How best to proactively, safely, and efficiently produce food products under the new regulations and responsibly address potential liability?
Recent recalls and agency regulations related to pathogens are affecting many aspects of food safety and production. Food producers and lawyers for plaintiffs and defendants are looking at food safety and the food industry in a new light. The food industry could face manufacturing delays, greater production scrutiny, renewed recall planning, a potential increase in food borne illness and injury claims and potential increased liability for voluntary actions. Add to these concerns the reactions and speculation brewing over anticipated new administration actions.
Food safety industry and legal experts will examine and discuss these issues from the regulatory and litigation perspectives. There will be individual presentations and panel discussions to discuss experiences with recalls and regulators, and best practices to pro-actively address the concerns of your business or clients.
This event is approved for 1.5 CLE credits.
This event is available for on-demand CLE credit until 5/8/2027.
You can register below:
Agenda
- 12pm – Welcome & Introductions – David Graham, Senior Counsel, Gardner Law and Chair of the Food Law Center Advisory Board
- 12:05-1:30pm – Panel Discussion and Q&A with all speakers
Speaker Details
- Jay Ellingson, PhD, Chief Scientific Officer, Kwik Trip, Inc.
- In 1995, Dr. Ellingson received his Ph.D. in molecular microbiology from Marquette University, Milwaukee, Wisconsin. From 1995-1999, Dr. Ellingson did his postdoctoral fellowship training with the USDA, Agriculture Research Service, National Animal Disease Center in Ames, Iowa, where he developed and patented a molecular diagnostic method for the detection of Johne’s disease in dairy cattle. He then served as a staff molecular microbiologist with the USDA, Animal and Plant Health Inspection Service, Center for Veterinary Biologics, also in Ames. From 1999-2006, Dr. Ellingson served as the Director of Marshfield Clinic Laboratories – Food Safety Services, Marshfield, Wisconsin. During this time, Dr. Ellingson developed and patented a molecular diagnostic method for detection of E. coli 0157:H7. Starting in 2004 he also served as Chief Scientific Officer for Marshfield Food Safety, LLC, a network of on-site process control food safety laboratories. 2006-Present, Dr. Ellingson is currently the Chief Scientific Officer for Kwik Trip, Inc. He is responsible for the development and execution of Kwik Trip, Inc’s Food Protection system, which includes all aspects of Food Protection: Food Safety, Food Safety Science, Food Regulations, and Food Defense.
- Casey Lynn Gallimore, Senior Director, Regulatory Policy, Meat Institute
- Casey Lynn Gallimore serves as the senior director of regulatory policy at the Meat Institute where she provides analysis and expertise on a variety of topics including food safety, processing, animal welfare, and cybersecurity. Prior to joining the Meat Institute, Gallimore spent seven years in the food industry in food safety, quality assurance, and regulatory compliance roles. She has worked in FDA and USDA regulated facilities ranging from chocolate and ingredient manufacturing to portion cut steaks and market hog slaughter. Gallimore earned her Bachelor of Science in Biology from Truman State University, with minors in Chemistry and Justice Systems.
- David Graham, Senior Counsel, Gardner Law and Chair of the Food Law Center Advisory Board
- David Graham focuses on product liability, health law and food law litigation and counseling. He also works with clients in the food, cannabis, and psychedelics industries with regulatory matters, labeling and advertising, recalls, and food borne illness investigations and defense. David’s focus in the health care area is defending entities in false claims act cases and other allegations of fraud. David teaches Food Law at Mitchell Hamline School of Law, the University of Minnesota School of Law, and is the chair of the Mitchell Hamline Food Law Center. Learn more about Graham.
- Ryan Osterholm, Founding Partner, OFT Food Safety & Injury Lawyers
- Ryan has dedicated his entire legal career to representing people injured by foodborne illnesses. His passion is holding food producers accountable when they poison their customers. His unending goal is to make the food we eat safer. Ryan has a decade’s worth of experience in foodborne illness litigation. He has represented people in every major foodborne illness outbreak during that time.
- Shawn Stevens, Attorney, Food Industry Counsel LLC
- Shawn Stevens is the founding member of Food Industry Counsel LLC, a law firm formed in 2014 to represent the food industry exclusively in regulatory and other matters involving food safety and quality.