Dr. Daniel Lafontaine, Vice President

dlafontaineDr. 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 42 years of experience in food safety with the U.S. Army Veterinary Corps and the South Carolina Meat-Poultry Inspection Department.

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, water-food and dairy plants and bakeries. He also served for 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 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, humane handling and pathogen reduction regulations.

He has been a guest speaker and trainer in many areas including HACCP Systems Development, Food Plant Sanitation and Foodborne Pathogen Control. He is certified as a Lead Instructor by the International HACCP Alliance. He served on the U.S. Secretary of Agriculture’s Advisory Committee for Meat and Poultry Inspection for 6 years. He is currently chairman of the U.S. Animal Health Association’s Food & Feed Safety Committee. He also serves in the American Medical Association (AVMA) House of Delegates and is recipient of the prestigious AVMA Public Service Award. He is Past President of the American Association of Food Hygiene Veterinarians.