Operating at the intersection of food safety, regulatory compliance, and public health, this food safety expert has more than 30 years of experience evaluating foodborne illness risks, food production practices, and regulatory compliance across the restaurant, manufacturing, importation, and governmental sectors. His work includes foodborne illness investigations, risk assessments, food safety plan development, crisis response, and regulatory oversight involving public food facilities and food service operations. He has also served as an expert witness in food safety matters and has provided deposition and courtroom testimony in cases involving foodborne illness allegations, public health compliance, and inspection-related findings.

His expertise also includes laboratory report evaluation, foodborne illness outbreak analysis, food and beverage manufacturing practices, importation-related food safety concerns, and crisis intervention associated with contamination and public health incidents. A Registered Environmental Health Specialist, Associate Safety Professional, HACCP Certified professional, Preventive Controls Qualified Individual, and ServSafe Food Protection Manager, he earned a Bachelor of Science degree in Environmental Health. His technical expertise includes Hazard Analysis and Critical Control Point (HACCP) systems, FDA and USDA regulatory requirements, food allergen controls, preventive food safety programs, laboratory report evaluation, and risk-based food safety management practices. He has advised organizations on federal and state compliance obligations, audit preparation, employee training, and corrective action implementation.

Throughout his career, he has held leadership roles overseeing food safety and public health programs for large institutional environments, where he managed inspections, foodborne illness complaint investigations, restricted employee cases, and regulatory compliance reviews. His responsibilities have also included coordination with local health departments, review of facility construction and operational plans, oversight of mobile food operations, and evaluation of environmental health risks affecting public food service establishments.

His professional involvement includes service as Chair of a regional Food Safety Technical Advisory Committee, membership in multiple food safety advisory councils, participation in environmental health workgroups, and engagement with the Risk Management Society (RIMS). In addition to food safety expertise, his background includes knowledge of workplace safety, injury investigations, OSHA-related compliance issues, and risk management principles, providing broader insight into liability, operational safety, and public health standards relevant to food-related claims and disputes.