Data Elements: Team.aspx

Craig Doan

Craig Doan

Craig has 40+ years in the food industry and academics specializing in food safety, food processing, and food product innovation.  Craig has developed, launched, and/or reformulated over 300 products for the retail, small business, and food service markets.  He has authored and co-authored multiple professional journal publications, patents, and technical book chapters.  

Craig’s background includes: Food Safety & Food Processing Specialist; Food Consultant; Senior Manager Product Research & Development for the Kraft Heinz Company; and Food Microbiologist for the State of Idaho.  Craig also has worked as a Meat Processor /Formulator, Meat Science, Live Animal Inspection, Carcass Grading etc., and processing of meat products from live animals to the retail sales under USDA inspection. 

Craig is a FSPCA Preventive Controls for Human Food Lead Instructor, a FSPCA Preventive Controls Lead Instructor for Animal Food, a FSPCA Foreign Supplier Verification Lead Instructor, and a Lead Trainer for the Produce Safety Alliance Produce Safety Rule, and a Seafood HACCP Alliance Lead Trainer for Seafood HACCP and Seafood Sanitation Control Procedures serving the MEP National Network in Washington, Montana, Idaho, Utah, Nevada, Wyoming, California, Oregon, Alaska, and Hawaii.

Education

  • Bachelor of Science, Animal Science, University of Idaho
  • Master of Science, Food Science –Food Microbiology, University of Idaho

Subject Expertise

  • Food Safety for Carriers
  • Sanitary Transportation of Human and Animal Food,
  • Food Defense Awareness for Food Professionals
  • Food Safety HACCP
  • IHA HACCP Alliance
  • Ingredient Specification Training & Mastery Challenge
  • Technical Brand Manager Training
  • Stage Gate New Product Development Training
  • Lean Six Sigma
  • Statistical Analysis (DOE)
  • Emerging Processing Technologies,
  • Institute of Food Technologists National Center for Food Safety & Technology  DoD Combat Feeding Program