AIV Forms Strategic Alliance with Crozier-Dodson Food Safety Consulting

OVERLAND PARK, Kan. - AIV Microbiology & Food Safety Consultants, LLC, a leading provider of food safety management and technical solutions to food industry and government customers worldwide, announced a strategic alliance with Crozier-Dodson Food Safety Consulting, LLC (CDFSC), a Kansasbased food safety course development firm, to provide specialized food safety and microbiology training to global food industry and government clients.

There's no substitute for educating staff and management about the latest food safety policies, protocols and practices, says Paul A. Hall, PhD, AIV president and CEO. “AIV offers hands-on training and education so managers can better coordinate these activities and employees can more effectively and consistently implement all aspects of the organization's food safety program. The collaboration with Crozier-Dodson Food Safety Consulting will significantly enhance AIV’s ability to meet the global education and training needs of our multinational customers.”

Under the agreement, CDFSC will develop a menu of new and innovative food safety and microbiology short courses and workshops to support all aspects of AIV’s consultancy services. Beth Ann Crozier-Dodson, PhD, president of CDFSC, has extensive experience as an independent consultant, teaching microbiology and food safety workshops for governments and food companies throughout the world, notes Hall. Her expertise also includes work as the assistant director of the Kansas State University International Food Microbiology Rapid and Automated Methods Workshop, where for 16 years she has been instrumental in the planning and execution of the world-recognized conference founded by Dr. Daniel Y.C. Fung.

“Our strategic alliance with CDFSC adds a new level of capabilities that AIV has been seeking as a first step in advancing our training and education services,” Hall adds. “It allows each partner to leverage their strengths and resources, which we believe will lead to additional, much- needed food safety knowledgebuilding opportunities for both company’s clients.”

The companies will roll out the jointly developed full-service education and training program in the coming months, with complete course descriptions available online at www.aivfoodsafety.com. Courses under development include:
??Hands-On HACCP: A practical course that can be customized to novice, advanced or
international audiences from organizations that want to better their best practice protocols around
HACCP and pre-requisite programs.
??Introduction to Food Microbiology: Designed to bridge knowledge gaps for non-microbiologist
personnel and to provide a critical refresher for food safety professionals, this course features a
customized hands-on laboratory workshop component with emphasis on use of rapid and
automated microbiology methods, from sampling to result.
??Navigating Global Food Safety Regulations: Customized courses providing critical insight into the rules and regulations that impact food product or commodity safety through the supply chain—and how to efficiently and cost-effectively achieve compliance. Specifically provides more knowledge on food safety regulations as related to import/export requirements, FDA requirements such as the Reportable Food Registry, USDA rules and other regulations.
??The Ins and Outs of Implementing a Pathogen Environmental Monitoring Program: Presents a step-by-step approach for developing and implementing a pathogen environmental monitoring program in a food production facility. Covers critical concepts such as pathogens of concern, selection of appropriate indicator organisms, environmental sampling techniques, the zoning concept, documentation, corrective actions, and much more.