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Informationen zum Autor 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. Ken is CEO at (e)Gauge, Inc., founded in 2009, providing software services which enable organizations to fully implement strategic initiatives. The software is designed to allow companies to align their resources to ensure goals achievement. Ken focuses his work on quality, efficiency and systemic alignment. He is the main architect behind the products for (e)Gauge and Chair of the (e)Gauge Product Development Team, ensuring tools are build to simplify complex challenges by hearing the Voice of the Customer. Since 2006, he has also served as a Managing Partner, for (e)Gauge’s sister company, EDGES, Inc. His work with EDGES provides a foundation for client companies to realize substantial growth. In addition to effectively leading teams to accomplish business results, he places a strong focus on helping organizations to build metrics, ensuring a productive culture. He has comprehensive experience across his career in the detailed analysis and documentation necessary to create, measure and enhance efficiency. He is passionate about the integration of technology...
List of contents
Introduction - The Food Safety PuzzleSection 1: Developing a Strong Food Safety CultureSection 2: Gaining Solid Organizational CommitmentSection 3: The Impact of Organizational Structure on Food SafetySection 4: Implementation - The Roadmap
