Internationally known expert with 49 years of experience in food safety research with scientific publications. He had 33 years in government (Health Canada) and 10 years in academia (Michigan State University) researching food safety in foodservice, food processing, risk assessment, hand hygiene, health care, and child care. He has also published surveillance data on foodborne and waterborne outbreaks. He has been a consultant for 18 years and is familiar with the US and Canadian food industry, both foodservice and food processing, HACCP, disease investigation, food and equipment contamination, and hand hygiene. He has worked in numerous countries educating and training, and collaborating to set up policies, regulations, and HACCP. He taught and did research at the American University of Beirut in 2014-15 and is familiar with food safety issues in the Middle East. He has been expert witness in 33 cases in both the U.S. and Canada where foodborne illnesses have occurred. He has testified on the behalf of plaintiffs and defendants in cases involving illnesses from E. coli O157:H7, Campylobacter, Salmonella, Vibrio, ciguatoxin fish poisoning, yeast, allergens, and unknown agents. He has also represented defendants in cases between companies involving food safety and quality. Most cases are settled out-of-court.