Our History: Quality Control and Food Safety Plans

Call today to speak with a food safety expert! - 219.926.1150

Billy Nolen was privileged to come under the tutorage of two nationally known German sausage makers who furthered my knowledge in all of the categories of sausage making including: The knowledge and experience in automation, systems management and production expertise.

Promotion, Research and Development:

  • Expertise in the area of researching, enhancing, developing, and promoting the product recipe.

Quality Control, Micro Testing, and HACCP Integration:

  • Food safety issues being a vital part of the food industry, I began to develop, initiate, and continue to maintain HACCP, SSOP plans, training, and company audits.

Formal Education:

  • College not related to food industry.
  • Continuing education with college level seminars related to the food industry.

Certifications with:

  • International HACCP alliance
  • ServSafe
  • Prometrics assessments
  • State of Illinois certified tester
  • SQF auditing and facilitating

Ask a food safety expert - call 219.926.1150 or email bgn@haccpwriter.com

Food Safety Associates

Ernest Black
www.foodsafetyinterventionconsultant.com

  • Certifications in Advanced Food Safety, Horizons Food Safety Conference, Retail and Manufacturing Audits
  • HACCP Training in house or at scheduled locations
  • HACCP Assembly and Crisis Intervention
  • Expert in Auditing (including third party)

Emanuel Youkins - Regulatory Expert
www.regulatoryhaccp.com

  • USDA & State Programs
  • Supervisor, IL State, Meat & Poultry
  • Familiar with Chicago and IL State environment
  • USDA IL State Coordinator
  • Expert in any process category

Robert Paul La Scola - Food Safety, Food Quality
www.foodsafetyintervention.com

  • Plans Start Ups: Planning, Budgeting, Forecasting, Production Development, Quality Control, Marketing & Sales
  • Regulatory Expertise
  • Backing & Process Foods
  • Food Safety Development
  • HACCP, SSOP, SOP, SQF, Auditing

George Francis Pinto

  • Spanish Executive HACCP Training, Basic & Advanced
  • Bachelor of Science, Biology/Chemistry, May 2000, Dominican University, GPA 3.46/4.0
  • Certifications in
    • SILLIKER Microbiology Petrifilm
    • SILLIKER Microbiological concerns in Food Plant Sanitation and Hygiene
    • AIB HACCP certified
    • SQF Practitioner
  • Has completed Graduate Level courses from Illinois Institute of Technology in:
    • HACCP Plan Development
    • Food Microbiology
    • Food Law and Regulation
    • Food Analysis
    • Food Process Engineering
    • Food Biotechnology
    • Food Packaging