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Roya Galindo
Roya Galindo
North American Meat Institute
Food Safety Director
Roya Galindo serves as NAMI’s director of regulatory services. She first began her career in 2005 when she was one of the first successful consumer safety inspector interns (CSI) to complete the internship program for the Food Safety and Inspection Service. She worked as a CSI for a few years until she was quickly promoted to an Enforcement Investigation Analysis Officer (EIAO). After mentoring many of the EIAOs, Galindo switched gears and worked for the industry managing and refining establishment’s food safety systems. Galindo’s extensive background in industry and regulations allows her to provide the members with guidance on a wide array of subjects.

Felix Dietz
Felix Dietz
Commercial Food Sanitation, LLC
Food Safety Specialist
Over the course of his career, Felix has managed and developed sanitation programs in USDA and FDA plants, and within USDA-regulated restaurant commissary operations.

He has worked as a corporate sanitation & hygienic design specialist, sanitation director, quality assurance director, sanitation consultant, and as a technical support representative for several chemical suppliers. Felix has past operational experience with various meat based RTE packaging processes, raw grinding & formulation operations, and red meat boning and live harvesting operations. Felix has supported a variety of industry segments, including meat, cheese, frozen food, biscuit, pet food, and cosmetics operations.

Since he started in the food industry in 1985, Felix has built significant experience with sanitation program related needs and continuous improvements which include hygienic design & process separation needs in conjunction with pathogen environmental monitoring programs.

Felix has furthered his education at both the University of Cincinnati and University of Phoenix in Business Management.

Steve Tsuyuki
Steve Tsuyuki
Maple Leaf Foods
Senior Director, Sanitary Design & Corporate Sanitation
Steve Tsuyuki joined Maple Leaf Poultry in 2001 as a Six Sigma Black Belt. Through a succession of leadership roles in QA, Food Safety and Six Sigma, he was appointed to the Senior Director - Food Safety role in 2009 and provides leadership to 20+ plants across Canada producing fresh and RTE products. He has a BSc in Science and BASc in Chemical Engineering from the University of Toronto.

Matt Henderson
Matt Henderson
Land O' Frost
VP of Technical Services
Matt Henderson has worked with Land O’ Frost for the past twenty years in multiple roles across the organization focused on food safety. As Sanitation Manager and Food Safety Manager his job functions included managing the sanitation process, managing Listeria sampling programs, and chairing the Seek and Destroy and Facility Design Teams. As Director of Food Safety, Matt led the continuous improvement of Land O’ Frost food safety systems across our plant network. In his current role as Vice President of Technical Services, Matt is responsible for leading the Land O’ Frost Food Safety, Quality and, Employee Safety teams toward safeguarding the health and safety of our consumers and employees. Matt graduated from Arkansas Tech University with a Bachelor’s degree in Agribusiness and Michigan State University with a Master’s Degree in Food Safety.

Jeremy Adler
Jeremy Adler
Ecolab, Inc.
Sr. RD&E Program Leader - Food Safety, Global Food and Beverage
Jeremy is a Sr. RD&E Program Leader in Food Safety for Global Food and Beverage. He provides technical support for new product and process innovations in Ecolab’s Global Food and Beverage innovation pipeline. Additionally, he provides global customer support for product and process validation, regulatory compliance guidance, and remediation of microbiological food safety concerns. His efforts are aimed at improving plant efficiencies and increasing the microbiological quality of meat products and the production plant environment. Adler earned a Doctor of Philosophy degree in animal science from Colorado State University, with a concentration in food microbiology and meat safety. He has authored and co-authored several peer-reviewed publications in the Journal of Food Protection and Journal of Food Science.

Hayriye Cetin-Karaca
Hayriye Cetin-Karaca
Smithfield Foods
Research scientist
Hayriye is originally from Europe (born in Bulgaria and raised in Turkey). Hayriye has her undergraduate degree in food engineering in Turkey. She received her master’s and Ph.D. in food science at University of Kentucky, where she has specialized in food microbiology and food safety. After completing her Ph.D., she worked at University of Kentucky as an instructor. Hayriye’s research and practical experience includes evaluation and application of natural bioactive antimicrobials into food systems in order to eliminate foodborne pathogens, increase shelf-life and enhance food safety.

Matt Thomas
Matt Thomas
Tyson Foods
Senior Director, Food Safety & Quality Assurance, Poultry Division
Matt Thomas is the Senior Director of FSQA, Big-Bird value Added-Poultry at Tyson Foods. He received his Bachelor’s degree in Animal/Poultry Science from Purdue University and his Master's in Food Safety from the University of Arkansas.

Catharine Carlin
Catharine Carlin
Mérieux NutriSciences
Director - Microbiology Innovations
Catharine is a Microbiology Technical Director for Merieux NutriSciences and Doctoral Candidate at Cornell University. While at Cornell, her research focused on Listeria and Salmonella including the evaluation of commonly used detection methods and the characterization of five novel Listeria spp. Catharine has been with Merieux NutriSciences since 2003. Prior to going back to school Catharine worked with the Merieux NutriSciences Global Microbiology Team leading the North American region; key functions of this role included supporting customers with testing questions and new method evaluation and implementation. In her current role with Merieux Nutrisciences, Catharine is working with the research group to evaluate new testing technologies and develop improved confirmation procedures.