About Us

About the Executive Director, Debby Newslow

Debby, a native of Needham, Massachusetts, is President and Executive Director of D. L. Newslow & Associates, Inc. located in Orlando, Florida. Debby is the author of The ISO 9000 Quality System: Applications in Food and Technology released by John Wiley & Sons Publishing in February 2001. Debby is also the author of a HACCP-based chapter included in the 2003 John Wiley & Sons release of the Food Safety Compendium.

After earning a Food Science & Technology degree from the University of Florida, her career began as a Quality Control Manager with T.G. Lee Foods, a division of Dean Foods. In 1985, Debby joined The Coca-Cola Company in its Minute Maid Division (CCF) as a Research & Development Food Scientist. In 1987, Debby joined the Quality Assurance group as a Corporate Auditor and Project Specialist, where she was instrumental in developing a GMP audit program, creation of a company standard Quality Assurance Manual, and assisting with ISO 9002, 1994 certification of three different process operations.

In 1995, Debby joined Lloyd's Register Quality Assurance as a certified Quality Assurance Lead Auditor. Debby has been involved with the ISO 9000 certification activities of more than 200 different companies, including the following certified companies: M & M Mars, Ethel M. Chocolate, Key Ingredients, Charleston Packaging, New Zealand Milk, Nielsen-Massey Vanillas, Domino Sugar, Uncle Ben's Rice, Joseph E. Seagram & Sons, AGA Gases, Barton Solvents, Hiram Walker, Mead Johnson, Campbell's Soup, Tropicana, Reckitt Benckiser, Louis Dreyfus Corporation, Wixon Fontarome, Consolidated Paper, Pepperidge Farm Inc., Southern Gardens Citrus, Bacardi, Minute Maid, Cargill, and Devro-Teepak.

Currently Debby subcontracts with LRQA as an ISO 9001 lead auditor and also with NSF and SGS performing ISO 9001, HACCP and ISO 22000 lead audits. Debby's main interests is assisting food, chemical, and various other industries with their quality system development and maintenance activities, which include ISO 9000 compliance, HACCP, GMP, Food Hygiene, HACCP Prerequisite Programs, Crisis Management, and other related systems and processes. When not assisting companies on their development and maintenance activities, Debby is teaching workshops both public and company based on these topics.

Debby has published numerous articles in such trade journals as Cultured Dairy Products Journal; Dairy, Food, and Environmental Sanitation; and Food Quality related to sanitation, GMP, HACCP, and ISO. She has presented many of these same topics for meetings and short courses sponsored by such organizations as University of Florida, Society of Manufacturing Engineers, Citrus Engineers, Agricultural Consultants, Food Safety Summit, Food Quality, and the American Spice Trade Association.

Debby has served on the Executive Board of Florida IFT; and currently on the Editorial Board of the Food Protection. She previously served on the Executive Boards of the "Citrus Division" and "Quality Assurance Division" of IFT and Cultured Dairy Products Association and was a member of the development team for the ASQ-HACCP certification exam.

Debby is an IRCA Certified Quality Assurance Lead Assessor, an American Society of Quality (ASQ) Certified Quality Auditor, and Certified Quality Manager. She is active in IFT, FLA IFT, International Association for Food Protection, and the American Society for Quality (ASQ).

8260 Cathy Ann Street
Orlando, FL 32818
Telephone: 407-290-2754
Fax: 407-290-0252
Web: www.newslow.com
E-Mail: newsdl@aol.com

Alan K. Lane, CQM

78 Olde Maple Avenue
Fulton, New York 13069
Home: 315-592-9764
Cell: 859-553-0610
Email: Alan.Lane@US.huhtamaki.com

An accomplished, versatile, analytical and creative achiever with 25 years of comprehensive Quality Assurance, TQA/TQM and Training management experience, marked by enhanced productivity and profitability and reinforced by a background in Industrial Arts instruction. Currently serving in the role of Operations Manager for a global packaging company facility in upstate New York, Alan is known for strong visioning, problem solving, technical, interpersonal, and motivational skills. He enjoys a proven record of reducing overhead while boosting profits, enhanced by entrepreneurial business ownership, and the successful implementation of ISO 9000 registration at two facilities. Alan’s areas of knowledge include: Personnel Management, Training & Development, Quality Assurance/Control, TQM, TQA, & ISO-9000, Operations Management, Lean/6 Sigma, Inventory Control and Problem Solving.

Alan is a Certified 6 Sigma Green Belt and holds a Masters of Engineering/Quality from Kennedy/Western University. He earned his B.S. in Industrial Arts Education from the State University of New York at Oswego. He is a Senior Member of the American Society for Quality (ASQ).

About M. Royce Lynch, LLM MS CFE

Mr. Lynch is a food safety consultant specializing in food law and organizational systems. He received his Masters of Law degree at DeMontfort University (UK) School of Law specializing in food law. Additionally, he holds a MS degree from Florida International University and BS degree from the University of Wisconsin-Stout. Currently he is completing his Doctorate in Organizational Leadership. Mr. Lynch is an NSF Certified HACCP Trainer and Food Safety Auditor and initiated the Florida Food Manager Certification Program as a Food Safety Specialist with the University of Florida.

He has authored HACCP: A Chefs Perspective, A Chefs Guide to Food Manager Certification, and the Certified Food Executive Review (Pearson Custom Publishing). Additionally, he has been a featured author in the NSF International conference proceedings on food safety (1998, 2000), Food and Beverage News (Florida) Food Safety Editor 1996-2001, Las Vegas Food Service Magazine Featured Writer, Food Safety and Food Law, September 2002-2004. Mr. Lynch has conducted HACCP Training Seminars in Barcelona, Spain; London, England; Cancun, Mexico; and throughout the United States. He is currently a culinary management instructor with the Art Institute of Tampa, a branch of the Miami International University of Art and Design.

About Dennis R. Sasseville, CHMM

Dennis Sasseville is a recognized expert in environmental management systems and sustainability consulting with PRIZIM Inc. Since 1995, he has served on ISO/TC 207, the international committee that developed the ISO 14000 series of environmental standards and registered over 50 facilities to ISO 14001 while employed by a third-party registrar. Mr. Sasseville was a Senior Manager in the Environmental Advisory Practice of KPMG LLP, a global Big Four consulting firm. While at KPMG, he also served as a member of the firm's 26-country International Sustainability Network. Mr. Sasseville is the author or coauthor of several books Best Business Practices from Industry Leaders, John Wiley & Sons, Inc., and ISO 14000 Answer Book: Environmental Management For The World Market, John Wiley & Sons, Inc. He is also a member of the American Society for Quality. Contact him at: dsasseville@prizim-inc.com

About Nancy E. McDonald

For more about Nancy E. McDonald, president of M&M Consulting and Laboratory Inc, see her biography on the mmconsultingandlab.com website.

About Duke Okes

Knowledge Architect
APLOMET/Applied Logical Methods
444 Fall Creek Road
Blountville TN 37617-4802 USA
Phone 423-323-7576
website: www.aplomet.com

About Dr. Ron H. Schmidt

Professor, Food Science and Human Nutrition
University of Florida
Gainesville, Florida
(352) 392-2558
rschmidt@ifas.ufl.edu

Dr. Schmidt has been an integral part of the food industry, working hard as an extension professor for the University of Florida since the mid 1970’s. Ron’s expertise knows no boundaries in all the areas of the food industry including dairy, citrus, poultry, fruits, vegetables, meat, and seafood. He is an IFT Fellow and has been recognized by his fellow professionals in many areas of the food industry including the following:

International Association of Milk, Food & Environmental Sanitarians, Certificate of Merit (1987), Special Recognition (1992), Educator Award (1998); Southern Assoc. of Agricultural Scientists, Certificate of Appreciation (1988); Southeastern Food Processor's Assoc. Scholarship honoring Dr. Ronald Schmidt (1996-present); Newberry High School Science Dept., Certificate of Appreciation for Outstanding Contributions to Innovative Microbiology Workshops (1997); University of Florida, Professional Excellence Program Award (1999); IFT Fellow (1999); South Florida Dairy Industry Association, Honorary Member (2000).

His IFT Fellow announcement read as follows:

Ronald H. Schmidt, Ph.D., professor, Food Science and Human Nutrition Department, University of Florida (Gainesville), will be honored for promoting an understanding of food chemistry and microbiology to undergraduate and graduate students, industry professionals, and government agencies. In addition, he will be commended for his outstanding service to IFT.

Ron has also authored and co-authored several textbooks and articles on numerous topics related to the food industry.

Ron has accomplished much in his 20 plus years in the industry. Information on this bio was sourced from the Internet -- personally, I have known him for most of my many years in food science. He is an excellent mentor and a good friend. We are honored to have his assistance with our HACCP Plan Development and Advanced HACCP workshops.

(Respectfully created by Debby Newslow)

About Jon G. Porter

Adjunct Professor, University of Arkansas, Center of Excellence
Education: BA; Park College, Philosophy,1959; M.Ed. Drury College,1965

Jon G. Porter had over forty years in the food industry. His HACCP experience was gained from in-plant development and implementation since 1988 and attending education programs conducted by Kenneth E. Stevenson, Ph.D. and Dane T. Bernard as well as other industry leaders. Jon was an Adjunct Professor in the Center of Excellence at the University of Arkansas, Fayetteville, Arkansas.

Jon worked within the food industry in all aspects of processing and sanitation. He developed all education programs in-house for customers Bonewitz Chemicals, Henkel Food Division, and Ecolab. He continually developed and taught precursory HACCP and all food safety programs. While many programs were developed in conjunction with universities, product safety education, sanitation education, and OSHA compliance programs have been developed for individual customers. Several workshops and seminars were developed and conducted on the campuses of many universities such as Purdue University and the University of Arkansas. Workshop topics ranged from HACCP, prerequisite programs such as Chemistry in Cleaning, Chemistry of Sanitizers, Methods to Cause/Effect Identification, and Problem Solving Methods.

Jon's experience transcended all segments of the food industry including poultry, juice, bakeries, candy packaging, and dairies.

Jon Porter passed away in November 2007, but his memory is still celebrated by his many friends and colleagues.

©2005-2006 D.L. Newslow & Associates