Transforming Your Food Safety and Regulatory Compliance Programs with Artificial Intelligence
Presented by Tim Lombardo and Vera K. Petrova Dickinson, Ph.D.
April 23, 2025, 1pm (eastern)
Simply put, Artificial Intelligence (AI) is the ability of a computer to perform tasks commonly associated with humans. In the area of food safety and food regulatory compliance, there are many tasks in which AI applications can be used, some more advanced than others:
- Use of predictive analytics to develop inspection plans
- Monitoring of ingredient suppliers and food processing to improve product traceability
- Natural language processing for compliance analysis
- Use of early warning systems to identify food safety incidents
- Conducting AI-assisted risk assessments for Preventive Control and HACCP food safety plans
- Providing real-time regulatory compliance updates
- Use of AI-enhanced employee training and skill development
In this free webinar, Dr Vera Dickinson will explain exactly what AI is, how it works, and some of the ways AI can be used to transform the food safety and regulatory compliance programs in your facility.
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About the Presenters
Tim Lombardo
Senior Director for Food Consulting Services
Tim is a widely regarded expert in food safety and microbiology with over 25 years of direct experience leading these programs at a variety of manufacturing facilities. Tim’s direct experience includes dairy, infant formula, baked goods, nuts and nut products, fruits and vegetables, meat and poultry, spices, color flavors and other ingredients and many others. He is a Lead Instructor through the Food Safety and Preventive Controls Alliance (FSPCA) in Preventive Controls for both Human and Animal Foods, is certified in Thermal / Aseptic Processing and Sterilization through the Better Process Control School and is a Lead Instructor for the HACCP Controls Alliance.
Prior to joining EAS, Mr. Lombardo was the Lead Staff Scientist at Eurofins where he oversaw microbiological harborage site investigations, facilitated Food Safety plan development and validation including Food Security, Food Defense/Intentional Adulteration and Food Fraud Plan Development. He also spent 17 years at Leprino Foods Company, in roles of increasing responsibility, culminating as the Corporate Manager of Sanitation where he provided corporate sanitation leadership and guidance to ten cheese and dairy ingredient manufacturing facilities, three of which manufactured infant formula ingredients. Additionally, he had responsibility for the firm’s Food Safety/Quality Systems including GMPs, HACCP, Environmental Monitoring, Pest Control, Foreign Material Control, Traceability, and Ingredient Monitoring at various plants.
Mr. Lombardo is a published author and international speaker. He is a member of the Institute for Food Technology (IFT), the International Association of Food Protection (IAFP) and is a member of the US Hemp Authority Technical Committee. He is also a combat Veteran, having served in Operation Desert Shield and Desert Storm.
Vera K. Petrova Dickinson, Ph.D.
EAS Consulting Consulting Independent Consultant
Dr. Vera K. Petrova Dickinson fosters data-driven, integrated approaches to ensure the safety and integrity of the food system. This includes helping businesses and organizations of all types to improve their strategies and processes to prevent food-borne issues before they occur, discover innovation opportunities in a rapidly changing world, and create a safer world.
Dr. Petrova Dickinson is a perceptive analyst, skilled communicator, and engaging, creative problem solver. Her experience includes over two decades as a Food Safety and Quality executive, risk assessor and mitigator, and a business partner. She has worked for large global CPG companies, including Mondelez Int, Mars Wrigley, Danone, as well as Sargento Foods, a smaller US-based company. Dr. Petrova Dickinson is a passionate leader who is focused on the elevation of cross-functional teams to improve food safety systems and to protect businesses and consumers around the world.
Dr. Petrova Dickinson holds an M.S. in Food Sciences, an M.B.A./M.G.M., and a Ph.D. in Animal Sciences, Food Microbiology. She has advanced training and practice in risk assessment, food law, HACCP, and Preventive Controls.