Nikkie Vazquez brings extensive leadership in food safety and quality systems from 20 plus years supporting food manufacturing mainly in meat processing facilities operating under USDA regulation or dual-jurisdiction frameworks. She holds a B.S. in Animal Science/Meat Science from Texas A&M University and is a certified PCQI, HACCP practitioner, and a Lead Auditor for BRCGS.
Throughout her career, Nikkie has developed and driven audit readiness programs across regulatory and third-party standards, helping organizations strengthen HACCP systems, GMPs, and risk-based preventive controls while confidently navigating USDA, FDA, and GFSI assessments. She has led cross-functional audit preparation initiatives and built resilient quality systems that move facilities beyond reactive compliance toward sustained performance.
Known for her ability to engage teams at every level, Nikkie champions practical training and food safety culture development—translating regulatory requirements into everyday behaviors that protect consumers and brands alike. Her approach combines scientific rigor, operational understanding, and straightforward communication to help organizations close gaps and build lasting confidence in their programs. She is a member of IAFP and WMIN (Women’s Meat Industry Network).
Nikkie lives in Texas and outside of food safety, she enjoys genealogy research, riding motorcycles with her husband, reading, crafting, and spending time with her kids which includes her dog Angus.
