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.