Elizabeth Purcelly

Associate Director, Technical Operations & Quality
Rutgers University Food Innovation Center
Email: purcelly@njaes.rutgers.edu

Elizabeth has over 38 years of experience in the food industry. Currently as a member of the FIC team in the position of Technical Operations Manager, Elizabeth oversees all production activities; creates and implements all food safety programs for the facility, provides client support for daily operations, and assists other processing facilities in creating and implementing their own food safety programs.   Providing employee training in all aspects of food safety is an essential part of these programs.  Operations have dealt with ready-to-eat meat & poultry products, beverages, salad dressings, flavors, sauces, frozen entrees, canned & frozen soup, bakery items, frozen dairy dessert, ghee and fresh mozzarella products.

Elizabeth prepares in-house and other processing facilities for 3rd party audits.  She assists clients to obtain Kosher, Halal, Organic or SQF certifications.  She also provides nutritional analysis & labeling consultation, and ingredient & finished product specifications, as required.

Prior to joining FIC, Elizabeth spent 25+ years with Supermarkets General, the parent company of the major supermarket chain Pathmark.   After starting as a QA Tech for its perishable distribution warehouse, she advanced to QA manager and then plant manager for its company-owned USDA/FDA processing facility.  Elizabeth finished her tenure with Supermarkets General in grocery distribution management.  While in all these positions, she gained expertise with a variety of products: fresh & processed meats & poultry, seafood, dairy products, protein salads, fresh pizza and cheeses.
Elizabeth holds the following training certificates: HACCP, HACCP Train the Trainer for Meat & Poultry, SQF Practitioner, Preventive Controls for Human Food (PCQI), and Better Processing Control School.

Elizabeth received a BS in Foods and Nutrition from Douglass College, Rutgers University.