Lacey Keese has over 15 years of experience in food manufacturing, food safety, and quality-related fields. After obtaining her Bachelor of Science degree in Food Science and Technology from Virginia Tech, Lacey worked in numerous food sector categories, including meat processing, dairy processing, ready-to-eat products, snacks and confections, shelf-stable dressings, sauces and condiments, low-acid canned foods, infant formula, and medical nutritional foods.

As TAG’s Director of Food Safety, Lacey specializes in and trains clients on site assessments, crisis troubleshooting, root cause analysis (RCA) and corrective and preventive action (CAPA) programs, sanitation program design, implementation, and review, and hygienic design reviews.

Lacey has experience with both large and smaller corporations, including as Compliance Manager with Abbott, Quality Specialist with Nestle, and Food Safety Supervisor for Kellogg’s. Lacey holds a number of licenses and certifications. She is a certified Lead Instructor for the Preventive Controls for Human Food. In addition, she holds certificates and licenses for the FDA’s Foreign Supplier Verification Program (FSVP) and Better Process Control School’s Canned Food Principles of Thermal Process School, Acidification and Container Closure, Canned Food, Principles of Thermal Process School, Acidification and Container Closure. She is also an SQF Practitioner and Systems Auditor and has experience in leading SQF Systems Auditing schemes. Lacey is certified in Basic HACCP and Seafood HACCP.

In her free time, Lacey enjoys spending time outdoors hiking or at the beach, doing extracurricular activities with her children, and has recently begun to play violin.