NACS Food Safety Forum

Dr. Ben Chapman is department head of the department of Agricultural and Human Sciences, interim associate director of NC State Extension and director of the Safe Plates program at North Carolina State University. Ben is the past Co-Chair of STOP Foodborne Illness board of directors, an advocacy group for individuals affected by foodborne pathogens. Ben also co-hosts two podcasts, Food Safety Talk and Risky or Not.

Amy Costello is the Director of Food Safety and Quality Assurance at Casey’s, where she oversees all facets of food safety for the organization, including regulatory compliance and food safety programs for supply chain, distribution, transportation, and retail operations. Before leading the company’s Food Safety and Quality Assurance Department, Amy served as Assistant General Counsel for Casey’s. She earned a J.D. from Drake University Law School in 2013 and an MS in Food Safety Regulation from Johns Hopkins University in 2024.

Betsy Craig is the CEO and founder of MenuTrinfo®, LLC, a recognized leader in food allergen safety, nutrition transparency, and clean label certification. Under her direction, the Certified Free From™ (CFF) program, which is ISO 17065 accredited, has evolved into a widely trusted benchmark for verifying that consumer packaged goods and foodservice operations are free from the Top 9 allergens, gluten, and artificial colors or additives.

Her work has earned the confidence of major retailers and brands including Walmart’s Bettergoods, Sam’s Club’s Members Mark, and Costco, all of whom rely on CFF certification to strengthen consumer trust and validate clean label commitments. Betsy’s philosophy, “Grow Trust Through Transparency™,” guides her efforts to help companies substantiate claims with rigorous third party assessment rather than self declaration.

As a respected industry contributor, she has partnered with leading organizations such as FARE, NACUFS, the Conference for Food Protection, and the International Association for Food Protection. Through these collaborations, she plays an active role in advancing allergen management standards, elevating industry education, and promoting safer, more transparent food systems.

With more than a decade of leadership in this space, Betsy continues to position MenuTrinfo® and CFF as trusted, mission driven partners for brands committed to delivering products consumers can rely on with confidence.

• In 1995, Dr. Ellingson received his Ph.D. in molecular microbiology from Marquette University, Milwaukee, Wisconsin. From 1995-1997, Dr. Ellingson did his postdoctoral fellowship training with the USDA, Agriculture Research Service, National Animal Disease Center in Ames, Iowa, where he developed and patented a molecular diagnostic method for the detection of Johne’s disease in dairy cattle.  This method has also been applied to the detection of the specific bacterium in both meat and dairy products.  From 1997-1999 he then served as a staff molecular microbiologist with the USDA, Animal and Plant Health Inspection Service, Center for Veterinary Biologics, heading up the written regulatory requirements for both molecular-based animal diagnostic tools and vaccines.
• From 1999-2006, Dr. Ellingson served as the Director of Marshfield Clinic Laboratories - Food Safety Services, Marshfield, Wisconsin.  During this time, Dr. Ellingson developed and patented molecular diagnostic methods for detection of E. coli 0157:H7 and Salmonella.  Starting in 2004 he also served as Chief Scientific Officer for the Marshfield Food Safety, LLC, a network of on-site process control food safety laboratories. 
• 2006-Present, Dr. Ellingson is currently the Chief Science Officer for Kwik Trip, Inc. He is responsible for the development and execution of Kwik Trip, Inc’s Food Protection Management System, which includes all aspects of Food Protection:  Food Safety, Food Safety Science, Food Regulations, and Food Defense/Security.
• Dr. Ellingson is an adjunct professor in the Microbiology Department of the University of Wisconsin - La Crosse and has mentored and graduated several “Masters of Science” students in the Microbiology program. Dr. Ellingson has been a member of numerous State and Federal Food Protection and Food Safety boards and associations. He has authored numerous scientific manuscripts, articles, and publications.

Frank Gleeson became NACS president and CEO on January 1, 2026. He has deep experience in foodservice and convenience retailing. As president & CEO of Aramark Northern Europe from 2017–2024, he oversaw a team of over 20,000 employees across 2,800-plus locations in the United Kingdom, Ireland and EMEA (Europe, the Middle East and Africa), which served an estimated 1 million meals a day. Before Aramark, Gleeson was retail director at Topaz Energy Group and vice president retail of Statoil Ireland (now Equinor), where he led the development of the first American-style convenience store in Ireland. Most recently, he served as chairman of the National Oil Reserve Agency in Ireland.

Gleeson was on the NACS Board of Directors for 11 years, including his term as 2018-19 NACS Chairman. In addition, he was a board member and chairman of Retail Ireland, a board member and president of the Irish Business and Employers Confederation and a board member of the Irish Transport Authority.

Melanie Harris, Food Safety Manager, Retail, Casey’s General Stores, is a food safety professional with more than 20 years of experience in retail regulatory compliance. Melanie joined Casey’s in 2019 after serving the citizens of Iowa at the Iowa Department of Inspections and Appeals, as a regulatory inspector and foodborne illness response coordinator. As a member of Casey’s Food Safety and Quality Assurance Department, she shares her food safety knowledge and expertise with Casey’s leaders through collaboration and partnership.

Melanie is a graduate of the Hotel, Restaurant, and Institution Management Program at Iowa State University and a veteran of the United States Army.

Margaret Mannion is the director of government relations for NACS and leads federal advocacy on SNAP, food traceability, retail crime and public safety.

She joined NACS in 2019 as grassroots manager, where she led the association’s grassroots and member-engagement efforts, including NACS Day on the Hill and the NACS In-Store Program. Prior to NACS, she served as director of operations for a Washington, D.C.-based political fundraising firm and as a foreign policy and national security fellow for U.S. Sen. David Perdue (R-GA). Margaret holds a B.A. in International Affairs from the University of Georgia.

Evan Powell is the Retail Food Protection Manager for Kwik Trip, Inc. in La Crosse, WI.

Evan has been with Kwik Trip for 13 years, starting out working in a retail location before transitioning to the corporate support center with the retail operations team, finally landing with the Food Protection department for the last nine years. Evan has been in his current role for five years and works closely with the retail food service team to mitigate foodborne illness risk factors and protect the Kwik Trip, Inc. brand in their convenience stores.

Evan received his Bachelor of Science in Business Administration from Winona State University and his Master of Business Administration from Louisiana State University. He resides in the Twin Cities, MN with his wife Kate.

Dr. Donald W. Schaffner is extension specialist in food science and distinguished professor at Rutgers University. He is the current chair of the Department of Food Science. His research includes handwashing, cross-contamination, and quantitative microbial risk assessment. He has authored over 225 peer-reviewed publications and educated thousands of food industry professionals. He is a fellow of the Institute of Food Technologists, the American Academy of Microbiology, the Society for Risk Analysis and International Association for Food Protection (IAFP). He served as president of IAFP in 2013-2014. He was an editor for the ASM journal Applied and Environmental Microbiology from 2005 to 2020. He began serving as a contributing editor for Food Microbiology and as associate editor for Comprehensive Reviews in Food Science and Food Safety (CRFSFS) in 2020 and as scientific editor for CRFSFS in 2023. He has been the editor-in-chief of Microbial Risk Analysis since 2022. In his spare time, he co-hosts the Food Safety Talk and Risky or Not podcasts.

Mandy is a Director of Global Food Safety and Public Health at Ecolab. She provides insights on regulatory and industry trends and is responsible for helping customers mitigate risks in the areas of food safety, guest experience, public health, workplace safety and sustainability. Mandy has over 20 years of experience in restaurant and supply chain food safety, quality assurance, and procurement leadership at leading foodservice brands. She is also an active member of multiple organizations including the Association of Food and Drug Officials (AFDO) including Healthy People 2030, the Conference for Food Protection (CFP) as Chair of the Food Safety Management System Committee, National Restaurant Association (NRA), and the National Environmental Health Association Business Industry Affiliates, (NEHA BIA). Mandy holds a Bachelor of Science degree from the University of North Dakota. She and her two children Lydia and Frank live in IL.

Since Food Industry Counsel was first founded, Jessica has served as a food safety paralegal, food industry risk management specialist, and is an integral part of the food safety team.

In addition to closely monitoring emerging and evolving exposures facing the food industry, such as recalls, recall trends, emerging outbreaks, and Proposition 65 enforcement and exposure, Jessica also consults closely with firm clients on a wide-range of food product label and related compliance issues. In addition to her role as a food safety paralegal, Jessica also speaks to food safety audiences about general food safety compliance, and serves in the acting role of plaintiff lawyer and prosecutor in the firm’s mock food safety trials.

Jessica also manages the firm’s Food Recall Reporter (www.foodrecallreporter.com), which is the only searchable database in the US that has detailed information for every FDA and USDA Class I, II, and III food product, beverage, pet food, animal feed, and dietary supplement recall since the year 2000.

Shawn Stevens is the founding member of Food Industry Counsel LLC, the only law firm in the United States that represents the food industry exclusively.

As a food industry consultant and lawyer, Shawn works with food industry clients (including the world’s largest growers, processors, restaurant chains, distributors and grocers) helping them protect their brand by complying with FDA and USDA regulations, reducing risk, managing recalls, and defending high-profile foodborne illness claims.

Shawn also speaks regularly to national and international audiences on a wide variety of emerging scientific, regulatory and food safety legal trends.

Jill Sump is the FSQA Supply Chain Manager at Casey’s, where she leads the team responsible for overseeing food safety and quality assurance programs across the supply chain. She ensures supplier compliance with company standards and applicable regulations while partnering with suppliers to continuously strengthen food safety and quality practices.

Prior to her current role, Jill’s experience in the food industry includes work in the nutrition and dietetics field, as well as a previous role in Casey’s Culinary & Research and Development Department. This background enables her to effectively address food safety and food quality through the lens of guest satisfaction and brand reputation. Jill holds a B.S. in Dietetics from Iowa State University.

Nancy Wilson has been an associate of Wawa Inc. for twenty-two years and is currently the Senior Director of Quality Assurance, Risk Management and Safety. Prior to this, Nancy served in different management positions within Risk Management and Human Resources and has continued to sit on many internal committees to support Wawa’s strategic plan and provide guidance and direction in her areas of expertise. Throughout 2020 and 2021, Nancy led the COVID-19 Crisis Team and related work for Wawa. Outside of Wawa, Nancy is the past president of the Philadelphia Chapter of Central Atlantic Association of Food and Drug Officials, and a member of the Philadelphia Area Risk Managers Association.

Prior to Wawa, Nancy worked as a consultant for Mercer Human Resource Consulting. Nancy’s career started in Finance with six years of experience in financial analysis and project management working for Lockheed Martin and GlaxoSmithKline. Nancy received her bachelor’s degree from Drexel University with a dual concentration in Finance and Marketing. Nancy lives in Pennsylvania with her husband and has two adult children.

Wawa Inc. is a privately held multi-billion dollar convenience store and gas station chain located across 14 states (NJ, DE, PA, MD, VA, FL, NC, AL, GA, OH, IN, KY, WV, TN) and DC. Wawa employs over 50,000 associates and has over 1,200+ locations. Wawa offers a large fresh food selection including made to order hoagies, award winning coffee, fresh express items and Wawa manufactured products such as milk, juices and teas. Wawa is most known for their fast and friendly service, quality products and dedication to the communities where they serve.

A native of central Missouri, Doug holds a Bachelor's degree in Business from Bethel University and has built a career spanning more than three decades of progressive leadership across the convenience store and quick service restaurant industries.

Doug began his career with PepsiCo's Food Division (Kentucky Fried Chicken, Pizza Hut, and Taco Bell) as an Assistant Store Manager, advancing through roles in Director of Home Delivery, District Management, Market Management, and Corporate Acquisitions. He then spent 11 years with Martin & Bayley, Inc. (Huck's Convenience Stores), rising from District Manager to Vice President of Operations. He subsequently served as Regional Vice President at Valvoline Instant Oil Change before assuming his current role.

Today, Doug serves as President and CEO of Weigel's Stores Inc., overseeing 89 convenience stores, a dairy, and a commissary across the Southeast. Under his leadership, Weigel's continues to build on its legacy of quality and community connection.

Doug is deeply committed to community and industry service. He is a current member of the AMBEST Board of Directors and the NACS Board of Directors. He previously served on his local school board, including a term as School Board Chairman.

Dr. Scott Zietlow has been Chair of the Board of Directors of Kwik Trip since 2000. He assumed the roles of President and CEO after his dad, Don, retired in 2022.

He earned his undergraduate Bachelor of Science Degrees in Chemistry and Microbiology and his medical degree from the University of Wisconsin. Dr. Zietlow is a graduate of the Mayo Graduate School of Medicine where he completed a residency in General Surgery. He was appointed to Mayo Clinic Staff in 1989. Dr. Zietlow is the past Chair of the Division of Trauma, Critical Care and General Surgery within the Department of Surgery. He holds board certifications in both general surgery and surgical critical care and has been in numerous leadership roles for surgery, trauma, and prehospital care associations promoting high quality patient care. Dr. Zietlow is Professor Emeritus of Surgery, Mayo Clinic College of Medicine, and Science, and is the author of over one hundred scientific manuscripts, abstracts, and book chapters. He was the recipient of the Mayo Distinguished Clinician Award in 2021.

Additional leadership roles include medical director for Mayo Clinic Medical Transport for three decades and prior Chair of the Mayo Clinic Ambulance Board of Directors. He also serves on the Boards for multiple philanthropic foundations.