Osayande Brooks

Osayande Brooks has over a decade of experience in food safety and regulatory compliance. Their most recent role is as the Director of Food Safety, Quality, and Regulatory Compliance at Paradies Lagardère. Prior to that, they worked at RaceTrac, where they held multiple positions, including FSQA Senior Manager, Corporate Food Safety Manager, Food Quality Assurance Manager, Associate Food Innovation Project Manager, and Store Manager. In these roles, they provided leadership in policy development, training and communication for food safety regulations, managed supplier approval processes, conducted product testing and quality control, and implemented execution plans for new products.

Osayande Brooks, REHS, CP-FS earned a Bachelor of Science (BS) degree in Forensic Science and Technology from John Jay College (CUNY) from 1999-2007. In addition to their degree, they have obtained various certifications including Registered Environmental Health Specialist/Registered Sanitarian (REHSRS) from the National Environmental Health Association in 2018, Certified PCQI from the Food Safety Preventive Controls Alliance (FSPCA) in 2018, Certified Professional - Food Safety (CP-FS) from the National Environmental Health Association in 2018, and Certified Serv Safe Instructor and Certified Proctor from the National Restaurant Association in 2018. Osayande also holds certifications in Seafood HACCP and HACCP (Food Safety) Auditor from Rutgers University Food Innovation Center in 2017, SQF Practitioner certification from SQF Institute in 2017, and Lean Six Sigma Green Belt Certification from SSGI.