Wendy White is Director of Corporate Food Safety and Quality for Golden State Foods, a food manufacturer and distributor. Globally, GSF is comprised of 26 distribution centers and 11 manufacturing plants, which produce: beef, liquid products, dairy, and produce items.
She has overseen food safety operations at multiple facilities, implementing and sustaining HACCP plans and supporting quality programs. Her work includes overseeing the internal audits, implementing corporate programs, ensuring regulatory compliance, and supporting GSF facility quality systems. She’s successfully implemented Global Food Safety Initiative (GSFI) Certification Programs and sits on the BRC Internal Advisory Board.
Wendy received her BS in Biology at University of Georgia and stayed to complete her MS in Food Science under the tutelage of Dr. Larry Beuchat. She has published articles in Journal of Food Protection, International Journal of Food Microbiology, Food Protection Trends, and most recently, Food Safety Magazine. She sits on the Editorial Boards for Food Safety Magazine and Frontiers in Sustainable Food Systems.
Wendy is a prolific organizer and speaker at food safety conferences and is very involved in the International Association of Food Safety (IAFP). She’s held multiple leadership positions, currently the Vice Chair of the Meat and Poultry PDG and sits on the Foundation Committee. She is a Past President of the Georgia Association of Food Protection (GAFP) and currently sits on the Board as the IAFP Delegate.