Cathy has over 20 years of experience in food manufacturing and food chemistry/microbiology laboratories. Her work has included regulatory and global food safety compliance, developing food safety strategies, ensuring appropriate export programs, and coordinating recall responses.
Cathy’s instructional experience includes teaching a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS), and she has facilitated national focus group meetings, bringing together industry, trade association, and FSIS representatives, to produce model voluntary food defense plans and FSIS Guidance Material. Cathy is an enthusiastic HACCP and food safety trainer for a wide variety of businesses, including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. She was an instructor at the Culinary Institute of Virginia and is a Vice President of the HACCP Consulting Group, LLC.
Cathy is a former Safe Quality Food (SQF) auditor and now shares her knowledge as a licensed SQF Trainer. She is also a Lead Instructor for the Food Safety Preventive Controls for Human Food course.
Cathy’s credentials include a Certificate in International Food Law from The Institute for Food Laws and Regulations at Michigan State University. She received an M.S. in Food Safety from Michigan State and a B.S. in Biology from Arizona State University.