Wendy is a Biologist with the Retail Food Safety Policy Branch, in the Office of Food Protection, FDA Human Foods Program. She serves as a Biologist and scientific subject area expert to execute, design, and implement Retail Food Safety policies and Program Standards for all regulatory agencies within the United Sates. She is a retired Captain in the U.S. Public Health Service (USPHS), with more than 30 years of experience as an Environmental Health Specialist, including serving previously as the Director of Environmental Health for the City of Springfield, in Massachusetts, serving as a project manager with the Risk Assessment Branch in the FDA, Center for Food Safety and Applied Nutrition, Office of Analytics and with the Retail Food Protection Team in the Office of Food Safety, serving as an Environmental Health Specialist with the Immigration and Naturalization Service, the Indian Health Service, and the City of Bloomington in Minnesota. Notable projects include: the revision of Chapter 2, Employee Health guidelines of the FDA Food Code to address the control of norovirus, and on scientific justifications and revisions for “no bare hand contact” and handwashing provisions in the FDA Food Code.
Her professional background includes a bachelor’s degree in Bacteriology and a Master of Science in Plant Pathology from North Dakota State University, certification as a registered Environmental Health Specialist (REHS) with the National Environmental Health Association, certification as a Diplomate (DAAS) in the American Academy of Sanitarians, certification as a Project Management Professional (PMP) with the Project Management Institute and a Project Management Graduate Certificate through George Washington University.