Meet Your Workshop Leaders
Susan Ranck founded Ranck & Associates, LLC in February 2012 after almost 20 years in the food manufacturing industry. She started her career with the United States Department of Agriculture performing screening tests for the Market Cattle Slaughter program. With the introduction of HACCP by USDA she joined industry developing Sanitation Standard Operating Procedures and Hazard Analysis and Critical Control Point plans for implementation. Since the initial wave of HACCP in 1994 Susan has developed, implemented and managed HACCP plans and SSOP programs for numerous companies and food platforms including meat, frozen foods, grain mills and bakeries. During the implementation of HACCP by USDA inspected plants she served as an instructor for University of Maryland training small and very small plants on the practical development and use of HACCP plans in their organizations.
Susan has been on the forefront of animal welfare programs over the past decade, developing and implementing plans for various livestock species and assisting slaughter plants and their customers with training and auditing programs to ensure programs were properly developed and sustainable. In addition to on-farm programs she has been integral in various environmental remediation efforts throughout the industry as well as day-to-day quality and food safety management programs while serving as a Quality Assurance Manager in various plant settings.
Most recently Susan has focused her efforts on continuous improvement and sustainability in FDA inspected facilities. With the passage of the Food Safety Modernization Act these facilities now find themselves in a position similar to that of the USDA facilities in the early 1990’s. She serves as a lead instructor for Preventive Controls for Human and Animal Foods as well as the Foreign Supplier Verification Program.
Ms. Ranck has a Bachelor of Science degree from The Pennsylvania State University in Agricultural Sciences and a Master of Agriculture degree from Texas A & M University in Poultry Science. In addition she has completed the Applied Sensory Certificate Program at University of California – Davis. She was an inaugural member of the Certified Food Scientist program with the Institute of Food Technologists, holds a Pesticide Control Operator license in the State of Pennsylvania and is a Registered Sanitarian with the State of Texas.
Mike Teasdale was employed by General Mills for 32.5 years. At the time of his retirement his title was Senior Manager Quality Engineering, Quality and Regulatory Operations.
He joined General Mills as a Quality Associate in 1979 after completing his Masters of Science in Food Technology in 1980 from Iowa State University. Previously he earned a Bachelors of Science degree in Bacteriology, Iowa State University in 1976. He held field assignments for 8 years prior to transferring to Minneapolis to accept a position as QC Quality Engineering Manager until 1991, following that he held a series of job with increased responsibilities. Mike had accountability for Quality Engineering, technical training and development, development of the General Mills QRO Quality College, and the corporate Quality Index measurement system. Mike also had responsibility for General Mills’ corporate Hold Order system, involvement in Corporate Continuous Improvement Action Team and Reliability Technology initiative.
Since his retirement in 2012 Mike has performed consulting for Your Encore and numerous independent clients. Project have included; development of technical training curriculum, food policy development, food safety audits, start-ups, microwave lethality studies and implementation of quality systems with emphasis in the frozen entrée production space.
He is a Senior Member ASQ. He received his ASQ Certified Quality Engineer Certification in 1981.
Mike and his wife reside in a suburb of Minneapolis and enjoys spending time (working) at his cabin with his adult children/families and his dog – Moose.