Beth has over 20 years of experience in the food industry. Before joining Savour Food Safety International, Inc., Beth work with Wendy’s International, Silliker and Dole Packaged Foods. Her strengths include commercialization of new products into market test and national launch, collaboration with Marketing to develop new menu items from concept to roll out, working with sensory team to execute sensory testing plan, partnering with Quality Assurance and suppliers to establish new product specifications and product testing parameters, and collaboration with Operations to create restaurant procedures and protocol for new products. Beth has completed the FSPCA PCQI – Human Food course and has a B.S. in Dietetics and Food Administration and an M.S. in Food Science.
Elise Forward has over 15 years of Food Safety, Quality, and Regulatory experience in both the international and domestic food markets. She has worked in laboratory and production settings, and has 10+ years’ experience managing the food safety programs of an international importer and distributor. She was President & Principal Consultant for Forward Food Solutions, Quality Assurance Manager for Ciranda, Inc., and Quality Assurance Supervisor for Northern Star Company. She was also a Chemist/ Lab Technician for Joseph Campbell Company. She has a BA in Biology from Wartburg College.
Ms. Forward is an FSPCA Lead Instructor for Preventive Controls Qualified Individual Human Food, NSF Certified HAACP Manager, and Certified Quality Auditor through the American Society for Quality. Elise is experienced in leading companies through Organic, Gluten Free, Kosher, Halal, Non GMO Project Verifications/Certifications. She is a member of the American Society for Quality, International Association for Food Protection, and the Institute of Food Technologists.
Bob Kramer, former Supervisor of Food Safety for Columbus Public Health Department, is now the Director of Food Services and Food Safety for the Economic and Community Development Institute (ECDI) and the Vice President of Savour Food Safety International, Inc.
Upon retirement, Kramer had over 32 years of dedicated service to the City of Columbus, serving as Supervisor of the Food Safety program for 12 years. As Director of Food Services and Food Safety at ECDI for the past 4 years, he leads programming related to the incubation of food-based businesses. This includes the development of food safety training curriculum, HACCP plans as well as a licensed food cart/food truck commissary and commercial kitchen in conjunction with ECDI’s Growing Entrepreneurs Initiative.
Gina (Nicholson) Kramer, RS/REHS is the Executive Director of Savour Food Safety International, Inc.™ where she specializes in assisting companies in developing long-term food safety culture and behavior change programs starting with the top to the front line employee. She also specializes in internal and external food safety communication plans during times of crisis for food companies. She has developed a mentorship program for food safety professionals coaching them how to build a program that is a profit center not a cost center for their company. Gina works with companies on new products and technologies from ideation to commercialization that focuses on “improving food safety one GREAT idea at a time”. Miss Gina, formerly the Global Director of Retail Food Services for NSF International, lead NSF’s team of talented retail food safety experts for 3rd party auditing, consulting and technical services for major global retail brands such as Sodexo, HMS Host, T.G.I. Friday’s and Jack in the Box.
Provide an alternative and holistic approach to food safety utilizing innovative and measurable strategies resulting in enduring value.
Gina (Nicholson) Kramer, RS/ REHS
Robert Kramer, RS/ REHS
Patty is a Registered and Licensed Dietitian Nutritionist with over 35 years of nutrition experience, ranging from clinical to manufacturing to food service. She also has extensive experience in product development, product commercialization, quality assurance and food safety planning, and regulatory compliance for US and Canada.
In her 26 years with Wendy’s International, Patty was responsible for directing Research & Development, Commercialization, Quality Assurance, and Technical Services teams. Her expertise in the area of nutrition and regulatory compliance made her a valuable member of the issues management teams for Legal, Communications, and Marketing. She was instrumental in the successful launches of numerous new products and operational procedures. In 2015, she lead a cross functional team in developing the initial implementation plan for menu calorie labeling for over 5,000 Wendy’s restaurants in US, Canada, Guam, Puerto Rico, and the US Virgin Islands. She also developed protocols for updating and maintaining the nutrition, ingredient, and allergen databases for both domestic and international menu items.Patty earned her BS in Dietetics at The Ohio State University. She is a member of the Academy of Nutrition and Dietetics (AND) and has served on the National Restaurant Association’s Nutrition Executive Study Group. She has also completed courses and training in US and Canadian nutrition, ingredient, and allergen labeling, food allergen and gluten free compliance, restaurant menu calorie labeling, HACCP planning, ServSafe®, and Preventive Controls Qualified Individual – Human Food (PCQI).
Patricia Wynkoop, RDN, LD
Barb comes to Savour Food Safety International, Inc. with over 30 years of food safety experience. Early in her career, Barb worked in several food and water testing laboratories, as a technologist performing cultural techniques for indicator and pathogenic food and water-borne organisms. From 1995 to mid-2016 she was a member of Wendy’s International Quality Assurance team. During her time at Wendy’s, she conducted hundreds of food safety audits in Wendy’s and Baja Fresh restaurants. She also provided food safety education to company and franchisee operators.
Ms. Hunt participated in cooperative efforts between local & state regulators and Wendy’s stores to promote and facilitate food safety. She attended Conference for Food Protection meetings and co-chaired the local arrangements committee for the 2006 meeting held in Columbus, Ohio.
Rochelly Serrano is a forward thinking and innovative Quality Assurance Leader with over 25 years of experience in the food safety/quality assurance industry, extending from "farm to fork”. Rochelly is experienced in many areas including: food manufacturing, retail, warehouse, food service, and distribution. She is knowledgeable with FDA, USDA, and State regulatory policies and requirements. She is also proficient at site construction review, menu development, sanitation, store inspections, auditing interventions, training, and vendor relations. She is driven to achieve results and exceed expectations in any food safety and quality assurance task presented.
Create a global food system that allows every consumer to Savour Safe Food™
"A Holistic Approach to Food Safety & Quality Consulting"
What We Do...
“Washington DC’s All Star Homicide Detective” and “No Stranger to the Community” are just two of the many ways Criminal Investigator and Crime Analyst Rod Wheeler has been described throughout his career.
Rod is the Founder of The Global Food Defense Institute, which serves the food, agricultural and chemical industry in protecting products against intentional, deliberate acts of tampering and adulteration as well as assisting companies protect their assets and employee safety procedures.
Previously, Rod has served as the Homeland Security, Food Defense Subject Matter Expert for AIB International. In that capacity, he developed and conducted numerous training and educational programs for the food, agricultural and chemical industry to protect products from intentional contamination and adulteration. As the former Director of the Office of Homeland Security & Emergency Preparedness with the Food Products Association in Washington DC, Rod created and developed an entire series of Homeland Security & Defense programs, to support many food processing, manufacturing and retail corporations in developing and implementing food safety, facility safety and security plans, procedures, guidelines and food tampering investigations. Rod was also appointed and served as the Secretariat of the Food and Agricultural Coordinating Council, which consist of high level Federal and State Government officials as well as senior food industry sector representatives that focuses primarily on implementing emergency preparedness strategies for the protection of the food infrastructure in the United States. Rod have conducted nearly 500 Physical Security Vulnerability Assessments and have written dozens of Security Response and Crisis Management plans for corporations large and small. Additionally, Rod has conducted numerous investigations surrounding asset loss, safety and health investigations, and product tampering/sabotage incidents.
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