Robert H. Galbraith
Bob has over 25 years of hands-on experience in quality assurance with extensive background in poultry slaughter and further processing in all meat categories.
He has worked with a wide range of products in retail and food service categories, having managed the Research and Development and Quality Assurance functions for two nationally known poultry companies.
Prior to joining HCG, Bob was responsible for quality assurance, food safety, and regulatory affairs with Cargill Turkey Products. He developed food safety interventions for slaughter and further processed activities in the plants and was especially involved with the development of strategies to control Listeria in post-processed products. In addition, he taught HACCP and food safety training classes for Cargill. He was also a member of Cargill’s task force that developed a state of the art approach to Listeria control and monitoring.
He has worked with University of Arkansas Poultry Science, Texas A&M University, and Oklahoma State University to research and develop new methods of pathogen control.
Bob is well versed as a consultant in HACCP, Advanced HACCP, FSIS Food Safety Assessments, FDA regulations and regulatory actions, and the FDA Food Safety Preventive Controls Course. He has conducted both private and public training courses and given many food safety presentations to various groups. He is well versed in SQF and BRC helping many plants achieve audit success.
Since joining HCG in 2001, Bob has conducted domestic and international training in basic HACCP and in regulatory compliance. In particular, he has used his industry experience to resolve difficult Listeria contamination problems in various RTE processes. He has developed the HCG training programs for Listeria control and compliance and has conducted several validation seminars for industry.
Bob is a member of the International Association of Food Protection and its local affiliation. In addition, he was a charter member of the University of Arkansas HACCP Roundtable, which has sought to improve the implementation of science based HACCP with industry and USDA. He has also been an active member of the National Turkey Federation Technical and Regulatory Committee for many years.
Bob received his MS in Biology from Pittsburgh State University.