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About the Event

The Meat Industry Food Safety Conference provides valuable insights for the beef, pork and processed meat industries through a combination of general sessions and sector specific break-out sessions. The conference will bring together top experts from industry and academia to address the most critical issues the meat industry faces today. The conference will cover such topics as pathogen control, sanitation, foreign material control, recall preparedness, and industry innovation in a setting conducive to idea-sharing, in-depth discussion, and practical problem solving. In addition to the sessions, the conference provides outstanding networking opportunities, and a supplier showcase featuring the latest food safety solutions.

Tabletop exhibits and sponsorships are available.

Who Should Attend?

Management and other employees with responsibilities in food safety, technical services, HACCP, microbiology, and regulatory affairs.

To facilitate open dialogue, access to the sessions has been closed to the press. We appreciate the support of our trade press and are happy to work with our media partners to facilitate interviews where available. For any questions, please contact Sarah Little, Vice President of Communications, (202) 587-4263

Hotel Information

Hilton Rosemont / Chicago O’Hare
5550 N. River Road
Rosemont, Illinois, 60018
Phone: (847) 678-4488
Hotel Website

Click here for online reservations

To make reservations in the NAMI block, call the hotel directly at 1-847-678-4488 and reference the group code NAMI. The cutoff date to make reservations is no later then August 13, 2019. Reservations requested after this date will be based upon availability. The negotiated rate is $169 per night for single or double occupancy.



Media Partners

Robert Elder

Robert Elder

Sr. Director FSQA/Regulatory Compliance
Seaboard Triumph Foods

Robert Elder is the Senior Director FSQA Regulatory Compliance and Food Safety for Seaboard Triumph Foods. Robert partners and oversees multiple pork processing facilities working with senior management, sales, operations and FSQA staff as part of his responsibility to ensure all products and programs meet regulatory and food safety requirements. Robert has been overseeing animal welfare, regulatory compliance, food safety and sanitation programs for over 15 years with Seaboard Foods and prior, having spent several years working in preharvest food safety and epidemiology research for USDA ARS resulting in several peer review publications and development of Industrial food safety diagnostics.

Robert grew up on a family farm in northern Kansas. Attended Kansas State University receiving a BS in Microbiology, an M.S. Degree in Veterinary Sciences at University of Nebraska Lincoln and a PhD in Medical Sciences from the University of Nebraska Medical Center, Omaha. Robert has been a member of the NAMI Animal Welfare Committee for over 15 years and served as co-chairman for the committee for two terms. Robert has PAACO, PCQI, HACCP and SQF certifications.

Presentation: Best Practices in Monitoring and Control

Kristie Grzywinski

Kristie Grzywinski

Technical Director
Safe Quality Food Institute

Kristie Grzywinski, Technical Director for the Food Marketing Institute’s Safe Quality Food (SQF) Institute, is responsible for delivering education solutions for SQF professionals, including SQF practitioners, consultants and auditors in support of SQF Institute’s globally-recognized food safety and quality management standard. Grzywinski has made a career of training and education in the foodservice and food manufacturing industries, including the National Restaurant Association’s ServSafe® training program and Mérieux NutriSciences public and custom training courses. She is a passionate member of the Association for Women in Science and mentor to future food safety professionals with the International Association for Food Protection.

Presentation: The Global Food Safety Initiative (GFSI) Panel Discussion: What We’ve Learned and What’s Next

Dane Bernard

Dane Bernard

Managing Director
Bold Bear Food Safety

Dane Bernard has spent over 40 years in the food safety profession and currently manages his own consulting business. Dane holds B.S. and M.S. degrees in Food Science. Prior to his retirement, he was Global Vice President of Food Safety and Quality at Keystone Foods. Before joining Keystone, he worked for the trade association now known as GMA. He served for seven years on the US National Advisory Committee for Microbiological Criteria for Foods, participated on several International and US work groups as an invited expert, and has over 80 food safety related publications.

Presentation: Focusing Food Safety on Public Health Outcomes

Tracie G. Sheehan

Tracie G. Sheehan

VP Technical Services
Mérieux NutriSciences

Tracie Sheehan is currently leading Technical Services at Mérieux NutriSciences (Silliker) which provides our customers with auditing, consulting, training, and labeling services. Prior to this role she served as Chief Health, Quality & Sustainability Officer for ARYZTA for 7 years. She previously worked for the Sara Lee Corporation as Senior Vice President of Food Safety and Scientific Affairs for 8 years and Kellogg Company for 11 years.

Tracie is a founding member of the Board of Directors for the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska. She has previously chaired the Scientific Advisory Committee of the American Meat Institute. She served on the National Academy of Sciences Food and Nutrition Board, International Life Sciences Institute (ILSI) Allergy and Immunology Institute, and ILSI Food Toxicology and Safety Assessment Committee. She served on the Joint Institute for Food Safety and Applied Nutrition Advisory Council and the National Center for Food Safety and Toxicology Advisory Council. She received her Ph.D. in Analytical Chemistry from the University of South Carolina.

Presentation: The Global Food Safety Initiative (GFSI) Panel Discussion: What We’ve Learned and What’s Next

Bradley Marks

Dr. Bradley Marks

Michigan State University

Dr. Bradley Marks is professor biosystems and agricultural engineering, and food science, at Michigan State University. He currently leads an interdisciplinary research team focused on food safety engineering, particularly microbial inactivation modeling and improving methods for validating pathogen control processes for ready-to-eat foods. His research program has been continuously funded by competitive federal grants for over 24 years, in addition to numerous funded projects and partnerships with industry associations and individual companies.

Presentation: Changes and Challenges in Lethality and Stabilization

Jeff J. Sindelar

Jeff J. Sindelar, Ph.D

Associate Professor
University of Wisconsin-Madison

Jeff Sindelar is an Associate Professor and Extension Meat Specialist in the department of Animal Sciences at the University of Wisconsin-Madison. He received a Bachelor of Science in Animal Science with a meats emphasis from the University of Nebraska-Lincoln in 1999, a Master of Science in Animal Science/Meat Science at Michigan State University in 2002, and a Doctor of Philosophy in Meat Science at Iowa State University in 2006. In 2007 Jeff joined the Department of Animal Sciences and was promoted as Associate Professor with tenure in Fall of 2012. Jeff joined the Food Research Institute in 2009 as an Affiliate Faculty and has served on their Executive committee since 2012.

In his University of Wisconsin faculty capacity, Jeff provides assistance to meat processors in the areas of product development, problem solving and regulatory compliance. He also coordinates Meat Science workshops and training programs, and provides involvement and support to youth Meat Science related activities. Jeff also conducts research on quality and sensory characteristics of processed meats, non-meat ingredient functionality in meat products, and intervention strategies to control pathogenic bacteria in meat products. His research program thrusts have focused on food safety investigations regarding thermal processing, alternative curing, and other relevant processed meat food safety technologies and strategies. He holds 1 patent; has published 7 monographs/book/book chapters, over 30 refereed journal articles, and over 85 abstracts. Jeff has also given over 550 presentations on various Meat Science and Food Safety topics.

Presentation: Changes and Challenges in Lethality and Stabilization

Click here for online registration

Special Accommodations

All NAMI and Foundation for Meat & Poultry Research & Education educational programs are accessible to persons with disabilities. Please let us know your needs in advance if you require special accommodations or auxiliary aids. Please contact us for more information.


Foundation for Meat & Poultry Research & Education is committed to providing an optimal educational experience for attendees. Foundation for Meat & Poultry Research & Education reserves the right to deny admission either in advance or on-site to anyone whom the Institute believes will disrupt the conference or hinder the learning experience. This decision will be based in part upon the individual's history and/or the history of the organization with whom the person is affiliated. If you have any questions about whether or not you will be admitted to the conference, please contact NAMI Vice President of Communications, Sarah Little, 202-587-4263, slittle@meatinstitute.org.

All requests for refunds are subject to a $50 processing fee per person. Refunds will be issued if written notification is postmarked or faxed by August 9th, 2019. No refunds will be given after this date. Substitutions may be made in writing at any time.