Quality Assurance and Food Safety Systems
Ms. Beck has deep knowledge in the areas of chain restaurant food safety systems, quality assurance and supply chain management. She understands the importance of time and temperature in restaurant operations: food temperature for heated foods (hamburgers, chicken patties, meatballs, soups) and refrigerated foods (thawed cold cuts, prepped lettuce and tomatoes); food storage and handling procedures.
She designed and established the food safety system for the Subway supply chain in North America (as a consultant), working closely with Subway’s purchasing cooperative, IPC, and the product development department of the franchisor (DAI).
During her food service industry career, Ms. Beck has gained an appreciation of the food industry guidelines balancing food safety and cost, including food safety requirements and quality considerations.
Ms. Beck has played a key role in advising the Department of Homeland Security, the Food & Drug Administration (FDA), and the Center for Disease Control (CDC) in developing food service biosecurity standards for food safety to protect against bioterrorism threats.This initiative relates to the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act).