Jeff Kronenberg, M.S., is Food Safety Practitioner at Food Safety Northwest, and previously Assistant Professor with the University of Idaho, School of Food Science and TechHelp. Over the past 34 years, he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho. Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI-compliant food safety management systems. In 2011 & 2012, Jeff provided food safety & HACCP workshops and technical assistance to food & dairy processing personnel and government regulators in Belarus through US AID. Similar assistance was provided to the food industry in the Republic of Georgia and Kyrgyzstan in 2015, 2016, and 2017. He is currently providing assistance to the food industry for FDA FSMA regulations through curriculum development review for Food Safety Preventive Controls Alliance (FSPCA), instruction of FSPCA Preventive Controls courses, and on-site technical assistance.
Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the International Association for Food Protection. He holds HACCP certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance (Lead Instructor), Safe Quality Food Institute (SQF Consultant), and is a Lead Instructor for the FSPCA Preventive Controls for Human Food and Animal Food courses. Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.
Bonna Cannon, M.S.,has over 25 years industry experience in Quality, Food Safety, Operations and Engineering across all levels of organizations in public, private, venture capital and co-operative companies. She also has extensive multi-plant and contract manufacturing experience. Her industry positions include Director of Quality and Food Safety at Chobani and Tree Top, and Director of Operations at Holtzinger Fruit, LLC. She worked in multiple roles at Basic American Foods including Corporate Project Manager and Idaho Value Stream Manager. Prior to entering the food industry, Bonna was a Project Engineer, as well an Internal ISO Auditor for Praxair. She is well versed in strategic planning, risk assessment, continuous improvement, systems development, and project management in both large and small organizations. She has also interacted extensively with FDA and the various state agriculture departments across the US. This includes implementation of FDA FSMA rules, such as PCHF, IA, FSVP, Sanitary Transport, and Facility Registration. She has expertise in food safety, GFSI audit schemes (SQF), supplier evaluation/management, sanitary design, consumer complaint management, sensory evaluation and program management, labeling regulations, environmental monitoring, RTE foods, aseptic processing, incident investigation/corrective action planning, crisis management, and food defense plan development. Bonna has served as vice chair of the Operations and Technical Committee at Food Northwest, and participated in several other trade associations, such as ASQ and Center for Produce Safety. Bonna has a BS in Chemical Engineering from Kansas State University, and an MS in Engineering Management from the University of Idaho.
Nancy Grabarczyk is a food industry professional with over 36 years of industry experience. The majority of her experience has been in the dairy industry and she also has experience in poultry processing, snack food seasonings, salad dressings, spray drying and dry blending. She has held positions in Plant Quality Assurance, Corporate Quality Assurance and Operations.
Nancy has held positions at Brakebush Brothers, Beatrice Foods, Commercial Creamery, Ben & Jerry’s Ice Cream and Darigold. She spent the last 23 years of her career at Darigold prior to retiring. While at Darigold, Nancy was a plant Quality Manager, and Production Manager for the start-up of a $20 million culture processing facility. She then moved to Corporate Quality where she helped 11 plants (fluid dairy, culture and spray drying) with implementing and maintaining BRC and/or SQF certification.
Nancy has experience developing and implementing HACCP and Food Safety plans. She has experience performing plant audits, supplier audits and has performed risk assessment audits against GFSI certification, FSMA and company requirements.
She has recently started teaching numerous food safety courses to processors in Idaho, and is an assistant Instructor for Preventive Controls for Human Food and for Practical Food Safety and HACCP.
Nancy was a member of the Idaho Milk Processors Association where she served on the board including the position of president. She helped plan and organize the annual meeting and was a judge for new product development.
Nancy has a B.S. degree from the University of Wisconsin at River Falls.
When not working, Nancy enjoys outdoor activities of hiking, biking, kayaking and Nordic skiing.
Arielle Kronenberg is an Idaho native and the Events Coordinator for FSNW LLC. She ensures that all events and workshops run smoothly, arranging venues, food service, and accommodations. Arielle also works as a realtor and Buyer’s Specialist, where she assists buyers in Canyon and Ada County in securing the perfect home.
To become familiar with the food processing industry, Arielle has held internships at multiple processing facilities, include RC Bigelow in Boise, ID and Zoroco Packaging in Caldwell and Nampa, ID. In addition, she has added many food safety certification to her resume, including FSPCA Preventive Controls for Human and Animal Food, Seafood HACCP, Advanced FSMA, FDA Food Defense, GFSI Internal Food Safety Auditor, and Produce Safety Alliance Grower Training Course. She has also visited a multitude of diverse manufacturing, processing and packing houses across Idaho to participate first hand in FSNW projects.
Richard Stier is a consulting food scientist with international experience in food safety (HACCP), food plant sanitation, quality systems, process optimization, GMP compliance, and food microbiology. He has worked with a wide range of processing systems and products, including canning, freezing, dehydration, deep-fat frying, aseptic systems, meat processing and processing. He has shown a unique ability to work with companies at all levels, from top management, including marketing, to line workers, to understand, develop and implement systems to enhance operations. Stier has been instrumental in helping processors, including many small processors develop the quality, food safety and sanitation systems needed to compete in today’s market and grow their business. He is also a food safety, GMP, and quality systems auditor. Stier has worked in Asia, Africa, Australia, Central and South America, and Europe. All totaled, he has done projects in over fifty countries and worked with over 650 food processors around the world.
Stier has been certified as a seafood HACCP instructor (AFDO) and by the International HACCP Alliance. He is also an instructor for the Preventive Controls Qualified Individual (PCQI) and has received instruction in the Foreign Supplier Verification Program (FSVP).
Stier has a B.S. in Food Science from Rutgers University and an M.S. in Food Science and Technology from the University of California at Davis. He is a member of the IFT, IAFP, and the NCAACC. He is past Chairman of the Northern California Section of the IFT and of the Northern California Section of the AACC, a past-Chairman of IFT’s Refrigerated and Frozen Foods Executive Committee, is a former member of the IFT Program Committee, a past-Chair of IFT’s Continuing Education Committee and former councilor representative to the IFT’s Executive Committee. He is a Contributing Editor to “Baking & Snack”, “Food Engineering,” and serves on the editorial board of Food Safety Magazine. He has served on the IFT’s ad hoc panel assembled to comment on proposed food safety regulations and is a member of the United States delegation for TC-34, the technical committee charged with developing and updating the ISO 22000 standard. He has also been an organizer of the last five (5) International Symposia on Deep Fat Frying along with the Eurofed Lipid Group in Frankfurt, Germany. In 2012, the Institute of Food Technologists awarded Stier the Bor S. Luh International Award for his international work.