Qualtrax Compliance Software

Watch it now!

Join us for this FREE Webinar on The Food Safety Modernization Act where we'll explore what the bill means and what you need to do today to be ready. Industry experts will be leading the webinar to help us better understand what to expect.

Presenters include:

Christine M. Humphrey, Esq.
C. Humphrey & Associates P.A.

Christine M. Humphrey, Esq. has 17 years of Food & Drug Administration (FDA) experience. Ms. Humphrey worked inside of the FDA for 10 years as a field investigator, compliance officer and advisor to the Office of Regulatory Affairs. Ms. Humphrey is in her 7th year of private practice and focuses her legal practice on FDA matters, including domestic and foreign inspections of all FDA-regulated food products; import and export processes; criminal, regulatory and administrative actions; risk management and regulatory due diligence.

Ms. Humphrey has extensive experience in handling seafood HACCP matters, including representation of domestic and foreign processors affected by FDA regulatory actions, criminal investigation and import alerts. Many of Ms. Humphrey's clients seek her counsel to prevent, mitigate or respond to FDA regulatory action against their domestic or foreign facilities, including imported products that are the subject of FDA administrative or Customs' civil enforcement (seizure, monetary penalties or claims for liquidated damages) and criminal investigations related to smuggling. Ms. Humphrey has successful criminal prosecution experience with respect to smuggling of illegal products into the US and has served as co-counsel with the Department of Justice.

Ms. Humphrey provides regulatory consulting to food companies of all sizes and is the principal of Humphrey Regulatory Consulting, LLC, (HRC, LLC) a regulatory consulting company comprised of former FDA personnel and industry experts.

Cathy Crawford
HACCP Consulting Group, L.L.C.

Cathy has over 15 years prior experience in consulting, 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.

Specializing 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.

Ms. Crawford is an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. In addition to her contributions within the HACCP Consulting Group, she is also a Senior Consultant for the Quality Support Group and an adjunct instructor at the Culinary Institute of Virginia.

• Registered Auditor for Safe Quality Foods (SQF)
• Certified Instructor- National Restaurant Association’s ServSafe Program
• 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