added, ready-to-eat and poultry facilities. Jennifer earned her Bachelor of Science degree from Graceland University and is working to obtain her Master of Science degree from the Kansas State University with expected graduation date of Fall 2019. She serves within the Beef Industry Food Safety Council as an executive committee member and is an in-coming co-chair of the North American Meat Institute’s Food Safety and Inspection Affairs Committee. She is a graduate of the LINC class of 2012.

Rob Ames

Rob Ames

Rob Ames

Rob Ames is a husband, father of three and lifelong consumer of beef. As Business Development Manager for Corbion, Rob works to develop the company’s Harvest Intervention business by identifying and onboarding products and services of increased benefit to the meat and poultry industries. He exclusively roots for alma matter’s Kansas State and Colorado State on Saturday’s but many more meat and animal science programs during the week.

Mandy Carr

Mandy Carr

Mandy Carr

Mandy is the Sr. Executive Director for the Science & Product Solutions team at National Cattlemen’s Beef Association. This department includes programs focusing on human nutrition research and influencer outreach, product quality, sustainability, and beef safety research as well as the beef innovation and culinary programs. This talented team provides key information needed by influencers and industry decision makers to continually improve beef production, processing, consumer options and perceptions about beef. The team also provides foundational insights that other checkoff programs including marketing, communication and issues management utilize in science-based responses to consumer and media questions about beef. Mandy also leads the beef safety research program and facilitates the functions of the Beef Industry Food Safety Council, a group of industry food safety professionals working together to provide industry driven research, guidance materials and educational programs. Mandy was raised in the small rural community of Sudan, Texas where her family still lives and raises beef cattle. Mandy is a graduate of Texas Tech University with an undergraduate degree in Food Science and Technology, a Master’s Degree in Food Science, and a Ph.D. in Animal & Food Science specializing in food safety. In 1999, Mandy joined the faculty at Angelo State University. During her almost 8 year tenure at Angelo State, Mandy developed a meat and food science undergraduate and graduate teaching program and designed and managed the federally inspected ASU Meat Laboratory. Mandy joined NCBA in 2007. Mandy and her husband Todd, originally of KS and a Kansas State University graduate, live in Highlands Ranch, CO.

Angie Siemens

Angela Siemens

Dr. Angela Siemens

Dr. Angie Siemens is the Vice President of Food Safety, Quality & Regulatory for Cargill in Wichita, Kansas. She is responsible for food safety issues and quality management systems and processes in approximately forty beef, turkey, egg, case-ready and processing facilities in North America. She also oversees the food safety issues of meat co-packers and meat and ingredient suppliers. Angie served as BIFSCo Chairman in 2014/15. Prior to her tenure at Cargill, she worked as Vice President of Food Safety and Technical Services for Smithfield Packing Company in Smithfield, Virginia. Angie also worked at the Oscar Mayer Foods Division of Kraft Foods in Madison, Wisconsin, and Beatrice Cheese. She served a year as a Congressional Science Fellow to the US House of Representatives, Committee on Agriculture, Washington, DC. The National Provisioner named Angie as one of 25 Future Icons. Angie received a Ph.D. in Meat Science and M.S. in Animal Science from the University of Missouri, Columbia and a B.S. in Animal Science from Purdue University, West Lafayette, Indiana. She received the 2010 Purdue University College of Agriculture Distinguished Alumni award. Angie grew up on a diversified grain and livestock family farm in eastern Indiana, and participated in 4-H, FFA and livestock judging. Angie is married to Dr. Mike Siemens, Director Business Development, Arrowsight Global Agribusiness and they have one son, Nicholas (age 16).

Sharon Beals

Sharon Beals

Sharon Beals

Sharon provides strategic, operational, and technical leadership and support in the critical area of food safety and quality for CTI Foods manufacturing facilities, as well as for their customers and suppliers. Sharon ensures we have strong quality programs and processes to meet and exceed regulatory and customer requirements. Sharon brings over 30 years’ experience in food safety and quality. Most recently, she held the role of VP, Food Safety and Quality Assurance with US Foods. Over her career, Sharon has held roles at the Director and VP level with several food companies including, Maple Leaf Foods, Smithfield Packing, Tyson Foods, Orval Kent Food, and Arby’s. Sharon is very actively engaged in the industry and is currently the Chair for the Beef Industry Food Safety Council (BIFSCo), has served on the American Meat Science Association Board (AMSA), and has been a frequent guest lecturer at the University of Wisconsin’s Food Safety and Meat Microbiology school. Sharon studied at Cornell University in New York where she completed her Bachelor of Science degree in Nutrition and Food Science.