Nasandra Wright

Nasandra Wright
Nasandra Wright
Program Manager
The Ohio State University
Office: 
211 Parker Food Science and Technology
Phone: 
614-293-5671
Degree Information: 
MPH, Public Health, Florida International University
Graduate Certificates, (Environmental Health and Health Promotion) Florida International University
BA, Chemistry, The Ohio State University
Biography: 

Nasandra Wright, M.P.H., R.S., is a dedicated and experienced environmental health professional who is committed to developing and improving the delivery of food safety initiatives at the state, county and local levels.  After spending nearly two decades working in the private sector and in public health, including stints as a Public Health Commissioner, Environmental Health Director, Project Manager, and Food Safety Specialist, Wright forged alliances and built support among various stakeholders in order to maximize the health and wellness of all persons within their communities. She seeks to strengthen food safety awareness and best practices within underserved communities.  Wright understands that inspiring teams to provide exemplary service requires a passion for helping individuals and entities become empowered as a result of collaborative ideals and by focusing on reaching shared targets. 

As the Director of Environmental Health at the Kanawha-Charleston Health Department, Wright spearheaded the leadership team responsible for resolving the West Virginia water crisis of 2014.  She partnered with media, local businesses and individuals, and the West Virginia National Guard during the unprecedented event. She works with her internal team to develop the overall food safety policy for conditionally re-opening foodservice facilities and other permitted establishments during the crisis.  She designed new approaches for implementing community-wide food safety programs and standards such as a unique smart phone food application (App) for managing obesity. She also developed and implemented a county-wide food safety alert system capable of alerting permitted establishments of potential threats to customers within 60 seconds.

She brings a wealth of experience, expertise and dedication to the Center for Foodborne Illness Research and Prevention team as the Program Manager for TARTARE: The Assessment and Management of Risk from Non-typhoidal Salmonella, Diarrheagenic Escherichia coli and Campylobacter in Raw Beef and Dairy in Ethiopia.