Ms. Crawford holds a Bachelor of Science degree in Biology from Arizona State University and a Master of Science in Food Safety from Michigan State University. The emphasis of her Master’s program was in the area of food defense evaluating similarities in the development of HACCP and food defense systems to capitalize on existing HACCP principles and apply them toward food defense programs. She also earned a Certificate in International Food Law from the Institute for Food Laws and Regulations at Michigan State University.

Prior to joining the HACCP Consulting Group, Ms. Crawford was the Director of Regulatory & Technical Services for a privately owned food manufacturing company. As a senior advisor she developed regulatory and food safety strategies for up to 9 production facilities in 5 states.

Skilled in interpretation and implementation of USDA requirements including processing, labeling and exporting regulations she ensured compliance with USDA regulations and conducted activities as the primary recall coordinator.

She has coordinated multi-facility regulatory programs such as HACCP, SSOP, Partial Quality Control Programs for Child Nutrition products and Export Verification Programs for beef, veal, and lamb products. She has a variety of auditing skills including preparation for FSIS Food Safety Assessments.

Ms. Crawford has been a guest speaker and trainer in many areas including Allergen Control, HACCP program development, Regulatory Compliance Responses, and Basic Microbiology, She has participated in Food Defense workshops and represented the manufacturing industry in a food defense exercise for the Florida State Agricultural Department.

In addition to over 10 years of experience in the food processing industry, Ms. Crawford’s background includes environmental science, chemistry and microbiology laboratory management. She is a trained Expert in Safe Quality Foods (SQF) Standards for integrated compliance systems.