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Robson Forensic
Engineers, Architects, Scientists & Fire Investigators
BARRY E. PARSONS, FMP, CP-FS
Retail Operations Safety and Food Safety Expert
PROFESSIONAL EXPERIENCE
2009 to
present
Robson Forensic, Inc.
Associate
Provide technical investigations, analysis, reports, and testimony toward the resolution
of commercial and personal injury litigation. Utilizing Food Service Manager
Professional (FMP) credentials and food safety certifications perform investigations
involving a wide variety of premises and food safety issues in retail/food establishments
including retail stores, fast food establishments, restaurants, supermarkets, farmers
markets, and warehouses.
Facilities Safety: Floor & maintenance policies/procedures; Slips, trips, & fall prevention; Safety
sweeps; Merchandise & display safety; Parking lots; Shopping carts; Floor mats; Snow and Ice
control; Meat, Kitchen, and Bakery Equipment; Emergency policies and procedures; Store securityshoplifting; Video security; Pest control; Lighting.
Material Handling Operations: Procedures and practices associated with Receiving; Loading
docks; Powered dock levelers; Manual dock plates; Hand trucks; Manual hand jacks; Power
hand/Skid jacks ; Cardboard baler; Ladders; U-boats; Tow motor.
Department Operations: Front end/Cashier services; Seafood; Deli; Produce; Meat; Kitchen;
Grocery; Bakery.
Food Safety: FDA, USDA, State and local regulations, Compliance with industry Standard of care.
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Foodborne Illness
Biological-Chemical, & Physical Hazards
Traceback
Labeling/Warnings
Cross-contamination
Recalls Process
HACCP-Hazard Analysis Critical Control
Point
Meat HACCP
Seafood HACCP
SOP’s-Standard Operating Procedures
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SSOP’s-Standard Sanitation Operating
Procedures
Vendor Policies
Allergen Control
Adulteration of Food by Hard or Sharp
Objects
Off-site Premises Food Service
Ingredients
Transportation
Cold Chain Ttracking
Purchasing, Receiving, Storage, Preparation,
Cooking, Serving
Customer Safety: Slips, trips & fall prevention; Floor sweeps; Floor maintenance; Burn prevention,
and Walk-off mats.
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Robson Forensic
Engineers, Architects, Scientists & Fire Investigators
BARRY E. PARSONS, FMP, CP-FS
Retail Operations Safety and Food Safety Expert
Employee Safety: Personal Protective Equipment; Knife safety; Fryer safety; Grease removal;
Equipment operations, Deli slicers, Retail meat processing equipment; Slip, trips, & fall prevention.
Training: Store Management; Department Managers; Employees; Certified ServSafe Instructor;
Registered testing proctor-National Restaurant Association; Kitchen trainer; Food service;
Merchandising; New employee training/orientation. Development of training programs, Allergen
training, Right to Know Material Safety Data Sheet (MSDA) training, and Wait staff for service.
Hiring/Screening: Interviews; Testing; Reference checks; FDA-Reporting agreement, Development
of training programs, Orientation, Scheduling, Discipline, Retraining performance deficiencies, and
Performance evaluations.
2001 to
present
Stauffers of Kissel Hill
Food Safety Coordinator
2004-present
Developed position to comply with PDA and FDA regulations. Developed all training
and trained over 650 employees including the crew, buyers and owners, certified the
owners, buyers, and management in ServSafe, Trained employees using FMI Invisible
Challenge. Training includes: cross-contamination, physical hygiene, minimum internal
cooking temperatures, allergens, chemical safety including MSDS, and cooling
methods. Developed and implemented a procedural/policy manual containing all
aspects of food safety including: food Sampling, vendor safety, Produce, Bulk foods,
Seafood, Meat, Deli, Bakery, Kitchens/Prepared foods, and Catering. Developed daily,
weekly and monthly cleaning procedures, receiving procedures, food bar temperature
procedure, wash, rinse, and sanitize procedures for Deli slicers and cutting boards for
all departments within the company. Developed the recall protocol procedures for
vendors and internally processed foods. Included was the chain of custody for physical,
chemical, or biological contaminants. Worked with third party auditor, Microbac, on
food test samples and swab testing for biological hazards, swabs protein residue
ensuring sanitation. Developed first variance from the PA Food Code for shucked
oysters certified by State seafood specialist, regional supervisor, and Chief of
Department of Agriculture.
Conducted food safety inspections, enforced Management compliance, provided
solution based remedial measures, and worked with Pennsylvania Department of
Agriculture Inspectors. Performed joint training program developed by Penn State on
Listeria monocytogeses to the state inspectors.
Kitchen Buyer, Corporate Buyer
2011-2013
Food acquisition, supplies, and equipment, merchandising, pricing, kitchen operations,
marketing, labeling standards including allergens, designed recipes, quality control
standards, management development, developed outside cooking events, developed and
performed company catering program for individuals and corporations.
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Robson Forensic
Engineers, Architects, Scientists & Fire Investigators
BARRY E. PARSONS, FMP, CP-FS
Retail Operations Safety and Food Safety Expert
General Manager
2001-2011
Recruited to operate a 34 million dollar operation with 2 assistants, 10 department
managers, and 260+ employees. Oversaw facility operations including: Bakery,
Kitchen, Catering Services, Deli, Produce, and Meat. Responsible for labor, profit
margins, shrink control, merchandising, purchasing, Human Resources issues, safety of
employees and patrons, accident prevention, facility maintenance, event planning,
trained department managers, equipment repair, customer service, and problem solving
issues throughout the facility. Assisted in the design and purchasing of equipment for a
state of the art kitchen and bistro. Created uniformed structure between locations for the
kitchens including: ingredients, inventory, open to buy, recipes, cost of goods, margins,
and catering. Established food safety procedures then implemented and enforced
procedures in all departments. Designed and performed caterings for weddings,
anniversaries, birthdays, summer cookouts, and business engagements and surpassed
budgeted profit expectations. Obtained Food Service Manager Professional title (FMP).
2000 to
present
Penn State Cooperative Extension
Penn State Certified ServSafe Instructor/Proctor & FMI SuperSafe Mark
Teach and educate thousands of professionals in the retail food industry utilizing
ServSafe for the National Restaurant Association and SuperSafe Mark for the Food
Marketing Institute. Customized food safety training for small and large businesses to
achieve their individual needs. Trained the general public in food safety utilizing a wide
variety of training materials including Cooking for Crowds and Fightbac.org. Trained
in HACCP basic by Dana McElroy-PSU Food Safety Specialist, Meat HACCP, and
Seafood HACCP certification. Taught Listeria monocytogeses program developed by
Penn State. Food safety certified since 1987.
1998 to
2001
Funk's Farm Market and Garden Center Inc.
General Manager
Over saw a 5+ million dollar operation with 135 employees and 10 department
managers. Established accountability, developed office procedures, responsible for
safety of employees and patrons, established internal structural organization, designed
new profit and loss spreadsheets, established budgets, and developed operational
policies and procedures. Over saw retail operations and field production operations
throughout the company. Grew numerous crops such as: corn, tomatoes, broccoli,
Brussels sprouts, gourds, pumpkins, cantaloupes, watermelons, raspberries,
blackberries, strawberries and celery. Trained management in cost of goods, margins,
and profitability. Over saw migrant worker camp facilities. ServSafe certified
individuals for company and performed regular internal inspections.
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Robson Forensic
Engineers, Architects, Scientists & Fire Investigators
BARRY E. PARSONS, FMP, CP-FS
Retail Operations Safety and Food Safety Expert
1997 to
1998
Cinnabon
Bakery General Manager
Oversaw two bakery operations in the area's largest regional mall. Hired to reorganize
failing operation and turned operation around to be profitable. Achieved profit goals
first quarter. ServSafe certified.
1995 to
1997
Wendy’s Target Food Systems
General Manager
General Manager of #1 store. Increased sales establishing new company records,
lowered controllable costs, and then took initiative to lower fixed costs. Designed a new
computer software system, trained unit managers and superiors on the system,
streamlined paperwork, responsible for safety of employees and patrons, and worked
with 13 other units to resolve their problems. Company was bought out. V.P. of Roy
Rogers brought me onboard.
1994 to
1995
Boston Chicken Mid-Atlantic L.P.
General Manager/Training Manager
Training manager of 13 managers and managing partners within six months to open
new facilities. Opened units and achieved 12 to 14 percent cash flow monthly and sales
of two million dollars the first year.
1990 to
1994
Roy Rogers/Hardee’s Inc.
General Manager
Reorganized and restructured deficient facilities and obtained sanitation certificate for
Bucks County. ServSafe certified.
Manager III
Achieved level-three manager, highest level available.
1992-1993
Manager II
1991-1992
Became a certified restaurant trainer. Oversaw human resource duties, responsible for
safety of employees and patrons, and responsible for Manager I duties in highest
volume store in Tri-State area. Participated in two Priority Groups to develop corporate
Manager Training Program.
Manager I
1990-1991
Managed all aspects of the operation. Increase profit with focus on wage and inventory
controls. Managed purchasing and controllable expenditures to achieve highest net
profit. Responsible for management systems development for the company.
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Robson Forensic
Engineers, Architects, Scientists & Fire Investigators
BARRY E. PARSONS, FMP, CP-FS
Retail Operations Safety and Food Safety Expert
1986 to
1990
CVS Pharmacy
General Manager
Oversight of all operations including: employee training, merchandising, ordering,
workplace safety, unloading freight, cash management, profit and loss management,
shrink control, employee safety & consumer safety through accident prevention, and
asset loss prevention management.
1984 to
1986
Rite Aid Corporation
General Manager
Managed the operation including but not limited to union relations, employee training,
merchandising, ordering, inventory controls, employee safety & consumer safety
through accident prevention and asset loss prevention management.
PROFESSIONAL CREDENTIALS
29 CFR 1910 OSHA Authorized General Industry Instructor
Advanced Safety Certificate - National Safety Council
Certificate in Principles of Safety - National Safety Council
Certificate Massachusetts Allergen Awareness Training
Certificate ServSafe Allergens Training and Assessment
Certified Food Service Management Professional (FMP)
Certified Operator of the English XL Variable Incidence Tribometer (slip meter)
Certified Professional – Food Safety, National Environmental Health Association, 2014
Certified ServSafe Instructor – Registered Proctor
Food Safety HACCP Certified- Penn State University & International Meat and Poultry
HACCP Alliance
Food Safety Instructor – National Registry of Food Safety Professionals
Integrating Risk-based Preventative Controls Hazard Analysis & Critical Control Point
International HACCP Alliance, Rutgers University
International Certified Food Safety Manager- National Registry of Food Safety
Professionals
New York City Food Protection Certificate
Permit-Required Confined Space Entry – Train-the-Trainer – National Safety Council
Seafood HACCP Certified – The Association of Food and Drug Officials (AFDO)
ServSafe Certified Food Protection Manager
The Sanitary Cold Chain – TransCert Certified External Auditor (Food Transportation
Sanitation and Traceability)
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www.robsonforensic.com
Robson Forensic
Engineers, Architects, Scientists & Fire Investigators
BARRY E. PARSONS, FMP, CP-FS
Retail Operations Safety and Food Safety Expert
EDUCATION
A.A., Science -Business Management, Pierce Junior College, 1984. Cum Laude
Training:
OSHA 7105 Evacuation and Emergency Planning, 2015
OSHA 2045 Machinery and Machine Guarding, 2015
OSHA 7005 Public Warehousing and Storage - National Safety Council, 2014
Control and Detection Methods for Food Safety - 9th Food HACCP Annual Conference,
2014
Food Safety Microbiology Short Course - 9th International Conference for Food Safety
and Quality, 2014
Brungraber Mark IIIB PIAST-Portable Inclinable Articulated Strut Slip Tester, 2014
English XL VIT- Variable Incidence Tribometer, 2014
OSHA 2264 - Permit-Required Confined Space Entry, 2014
Ergonomics, National Safety Council, May 2014
Fundamentals of Industrial Hygiene, National Safety Council, 2014
Penn State Extension/Department of Agriculture Mock Farm Food Safety Audit - Good
Agricultural Practices (GAP) Audit, May 2014
Principals of Occupational Safety and Health-National Safety Council, April 2014
Developing a Farm Food Safety Plan-Harmonized GAP Audit, Penn State Extension
College of Agricultural Sciences, 2014
Safety Inspections, National Safety Council, 2014
Team Safety, National Safety Council, 2014
Incident Investigations, National Safety Council, 2014
Commercial Kitchen Fire Investigation, PA Association of Arson Investigators, 2013
Achieving Safe Permit-Required Confined Space Entries, Competent Person Training,
Fred Straub, 2013
OSHA Course #511, General Industry 1910, 2013
OSHA 30-hour card, General Industry 1910, 2013
FDA Central Region Retail Food Protection Training & Education, 2013
Nonviolent Crisis Intervention Training Program, 2013
Developing HACCP Systems for Foodservice Operations, Penn State Dept. of Food
Science, 2002
Basic HACCP, Penn State
St. Joseph’s University Protect and Defend our Nation’s Food Supply
MGT 337: Food Vulnerability Assessment Training
Power Skid Jack
Tow Motor
02/05/15
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www.robsonforensic.com
Robson Forensic
Engineers, Architects, Scientists & Fire Investigators
BARRY E. PARSONS, FMP, CP-FS
Retail Operations Safety and Food Safety Expert
PROFESSIONAL MEMBERSHIPS and AFFILIATIONS
Association of Food and Drug Officials Allergen Control at Retail Ad Hoc Committee
ASTM F13 - Pedestrian/Walkway Safety and Footwear
ASTM F13.10 - Traction
ASTM F13.50 - Walkway Surfaces
Central Atlantic States Association of Food and Drug Officials (CASA)
FDA Retail Food Protection Workgroup
International Association for Food Protection (IAFP)
Lancaster County Industrial Safety Council
Marketing Institute (FMI)
Pennsylvania Food Merchants Association-Member Food Safety Council (PFMA)
TELEVISED INTERVIEWS
Blue Ridge Cable 11, “Holiday Food Safety-Leftovers,” January 2013
NBC Affiliate WGAL, “Holiday Food Safety,” November 2012
WGAL, “Summertime Food Safety-Grill Cooking,” August 2012
WGAL, “Shelf-life of Refrigerated and Frozen Products,” September 2009
WGAL, “Recalls and How do They Work,” 2008
RADIO INTERVIEWS
WTIS 1110, Tampa FL, Multi-state ground beef recall due to E-coli May 21, 2014
PRESENTATIONS
Allergens in Retail, Central Atlantic States Association of Food and Drug OfficialsSusquehanna Conference October 2014
Food Allergies & the Food Service Industry, Hospitality Lawyers Conference 2014
PUBLICATIONS
Food Safety Magazine, “Prepared Foods: Fast & Easy for the Consumer, but Prepared
Safely?” June/July 2010
Intelligencer Journal, “Food Safety is a Passion,” January 2009
Progressive Grocer, “Keep it Clean,” January 2007
Stauffers of Kissel Hill Article, “Holiday Food Safety,” November 2006
Stauffers of Kissel Hill Article, “Food Allergens,” March 2006
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