GFSI 2018 Event


The Global Food Safety Conference 2018:
Let's Connect !

The Global Food Safety Conference 2018 – Diversey & CxS special session summary

Grand Nikko Tokyo Daiba | 2-6-1, Daiba, Minato-ku | Tokyo 135-8701, Japan
Thursday 8th March 2018 from 08.15 to 09.15


How is technology impacting food safety culture within our industry?

Engagement from senior leaders in the industry and a much stronger focus on the enhancement of food safety culture is helping to drive safer food for consumers.

However, intertwined with organizational culture, advances in technology are also driving changes in the workplace which consequently challenge the food safety systems we currently have in place, and the way they are operated.

Through the lens of different industry sector experts, the session will examine how technology and science are impacting human behavior and organizational culture and whether this can drive sustainable improvement in food safety.

Moderated by Robert B. Gravani - Professor Emeritus, Department of Food Science, Cornell University, USA.


Cindy Jiang - Senior Director, Global Food and Packaging Safety | Global Supply Chain & Sustainability McDonald’s Corporation
Rosalind Zils - Director External Supply Chain Quality, Land O Lakes Product safety, Quality and Regulatory Affairs
Dr. Hajime Toyofuku - DVM. PhD Professor Yamaguchi University Veterinary Public Health and Epidemiology and Visiting Scientist National Institute of Public Health Japan

Note: simultaneous translation from English to Japanese will be provided at the session.

About Diversey and CxS

Diversey CXS

The 2018 Global Food Safety Conference is proudly co-sponsored by Diversey® and CxS. Diversey is an innovative global cleaning and hygiene technology company employing 9,000 in over 175 countries, while CxS, pronounced "C by S," with the letters representing "Cleanliness" & "Sanitation" serves similar markets in Japan. Both offer food safety services such as consulting, auditing, training, and micro-testing for industrial customers in the facility management, health care, hospitality, retail and food service and food and beverage sectors.

  • Special session speakers bio

    Speakers bio

    Cindy Jiang

    Cindy Jiang is a Senior Director, Global Food and Packaging Safety, Global Supply Chain & Sustainability at the McDonald’s Corporation. She leads a global food safety function from farm to the restaurant. Food Safety is the top priority for McDonald’s business as it serves over 70 million customers in 120 countries every day. Cindy is responsible for the development of global food safety strategic plan, establishing science and risk based standards and procedures, and collaborating with internal and external stakeholders to ensure effective food safety practices along the supply chain.

    Since 2008, Cindy has been a board of director for the Global Food Safety Initiatives (GFSI), GFSI is an industry-driven global collaborative platform to advance food safety. She is also a board member of SSAFE and a member of the advisory board for Bor S. Luh Food Safety Research Center of Shanghai Jiao Tong University, China. Cindy has been actively involved in committees and working groups with many professional organizations to advance Food Safety, Food Science, Quality, and Nutrition.

    Rosalind Zils -Director External Supply Chain Quality, Land O Lakes Product safety, Quality and Regulatory Affairs

    Rosalind Zils has global responsibility for Land O Lake’s External Supply Chain Quality, covering Human and Animal Food Ingredients, Packaging, Co-Manufacturers, Warehouses and Seed Quality. Land O Lakes is made up of three divisions, Dairy Foods, Animal Feed and Crop Services.

    An alumnus of Iowa State University with a bachelor’s of Animal Science, Rosalind has 25 plus years food industry experience through various positions within Land O Lakes and Cargill. Her career encompasses experiences in Sales, Operations, Quality Assurance, Supply Chain Management and Corporate Quality. Rosalind is responsible for leading a team of quality professionals who manage the activities with external partners that ensure compliance with Land O Lakes requirements. Rosalind represents Land O Lakes on working groups with Global Food Safety Initiative, Grocery Manufacturers Association, and others. Her past industry contributions include the leadership committee for the Coalition for Sustainable Egg Supply Laying Hen Housing Research Project. She is a past Minnesota State Quality Award Examiner, a four time Business Excellence Examiner, and past president of the Wright County Area United Way of Minnesota. She is actively involved in Land O Lake’s ISU relationship.

    Rosalind is a past ASQ certified quality auditor and mentors many others to achieve that certification. She has been married 27 years to Robert Zils and has one son, Jacob, who is 13.

    Dr. Hajime Toyofuku

    Dr Toyofuku has worked for the Joint Faculty of Veterinary Medicine, Yamaguchi University for 5 years. After the completion of Master degree, he joined the Ministry of Health and Welfare (MHW) of Japan.

    In 1999, He joined the Department of Food safety and zoonosis in WHO, as a secondment officer from the MHW, and served as a WHO secretariat of Joint FAO/WHO expert consultation for microbiological risk assessment (JEMRA) for 5 years.He graduated from the faculty of veterinary medicine at Hokkaido University. He had a master of veterinary medicine and obtained PhD from Hokkaido University.He has been working for Codex Committee on Food Hygiene for more than 20 years, and currently serves as a Co-chair of the CCFH histamine guidance working group.

    Robert B. Gravani

    Robert B. Gravani is Professor Emeritus of Food Science at Cornell University where he has been actively engaged in Extension/Outreach, Teaching and Research activities. Bob has worked with all sectors of the food system and developed innovative programs for constituents in production agriculture, food processing, food retailing, and food service, as well as for regulatory agencies and consumers

    He is Past President, Past Treasurer and Fellow of the Institute of Food Technologists (IFT) and was the 2014 recipient of IFT’s Calvert Willey Distinguished Service Award.

    Bob is a Past President of the International Association for Food Protection (IAFP) and a Fellow of the association. He served on the National Advisory Committee on Microbiological Criteria for Foods and also on the National Academy of Sciences (NAS) Committee on Review of Scientific Criteria and Performance Standards for Safe Foods and chaired the NAS subcommittee on Seafood, Produce, and Dairy Products.

  • Highlights

    Food Safety Fails: How to Avoid Preventable Mishaps with Technology

    According to the World Health Organization, more than 200 diseases are spread through food, and 1 in 10 people experience the unpleasant effects of a foodborne illness each year. Thankfully, safe food preparation can prevent many food safety incidents, making both proper training and the right tools very important in food business settings.

    In this article with MyGFSI, Werner Linders, Global Director of Diversey Consulting, discusses why the industry is shifting to implement better food safety solutions, and specific connected innovations that can reduce risks. Read it here.