Course Fee: $199.00 (USD)
Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.
Jennifer Johnson is a highly qualified Food Safety and Quality Assurance professional providing consulting services to the food industry. She is a seasoned in-plant trouble-shooter on food safety and quality issues in industry segments including meat & poultry, nuts, confectionery, juices, dairy, salsa/dips, and pet food. She is also experienced in practical control of Listeria monocytogenes and allergens in the plant environment and has more than twelve years’ food manufacturing Food Safety & Quality management experience.
Payton has written and presented extensively on the microbiological safety and quality of foods. He has been a member of several professional organizations including the International Association for Food Protection, the Institute of Food Technologists, and the American Society of Microbiology. He was an editor for the Journal of Food Protection from 2004-2009 and has served on numerous scientific committees and advisory boards. Payton was a food science adjunct professor at Purdue University from 2004-2016 and was as a member of the Global Food Safety Initiative (GFSI) Foundation board of directors for eight years. He was previously a Specialist Microbiologist through the National Registry of Microbiology and a Certified Professional-Food Safety through the National Environmental Health Association (NEHA).
Dr. Timothy A. Freier is a food microbiologist with over 25 years of experience in applied microbiology and food safety. He is currently the Division Vice President, Scientific Affairs and Microbiology, North America at Mérieux NutriSciences and was previously Senior Director, Global Food Safety Innovation at Cargill. Dr. Freier earned his B.A. in biology from Augustana University, Sioux Falls, South Dakota, his M.S. and Ph.D. in microbiology from Iowa State University, and conducted postdoctoral work at Oregon State University. He has published several refereed journal articles, book chapters and patents, and has given numerous invited presentations on a variety of food safety-related topics. He was a co-developer and instructor for the American Meat Institute (AMI) “Advanced Listeria Intervention and Control Workshop” as well as serving on AMI’s Scientific Affairs and Grant Review Committees. Dr. Freier has served as the Chairperson for several committees, including the Grocery Manufacturer’s Association (GMA) Microbiological Safety Committee, GMA’s Task Force on the Control of Salmonella in Low-Moisture Foods, the International Association for Food Protection (IAFP) Meat and Poultry Professional Development Group, and the IAFP Food Safety Innovation Award Committee. He is a member of the Sackler Institute’s Technology and Innovation in Agriculture, Food and Nutrition Working Group and serves on the Editorial Advisory Board for Food Safety Magazine. Dr. Freier has served two terms on the U.S. National Advisory Committee on Microbiological Criteria for Foods.