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 Chef's 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.