Carlson Food Safety Consulting provides "right-size" services that include food safety and CA Water Board requirements to fit company skills, third-party audit certification goals and ultimately open markets.Services include meeting the business needs for individuals and groups:• Inspection readiness: pre-inspection, mock inspections, second-party audits• Program development: Good Practices (FSMA/GAP/GMP/GHP/HACCP/HARPC).• Virtual and on-site training that includes specific process steps and principles of food safety in a manner that encourages employees to identify potential issues before they become serious.• Creating a comprehensive food safety plan for all operations (GAP/GMP/GHP).• Creating a water safety plan - Risk and Resiliency Assessment and Emergency Response Plan (AWIA).• Guide food safety teams and PCQI personnel to maintain awareness of food safety program.• Irrigated lands program: Water Quality Agricultural Order requirements.• Lead Instructor: FSVP, PCHF (PCQI), PSR, GAP, Symptoms of food borne illness, etc.• Annual or periodic program review and updates.• Employee training: Develop individual, modular and group workshops (multilingual on request) to comply with food and water safety requirements.Available during all phases of food and water safety planning and/or audit processes: • Risk Assessment: Recognize and correct problems to minimize impact. • Water system: Monitoring, sampling and record keeping.• Self-audit: Assist in determining customer needs through checklist assessment.• Mock audit: Preparation for customer and/or agency audit inspections and readiness.• 3rd party audit certification assistance: Accompaniment during an audit or inspection on request.• Annual review and updates of food and water safety plan and program needs. A list of education and continued education certificates detailed below.Please contact me for a confidential discussion about your food and water safety goals.

Provide instruction to students participating in the Food Safety program at the Agriculture Business and Technology campus. Subjects include basic food safety, risk assessments, requirements for farms, facility management, and laws and regulations.

The Western Food Safety Summit (WFSS) is hosted by the Ag Business and Technology Institute at Hartnell College. This annual conference and expo addresses critical food safety issues facing processors distributors, growers, retailers and food service operators.

Independent association of former HP employees with 6,000 Members and growing.http://.hpalumni.org/

Farming production includes Citrus, Honey, and Culinary Herbs: Lavender, White Sage, Kaffir Lime, Lemon Verbena, Persimmon and Elderberry. Visit our website at https://www.facebook.com/LavenderAndHoney/

NSF provides third-party audit services for a diverse set of industries including food, honey, water, health sciences, sustainability and management systems. True Source Honey (TSH) Companies can now verify the use of certified honey as an ingredient. Key benefits that include product integrity, full transparency in the supply chain and country of origin.

As the Food Safety Program Manager, my job focused on assisting family farmers with preparing food safety plans, addressing FSMA (Food Safety Modernization Act), third party audit certification and buyer requirements (USDA HGAPs, Primus GFS, GlobalG.A.P. GFSI and Commodity specific GAPs). Major Contributions:• Developed a simple, easy to understand food safety program for various farm operations• Wrote over 150 food safety plans; most chose to and passed a 3rd party audit• Collaborated with all agencies to provide outreach and training workshops throughout CA

Performed as the SQF Practitioner for this processing facility: overseer of SQF program, HACCP risk assessments, Food Safety Plan and training in Salinas and Yuma seasonally. Responded directly to customer concerns regarding quality, shelf life, and other product process evaluations.Major Contributions: • Wrote and maintained documentation for SQF level 3 certification: earned excellent rating• Provided product evaluations and testing to further improve quality assurance.

Food Safety Manager of this fresh-cut processing facility. Simultaneously worked as Quality Assurance Manager; receiving, processing and shelf life.Major Contributions: • Maintain food safety compliance with regulatory and private standards.• Wrote major programs: HACCP, LGMA, microbiology, sanitation, and food quality standards.

Manage and coordinate multiple phases of regulation in the Plant Protection and Quarantine Emergency Programs through inspections and trapping insect pests. Develop and manage Standard Operating Procedures for in-house and program-wide use. Supervise and monitor inspection teams to meet outlined standards and expectations. Team with cross-functional businesses to comply with Federal Order regulations. Provide technical assistance through individual and public presentations for business owners. Major Contributions: • Initiate communication efforts regarding regulation requirements and negotiate compliance agreements. • Perform customer service initiatives consistently above expectations. • Promotions awarded from Technician to GS5 to GS7.

Maintained and performed all water monitoring and test requirements to meet regulation requirements for Monterey County Health Department and the State of California. Currently maintain DO1 certification to aid in cross functional business ties with food safety.Major Contributions:• Passed state exam and awarded distribution operator level 1 certification (DO1).• Currently maintain DO1 certification for Food Safety regulation compliance purposes.

Structured and completed all phases of permitting requirements for construction in Santa Cruz County: County planning, Coastal Zone and Harbor District regulations. Initiated and managed construction project of two 2-story passive solar single-family dwellings from concept to completion. Teamed with civil engineers, soil engineers, drafters, design engineers, building contractors and real estate professionals to completion. Major Contributions: • Navigated through regulatory requirements to completion and final permitting. • Supervised all phases of project and bids. • Project completed 8 months ahead of schedule and 31 percent under budget.

Organized multiple complex agricultural research projects to financially benefit business owners. Managed insect rearing and production of plant pest and hosts for spray trials to support project execution and secure accurate findings. Major Contributions: • Reduce cost of operations by 25 percent to business owners through our research. • Presented research findings to peers for review in Leiden, Netherlands.

Held a University Staff position performing insectary care, field research and monitoring of insects. Supervised students and interns of the Integrated Pest Management (IPM) Program at the Center for Agroecology and Sustainable Food Systems.Major Contributions:• Managed onsite rearing facilities for the Trichogramma Wasp and host grain moth.• Monitor pests and released predator insects in Strawberry and Artichoke operations.

Assisted with Graduate Student's study of the effects of different treatments for Codling Moth (pheromones vs. insecticides) on apples.Major Contribution: • Communicate data to growers for practical use and direct application.

Initially hired as a test operator, completed the technician apprenticeship program and was promoted to Electronic Technician level II. Created and introduced processes to identify and resolve ongoing customer problems related to computer software and hardware issues. Major Contributions: • Completed HP Technician Apprenticeship Program.• Worked with multiple mid range computers systems.