Jeff has over 35 years of food industry experience with 20 years in managing food safety and quality for companies such as ibp, inc, Sara Lee Corp Meat Group, and Land O’ Frost. He has 16 years of allied industry experience in lab management, business development, consulting, and education. His current focus is on assisting the produce industry in reducing product contamination focusing on packing shed operations and training. Jeff has consulted in all food industry segments specializing in food safety management and plans, microbiological issues with foodborne pathogens, food spoilage, sanitation, preventive controls, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods, Escherichia coli O157:H7 in raw beef and microbial concerns in fresh and fresh-cut produce including regulatory concerns, sanitation issues, facility environmental concerns, and recall mitigation. He has instructed numerous short-courses and workshops across the US on preventive controls, HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP, a Lead Trainer for PCQI for Human Food, Animal Food, and Foreign Supplier Verification Program, an instructor in BRC, and an SQF Practitioner. Jeff is actively providing clients with FSMA pre-assessments and gap analyses for various FSMA rule. Jeff has been with MXNS-Silliker for 16 years. Jeff holds a Master of Agriculture degree from Texas A&M University.