Cathy M. Crawford (Cathy@foodsafety1.com) is a trusted consultant and effective trainer. She enjoys assisting clients make the transition from informal or untested procedures to well developed integrated food safety systems in compliance with regulatory, customer and third party requirements.
She strives to find straight-forward simple solutions and has led many companies to achieve certification with Global Food Safety Initiative (GFSI )  schemes. Her work has included many food types such as meat, poultry, seafood, produce, candy, snack foods, eggs, packaging and transportation.
She has prior industry experience in food manufacturing, and food chemistry / microbiology laboratories.  She was the Director of Regulatory & Technical Services for a privately owned meat and poultry processing company where she was responsible for regulatory compliance, developing food safety strategies, ensuring appropriate export programs, and coordinating recall responses when necessary.
Cathy has conducted specialized work in food defense programs.  She was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material for meat, poultry and seafood.
Cathy is an enthusiastic trainer who has provided HACCP, internal auditor and other food safety training to a wide variety of manufacturing and food service clients as well as domestic and international regulatory officials.  In addition to her contributions within the HACCP Consulting Group LLC, she is also a Senior Consultant for the Quality Support Group, Inc.

  • Registered Trainer for Safe Quality Foods (SQF)
  • Certificate in International Food Law – The Institute for Food Laws and Regulations, Michigan State University
  • M.S. Food Safety – Michigan State University
  • B.S. Biology – Arizona State University