Barry E. Parsons
Food Safety Expert
United States of America
Barry is an expert in food safety, including preparation, service, and retailing of food and food products. He provides investigations, reports, and testimony in matters related to the management and operations of restaurants and retail food establishments. Barry’s casework commonly involves issues of food preparation, service, storage, and facility operations. His diverse career includes more than twenty years’ experience in restaurants, farmers’ markets, supermarkets, and more. Barry has held a variety of retail food management positions including Operations Training Manager, General Manager, and Food Safety Coordinator. His experience includes all operational aspects relevant to the preparation and service of food. Through his experience at restaurants, bakeries, and markets, Barry has developed a broad base of expertise involving food contaminations; trace-back hazards to processing facilities; warehouse food safety; transportation of food; FDA standards and recalls; packaging and labeling; cleaning procedures and personal hygiene; employee safety and training; as well as equipment selection, safety guards, and kitchen layout. Barry is a Certified ServSafe Instructor for the National Restaurant Association and a National Registry Food Safety Professional Trainer under the Food Marketing Institute. He holds HACCP certifications from the American Meat Institute and Seafood HACCP from the Seafood HACCP Alliance in cooperation with the FDA. Mr. Parsons is Certified in Comprehensive Food Safety (CCFS) through the National Environmental Health Association. Barry continues to educate retail food professionals utilizing ServSafe and SafeMark programs as well as OSHA safety compliance for general industry.
He is more passionate in providing food safety training to industry professionals and to the general public.