Regulations and Laws for the Food Processor

Richard Podolak, Ph.D., senior scientist, processing technologies, assists GMA members with thermal processing recommendations for acidified, water activity controlled food products, process cheese products, food safety and sanitation issues. Dr. Podolak is also an instructor for Better Process Control Schools, the workshop on thermobacteriology and the workshop on thermal processing of acidified foods for FDA inspectors.

Prior to joining GMA in 2004, he worked for the USDA/ARS where he was involved with researching hydrodynamic pressure processing to control pathogens in meat. Richard also served as a senior scientist at the research and development department of a food ingredient company in Wisconsin for more than five years. There he developed microbial starter cultures, antimicrobial agents for meat products and significantly reduced the cost of production through process optimization. He has published numerous articles in scientific journals on the subject of pathogenic bacteria control in food products, especially meat.

Dr. Podolak earned his Ph.D. in food science from Kansas State University.

Regina Hildwine, senior director, science policy, labeling and standards is the GMA liaison between the industry and government agencies on food labeling technical and policy subjects and joined GMA in 1982. Ms. Hildwine answers numerous questions from GMA members about labeling regulations, and many in the food industry consider her a point source of information on food labeling rules. In the international arena, she has participated on the U.S. delegations to three Codex Alimentarius committees and has participated for nearly 20 years on the Codex Committee on Food Labeling.

Ms. Hildwine is a Phi Beta Kappa, cum laude graduate of Trinity University, Washington, DC, and holds an M.A. from the University of Maryland, with further graduate study at Princeton University.

Lloyd Hontz, senior director, science policy, compliance and inspection is responsible for providing guidance on technical, scientific, regulatory and legislative issues affecting the meat and poultry industry. Mr. Hontz’s work has focused on United States Department of Agriculture/Food Safety and Inspection Service (FSIS) policies and procedures. He serves as liaison between GMA’s meat and poultry processing members and FSIS on a wide range of inspection issues. He has for over 20 years functioned as staff secretary for the GMA Meat, Poultry and Egg Products Committee, which recently expanded its scope to deal with FDA regulatory issues and changed its name to the Regulatory Inspection and Compliance Committee. He has served the Association and its members for over 34 years.

A native of North Carolina, Mr. Hontz holds a BS in food science from North Carolina State University and an MSPH in environmental science from the University of North Carolina. He first joined the National Canners Association in 1969; served three years in the US Army in the early 1970’s stationed at Natick Laboratories; obtained his master's degree; and returned to the Association in 1977.

Glenn Black, Ph.D., director of science operations, food protection, provides leadership and direction for research and member services related to food processing and microbiological safety. He co-manages over 20 scientists and professional technical staff in the disciplines of chemistry, biochemistry, microbiology, processing technologies, packaging and product forensics.

Prior to joining GMA, Dr. Black held positions with the Pepsi-Cola Company, the Facility Group (food plant construction), Stork Food & Dairy Systems and Unilever (Slim Fast Foods division). He has published a number of articles in recognized food journals dealing with microbial modeling and inactivation.

Dr. Black earned his B.S. and M.S. in Agricultural Engineering at Clemson University and his Ph.D. in food science from the University of Tennessee.