About

Lori began her career in the food industry when working at a steak cutting operation while pursuing her undergraduate degree. She subsequently spent 20 years in meat processing facilities, a majority of the time in operational management. Operational experience included steak cutting, marinating, fully cooked meat products, par fry meat and vegetables, batter and breaded meat and vegetables, beef slaughter and fabrication, ground beef, and beef trimmings. Lori obtained an MBA from Colorado State University in 2006 and gained her undergraduate degree in Business Management with a teaching endorsement from Teikyo-Westmar University in LeMars, IA. She began working for FSNS C&A in 2007 as an auditor, promoted to Director of Auditing Services in 2010, and to Vice President of Audit Services in 2014. With a strong background in the meat industry Lori has performed in excess of 300 GFSI audits.

Justin Derington began his career in the food industry by working at Circle B Meat Company on the slaughter floor for 2 years while attending Clarendon College. After gaining his associates degree in science he transferred to Texas Tech University to pursue a degree in animal science with a focus on meat science. While attending Texas Tech Justin worked in the university meat lab where his experience ranged from slaughtering cattle to producing fully cooked meat products. Justin interned with the USDA grading service and with Tyson Foods in the research and development department where he focused on improving efficiency on a breaded chicken line. Following graduation, Justin enrolled in graduate school at Texas Tech to gain a Master’s degree in Meat Science. While working on his Master’s degree Justin worked as a research and teaching assistant teaching meat science classes and labs. Justin’s research focused on the effects of growth promoters in cattle on meat quality and shelf life. Following graduation, Justin began his work with FSNS C&A in the auditing group. Justin has been auditing for FSNS C&A since 2009 and his experience ranges across a variety of food types. He was promoted to Manager of Audit Services in 2012 and was instrumental in developing programs for FSNS C&A’s Certification Body. Justin’s primary focus while auditing has been in raw meat and poultry as well as high risk items such as fully cooked meats and poultry and prepared meals.

Sharron Scott began her career in the poultry industry working for Indian River International immediately after graduating with a Bachelor Degree with a double major in Biology and Animal Science from Stephen F. Austin State University. Her work experience began with Indian River International shortly after graduation and included work in various positions, including Hatchery Supervisor, during her five year tenure with the company. While employed with the company, Sharron began working on her Master of Science degree in animal science. Sharron subsequently accepted a supervisory position with Tyson Foods, Inc. and spent 15 years working in the Quality Assurance Department holding four supervisory/management positions within the department and gained experience in poultry slaughter and further processing operations. While working at Tyson Foods, Inc. she completed a Master of Science Degree in Animal Science with a minor in Forestry. Sharron joined FSNS C&A in 2013 as an audit specialist and her primary focus has been in poultry, red meat, dry goods which included flour mills, spices and mixes.

Alyssa McMahan began working at FSNS C&A in July of 2014. She gained her degree in animal science with a focus in meat science from Texas A&M University- College Station. Alyssa interned at a beef processing operation in Texas in the quality control department. During the internship she learned all aspects of small beef slaughter and fabrication operation. Following graduation, Alyssa began working with a beef slaughter / fabrication company in Texas as a Quality Control Technician and quickly worked her way up to a Quality Control Manager. In July of 2014, Alyssa began working with FSNS C&A in the auditing group. Her experience is in red meat slaughter and fabrication. Alyssa is a PAACO certified auditor in poultry since 2014 and participates in annual calibrations with industry experts. In late 2021, Alyssa transitioned into the Audit Coordinator role helping clients schedule audits.

Kaci started in the food industry while obtaining her undergraduate degree from Angelo State University in Animal Science (Food Science concentration) in 2009. Her research studies included manufacturing soft and hard cheeses on a small scale and microbiological research on ready-to-eat meat products. Kaci furthered her education by obtaining her Master’s degree in Animal Science (Meat and Food Science and Food Chemistry concentration) from Angelo State University in 2011. Her thesis focused on ready-to-eat frankfurters. While obtaining her Master’s degree, Kaci worked as a research and teaching assistant teaching Meat Science, Processed Meats, and Food Science laboratory courses. After graduate school, Kaci started working as the BRC Coordinator of Four S Foods, a further meat processing facility that produced fresh beef, pork and chicken items, in addition to a line of cook-in-bag products. In 2012, in addition to Four S Foods, Kaci also took over BRC Coordinator responsibilities at San Angelo Packing, a sister company of Four S Foods. In November 2016, Kaci joined the FSNS C&A team. Since her arrival, she has had experience performing GMP, GFSI (including high risk products), customer specific, warehouse and Animal Welfare Audits, primarily for the beef, pork, poultry, and dairy industries.

Lacey's interest in Food Safety and Meat Science began as a student at Texas A&M University. After taking the Introductory Meat Science course taught by Dr. Savell, she joined the 2002 Meat Judging Team. This experience prompted her to focus her studies and career path toward Meat Science. She graduated from Texas A&M University in December of 2003 with a Bachelor of Science degree in Animal Science (Production/Industry option focused in Meat Science). She was offered a scholarship to attend Graduate School at Angelo State University in San Angelo, Texas. Lacey served as a Graduate Research/Teaching Assistant for the Undergraduate Meat Science, Food Science, and Food Microbiology courses. She also helped her fellow graduate students with data collection and analysis for their research projects. Her thesis research was focused on the microbial and carcass trait differences between wool sheep and hair sheep. She graduated from Angelo State University with a Master of Science degree in Animal Science (Meat Science emphasis) in December of 2005. Lacey began working for Lone Star Beef Processors in 2008 as the Lab Manager. While there, she completed both the HACCP and BRC courses and served as the HACCP reviewer for all documentation and products leaving the plant. She was also responsible for coordinating the pathogen testing for all of the products leaving the plant. In April of 2014, Lacey began working for HEB Grocery Co. as the Market Manager for the San Angelo, Texas store (Corp 052). As the Market Manger, she was responsible for the daily operations (ordering, scheduling, ad merchandising, financial planning, etc.) of the second-largest department in the store and one of the top sales performing Market departments in the company. Lacey joined Food Safety Net Services as an Audit Specialist in September of 2016. Since her arrival, she has had experience on multiple GFSI audits, in addition to conducting several Food Safety/ GMP and Animal Welfare evaluations.

Meghan began working in the food industry in 2004 after gaining a Bachelor of Animal Science/ Food Science with a focus on food safety. She subsequently attained a Master’s degree in Food Safety and Bio Security. When working for Ukrop’s Homestyle Foods Meghan achieved and maintained SQF Level 2 Certification for Kitchen and Bakery facilities for 4 years, maintained SQF required documents, consolidated, developed, and maintain HACCP Plans and HACCP monitoring paperwork for Kitchen and Bakery Facilities. Additionally, Meghan was also involved in the Development of Sanitation procedures in conjunction with maintenance and production, was the Primary contact for USDA and FDA inspectors, and maintained all necessary records. Meghan also Investigated foreign object complaints, oversaw all labeling requirements for Kitchen and Bakery Facilities, supervised and developed HACCP Facilitators in processing areas, and conducted food safety related training. Additional work experience include working as a meat cutter for Kroger, a Quality Assurance technician for Coca Cola, product developer for Curly’s, and a Quality Assurance Manager for PM Specialty Foods. Meghan Joined FSNS C&A in 2016 as an Audit Specialist.

Mark started in his career in the food industry as an hourly employee in the Emporia Kansas IBP Inc. facility loading beef quarters by hand while attending Emporia State University. He then transferred to the fabrication floor and cut meat for five years before accepting an entry level management position. Mark held several different management positions at two plant locations before accepting the role of Quality Assurance Manager for startup of the IBP Lexington Nebraska Plant. He went on after six years in that position to assume the role of Corporate Director of Beef Quality Assurance with responsibility for quality operations at seven IBP plants. After performing that duty for four years, Mark moved back into operations and relocated to Brooks Alberta as the Operations Manager for IBP’s Canadian beef facility. Three years later, he relocated back to Lexington as the Operations Manager of the Lexington Beef Plant which was now part of Tyson Foods and subsequently was promoted to General Manager of that facility after six months. He held that responsibility for fourteen years before retiring from Tyson Foods at the end of 2017.

Tamara began her career in the food industry when working at a fully cooked bacon facility while pursuing her undergraduate degree. She subsequently spent approximately 27 years in dual jurisdiction processing facilities, a majority of the time in Quality and Food Safety management. Her experience included pork slaughter and fabrication, marinating, smoking, ground pork, trimmings; raw, partially and fully cooked meat and vegetarian products or entrees, batter, and breaded meat and vegetables, snack foods, rendering, pet food, live animals and animal feeds.

Lloyd started in the food industry as a food tech in R&D for Seaboard Farms at the Elberton, GA facility in 1992. He then became a QA Supervisor with Seaboard Farms. He went to Gold Kist in Athens, GA. He started as a Production Supervisor, then became QA Supervisor. He went to Gwaltney in Smithfield, VA as a relief supervisor. He was promoted to Production Superintendent, then QA Manager at the Portsmouth, VA facility. He went to ConAgra as a QA Manager in Crozet, VA. Then back to Gwaltney at Hancock’s Old Fashion Country Ham as a Plant Manager in Franklinville, NC. Hancock’s was merged with Stadler’s Country Ham in Elon, NC. He went to Pilgrims in Sumter, SC as a QA Superintendent. He went to Tyson as a FSQA Manager at their facility in Santa Teresa, NM. He moved with Tyson to Berryville, AR, and then to Shelbyville, TN. He then went to Pilgrims Prepared Foods in Elberton, GA. Lloyd began his employment with FSNS C&A in 2019, performing GFSI (including high risk products), customer specific, and Animal Welfare Audits, primarily for the prepared foods, pork and poultry industries. Training and Qualifications include a B.S. in Animal Science, Certificate for Global Standard for Food Safety Issue 8: Lead Auditor, Preventive Controls Qualified Individual certifications for human food, HACCP certification, FSIS Verification of HACCP Plans, Certificate Implementing SQF Systems, AIB Food Processing Sanitation/Hygiene, Pork 101, and AchieveGlobal Leadership training at the Deliver and Develop levels.

Kwanza started in the Food industry as a summer intern for Sanderson Farms at the Flowood, MS facility in 2003. After interning with the company for three summers, Kwanza joined the company full time in 2007 as a Beginning Trainee. Kwanza continued employment with Sanderson Farms until 2018 and held several positions within the company processing facility including Quality Control Supervisor, Quality Control Manager, Processing Advanced Trainee III, and Plant Manager. Kwanza began her employment with FSNS C & A in April 2019 performing GMP, GFSI and customer specific audits primarily for the Poultry. Her training and qualification includes: BRC Food Third Party Auditor, PAACO (Professional Animal Auditor Certification Organization) Poultry Auditor, PAACO training for Red Meat, FSSC 22000, PCQI, HACCP, and Gluten Free training.

Kim Uppal has more than 20 years of experience in leading food safety compliance, manufacturing processes, quality programs, and comprehensive industry-leading research for global food service companies. Her employment experience with food safety and food quality included various capacities in Production and Quality Assurance. She worked for Keurig Green Mountain and Oberto Sausage Company in Washington State gaining valuable food industry knowledge of Coffee Industry, Beef Industry, FSMA and HACCP. She has a Master of Science (MS) in Food Science from College of Food Sciences, Kansas State University Manhattan, KS. Kim’s meat industry research was published in Journal of Food Protection, Journal of Food Science and Journal of Meat Science. Kim began her employment as an Audit Specialist with FSNS C&A in January 2019. She performed audits in the field of GMP, GFSI (including high risk products), and customer specific primarily for the Beef, Pork and Poultry industries. Training and Qualifications include BRC Food Third Party Auditor, BRC Storage & Distribution Third Party Auditor, SQF Lead Auditor Training, HACCP, and Microbiology Training.

Enma is a California native, her interest in meat science was deeply rooted with her family since animal grow out and animal harvesting was the family trade. Enma began her career doing pre-operational inspections as a QA tech for Harris Ranch Beef Company. After many years of learning the ins and outs of beef manufacturing, Enma then moved to attend California State University, Fresno under Dr. John Henson. In 2018 attained her B.S. degree in Animal Science with an emphasis in Meat Science. As a student Enma spent her time working at the university meats lab performing custom animal harvests and custom cuts. During her Junior year she began working as QA Specialist for Certified Meat Products. There she was privileged with the opportunity of working alongside a distinguished consulting firm and played a key role in building the FSQA department and attaining the company’s very first BRC audit which received a AA grade. After she graduated from CSU Fresno, Enma changed gears to gain experience in RTE meat production. She began working for Busseto Foods where she was a part of the FSQA management team for three years before becoming an auditor for FSNS C&A (2022). Enma’s food safety operational experience includes, animal handling, animal welfare auditing, animal harvesting, dentition, harvest/offal zero tolerance, trim sampling (N60), steak cutting, sausage making, hot dogs, beef trim, ground beef, cooking, stabilization, carcass fabrication, SRM removal, marinating, non-heat-treated shelf stable artisanal salami production.

Scott started his career in the food industry shortly before his service to the country as a member of the USAF. He worked the summer after high school making boxes at the IBP Pork facility in Storm Lake, IA. After the USAF, Scott worked at Farmland Foods in Denison, IA as miscellaneous labor in several areas of the facility including the bacon press, belly table, ham curing line and the pickling room. Shortly after that Scott secured a job at the Tyson Fresh Meats-Beef Slaughter facility in Denison, IA as a Cheeker on the Head Table in 2006. Within 6 months Scott was promoted to FSQA technician and held that position until June 2015 when he was promoted to FSQA Lead. Scott was offered a job as FSQA Supervisor at the Tyson Foods Beef Facility in Lexington, NE in September 2015. Scott stayed in this position until he transferred back near his hometown, to the Tyson Turkey Facility in Storm Lake, IA in early 2017 as FSQA Supervisor. Scott stayed at the turkey facility until 2021 when he left Tyson Foods to work at the Rembrandt Foods egg facility in Rembrandt, IA. Scott joined FSNS C&A December 2021 as an Auditing Specialist.

Staci began working in the food industry in 2006 after obtaining a Bachelor’s degree in biology from Gustavus Adolphus College. She started out working the overnight shift as a lab technician at a dairy and aseptic plant. She was promoted to Microbiologist after about a year, and began working on special projects within the QA department. When the need arose for the facility to obtain SQF certification, she was selected to attend HACCP and SQF training and spent the next several months implementing new policies and procedures, training personnel, and updating documentation to achieve SQF Level 3 Certification for the facility. The next several years were spent updating, maintaining, and improving the SQF system. In 2015, she accepted a position at an artisan bread production facility as a Quality Assurance Supervisor, overseeing all aspects of food safety and quality while working to continuously improve programs and procedures, and maintain the plant’s SQF Certification. A couple years later, she moved to a tortilla plant as a Quality Assurance Manager. Eventually, she went back to the dairy industry and worked as a Quality Assurance Manager overseeing the food safety and quality of a dairy and aseptic operations. Staci joined FSNS C&A in 2022 as an Audit Specialist.

Curtis has 16.5 years of food safety experience in addition to degrees from The Ohio State University and Colorado State University where he completed research projects to reduce the occurrence of bacterial pathogens on red meat products, taught many laboratories, and was selected for numerous awards and honors through his career. Curtis is an avid reader, learner and jiu-jitsu practitioner. He is lives in West Texas with his wife and 2 children. He believes that leadership, education, and empowerment proactively protects our consumers, our industry, and our future.

Mike’s career spans over 35 years, beginning as a Food Safety Inspector in the US Army. He conducted audits on food manufacturing companies producing a wide range of products throughout Southern Europe, including meat, poultry, and dairy. He ended his 28-year career as the Senior Enlisted Instructor, overseeing the US Army’s food safety training programs for all initial entry Soldiers and Advanced Leaders. Upon retirement, he transitioned as a Food Safety and Quality Assurance Director for a further processing facility producing meat, poultry, seafood, and RTE products.

Terin began her career working in the administration offices of various departments within Texas A&M University. Her professional experiences included project management, coordinating monthly account transactional audits and reconciliations, analysis reporting, and was responsible for policy/program maintenance, development and documentation. Terin received a Bachelor of Science degree as a Cum Laude graduate followed by a Master of Education degree with an emphasis in Agricultural Leadership and Business Management from Texas A&M University. Terin began working for FSNS C&A in 2012 and is responsible for managing the GFSI certification processes, as well as other certification, regulatory, scheme/standard requirements.

My name is Jennie Bradley and I am a native to the vast, desert lands of west Texas. I was raised in Pecos, Texas which is home to the world’s first rodeo and Pecos Sweet Cantaloupe. I obtained both my Bachelor and Master Degrees from Angelo State University where my studies were focused on meat and food science, which led me to coach two meat judging teams while working on my thesis. Upon graduation, I moved to Midland where I currently live with my husband, Jack, who is a Petroleum Geologist. While in Midland, I have been employed by Bobby Cox Companies, where I served as the company’s Meat Scientist/HACCP Coordinator/Laboratory Manger. After my time at Bobby Cox Companies, I went to work for H-E-B as a Meat Market Manger. During my time at H-E-B, I ran three of the four Meat Markets in the Midland/Odessa area and earned multiple awards based overall financial contribution and food safety and sanitation practices. I also had the privilege of being involved in strategies to improve efficiency in Meat and Seafood Department operations, as well as, launching programs to improve meat quality for our Curbside Customers. Prior to FSNS , I was in a project management role for Transglobal Services, a company that provides a variety of land services, including land acquisition for pipeline and surface right-of-way, land ownership verification, and Geographic Information System (GIS), to name a few. My hobbies include hunting/shooting, quilting, and a journey to smoke every kind of meat possible.

Doris’ career began as a Licensed Practical Nurse, working in hospital settings and then transitioning to Clinical Offices. Her office experiences included scheduling, medical transcription and billing. After her nursing career, Doris continued to work in the medical field doing medical referrals and pre-authorizations. Doris began working for FSNS C&A in 2019 and is responsible for managing the NGFSI audit processes as well as assisting Customer Service, Audit Scheduling and Accounting.