Food Safety Consulting Team
Who We Are
PathSensors Food Safety Consulting Group was developed as a response to the many challenges that companies face in compliance with the ever-changing government regulations. Our team is a dynamic group of subject matter experts who bring a combined 150 years’ experience into creating a complete solution for the food safety needs of your company. We are skilled in a wide variety of food safety regulations and have hands-on experience in the development and training of Hazard Analysis and Critical Control Point (HACCP) plans, Food Safety and Modernization Act (FSMA) plans, and Global Food Safety Initiatives (GFSI) programs, just to name a few.
“PathSensors’ team has provided expert advice and technology recommendations. They helped us overcome challenges we hadn’t even anticipated encountering in Food Safety.”Ron Heagle
Senior Consultant for PathSensors
Mr. Grim has 30+ years of experience in quality assurance and food safety for the food services and manufacturing industries. He was formerly the Vice President of Quality Assurance and Food Safety for Marriott International (more than 3,000 food service locations worldwide) and developed a Hazard Analysis Critical Control Point (HACCP) plan that has been implemented in 7,500 properties. Mr. Grim oversaw the activities of 25+ outside food safety auditors and over 1,000 third party audits annually.
He was also former Vice President of Quality Assurance and Food Safety for Avendra, LLC (a $3 billion procurement company), and served in executive QA and food safety positions for Morton Frozen Foods, Hanover Brands, and a national provider of frozen egg and egg products. Currently Mr. Grim owns his own consulting business and is Senior Consultant for Seneca Corporation, a software company dedicated to crisis management.
Managing Director, Parker Associates, LLC
Alan Parker has more than 30 years of experience as a microbiologist, consultant, and business executive. Before forming Parker Associates in 2009, he was the North American Director of Johnson Diversey Consulting, a global consulting group specializing in the area of Food Safety, Quality and Risk Management. Parker helped establish Johnson Diversey Consulting as the first SQF Licensed Training Center in North America. Also during that period, he was a member of the JIFSAN Advisory Council, helping to advance JIFSAN’s mission of improving public health, food safety, and applied nutrition.
For many years prior to joining Johnson Diversey, he was the co-owner and managing director of a leading independent food testing laboratory, providing analysis and consulting services to all segments of the food and beverage industry. His technical specialties include risk assessment, validation of thermal processes and other anti-microbial intervention steps, development of HACCP and preventive control programs, and a close working knowledge of GFSI audit requirements.
Professional Food Technologist
Anne Barker- Smith is an experienced Professional Food Technologist with senior executive level experience, over 35 years of experience in the Food Safety Industry and possesses extensive knowledge of a broad-base of products, quality assurance and food safety systems. A certified ServSafe and HACCP Instructor and FSPCA Preventive Controls for Human Foods Qualified Individual Lead Instructor, as well as, Foreign Supplier Verification Program Lead Instructor.
She has a vast background in technical sales and marketing of products to the foodservice industry. She worked with the Progressive Group Alliance for 25 years and is currently the President of the Virginia based Quality Assurance and Food Safety Consulting firm, Barker-Smith Consulting, that provides contract services to the Food and Beverage Industry. Anne has her Bachelors in Food Science and Technology as well as her Master’s in Agriculture and Life Sciences with a concentration in Food Safety from Virginia Tech.
MS Food Safety and MJ in Global Food Law and Policy
Barbara Hulick is an industry leader in the rapidly developing Food Safety Management arena. Barbara has the benefit of a hands-on understanding of the culinary/food service industry, having spent more than twenty years in the development, implementation, and management of food safety policies for the fresh produce industry for over 20 years. Her expertise in developing and implementing HAACP plans, Food Safety Modernization Act and the ongoing rollout of its related regulations, Quality Assurance all factor into her leading Produce Alliance in providing unparalleled expertise to their members and customers.
Barbara honed her practical skills in leading operating facilities in achieving and maintaining SQF certifications and adhering to stringent regulatory standards. She developed and implemented food safety and quality programs while receiving her Masters of Jurisprudence, Global Food Law and Policy and Masters of Science, Food Safety at Michigan State University.
What We Offer
Certification through ServSafe™ ensures the safe handling of food and drink products throughout the production process.
Customized Food Safety Solutions
Recall program development and training
Supplier Risk Assessment
Audits of food manufacturers, restaurants, production kitchens, commissaries, hotel food-service, and school food programs
Global Food Safety Initiative (GFSI) program development for compliance
Global Food Safety Initiative (GFSI) is a program offering certification, networking and training for global collaboration to advance food safety
Global food law consulting
Food Safety and Modernization Act (FSMA) assessment and training
Hazard Analysis and Critical Control Point (HACCP) review and compliance
And Much More!
Want to get in touch with our Food Safety Team?
Our team of experts is ready to help your company with food safety services, specification management, supplier management, prevention of recalls, and management of your regulatory compliance plans. We offer phone consultations and onsite visits to you and your supplier! Contact us for more details on how our team can meet your food safety needs!