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Sherry Brice, M.B.A. is Chief Supply Chain Officer at W.K. Kellogg Co. She was formerly Vice President of Global Quality and Food Safety at the Kellogg Company, overseeing end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from Procter & Gamble. She has served in numerous supply chain roles in the company, ranging from operations to quality.

Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry is also the Executive Sponsor for the Kellogg African American Resource Group (KAARG). Sherry holds M.B.A. and B.S. degrees in Business Management and is a member of the Golden Key International Honors Society.

In this episode of Food Safety Matters, we speak with Sherry [26:37] about:

• Her career spanning food safety, supply chain, and customer service roles at global food production companies, and how the lessons she has learned in each position have built upon one another
• A holistic approach that food industry professionals should apply to their work to carve a path into high-level business leadership
• How to “connect the dots” between food safety and quality assurance (FSQA) and supply chain operations by communicating the value of food safety to a business
• How to communicate and engage with teams throughout a business to ensure that food safety is a priority to all functions
• Ways to balance big-picture projects that drive business innovation with detail-oriented tasks that keep a supply chain running smoothly
• Qualities that help business leaders earn respect and equip them to make tough but necessary decisions.

News and Resources

Adoption of New Food Safety Standards at 46th Session of Codex Alimentarius Commission [9:36]Cantaloupes Contaminated With Salmonella Sicken More Than 100 People in U.S. and Canada, Cause Deaths [12:40]Outbreak Insights: "What Was Not Learned from the FDA Investigation of Salmonella on Cantaloupe in 2022?" From Food Safety Magazine December ‘23/January ‘24IFSAC 2021 Foodborne Illness Source Attribution Report Shows Salmonellosis Caused by Variety of Foods [16:38]FDA Publishes Redundancy Risk Management Plan Guide for Producers of Critical Foods [22:16]FDA Releases New Resources for Food Traceability Final Rule Compliance [23:14]

Sponsored by:

Michigan State University Online Food Safety Program 

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