Andre Pierce joined the U.S. Food and Drug Administration (FDA) in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to FDA with 34 years of experience at a local health department, where he built relationships, shared knowledge, and promoted quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University.

David Morales is the Managing Supervisor for the Environmental Health Division at Arizona's Maricopa County Environmental Services Department. He joined the Department in June 2000 as a Health Inspector for the Environmental Health Division, performing health inspections for restaurants, hotels and motels, mobile home parks, swimming pools, and school grounds. David has also served as a Hispanic Liaison, Training Officer, Supervisor, and Managing Supervisor for the Quality and Compliance Division, and he currently manages the Eastern Regional Office within the Environmental Health division. He received a bachelor's degree in Zoology from Brigham Young University, and he is a Registered Sanitarian in the state of Arizona and an REHS with NEHA. He also received a Certified Public Manager certificate from Arizona State University's Bob Ramsey Executive Education Program.

Susan Quam is the Executive Vice President of the Wisconsin Restaurant Association (WRA). She joined WRA in January 1997, serving as the Executive Director of WRA’s Education Foundation for her first 15 years, working to promote career opportunities and scholarships within the foodservice industry and provide continuing education programs for restaurateurs. In 2012, Susan moved to the Executive Vice President position, where she works closely with WRA's President and CEO to enact the vision of the WRA board of directors. She is also one of WRA's two registered lobbyists. In addition to WRA general advocacy responsibilities, her areas of emphasis include employment law, alcohol law, food safety regulations, food defense, nutrition issues, and state/national relations.

Beth Panko Briczinski, Ph.D. is the Senior Science Advisor for Milk Safety in the Office of Food Safety at the U.S. Food and Drug Administration (FDA). 

Casey McCue is the Conference Chair for the National Conference on Interstate Milk Shipments (NCIMS) and the Director of the Division of Milk Control and Dairy Services for the New York State Department of Agriculture and Markets, a position he has held since 2000. 

Megin Nichols, D.V.M. serves as the Deputy Division Director for the Division of Foodborne, Waterborne, and Environmental Diseases at the CDC's National Center for Emerging and Zoonotic Infectious Diseases.

Brandon Carter, D.V.M. is a Food Safety Technical Advisor for Elanco Animal Health. Dr. Carter received his B.S. degree in Animal Science and his D.V.M. from Mississippi State University. He also holds an M.S. degree in Veterinary Epidemiology from West Texas A&M University. His areas of expertise are disease prevention and control for poultry, with specialized expertise in epidemiology and data analysis.

Caroline Smith DeWaal, J.D. is Senior Manager at the Global Alliance for Improved Nutrition (GAIN). She also serves as Deputy Chief of Party of EatSafe—Evidence and Action Towards Safe, Nutritious Food—which is a U.S. Agency for International Development (USAID)-funded, five-year program running through June 2024.

Richard Pluke, Ph.D. is the Food Safety Lead and Chief of Party for GAIN's EatSafe and an international rural development professional specializing in agricultural enterprises and value chains, with over 15 years of applied development experience in South America, Asia, and Africa. 

Kathleen (Kathy) Glass, Ph.D. joined the Food Research Institute (FRI) at the University of Wisconsin–Madison as a food safety researcher in 1985, where she currently serves as Associate Director. Her primary duties are to assist the food industry in assessing and developing formulation-safe foods. In addition, she trains and oversees undergraduate and graduate student independent study research, and is a regular instructor at workshops on food microbiology, preventive controls, Listeria control methods, processed meat and processed cheese safety, and dairy Hazards Analysis and Critical Control Points (HACCP). 

Mark (Mick) Micklos, CP-FS, is an executive dedicated to food safety education and advocacy. His 27-year career includes 16 years in restaurant operations, training, and food safety, the majority of which was spent holding Director- or Vice President-level positions at Waffle House Inc.; seven years at the National Restaurant Association working on behalf of industry, culminating as Director of Food Safety and QA Programming; and most recently, as a Partner-Advisor with Active Food Safety LLC, where his work with the Association of Food and Drug Officials (AFDO) has led to breakthrough discoveries in Food Safety Management System and food safety culture behavior in foodservice establishments. Mick has served on 19 professional advisory boards and committees. He has published six articles and three book chapters, and has contributed to two guidance documents. He has earned ten awards for his work and is a frequently requested speaker on a wide variety of topics.

Barbara Kowalcyk, Ph.D., M.A., is an Associate Professor in the Department of Exercise and Nutrition Sciences and the Director of the Food Policy Institute at George Washington University's (GW's) Milken Institute School of Public Health. She also has an appointment in the U.S. Department of Environmental and Occupational Health and is a fellow with the Sumner M. Redstone Global Center for Prevention and Wellness.