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.


  • 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