Associate Director Quality Assurance & Food Technology
Elizabeth joined the Food Innovation Center at Rutgers University in March 2003. She has over 40 years of experience in the food industry. As a member of the FIC team, as Associate Director Quality Assurance & Food Technology, Elizabeth is responsible for supervising production activities, creating and implementing all food safety programs for the facility; provide client support for daily operations and assist other processing facilities to create and implement their own food safety programs. Providing employee training, in all aspects of food safety, is an essential part of the programs. Operations have included 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 assists in-house and other processing facilities to prepare for 3rd party audits, and obtain Kosher, organic & SQF certification in addition to nutritional analysis and labeling consultation, ingredient and finished product specifications as required.
Prior to joining FIC, Elizabeth spent 25+ years with a major supermarket chain; starting as a QA Tech for its perishable distribution warehouse, advancing to QA manager then plant manager for the company owned USDA/FDA processing facility. Elizabeth finished her tenure in grocery distribution management. While in these positions, Elizabeth gained expertise with a variety of products to include fresh and processed meats & poultry, seafood, dairy products, protein salads, fresh pizza and cheeses.
Elizabeth holds training certificates to include HACCP, HACCP Train the Trainer for Meat & Poultry, Seafood HACCP, SQF Practitioner, Preventive Controls for Human Food, and Better Processing Control School.
Elizabeth received a BS in Foods and Nutrition from Douglass College, Rutgers University.