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Danielle is a native of New Orleans, where she attended LSU and holds a BS in Nutrition, a certificate in HACCP Management, a PCQI and Certified Food Safety Manager Instructor-Proctor. She has over 20 years in the food industry working with multiple independent and corporate clients in the training, and development of HACCP and Food Safety Programs.
Rick is from the DC/Baltimore area. He attended Penn State for undergraduate studies in Psychology. He is a Certified Food Safety Manager Instructor/Proctor, a HACCP Certified Manager and PMI Project Manager. He is an experience kitchen manager and chef and understands the difficulty of operations and implementation of food management in real world scenarios.