Food Safety

Food Safety: A Roadmap to Success is a hands-on book that discusses the key pieces of the food safety puzzle, culture, management commitment, organizational structure, implementation, and the glue that holds it together, communication/education/training, influence, accountability, and metrics. By utilizing this information, food safety professionals can protect their companies' brands, customers, and consumers, and get the resources (people, money, and departmental cooperation) they need to effectively do their jobs and be successful. - Provides practical information that helps readers determine which culture they currently have in their workplace - Offers a framework to greatly reduce food safety risks - Presents pertinent information in tables, outlining differences in approach by size and food industry segment - Includes solid recommendations and further resources applicable to all levels within an organization to ensure success - Covers fundamental principles of change management through open communication, education, and measurement implementation

Gary is President of G&L Consulting Group, LLC. He is a hands-on food professional with over 40 years of experience working in the technical, manufacturing, sales and marketing areas of the Food and Food Service Industry. He provides Food Safety, Quality Assurance, Crisis Planning and Strategic Planning assistance to his clients (Farm to Fork) both in the US and internationally. Having been a consultant to numerous companies both in the US and overseas and having had the actual responsibility for Food Safety, Quality, Regulatory Compliance and R&D (including Product Development) in a wide range of companies, Gary has come to recognize and understand the challenges that Food Safety Professionals face in effectively performing their jobs. Many times, it involves understanding how to demonstrate and effectively communicate the value of what they do to others who are involved in the decisions regarding the allocation of resources whether they are money, people or departmental cooperation. It can often feel like convincing someone to buy an insurance policy that they do not think they need. He is passionate about sharing his findings and solutions with others to help them succeed and protect their consumers and customers and minimize the risks for their organizations. In order to address these issues, he has conducted numerous workshops and written articles on 'Effective Risk Communication to Get Food Safety Resources. He is also involved in working with academia to understand what would make their curriculums more effective in providing the tools that the Food Safety Professionals need to succeed, not the least of which is more business education. Prior to his current position, he held senior level positions with Wal-Mart/Sam's Club, Foster Farms and Tasty Baking Company as well as with Arthur D. Little (ADL) and Technomic. He has also been a principal with Marketing Spectrum, a marketing research firm with a significant part of its client base being food and foodservice companies and Technical Food Information Spectrum (TFIS), a leading auditing and food safety consultancy. Gary is a member of numerous organizations and serves or has served on advisory committees such as the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), the Conference for Food Protection, Food Quality Magazine, Food Safety Magazine and the Food Safety Summit's Executive Educational Advisory Council. He has served as Secretariat for Safe Supply of Affordable Foods Everywhere (SSAFE) an international not for profit organization for six years. He received his Bachelor of Science degree and Master of Science degree in Food Science from The Pennsylvania State University and his Doctor of Philosophy degree in Food Science & Technology from Virginia Polytechnic Institute and State University."