Principal

Barach Enterprises, LLC is a resource for food, beverage and consumer packaged goods companies that can provide services and solutions in today's complex and highly regulated environment. With over 30 years experience Dr. Jeffrey Barach is a food scientist that has been responsible for research and development, regulatory liaison activities, teaching, problem solving and trouble shooting. He routinely participates in planning, development and management of special projects and programs for the food industry on health and safety issues, production of foods, regulatory inspection and compliance issues and training. He is a subject matter expert (SME) on issues related to biotechnology, food irradiation, nanotechnology and other new processing and testing technologies. Dr. Barach was formerly with Grocery Manufacturers Association as head of their Science Policy Group and previously ran the GMA Laboratory in Washington D.C. His education includes receiving his MS and PhD in food science from North Carolina State University and his undergraduate degree in Chemistry from the University of North Carolina. Dr. Barach is also a lecturer, training professional and educator in food safety programs such as import safety, food sanitation and HACCP.

HACCP Lead Instructor Since 1998

Teaching/ Instruction: Food Safety Plan, HACCP, Train-the-Trainer, Verification & Validation, On-line HACCP Course Follow-up, Sanitation, Supply Chain Management.

Certified Lead Instructor by the International HACCP Alliance

FSMA Qualified Individual

Dr. Barach will assist as a Qualified Individual to prepare or oversee the preparation of a Food Safety Plan as described in 21 CFR 117.126(c). He has successfully completed food safety training and has over 15 years of HACCP experience assisting in the development and application of Food Safety Systems, including writing and reviewing Food Safety Plans. As well as being an instructor providing expertise and training, he has recently had the editorial role to oversee the development of the GMA FSMA Manual   "A Systems Approach Using Preventive Controls for Safe Food Production- Part 1: Establishing a Food Safety System", 2013.