Classroom HACCP Training - 2011

Faculty

Jeff Barach, Vice President of Science Policy, New Technologies provides executive leadership and guidance for the development and execution of GMA’s Science Policy projects and programs (both national and international).   He is a food scientist and a microbiologist with a particular interest in new technologies as related to food processing, preservation and new food safety programs.

Dr. Barach joined GMA (formally GMA/FPA) in 1990 as head of the Eastern Research Laboratory in Washington D.C.  His former positions include Director of Research, Biotechnology Division of Miles, Inc.  Dr. Barach's current position, initiating in 2008, includes scientific communication and ensuring food industry policy is developed based on sound science. Dr. Barach is also a lecturer and educator in food safety programs such as import safety, food sanitation and HACCP.

He received his B.A. in chemistry from the University of North Carolina and his M.S. and Ph.D. in food science from North Carolina State University.

Warren Stone, Director of Science Policy, Compliance and Inspection works with a broad audience including member and potential member companies, GMA scientific and technical staff, regulatory agents and universities and provides GMA members with training, technical guidance, advice and assistance in areas of food safety, food microbiology, HACCP, allergen control, regulatory compliance, food defense, GMPs, quality programs and sanitation systems. Mr. Stone is an instructor for GMA’s various HACCP course offerings and Better Process Control School and serves as staff liaison for GMA’s Food Defense Committee and Sanitary Design Working Group. He currently serves as acting staff liaison for the Microbiological Safety Committee. Mr. Stone also speaks Spanish

Mr. Stone has 30 years of in-plant experience in both manufacturing and quality assurance in a variety of operations, including low-acid canned foods, frozen foods, meat and poultry, seafood, juice, dairy items, fresh produce, salsas, dips and spreads. He has written numerous HACCP, quality system, sanitation and microbiological control programs for various food companies. Prior to joining GMA, he headed his own consulting firm to provide technical expertise in manufacturing and quality systems, GMPs, sanitary design and HACCP to food industry clients. He holds both a Master's degree from Canisius College of Buffalo, NY and a Bachelor of Science from the University of California at Davis.