In addition to eight years of laboratory experience, Veronica brings along over 10 years of experience in the food industry. Veronica started her food industry experience at a ready-to-eat meat plant in a quality function. She then gained further experience as a Kraft Foods Quality Auditor and Oscar Mayer Corporate Quality Specialist for internal plants and external manufacturers. Key areas of focus included sanitation assessments, root cause investigations, food safety and quality program review, allergen contamination prevention efforts, and HACCP assessments.
Veronica was also a Corporate Quality Manager at Tyson Foods. In this collaborative role, she managed resolution of food safety and quality issues as well as food safety assessments for external manufacturers and suppliers.
Veronica holds a Bachelor’s degree in Biology/Microbiology from the University of Puerto Rico and a Master's degree in Food Safety and Technology from the Illinois Institute of Technology. Throughout her career, she has complemented her knowledge with certificates and training on Implementation and Validation of HACCP Programs (International HACCP Alliance), Sanitary Design, Certified Sanitarian, FSSC 22000 (Kraft Foods Training), FSMA PCQI Training 2016, and SQF Lead Auditor Training (SQF Institute).
Veronica is fluent in English and Spanish.