Jessi Dōne is a Nationally Registered, Certified Microbiologist at the baccalaureate level. She specializes in food safety, quality, pharmaceutical and medical device.
Jessi holds a Master of Business Administration degree from Weber State University, Ogden, Utah; an AACSB accredited school. Her work and leadership positions include years of Food Safety, Quality and Regulatory Management as a Sr. Quality and Food Safety Manager, and SQF Practitioner, within an Extruded, Baked and Canned Products Plant, as well as, Senior Microbiologist and Director of Laboratory Operations within Dietary Supplements and Medical Device fields. Jessi has built, implemented and maintained Food Safety and Quality Plans within a large manufacturing facility with multiple processes. Throughout her career Jessi has further developed her skills through attendance in various seminars and certifications like Better Process Control School (BPCS), Principles of Internal Auditing, FSPCA Preventive Controls for Human Food and FSPCA Preventive Controls for Animal Food, Thermal Processing Course for Low Acid Canned Foods (21 CFR 113), and is a contributing member of the American Society of Quality (ASQ) and American Society of Microbiology (ASM).
Jessi is a Safe Quality Food Institute (SQFI) body of knowledge consultant for food processing, manufacturing and packaging plants. Jessi currently sits on the Weber State Microbiology Advisory Board as the Co-Chair Vice President and enjoys sharing her broad base of the sciences, risk management and mitigation, and passion for education and food science.