I am available for work as a guest speaker for any level within an organization from line workers to investors. I am available to serve as an external technical resource such as serving on an advisory board. I have been working full-time for over six years as a consultant for the delivery of webinars, creation of documents remotely, and boots-on-the-ground support for food and cannabis-infused edibles manufacturing. I have built a wealth of experience through observation, trouble-shooting, and developing programs to meet FDA compliance.

As a PCQI myself, I work remotely from home and travel to work on-site as a consultant with facilities in support of action plans to meet the requirements of FSMA or state code. I'm available for project work writing food safety plans with standard operating procedures and forms for documenting them as well as food microbiology, hazard analysis, and Good Manufacturing Practices with subject matter expertise.I lead a three-day, on-site PCQI training workshop for food company employees as defined and required by FSMA and as recognized by the FDA. I facilitate training sessions and small-group discussions. I received Lead Instructor certification in 2016 from the Food Safety Preventive Controls Alliance with the FDA-recognized curriculum. Individuals completing the workshop receive an endorsed PCQI certificate of participation and recognition. All food companies are now under FDA compliance for the Preventive Controls for Human Food rule.

I started with NSF as a Lead Instructor for the FDA Preventive Controls for Human Food rule which requires a Preventive Controls Qualified Individual (PCQI). I have trained PCQIs across the nation. In addition to the PCQI training, I deliver webinars on Food Defense and on Food Allergens. I deliver training on Environmental Monitoring on-site, and NSF is looking to offer this training as a webinar. The webinars are interactive with me through the software and have been very well received.

ImEpik offers an online, self-paced course to meet the FDA requirement for Preventive Controls Qualified Individual (PCQI). I am updating the curriculum to keep the course current with the FDA rule and guidance, and I am writing a new course for cannabis manufacturers.

As a contracted consultant, I work with the food and cannabis industries on urgent issues on a project basis. I have reviewed documentation and written reports from home. I have traveled to facilities to conduct a risk assessment of the environment and observe Good Manufacturing Practices (GMPs).

I joined Dr. Jeff Kornacki in his pursuit of the elusive pathogen in food and manufacturing environments. I investigate the root cause of contamination, research topics of interest within food safety, consult with attorneys and food company clients, write technical reports, and other work in support of the food industry.Jeff and I, along with CloroDiSys, delivered a three-day workshop in March 2017 and then in February 2018, covering current issues in food safety. The co-sponsored workshop is in Atlanta in February 2019 at the Emory Conference Center. https://foodsafetycon.com/

As a member of the Expert Services Team, I work one on one with professionals in the food industry to write and review their plans remotely. ConnectFood offers an online HACCP and food safety plan builder with software support for a user-friendly program for creating a flow diagram, hazard analysis, CCPs and preventive controls. At the ConnectFood website, I post to a food safety blog based on my experience working with industry and as a Lead Instructor for the FDA-recognized curriculum for Preventive Controls Qualified Individuals (PCQI). I monitor industry news and communication from FDA, USDA and CDC for content.

I delivered workshops to members of the food industry, including lab techs, QA managers, sales, purchasing, production managers, sanitation and product development scientists.

I taught five sections of high school chemistry to juniors.

I managed non-routine testing and project work, evaluated lab instruments and methods and wrote technical reports for clients.

I hosted in-home wine tasting experiences for wine enthusiasts and their guests.

I taught Culinary Arts with Family and Consumer Science certification.

I taught Food Science to sophomores, juniors and seniors, where all 600 students were members of the National Future Farmers of America (FFA). I also volunteered as advisor to the sophomore class student organization and coached the dairy product judging team of the National FFA organization at the FFA Dairy Foods Career Development Event (CDE).

I served as the in-house technical resource for staff and clients. As part of the management team, I supervised the media prep team and one quality technician. I was responsible for customer service and assisted with environmental monitoring with clients to determine testing and interpret results. Trained on PCR. When I left, the lab was converting to LIMS. Later in 2003-2004 I returned to create training materials and deliver external workshops.

Outreach Manager: As part of the management team, I arranged meetings, workshops, and task forces to bring together professionals from industry, government and academia. On a daily basis, I worked with IIT professors and FDA research scientists on food safety issues with Listeria, E. coli O157:H7, sprouts, high pressure procession, ultrapasteurization of dairy fluids, botulinum toxin and mycotoxin. I supervised the technical editor of the newsletter, two administrative assistants and a graphic designer.I served as event management for an international conference with break-out sessions during the height of concern with acrylamide in processed foods. I created Juice HACCP training materials in cooperation with FDA, industry and academia and arranged and staffed train-the-trainer Juice HACCP workshops across the US. Other responsibilities included designing materials and staffing the expo booth at conferences.Director of Graduate Studies: I managed the master’s degree programs housed in the Summit-Argo campus of IIT and taught Food Microbiology as part of master’s degree programs for IIT. I reviewed graduate student applications and research laboratory assignments.Adjunct Professor: I taught graduate-level Food Microbiology.

I taught a wide range of courses: Laboratory, Principles, Standards and Practices; Laboratory Math and Statistics; Laboratory Quality Assurance/ Quality Control; Food Science; Environmental Science; Sensory Methods; General Microbiology; Food Microbiology; Analytical Chemistry; and Internship.I worked with local food and environmental labs to meet industry needs in education of lab techs and place graduates in jobs. I ordered supplies, equipment and educational materials.I served as an active member of professional organizations related to food, environmental and laboratory operations and attended training workshops and conferences to keep current, and was the advisor of the Food and Environmental Laboratory Technician Club.

I acquired Gruyere cheese smear cultures from the factories in Switzerland and the growth of the same cultures in Monroe for use on the first Gruyere production in the United States.

Start-up and repair of cheese factory.

While writing my dissertation and as part of the management team for a dairy-based flavor manufacturer, I conducted research on yogurt cultures.

I performed standard methods for Babcock fat, moisture, acidity, salt, Aerobic Plate Count, Yeast and Mold Count, and Coliform Count.Note: Merkts Cheese Company is now part of Bel Brands USA.