Mr. McEvers has more than 40 years experience in the food industry. He began his career in the food industry in 1953 and in 1958 went with the United States Department of Agriculture. After retiring from the USDA Mr. McEvers began working with the Clemson University, South Carolina Meat, Poultry Inspection Division and the HACCP Consulting Group. Mr. McEvers attended Belleville Area College.

Mr. McEvers started his career as a food inspector, has extensive experience in in-plant processing procedures and techniques, and served as a Coordinator for the design and implementation of in-plant Total Quality Control and Partial Quality Control programs.

Mr. McEvers was assigned to FSIS Headquarters, Washington, DC, as a staff officer to the division director. His primary responsibilities included the review of plant facilities, inspector training needs and inspection procedures. He served on numerous in-plant technical committees. Mr. McEvers was also assigned to the FSIS Training Division and was responsible for the development and delivery of FSIS Inspection Techniques and Procedures.

He spent ten (10) years as an Import Area Supervisor, responsible for the supervision of all import inspection activities in the Southeast United States. He was selected to serve on a six member HACCP Special Team to study how HACCP could be utilized in meat and poultry plants with verification by government regulators. This included conducting of HACCP workshops with leaders in the meat and poultry industry and pilot testing of HACCP models in volunteer slaughter and processing plants as well as training of both industry and regulators. Mr. McEvers is accredited as a Lead Instructor and a Train-the-Trainer by the International HACCP Alliance (IHA).

Since retiring Mr. McEvers has been employed by Clemson University Ext. Services SCMPD as the Instructor/Training Coordinator responsible for the development and delivery of HACCP, SSOP, and PBIS training to inspection personnel.

As Senior Vice President of HACCP Consulting Group, Mr. McEvers assists in the development and delivery of HACCP Sanitation Standard Operating Procedures (SSOPs), Good Manufacturing Practices (GMPs), Sanitation Performance Standards and HACCP Audit Training Courses for the food industry. Mr. McEvers also has facilitated the development of HACCP plans with in-plant HACCP teams and worked with other industry organizations such as National Meat Association and American Meat Institute in HACCP.