Dane Bernard

Dane Bernard has spent over 40 years in the food safety area and currently manages his own consulting business. Dane received his B.S. from Purdue University and a Masters from the University of Maryland. Until his retirement, he was Global Vice President of Food Safety and Quality at Keystone Foods. His career began as a food inspection specialist in the US Army followed by various positions in Washington DC at the National Canners Association/National Food Processors Association while addressing the food safety and policy needs of a wide variety of food categories. Mr. Bernard has been an invited expert to seven food safety related International Consultations sponsored by FAO and / or WHO, has participated in working groups for various professional societies, and served on the US National Advisory Committee for Microbiological Criteria for Food. He also served as an industry representative to Council III (Science) of the National Conference for Food Protection and as an industry advisor to the US Delegation to the Codex Committee on Food Hygiene. A recognized process authority, he has worked on various aspects of HACCP and HACCP training, risk management and risk communications and management of food borne pathogens. Mr. Bernard holds memberships in several professional societies including the American Society for Microbiology, the Institute of Food Technologists (IFT), and the International Association for Food Protection (IAFP). He is a past recipient of the Harold Barnum award (IAFP), the Carl Fellers award (IFT), and presented the Silliker lecture at the 2013 IAFP meeting.

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