Uncovering the Risks and True Costs Behind Food Safety and Plant Sanitation

Food safety and sanitation are one of the most important elements of any food processing business. However, growing production demands, tighter timelines and enhanced regulations are creating new challenges for plant managers. It is a balancing act with a slim margin for error; any issue can have a significant impact on production time, productivity, reputation – and ultimately, profitability.

The objective of this webinar is to uncover some of the critical issues that could threaten budgets and the future of a brand, plus help educate plant managers and processing professionals about the key components of a successful food safety plan.

Featured speakers Jim Whitehead and Doug White will discuss some of the most overlooked costs and risks associated with food safety and sanitation to help support a more proactive approach to better prepare for the future.

Speakers

Jim Whitehead, VP of Sales, PSSI

Jim Whitehead’s career in food plant sanitation has included both chemical and contract cleaning industries. Jim has a chemistry degree from Indiana University and, more recently, is a proud graduate of the University of PSSI. He has spent his entire 30-year career in food processing sanitation. His earliest experience was in the sanitation chemical business, primarily with Chemidyne and Ecolab, where he was a high performer in direct sales and service roles. He then helped to grow the contract sanitation business as executive vice president with Superior Contract Cleaners, building a team and leading the way to become recognized for high-quality service, performance and customer relationships. PSSI acquired Jim and the superior team in late 2012, and he has continued to help build their business and customer relationships ever since.

Message Presenter

Doug White, Senior VP, Operations, PSSI

With more than 25 years experience in the food processing and distribution industry, Doug White manages the company’s partnerships and oversees the operations for more than 100 food processing plants across the Western division of the US and all of Canada. He plays a key role in PSSI’s leadership team, serving on the company’s executive leadership committee, IT steering committee and safety steering committee. He recently helped lead the development of PSSI’s new Real-Time Performance Metrics platform that supports a more detailed data-driven approach to food safety and sanitation. Prior to his current role, Doug led strategic planning and procurement for PSSI as the vice president of corporate development. Prior to that, he worked with PepsiCo and Aramark. He holds a Bachelor’s degree from Dartmouth College.

Message Presenter

Amy Lowe, Executive VP, PSSI

Amy Lowe began her career with PSSI in 2009, one year prior to the merger with Kaiser Contract Cleaning Specialists, Inc. Before joining PSSI, Amy spent 12 years leading Human Resources for HNI Corporation in their US and Mexico operating divisions. An alumnus of Western Illinois University, she graduated Summa Cum Laude and holds Bachelor’s Degrees in both Management and Marketing.

Message Presenter