Austin Davis

Global Category Manager at NGI A/S Components Division, I manage the growth and development of our non-leveling hygienic product lines for the global market with a focus on North America. I have 10+ years of experience in sales and product management, working with OEMs and end-users in the food and beverage industry, as well as distributors in multiple market segments.

Rick Stokes

Rick Stokes serves as the Associate Director for Hygienic Design and Design Safety Analysis at Campbell’s Company. With nearly three decades of experience in the food and beverage industry, he specializes in Hygienic Design, Food Safety, Sanitation, and Thermal Processing through roles at Campbell’s, Nestlé, Ecolab, Leprino, and Kraft. Rick leads Campbell’s enterprise-wide hygienic design and design safety programs, focusing on improving food plant infrastructure, cleanability, and long term operational reliability. He is recognized for his systems level approach to evaluating sanitation and design risks and for guiding practical, science based improvements across manufacturing environments. Rick is an active leader in the food safety community, having served in multiple roles within IAFP and regional industry groups, and continues to support industry advancement in sanitary design and sanitation best practices.

Todd Kwasny

Based in Michigan, Todd Kwasny brings over 25 years of experience in the industrial coatings industry, including the past eight years as a key leader at Indue. With a deep understanding of food and beverage manufacturing environments, Todd leverages his extensive expertise to evaluate facility conditions and recommend the ideal Indue coating system tailored to each unique setting.

Todd’s comprehensive approach encompasses every stage of a project—planning before, during, and after installation to ensure the highest standards of safety, efficiency, and timely completion. His commitment to excellence and industry knowledge make him an invaluable resource for our Eastern clients, helping them achieve long-lasting, coating solutions that meet the rigorous demands of food and beverage manufacturing.

Todd graduated from Eastern Michigan State in Business & Accounting. Outside of work he enjoys golf and time with his two kids.

Greg Marconnet

Greg is Vice-President for the Food and Beverage group at Mead & Hunt. The Food and Beverage group provides engineering and design services for food facilities including dairy, meat, beverage, confection and bakery facilities. Prior to joining Mead & Hunt in 2015, Greg spent 35 years in the food processing industry working for Kraft Foods in various plant and corporate positions. Greg has had experience in powerhouse operations, facility design/maintenance, equipment design, sanitation, capital planning, procurement and hygienic design. He currently serves on the Education Committee for 3-A Sanitary Standards, Inc.

Jon Anderson

Jon R. Anderson started his career at AIB International as a food safety auditor, eventually becoming Head of Food Safety Audit Services and Vice President of Audit Services. He played a key role in founding AIB’s Occupational Safety and Health Education Department and gained a reputation as an expert in safety compliance and management. Jon now operates an international OSHA/Safety Management consulting firm. In 2003, as a BISSC Board member, he oversaw the transition of the BISSC Office of Certification to AIB, serving as Director until 2014. In 2022, he helped establish The Bakery Equipment Assessment Group (BEAG) and supported BISSC’s acquisition from AIB International. As Managing Consultant for BEAG, Jon leads the Equipment Assessment and Evaluation Process, certifying bakery equipment meets ANSI/ASB Z50.2-2015(R2020) Sanitary Design Standard. A Manhattan, Kansas native, Jon is a recognized leader in the Baking Industry with over 40 years of experience in food safety, equipment design, safety management, and regulatory compliance.

Ellery O’Connell

Ellery O’Connell is a subject matter expert in sanitation and pest control in the food industry with over 10 years of experience. At General Mills, Ellery has worked with facilities that produce everything from yogurt to pet food on challenging sanitation and sanitary design improvement projects. She is a driven problem solver that is passionate about making sanitation more effective, efficient, and consistent. Ellery’s goal is to present technical concepts in a way that promotes action, understanding, and collaboration.