Mary Hoffman joined TAG with nearly 20 years of experience in the food industry. She has held technical and managerial positions at a variety of food production companies, directing corporate and facility-level quality, R&D, and laboratory teams. Specializing in manufacturing food safety and quality program development and improvement, Mary has held responsibility for recall and crisis management and overseeing compliance with regulatory, Global Food Safety Initiative (GFSI), and customer requirements. Mary has led proactive food safety initiatives including supply chain risk mitigation, allergen control, environmental controls and monitoring, microbiological testing, and behavior-based Good Manufacturing Practice (GMP) coaching programs.
Mary holds a Bachelor of Science in Biology from Carroll University, Waukesha, Wisconsin, and a Master of Agriculture and Life Sciences with an emphasis in Food Safety and Biosecurity from Virginia Polytechnic Institute and State University.
She is a lead instructor for the Preventive Controls for Human Foods Rule, Advanced SQF Practitioner, and FSSC 22000 Internal Auditor. She holds Preventive Controls for Human and Animal Food PCQI, Foreign Supplier Verification Program (FSVP) and HACCP certifications, and a Project Management Certificate from the University of Wisconsin Madison.
Mary lives in Wisconsin and spending time outdoors, including boating on local lakes and rivers, gardening in the yard, and hiking segments of the Ice Age National Scenic Trail. Mary’s favorite times are those spent with family.
