Starting as an industrial microbiologist, Richard quickly moved to a corporate sanitation and quality roles, in which he was responsible for developing programs, procedures and training, working with internal manufacturing locations as well as with external manufacturers and suppliers.

Leading the micro team supporting the Meat, Dairy, Pizza, and Grocery products for Kraft Foods North America, allowed him to gain in-depth knowledge of different product categories. In his most recent role at Mondelez International, he headed an international team of 12 microbiologists. His responsibilities included risk assessments for new products and processes to ensure there would be no food safety issues; developing global food safety policies/programs and ensuring implementation at manufacturing locations across EMEA; and coordinating of the company’s global activities for microbiology .

Richard brings a wealth of international leadership expertise to his role as Food Safety Director at Commercial Food Sanitation. Although he specializes in the Bakery industry, the combination with his knowledge of food safety across food categories, enables him to help plants effectively improve, implement and sustain sanitation and food safety programs.