“After working in the food industry for so many years, I now love aiding other companies with all of that information regarding sanitation and food production and related regulations.”

Jolyda (Jody) Otylie Swaim

Principal

Jolyda O. Swaim focuses on USDA-FSIS and FDA regulatory matters related to meat and poultry production and FDA-regulated foods such as RTE sandwiches, salads and cheese, as well as spices and shell-egg operations. She provides expertise in preparing for or responding to FSIS and FDA inspections or regulatory actions, including developing or reviewing food safety programs and performing on-site risk assessments.

Meat and poultry labeling

Food Safety Compliance

Clean Water Act

Food Production

Credentials

Education

Thomas M. Cooley Law School, Lansing, Michigan, J.D., Cum Laude, 2004;

Mercyhurst University, Erie, Pennsylvania, B.S. 1977

Bar Admissions

District of Columbia, 2004

Court Admissions

U.S. District Court of the District of Columbia
U.S. Court of Appeals District of Columbia Circuit

Leadership & Community

Before joining OFW Law, Jolyda was the Corporate Food Safety Director for Sara Lee Corporation, with oversight of its meat and poultry operations in the United States and Mexico as well as its high-risk bakeries and cheese. Besides her food production experience, she has had direct responsibility for waste treatment systems including: lagoon treatment systems, phosphorus removal systems, and other pretreatment systems with responsibility for all compliance and reporting. While at The Campbell Soup Company, she was nominated by the local township and selected by the Michigan Water Pollution Control Association to receive the 1992 Michigan Water Pollution Control Association’s Outstanding Wastewater Worker of the Year award.

Jolyda is an active member of the International Association of Food Protection.