Protect your brand's success
Protect your brand's success
GLC, LLC offers food safety and quality consulting services tailored to your needs. The consulting team has over 55 years of extensive food safety and quality knowledge, application and expertise working with all sectors of the food industry, from fruit and vegetables, to processed foods. Our consultants can work with you on a wide a varied range of services to assist you in meeting customer and regulatory requirements including FSMA compliance, SQF certification, GlobalGAP certification, thermal processing, product development, process validation, labeling, food defense, supply chain management, and much more.
Dr. Daniel Wu, Ph.D. in Food Engineering, boasts over 18 years of invaluable experience across various roles in the food industry. Widely regarded as a seasoned expert in food safety, Dr. Wu's expertise is underpinned by his recognition as a distinguished Process Authority by the Association of Food and Drug Officials (AFDO).
Dr. Wu's proficiency spans a diverse range of food categories, including Low Acid Canned Foods, Acidified Foods, low moisture foods, juices, beverages, and fresh produce. He is celebrated for his adeptness in establishing and optimizing food safety programs and quality management systems, ensuring meticulous compliance with industry standards and certifications for processed foods, fresh produce, and vegetables.
In addition to his regulatory prowess, Dr. Wu is highly skilled in navigating complex frameworks such as the SQF/BRC certification and the Food Safety Modernization Act (FSMA). His credentials include certifications to conduct audits aligned with SQF and GlobalGAP standards, reflecting his commitment to upholding rigorous standards across the industry.
Beyond his regulatory and compliance acumen, Dr. Wu possesses a formidable technical skill set, encompassing data analytics, statistical process control, and Solidworks modeling. His extensive experience in areas such as Modified Atmosphere Packaging, shelf life studies, and validation studies further underscores his expertise in ensuring product integrity and safety.
Dr. Wu holds a myriad of certifications, including HACCP, SQF, PSR, GlobalGAP, PrimusGFS, and is recognized as a certified Preventive Controls Qualified Individual (PCQI). Additionally, he is accredited by the Safety Quality Food Institute (SQFI) as a certified SQF Consultant and Auditor, demonstrating his proficiency across multiple food categories.
Dr. Wu's unwavering dedication to upholding the highest standards of food safety and quality management, coupled with his comprehensive expertise, solidifies his status as a trusted authority in the field.
Mr. Alan Parker is a widely recognized food safety veteran and a Process Authority with over 40 years of experience as a microbiologist, consultant, and business executive. His inter-national clientele includes firms in the farming, food processing, hospitality and retail segments, with clients in the U.S., Canada, Mexico, the U.K., Italy, Poland, Germany, Korea, Chile, and Columbia. Before forming Parker Associates in 2009, he was the Director for North America of Johnson Diversey Consulting, a global consulting group specializing in the area of Food Safety, Quality and Risk Management. In 2005, Parker helped establish Johnson Diversey Consulting as the first SQF Licensed Training Center in North America. He was also a member of the original SQF Technical Committee, and participated in early efforts to establish GFSI, co-authoring Food Safety Management by Retailers: A Global Inventory of In-Store Food Safety Practices. For a number of years, he was also a member of the JIFSAN Advisory Council as well as their international training team. In both these roles, he helped to advance JIFSAN’s mission of improving global public health, food safety, and applied nutrition. For many years prior to joining Johnson Diversey, he was the co-owner and managing director of a leading independent food testing laboratory, providing analysis and consulting services to all segments of the food and beverage industry. His technical specialties include risk assessment, validation of thermal processes and other anti-microbial intervention steps, development of HACCP and preventive control programs, food safety training, and a close working knowledge of GFSI and other audit requirements.