Kathy Knutson, Ph.D., Pcqi And Haccp Lead Instructor Email & Phone Number

Green Bay, WI, US

Globally

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.

Nationwide, Call 920.309.2412 Mobile

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.

Nationwide

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.

I Work Remotely From home.

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.

Nationwide

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).

Nationwide

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.

Chicago, IL

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.

Green Bay, Wisconsin Area

Northbrook, IL; Green Bay, WI

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

Green Bay, Wisconsin Area

I taught five sections of high school chemistry to juniors.

Green Bay, Wisconsin

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

Illinois

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

Flossmoor, IL

I taught Culinary Arts with Family and Consumer Science certification.

Chicago, IL

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).

Chicago Heights, Illinois

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.

Summit, Illinois

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.

Green Bay, Wisconsin Area

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.

Monroe, WI

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.

Juda, WI

Start-up and repair of cheese factory.

Menomonee Falls, WI

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

Bristol, WI

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.

Doctor Of Philosophy (Ph.D.), Food Science

Activities and Societies: Student Association of Institute of Food Technologies national officerDissertation: Microbiological interactions.

Teaching Certificate, Family And Consumer Science - Foods

Activities and Societies: Student teaching at Homewood-Flossmoor High School.I participated in an eight-week, 17-credit accelerated.

Master Of Science (M.S.), Food Science

Activities and Societies: Food Science Club president, Food Science College Bowl participantThesis: In-home pasteurization of raw milk.

Bachelor Of Science (Bs), Bacteriology

Activities and Societies: Student teaching