Erika is the Director of Food Safety for Sargento Foods; a leading manufacturer and packager of natural cheeses based in Plymouth, Wisconsin. In her role, Erika provides leadership and food safety support to the Manufacturing and Quality Assurance teams at three production facilities and a pilot plant.

Her leadership helps teams with environmental monitoring, sanitation, microbiological testing, and regulatory compliance. She also works with the Corporate Food Safety Steering Team and Plant Food Safety Teams to help educate and promote awareness to enhance food safety culture across the organization.

Erika began her career in QA/Microbiology at Sartori Cheese, also based in Wisconsin. She received her B.S. in Biology from Marian University in Fond du Lac, WI and her M.S. in Food Safety from Michigan State University. She is also certified as an ASQ Manager of Quality/Organizational Excellence. Outside of Sargento, Erika stays connected to food safety by volunteering for the Innovation Center for U.S. Dairy as an instructor for Dairy Plant Food Safety Workshops and serving as a member of the Wisconsin Association for Food Protection.