The QA Advisory Board provides input and perspective into the editorial content, direction and market involvement of the magazine. The board includes industry leaders representative of various segments of the food and beverage processing industry. Members of the board are advisers to the staff of QA magazine, commissioned to critique the publication, provide industry insight and provide editorial consultation. A member of the board also contributes a column in each issue of the magazine.
Managing Director – Food and Import Safety
Former FDA Assistant Commissioner of Foods, Dr. David Acheson is the Managing Director, Food and Import Safety Practice, at Leavitt Partners.Previously a practicing doctor of internal medicine and infectious diseases, Dr. Acheson began conducting basic molecular pathogenesis research on foodborne pathogens in 1987, then joined the FDA as Chief Medical Officer in 2002. Dr. Acheson is widely published and internationally recognized for his public health expertise in food safety and his research in infectious diseases.
Director of Microbiology & Analytical Chemistry
Dr. Peter Bodnaruk is Director of Microbiology and Analytical Chemistry with Ecolab Inc. He has over 20 years experience in food safety having held food safety positions in the US meat industry and food research appointments in Australia and Great Britain. Peter has extensive experience in risk management and risk mitigation strategies for ready-to-eat meat products, has worked as a public health microbiologist and with the development of rapid detection methods for pathogens.
Biosafety Program Manager
American Association for Laboratory Accreditation (A2LA)
Roger Brauninger is Biosafety Program Manager for the American Association for Laboratory Accreditation (A2LA). The company is a non-profit, public service, membership association providing accreditation for laboratories, reference material procurers, proficiency testing providers and product certification and inspection bodies. Roger serves in the Life Sciences group of A2LA, which includes biological chemical testing on foods, feeds, drugs, toxic materials and threat agents.
Kansas State University
Jim Campbell is a Research Entomologist with the USDA ARS Grain Marketing and Production Research Center in Manhattan, KS. He received B.S. and M.S. degrees from Rutgers University and a Ph.D. in Entomology from the University of California-Davis. His research interests include the behavior of stored product insects and their natural enemies and how the use of behavioral information can improve the management of insect pests.
Industry Consultant/Food Safety
Eden Prairie, Minn.
Art Davis has worked in various positions within food plants, at supplier companies and in consultant positions in support of processors' food safety initiatives. With previous positions with Green Giant Foods, and most recently, Vice President of Food Safety for The Vista Institute, Art is now an independent industry consultant.
Director, Supply Chain Quality Assurance
Abbot Park, Ill.
Bradd Eldridge is a director of quality with Abbott Nutrition. He is a member of the Joint Institute of Food Safety and Applied Nutrition (JIFSAN) Advisory Council, Association of Food and Drug Officials (AFDO), International Association for Food Protection (IAFP) and Institute of Food Technologists (IFT). Bradd has traveled to many countries around the world to discuss good quality practices toward successful food safety programs. Bradd holds a BA in chemistry and computer science from Catawba College in North Carolina, and an MBA from Indiana University.
Director of Quality
California Natural Products
Bruce Ferree oversees regulatory compliance, document control and QA and QC functions for this aseptic co-packer and rice syrup manufacturer. He is a food quality and safety professional with experience in many types of food operations, including meat and poultry, dairy (milk, cheese and whey), canning/aseptic, grain extraction, auditing, consulting and training. He has worked both domestically and internationally. Ferree received his Bachelor of Science in food technology from Colorado State University. Ferree also writes for the QA column From Plant to Floor.
Animal Handling Facility designer / professor, Colorado State University
Fort Collins, Col.
Temple Grandin is a world-renowned animal welfare specialist and designer of numerous animal handling facilities. An American doctor of animal science and professor, she is also a bestselling author and consultant to the livestock industry on animal behavior.
Director of Food Safety and Regulatory Compliance
Sam Kane Beef Processors
Corpus Christi, Texas
Brian Honigbaum is responsible for all food safety, animal welfare and regulatory affairs for the company. With over 10 years in the beef industry, he started in the slaughter side of the business and has since worked as a quality control specialist in the slaughter, processing and grinding operations. Honigbaum has successfully developed and implemented multiple regulatory programs including an Export Verification program and SQF 2000 certification, and has helped developed a strong Animal Welfare program and culture at his facility. Honigbaum is HACCP certified and PAACO trained, and attends and speaks at conferences throughout the year. Honigbaum also writes for the QA column From the Plant Floor.
Division Manager for Product Safety
St. Louis, Mo.
Kim Kemp is Director of Retail Food Safety for Nestle Purina. Involved in all aspects of food safety, Kim has been particularly instrumental in implementing innovative pest management programs focused on "green" management and inspection and consultation. He has worked extensively with Wal-Mart and other retailers to develop and implement such programs and spoken at conventions around the globe.
Corporate Vice President - Quality Assurance and Regulatory
McCormick & Co., Inc.
Roger Lawrence is the Vice President - Global Quality for McCormick & Company, Inc. He has over 35 years of experience in Quality, Food Safety, Product Development and Regulatory positions in the food industry. His current responsibilities span McCormick's worldwide internal operations and supply chain. The corporate global quality team provides strategic direction and operational guidance to subsidiaries, joint ventures and licensees, as well as quality, food safety and regulatory support to retail, food service and industrial customers. They are responsible for the development and implementation of functional policies and procedures as well as minimum quality and food safety standards.
Global Quality Control Manager
Bobby Love is Global Quality Control Director for Phillips Foods which has processing plants and restaurants. Love is responsible for ensuring the quality operations of both Phillips domestic and the company owned and operated overseas plants, which have U.S. approved HACCP (Food Safety) plans.
President and CEO
Chef Paul / Magic Seasoning Blends
Shawn McBride is President & DEO of Chef Paul/Magic Seasoning Blends, responsible for overseeing all aspects of both the seasonings plant and K-Paul restaurant. She has been with the company for more than 25 years and has been friends with Chef Paul since they were both children.
Menomonee Falls, Wis.
Deni took over the presidency of Copesan in 2006. Her previous experience encompasses leadership positions in marketing, sales and business management with exposure from a variety of companies and industries. Most recently, Deni was vice president of Business Development for Essential Industries, a privately-owned company that manufactures and globally markets polymers and resins for industrial coatings.