AIB Food Safety Education Training Staff

Robin Amsbary - HACCP Coordinator

• Joined AIB: 2006


• Education: BS Health Education, University of Illinois, 1979; Continuing education with the College of St. Francis


• Experience:

   Coordinator of the Food Programs with the Illinois Department of Public Health for three years.
   Quality Systems Auditor with Kraft Foods, conducting audits in North and South America, Europe, and the Philippines specializing in dairy and heat exchange systems, as well as obtaining both ASQ Certified Auditor and RAB Quality Systems Lead Auditor for ISO 9000.
   Subsequent experience encompassed Quality Systems Manager (bakery), Project Coordinator (frozen baked goods), Senior Quality Manager (juice - HACCP and Supplier Certification), Director of Quality (peanut butter, jelly/jam), and consultant for various FDA-regulated food companies.

Jon R. Anderson - Head of OSHA Compliance & Educational Product Development

• Joined AIB: November 1982


• Education: BS Biological Sciences, Kansas State University


• Experience:

   Twenty eight years experience as an auditor and inspector in food manufacturing facilities, including 25 years background in the OSHA compliance and the development of occupational safety programs. Demonstrated a comprehensive understanding of OSHA regulations and able to effectively explain and provide guidance on OSHA requirements and assist with the development of safety programs. Currently responsible for the development of educational products for Food Safety and Occupational Safety.

Ed Hitch - Director of Food Safety Education

• Joined AIB: 1987


• Education: BS in Milling Science, Kansas State University
  
• Experience:
     Upon graduation he began his career at a large flourmill in Kansas City.
     He originally joined AIB as a field sanitarian in 1987. After eight years, he became a private consultant, aiding the industry with food safety and GMP concerns. Throughout his career, Ed has conducted audits in the United States, Canada, Japan, Korea, and the Philippines.
     He continues to assist the food industry in the areas of HACCP and GMP compliance, and all other food safety concerns.

Cornelius Hugo - Director of Latin American Services

• Joined AIB: June 1998


• Education: BS, MS and Ph.D. Agricultural Economics, Kansas State University
  
• Experience:
     Prior to joining AIB, worked for Kansas State University and the Interamerican Institute for Cooperation in Agriculture in agricultural education, agribusiness developing and post-harvest grain systems. Currently oversees AIB's initiatives in Latin America and conducts seminars and in-plant training throughout the continent.


• Expertise: Fluent in English, Spanish and German; basic comprehension and communication in French.

Jesse Leal - Food Safety Auditor/Spanish Trainer

• Joined AIB: 1996


• Experience:
     Jesse Leal is a Food Safety Auditor and Trainer with AIB International based out of Arizona. Jesse joined the company in 1996 and has over 18 years of experience in the food industry. As an auditor his expertise includes GMP audits, Good Agricultural Practices and Food Security Audits. In addition to the audit work, Jesse travels throughout the US, Mexico and Latin America providing food safety training in both English and Spanish. He teaches in public offerings as well as on-site training for all levels of employees. Jesse has maintained his Arizona PCO license since 1989.


• Expertise: Fluent in English and Spanish

Stephanie R. Lopez - Director of Food Safety Education

• Joined AIB: July 2000


• Education: BS in Cell and Molecular Biology from California State University, Northridge
  
• Experience:
     Led Quality, Sanitation, and Product Development Departments in Milling, Dry Blending, Beverage, and Bakery plants. At AIB, held roles of Food Safety Auditor, HACCP Coordinator, and Director of Food Safety Education, providing food safety auditing and education throughout North and South America, Europe, and Asia. Develops publications on behalf of the Food Safety Education Department.

Dr. Cliff Pappas - Sr. Advisor for Quality and HACCP

• Joined AIB: May 1997


• Education: Doctorate in Food Science (human and animal nutrition), Kansas State University, 1972; continuing education pursuits include certified courses in business management, application of statistical techniques, total quality management, auditing quality systems, and motivational and teaching techniques.


• Experience:
     Over 30 years experience in the food industry, including working as a private consultant for small, entrepreneur, growth companies.
  
• Memberships: ASQC and Institute of Food Technologists

William E. Pursley - Vice President of Food Safety Education and International Development

• Joined AIB: June 1975
  
• Education: MS Grain Science, Kansas State University
  
• Experience:
     Joined the institute working as a field sanitarian and later as program director. Has carried out many special assignments dealing with sanitation problems for food companies throughout the U.S. and Canada and also has conducted special seminars in foreign countries for U.S. Wheat Associates.

Lance Reeve - Director of Food Defense

• Joined AIB: 1994


• Education: BS in Environmental and Public Health, University of Wisconsin at Eau Claire


• Experience: Led the company in the development of the Food Defense Resource Center providing educational seminars, training and products for the food industry. Joined the company as a Food Safety Auditor and continues to conduct GMP audits in addition to his duties in the security area. Has conducted food safety auditing and training for several food companies in the U.S., Canada, Mexico, and England.


• Achievements: Certified in Homeland Security, Level III.
  Maintains certifications for Seafood HACCP, Pasteurizer Operation, Pest Control Operator, and Better Process Control.

Samuel Rognon - HACCP/IQS Trainer / Auditor

• Joined AIB: January 2004


• Education: Masters Degree in Chemical Engineering Applied Sciences from the Polytechnic Institute of Montreal, Canada, and a Chemical Engineering Degree from the Compiegne University of Technology in France.


• Experience: Worked as a consultant for various food companies in Ecuador, the United States, Canada, and Mexico. Conducts AIB public seminars and in-plant training all over Latin America in HACCP, Advanced HACCP, Integrated Quality Systems (IQS), and Good Manufacturing Practices (GMPs). Has conducted audits all over the world, and was instrumental in opening the AIB International Mexico office in Guadalajara in 2005.

Leonard L. Steed - Head of Quality Systems and HACCP Accreditation Programs

• Joined AIB: 1978


• Education: BS in Biology, Binghamton University and continuing education through Empire College


• Experience: Has performed over 4,000 quality systems, HACCP, and food safety audits covering agriculture, meat, dairy, milling, baking, seafood, processed foods, candy and packaging material. Contributed to several books/articles for HACCP, auditing and quality systems development for the food industry published by the American Society for Quality (ASQ), Quality Progress magazine and International Association for Refrigerated Warehouses (IARW). Other duties for AIB include consulting for developing quality manuals for food safety, HACCP, quality systems and continuous improvement programs.


• Achievements: Certified by the American Society for Quality (ASQ) auditor for quality systems, HACCP, RAB/QSA lead assessor for ISO-9000 and Certified AIB Food Defense Coordinator.
  

Alfred J. St. Cyr - Head of Food Safety Education

• Joined AIB: September 1990
  
• Experience:
     Prior to joining AIB, Environmental Health Technician in the Preventive Medicine Group with the USN. After leaving the service, Director of Quality Assurance and Maintenance for baking companies on the west and east coasts. In 1984, joined AMF Pest Management Services working as a consultant and educator with Dr. Austin M. Frishman. Responsibilities at AIB have been to develop training programs and seminars to address food safety and pest control issues around the globe. Training consists of several training courses and 30 years working in the industry.

Luisa Tapia - Manager of Food Safety and GFSI Education

• Joined AIB: June 2011


• Education: B.S. Food Technology, Iberoamericana University-Mexico City, 2001


• Experience:
      Nearly 10 years experience in the food industry working for a globally recognized baking company in Mexico and United States locations. She began her career as QA administrator and quickly progressed to Quality Assurance/Food Safety Manager. Luisa is currently responsible for GFSI training and education, developmental consulting, and performing GFSI audits in US, Mexico, Latin American, and South American locations. Her current concentration is BRC, but is actively pursuing SQF and FSSC 22000 as secondary concentrations.


• Expertise: Fluent in English and Spanish.

Ron Vail - Director, Food Safety & GFSI Education

• Education: BS in Microbiology, Colorado State University, 1979


• Experience:
      Ron has over 30 years in the food industry having held positions in Quality, Manufacturing, and Procurement. He began his food career with AIB as a Field Inspector after graduation in 1979. He then held positions as Plant QA for a start up snack food company in Minneapolis, flour mill Plant Sanitarian for Nabisco Brands, Manager of Food Safety Systems for Pillsbury Company, then while at Einstein Brothers Bagels started and managed the Quality Assurance program and was promoted to Vice President of Supply Chain which he held for two years. Ron’s current responsibilities include development and instruction of the AIB Food Safety and Global Food Safety Initiative programs, GFSI auditing, training and consulting for BRC, SQF and ISO 22000 standards.
  
  

Mark Weighner - Manager of Food Safety and GFSI Education

• Joined AIB: May 2011


• Education: B.S. Microbiology, University of Wisconsin-La Crosse, 1992


• Experience:
      Over 19 years experience in the food industry ranging from biological laboratory manager to Director of Quality Assurance at a dessert manufacturing company. Mark is currently responsible for GFSI training and education, developmental consulting, and performing GFSI audits. His current concentration is SQF, but is actively pursuing FSSC 22000 as a secondary concentration.

Rod Wheeler - Homeland Security, Food and Facility Defense Specialist

• Joined AIB: July 2005


• Education: BA degree in Criminology/Criminal Justice from The Ohio State University, and a Key Executive Masters Degree (MPA) in Public Administration from American University in Washington DC.


• Experience:
     Former director of the Office of Food Security and Emergency Preparedness with the Food Products Association where he developed a series of food security and defense programs to support food processing, manufacturing and retail food outlets.
     Previously served as Secretariat of the Food and Agricultural Coordinating Council, which is a national body of Food Industry and Government Leaders.
     Recognized as a "leading authority" on law enforcement issues, Rod has been asked to serve as keynote speaker to many organizations on crime related matters, and have advised and consulted on numerous major high-profile cases of national interest. Rod has made more than 300 appearances as a Law Enforcement and Security expert on the Fox News Channel, Court TV, and MSNBC.
     Responsibilities are to assist food processing and manufacturing corporations with the development and implementation of their food safety and security plans, procedures and guidelines


• Membership: Active member of the American Society of Criminal Justice, The American Society of Law Enforcement Trainers, and the immediate past Chairman of the Food and Agricultural Security Council of the American Society of Industrial Security (ASIS).