Jasmine Hagan has over 25 years of experience in the food industry working to make food safer by protecting guests, elevating brand standards, and championing allergen safety across the food industry. Her career includes a blend of restaurants, manufacturing, laboratory, and certification expertise—along with a passion for building systems and processes that work in the real world. She currently serves as Director of Total Quality and Food Safety at Red Lobster, where she leads the company’s food safety and total quality strategy and partners across organizational departments to strengthen culture and reduce risk. Her work focuses on building strong, sustainable systems that keep teams engaged and guests safe. In her role, she provides strategic direction, leadership, and oversight for food safety, nutrition and allergens, and total quality programs across Red Lobster restaurant operations and supplier management programs. Before joining Red Lobster, Jasmine worked at First Watch Restaurants as the Director of Quality Assurance and Nutrition, where she reshaped the brand’s approach to allergen, nutrition, and regulatory compliance. She developed foundational processes and programs—including product change control, supplier compliance, and recall/withdrawal programs—that helped elevate the company’s approach to guest safety. Jasmine’s earlier work in food ingredient manufacturing, ISO-accredited gluten free certification, and laboratory operations deepened her expertise in allergen detection, manufacturing operations, validation, and regulatory compliance. She holds a degree from the College of Charleston and multiple professional certifications, and her contributions have been recognized with awards such as Steritech’s Excellence in Food Safety and MenuTrinfo’s Best Food Allergy Innovation for Restaurants. She believes allergen safety is a shared responsibility—and when teams feel supported, guests feel safe.