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Center for the Global Food Value Chain Team

The team delivers insights from industry specialists, focuses on the top issues, and provides current perspectives of both consumers and companies on food safety.


James Carlo Cascone
Principal, Food & Product Safety Leader

James Cascone is the national leader of Deloitte’s food & product safety practice. His global consumer business experience is reflected in the practice’s holistic perspective on food and product safety and his team’s approach to providing local solutions to address global issues. James is the co-leader for the Center for the Global Food Value Chain. He also serves as Deloitte’s national Restaurant / Food service Industry leader, sharing leading practices with clients and Deloitte’s network of industry practitioners James has 20 years of professional experience providing risk advisory services to food & beverage clients.
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Elise Gautier
Principal, Food & Product Safety

Elise Gautier provides leadership in developing and expanding our services in the area of Food and Product Safety. She is also the co-leader for the Center for the Global Food Value Chain. In this role she is responsible for assisting clients in addressing safety issues in organizations operations (product integrity and foreseeable use), supply chain (supplier integrity and performance), compliance with regulatory requirements as well as identifying and responding to emerging issues and also bringing the right food & product safety skills, industry knowledge and approaches to solving clients’ challenges.
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Dr. Craig Henry
Director, Food Safety

Craig is Director with Deloitte’s food & product safety practice and serves as a subject matter expert for the US Department of Homeland Security Food and Agriculture Sector Coordinating Council. He brings a globally integrated approach to food and product safety to help companies deploy solutions that integrate risk and compliance approaches.
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Deloitte Food & Product Safety Team - Unites States

Kate Ferrara
Principal, Supply Chain Risk Services

Kate has been with Deloitte for more than 15 years and leads our supply chain risk services. Kate has advised global consumer product companies to evaluate and implement controls to improve their supply chain processes as part of large ERP implementations. She also has experience in providing and leading multifunctional risk management services at global clients in the consumer business / retail industry. Kate is the Consumer and Industrial Products industry leader for New England. She holds the Certified Information Systems Auditor (CISA) certification, and is a member of ISACA.

Faye Feldstein
Senior advisor, Food Safety

Faye guides both public and private sector clients for Deloitte under food safety and defense topics, having a 33-year career in senior positions in the food industry and in federal and state regulatory agencies. She provides depth and breadth of food safety and defense knowledge highlighted by 10 years with a government agency as director of food defense and emergency response. Faye also served 12 years with a culinary division of a chemical conglomerate as VP of technical services, including food safety and quality, product development and production management of their specialty food processing plant, focusing on productivity, supply chain management, assured quality and food safety (TQC,HACCP, GMP’s) through the complete production cycle.

Dr. Mahipal Kunduru
Senior manager, Food Safety

Mahipal has more than 25 years of experience in food retail, diverse food production (produce, meat), food manufacturing (ready-to-eat produce, meat, dairy) operations with high-level knowledge in food safety, regulatory affairs and assured quality management. He served two terms on the National Advisory Committee on Microbiological Criteria for Foods (2000 to 2004) and served on the National Fruit and Vegetable Industry Advisory Committee (2001-2003). Mahipal earned his Ph.D. in Food Science and Technology with a minor in Microbiology from Iowa State University, Ames, Iowa and is a professional member of Institute of Food Technologists, International Association of Food Protection and American Society for Microbiologists.

Brittain Ladd
Senior manager, Supply Chain Risk Services

Brittain specializes in supply chain risk and is based in Dallas, TX. Brittain has experience in global operations and supply chain management, and has specialist-level knowledge in evaluating business strategy, supply chain and operational capabilities, including implementing high-quality strategies and software that reduce costs and complexity while maximizing execution and customer experience. Brittain has spent more than 20 years working in supply chain and logistics, holds a lean six-sigma certification and has adept knowledge of leading supply chain technologies from Oracle (Demantra, OTM) JDA and SAP.

Robert Garagiola
Senior manager, Risk Information Services

Robert is with Deloitte’s Risk Information Services (RIS) practice based in Chicago, IL. Robert specializes in technology strategy development and implementation of analytics-based insights to provide guidance to organizations’ risk management, regulatory compliance, quality, and overall food/product safety programs. Robert has spent more than 12 years leading numerous engagements to evaluate, select and implement technologies which provide guidance to organizations in achieving effective business practices within the consumer & industrial products, oil & gas, pharmaceuticals, life sciences industries and the public sector.

Joel Radford
Manager, Food Safety

Joel has over 20 years of experience in the food industry related to food safety systems and food safety production management. Areas of focus include assured quality management, product recalls, retail investigations, supplier audits, HACCP development and implementation, food plant management and operations, frozen food processing, meat processing, food safety, microbiology, regulatory affairs, quality control training programs, pest control and customer service. Joel earned a BS in Animal Science from California Polytechnic State University, and completed training for Juice Processors HACCP Certification, USDA & FDA HACCP Certification, Thermal Process Development, & Thermal Process Deviations.

Debarati Bhattacharya
Manager, Business Risk, Food Safety

Debarati’s focus areas have included supply chain operations, CAPA systems and S&OP input for relevant business units. She has managed pre/post vendor audit and selection, process and document transfer, supply agreements. Debarati has coordinated supply operations between global locations and vendors for on time delivery. She has also served as a knowledgeable professional around her area of interest and managed the development of product training modules and customer assistance.

Terry Levee
Manager, Food Safety

Terry has more than 25 years of experience in strategic planning and long-term vision planning of food safety, regulatory affairs and assured quality programs. His focus areas have included, engaging with suppliers in the design and execution of improved quality processes across the system. He has worked on pulling together an internal food safety inspection/audit program, providing guidance in the development of corporate-wide processes for product withdrawals or governmental actions, providing retail and warehousing HACCP plans and advising in the development and approval of manufacturing HACCP and SSOP plans for beverage, snack, bakery, dairy and meat production facilities. He has the process knowledge of how the regulatory agencies work and the interpretation and implementation of laws and regulations as they become effective. He has the following certifications: Registered Environmental Health Specialist (NC, SC, FL, GA, NEHA); HACCP (AFDOSS) and Food Manager (Experior /NSF).

Luce Guigny
Manager, Food Safety

An experienced food professional, Luce has held several different positions globally. Before joining Deloitte in 2003 she worked within the internal audit for a subsidiary of brewing company conducting financial, operational and food safety audits, as well as worked closely with the quality department to perform process risks analysis. Luce has also worked with a beverages company’s quality department and led quality audits for a multinational retailer in their warehouses and stores. She has implemented HACCP over food production sites. Luce received her M.S. in Food Science and Biological Techniques Engineer from a French Engineering school (ENSIA) and her MBA from La Sorbonne, University of Paris.

Christie Gray
Manager, Food Safety

Prior to Deloitte, Christie was a manager of science policy for food labeling and standards for a large organization. She was responsible for making sure members were manufacturing and marketing foods that were in compliance with applicable regulations, standards and policies She is experienced in regulatory and policy issues related to food labeling and standards for both FDA-regulated foods and USDA-regulated meat and poultry products. She is actively involved as the Treasurer for the Washington DC Section of the Institute of Food Technologists. Christie earned her B.S. in Human Nutrition, Foods and Exercise from Virginia Tech and her M.S. in Food Science and Technology from the University of Georgia.

Angie Martinez
Senior consultant, Food Safety

Angie has nine years of food manufacturing experience working for Fortune 500 companies. Through various roles in project/process/quality engineering and operations and lab management, Angie has gained experience in continuous improvement (TPM/Lean/Six Sigma/DMAIC), resource management, quality policies and systems, and organizational capability improvement. She has provided assistance for ISO 22000 certification and provided, implemented and improved Lean and Six Sigma management systems resulting in reduced costs, improved efficiency and increased quality performance. Angie earned her B.S. in Chemical Engineering from the University of Texas-Austin, and holds HACCP and Six Sigma certifications.

Will Hankla
Senior consultant, Food Safety

Will utilizes his 10 years of experience in the food industry focused on food product safety and quality management to suggest Deloitte’s food industry clients on potential risks, mitigation strategies, savings opportunities, and technology insights. Will also acts as the Deloitte Maturity Analytics Program Technology Leader where he configures approach based on clients’ processes. Prior to Deloitte, Will held management positions at food companies producing meat, acidified/acid, and beverage products regulated by the Food and Drug Administration, United States Department of Agriculture, Environmental Protection Agency, and Texas Commission of Environmental Quality agencies. Will earned a B.S. in Food Science from Texas A&M University and holds SQF 2000, AIB, HACCP, and Better Process Control certifications.

Caitlin Hickey
Consultant, Food Safety

Caitlin is knowledgeable about food safety and has handled two high profile traceability pilot projects, both conducted with regulatory agencies. She has served as the point of contact for hundreds of food industry, academia, regulatory, and consultants involved in traceability pilots. She has edited and constructed food labels including ingredients statements and nutrition facts panels for USDA products. She has presented traceability information at national and international conferences. She has also prepared educational brochure about food safety and produce washing and her thesis was published in December 2011. Caitlin has her Master’s degree in Food Science and Technology.

Dr. Amanda Niskar
Advisor, Food Safety

Amanda has more than 20 years of professional experience in the health industry. She is well-versed in translating scientific research into practice to prepare for and respond to routine and emerging health challenges including food safety and defense. Amanda is a nurse with graduate education specializing in epidemiology, health administration, and health policy. Amanda served as an Epidemic Intelligence Service (EIS) Officer at the U.S. Centers for Disease Control and Prevention (CDC), a University of North Carolina Public Health Leadership Fellow, and a German Marshall Fellow for Transatlantic Health Affairs in the European Union. She has worked together with government agencies such as FDA, USDA, DHS, DHHS, CDC, international agencies such as WHO and health departments to prepare for and respond to foodborne epidemics and pandemics. Amanda has educated health care providers, childcare providers, restaurants, and the public regarding prevention and detection of food and water related hazards. She has provided electronic information exchange relevant to food safety and defense to provide analytics guidance to inform decision-makers.



As used in this document, “Deloitte” means Deloitte & Touche LLP, a subsidiary of Deloitte LLP. Please see for a detailed description of the legal structure of Deloitte LLP and its subsidiaries. Certain services may not be available to attest clients under the rules and regulations of public accounting.


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