Rob brings a unique blend of experience to the table. He has over thirty (30) years of food safety experience involved in the evaluation and development of HACCP Food Safety Systems in seafood, meat, and food processing plants. He also has been successful in applying HACCP to the wholesale (Fish, Juice, Dairy & Meat plants), retail (Grocery stores/meat markets), institutional (Schools, hospitals, Nursing Homes, Group Homes, & Volunteer Organizations, etc.), and private food service (Restaurants) industries to gain compliance with regulatory requirements, reduce liability risk, & most importantly - help you consistently serve safe food to your customer .

While with the State of Minnesota, Rob has facilitated HACCP field training exercises for regulators from the Department of Agriculture and the Department of Health (Local and State). He also participated in the adoption process of the Minnesota version of the FDA Food Code. As a result, Rob was chosen to be one of a team of four to deliver the first regulator training session for this food code. His understanding of this document is extensive and he knows how to make it work for the industry fitting it into your style of business and adapting it to your staff.

Rob has followed the implementation and evolution of all HACCP rules and has consistently helped operations develop properly designed systems that help them operate easily understandable and efficient systems. He has also successfully helped re-design several programs that were initially set up with the use of generic models and/or the help of regulatory personnel. It is believed by HACCP experts throughout the world that improperly designed programs will fail at some point. Rob is one of these HACCP experts and his programs are standing the test of time because they are properly designed.

He currently is helping over 25 school districts develop and implement their required HACCP Systems. Every system developed has been successfully implemented with simple training techniques and user friendly policies and procedures. All customers have been amazed by the successful results. The Department of Education reviewers are amazed and pleased about how far ahead of the rest these districts are with implementation and continuing compliance with the HACCP Requirement.

Since becoming an industry consultant, Rob has maintained and continues to maintain a working relationship with regulatory agencies. He knows their language and continues to network with them through the National and Minnesota Environmental Health Association. He continues to serve on their board of directors. Rob participates as an industry representative for several industry/regulatory partnerships, which keeps him active in knowing what changes are coming and how they may affect his customers. He has also participated in test question writing for the National Registry of Food Safety Professionals and has recently been recruited by Prometric (Experior Assessments) as a subject matter expert to participate their test review program.

While in College, Rob majored in Microbiology and Psychology. This educational background is invaluable for development of food safety systems that work. Not only do you need to know how to set up a scientifically sound system; you also need to identify the key behavioral elements necessary to have your staff successfully operate it. Rob incorporates both scientific and behavioral aspects into the training and systems operational components.

Rob is an experienced trainer. He was the first nationally registered trainer with the National Environmental Health Association (NEHA). He does facilitation exercises, classroom training, and a variety of on-site and workshop training activities. He connects with his students on every level and is interested that students take the information gained and use it to make food safe for their food establishments' customers. His motto: "Safe Food = More Customers"