In her role as Director, U.S. Quality Systems, Amy Wilcox works to promote the highest standards of food safety and quality within McDonald’s Supply Chain and across the system. Amy leads a time that manages FDA products such as Produce/Fruit, Potatoes & Oil, Bakery/Baked Goods, Beverages and Liquids Products, and she is the direct McDonald’s U.S. quality lead for Logistics and U.S. Food Evolution (link to Scale for Good Commitment to Families). Amy and her team establish supply chain requirements, manage performance and build strategies for continuous quality and food safety improvement.
Amy has worked in the quality assurance field over 20 years. Prior to joining McDonald’s, Amy served in multiple corporate Quality Assurance positions for companies such as Custom Industries (now Kerry Ingredients), a maker of confectionery products, and before that, with Aurora Foods, Inc., a retail food manufacturing company covering multiple food product categories.
Amy earned a Bachelor’s degree from the University of Wisconsin. She has completed a number of professional training and certification programs, including Hazard and Critical Control Point (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), Global Food Safety Initiative (GFSI), Allergen Awareness, Food Security Implementation and Regulatory Compliance.
Amy is also a recipient of the prestigious McDonald’s President’s Award, an award that recognizes the outstanding achievements of the top 1% of global McDonald’s staff employees in addition to several Circle of Excellence and other individual and team awards.