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Debra Piergentili has extensive experience in the food industry, with a focus on quality, safety, and compliance. Debra is currently the Quality & Safety Director at Pasta Evangelists. Previously, they worked as a Safety & Compliance Consultant at Diligence Primis and as the Quality & Safety Director at GAIL's Bakery. Prior to that, they held the position of Safety & Compliance Director at itsu for almost ten years, where they were responsible for maintaining a 5 Food Hygiene Rating, implementing Covid-19 safety measures, and ensuring compliance with health and safety regulations. Debra also held various roles at Pret A Manger, including NSO and H&S Manager and General Manager.

Debra Piergentili attended the University "La Sapienza" Rome in Italy, where they studied Law. Their specific degree and the years of study are not provided.

In addition to their university education, Debra Piergentili has obtained several certifications in various fields. Some of these certifications include the NEBOSH Certificate in Fire Safety from NEBOSH in December 2022, the VACCP & TACCP certification from Highfield in July 2022, and the Level 4 Award in HACCP for management (with Distinction) from Highfield in June 2022.

Debra has also received certifications such as the Food Issue 7: Third Party Auditor certification from the British Retail Consortium in December 2017, the Legal labels - UK food labelling certification from Leatherhead Food Research in July 2017, and the Accredited Associate Member title from The Chartered Institute of Environmental Health in March 2017.

Other certifications obtained by Debra Piergentili include the Level 3 Award in Education and Training from The Chartered Institute of Environmental Health in July 2016, the HABC Level 3 Award in Food Allergen Management for Caterers from Highfield in October 2014, and the Level 4 Award in Health & Safety in the Workplace (Merit) from The Chartered Institute of Environmental Health in July 2013.

Furthermore, they acquired certifications such as the Level 4 Award in Managing Food Safety in Catering (Merit) from The Chartered Institute of Environmental Health in September 2012, and has completed several courses from the Food Standards Agency, including the Root Cause Analysis Course, Traceability Course, Vacuum Packing & MAP Course, Food Labelling Course, and Food Allergy and Intolerance Course between 2020 and 2021.