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The below expert witness bios represent a small fraction of those Hazard Analysis Critical Control Point experts known by Cahn Litigation Services. These bios are provided to give attorneys a sense of the Hazard Analysis Critical Control Point landscape.
HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food. An HACCP System requires that potential hazards are identified and controlled at specific points in the process.
Following a career in the public and private sectors, this expert launched a consulting firm, serving as President and CEO and specializing in food safety and health policy, and regulatory science. This expert has had senior leadership roles in the public and private sectors. During this expert's career in the food industry, this expert served as a director in supply chain management and quality systems. In these roles, this expert was an integral player in the care and management of perishable produce from the vendor through to manufacturing or service in a restaurant. This expert worked closely with multiple companies and regulatory agencies in the safe handling, storage, transport, and service of fresh produce - including strawberries.
In addition to responsibilities for food safety, this expert had a leadership role in designing and reviewing traceability programs for food products in national and international transport in quality and food safety leadership roles; and as part of the development of Food Safety and Modernization Act (FSMA) regulations, Hazard Analysis and Critical Control Point (HACCP) systems, and ISO 9000 quality management systems. This expert reviewed various temperature tracking tools and used several different systems in various positions. Further, as a successful consultant, this expert has had to review procedures and data for temperature tracking; this expert is well familiar with the industry's needs and available tools for temperature control. This expert has worked with most commodities and is highly familiar with the standard shelf life of perishable food items, and the impact of temperature and humidity on food quality and safety.
Prior to joining the public sector, this expert worked for a regulatory agency for meat and poultry. There this expert led the global development for the principles of HACCP, and played key roles in the adoption of HACCP as a regulatory tool and the development of the Sanitary and Phytosanitary Standards. This expert has also worked for two science-based trade associations.
This expert received a doctoral degree, Masters of Science and undergraduate degree and is a
Registered Dietitian. This expert is also a Fellow of the Institute of Food Technologists.
This expert has extensive prior litigation experience including a significant number of depositions and one trial testimony.