Dr. Daniel Lafontaine, Vice President
Dr. Lafontaine received his Doctor of Veterinary Medicine degree from The Ohio State University and a Master of Public Health degree from the University of Minnesota. He is board certified by the American College of Veterinary Preventive Medicine. He has over 49 years of experience in food safety with the U.S. Army Veterinary Corps, the South Carolina Meat-Poultry Inspection Department and the HACCP Consulting Group, LLC.
Dr. Lafontaine served 26 years on active duty in the U.S. Army Veterinary Corps including being stationed for 7 years in Europe, in Belgium, Germany and Italy. His emphasis in the military was food safety and food defense from the processing plants through storage and distribution to the military consumers. His duty assignments included 7 years at Headquarters, U.S. Army Health Services Command where he was responsible for developing food safety/quality assurance policies and procedures used by 200 veterinarians and 800 food inspectors at 800 military installations and 2000 commercial meat, poultry, seafood and dairy plants and bakeries. He also served 4 years as Chief of the Quality Assurance Division of Headquarters, Defense Personnel Support Center. His division was responsible for developing and implementing food safety and quality assurance standards for over four billion dollars of food processed, stored and distributed annually for the U. S. Armed Forces throughout the world.
Prior to joining the HCG, Dr. Lafontaine was with the South Carolina Meat-Poultry Inspection Department for 16 years, the last 8 years as Director. This state inspection program, which is required to maintain standards at least equal to the USDA Food Safety and Inspection Service, was consistently rated as one of the top state programs in the nation. He was responsible for the regulatory control of over 90 livestock and poultry slaughter and processing plants in South Carolina. He is skilled in the interpretation and implementation of USDA requirements including HACCP, SSOP, SPS, food defense, animal humane handling and pathogen reduction regulations.
He has been a guest speaker, trainer and in-plant consultant on HACCP systems development and implementation, food plant sanitation and the elimination of foodborne disease pathogens in all types of foods in over 20 countries. He is certified as a Lead Instructor by the International HACCP Alliance and the Food Safety Preventive Controls Alliance. He served on the U.S. Secretary of Agriculture’s Advisory Committee for Meat and Poultry Inspection for 6 years. He is Past President of the American Association of Food Safety Veterinarians. He is past chairman of the U.S. Animal Health Association’s Food & Feed Safety Committee and the American Veterinary Medical Association’s (AVMA) Council on Public Health & Regulatory Veterinary Medicine. He is recipient of the South Carolina Association of Veterinarians Distinguished Veterinarian of the Year Award. He served in the AVMA House of Delegates for 16 years and is recipient of the prestigious AVMA Public Service Award. He also serves on the International Food Protection Training Institute’s Advisory Council.