PRESENTED BY CFBN & AON
Your success in the face of a food safety incident depends on 3 things:
- How well you understand your exposure
- How you communicate through the crisis
- How thoroughly vetted your supply chain was
This panel brings together experts on each to walk through how insurance, communications, and food safety work together — or fail to — when a recall hits.
You’ll leave with cross-functional takeaways. Learn what you can put in place before a recall hits, and how your risk, communications, and food safety teams can coordinate well ahead of a crisis, rather than during one.
_____________
PANELISTS
MARIAM PARKER
Executive Director,
Chicagoland Food & Beverage Network, Moderator
Mariam Parker has devoted her career to the food and beverage industry as a culinary expert, integrated marketer, and business builder. At the core of her work is a deep commitment to fostering relationships that elevate brands, people, and communities. She joined Chicagoland Food and Beverage Network as Executive Director in 2026, where she focuses on broadening and growing the network, providing more value to members, and launching exciting, new programs and events.
MARTY DETMER
Product Recall & Product Contamination U.S. Practice Leader,
AON
Marty is a leading broker in the product recall and contamination insurance marketplace. He works with some of the largest companies in North America to appropriately address exposures to product defects, contaminations, and foodborne illness. He contributes regularly to speaking engagements and written publications. Marty was recognized as a 2024 Rising Star and 2024 Power Broker by Risk & Insurance for Manufacturers.
JEFF LUCAS
Senior Technical Director,
Merieux NutriSciences
Jeff has over 40 years of food industry experience with 20 years in managing food safety and quality for companies such as ibp, inc, Sara Lee Corp Meat Group, and Land O’ Frost, as well as allied industry experience in lab management, business development, consulting, and education. He specializes in food safety management and plans, microbiological issues with foodborne pathogens, food spoilage, sanitation, preventive controls, and HACCP. He has instructed numerous short-courses and workshops across the US on preventive controls, HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP, a Lead Trainer for PCQI for Human Food, Animal Food, and Foreign Supplier Verification Program. He is actively providing clients with FSMA pre-assessments and gap analyses for various FSMA rules.
DAVID SALTZ
Senior Vice President & Partner,
FleishmanHillard
David M. Saltz has four decades of experience in public relations, the federal government and journalism. Since joining FleishmanHillard in 1999, he has helped leading clients across a wide range of sectors and geographies manage many of the toughest reputation challenges that a brand or organization can face, including some of the biggest food and product recalls in U.S. history, as well as recalls across the world. He has also managed litigation communications on cases before the Supreme Court of the United States, investigations before the U.S. International Trade Commission and charges filed with the U.S. Equal Employment Opportunity Commission. He previously served as a senior official in the Clinton Administration as the principal spokesman for the U.S. Department of Labor.
