The International Dairy Foods Association (IDFA) is the industry leader in juice and dairy HACCP. In fact, over the past 10 years, IDFA's expert staff has helped federal and state agencies develop juice and dairy HACCP regulations. IDFA has also helped train government auditors in these HACCP principles. Today, IDFA is looked to as a leading authority on the NCIMS HACCP Pilot Program and general food HACCP principles.
Based in Washington, D.C., IDFA and its constituent organizations — the Milk Industry Foundation, the National Cheese Institute and the International Ice Cream Association — have been an integral part of the dairy industry for more than 100 years. IDFA has long played a key role in assisting federal and state regulatory agencies with developing the industry's safety standards and regulations.
Leading the IDFA HACCP Certification Program Staff....
 |
Allen Sayler Senior Director, Regulatory Affairs and International Standards Allen Sayler is a nationally recognized expert on HACCP systems and frequently consults with FDA and NCIMS on the development of HACCP regulations and guidelines. His responsibilities include leading IDFA's HACCP activities, monitoring international regulatory issues, and participating in NCIMS, the International Dairy Federation and the Codex Alimentarius Commission. Sayler joined IDFA from his position as a Dairy Products Marketing Specialist with USDA's Agricultural Marketing Service Dairy Programs Standardization Branch. Prior to his work at USDA, Sayler spent four years with the FDA's Milk Safety Branch, and ten years with the North Dakota Department of Agriculture. |
 |
Cary Frye Vice President, Regulatory Affairs Prior to joining IDFA in 1997, Ms. Frye held the position of corporate director of technical service at Crowley Foods, where she was responsible for quality assurance programs, and dairy product research and development. At IDFA, Ms. Frye's responsibilities include overseeing regulatory activities, including product safety, food labeling, standards of identity, nutrition and health, ingredient technologies, and weights and measures. She has worked closely with federal and state regulatory agencies implementing dairy industry sanitation and food safety programs, as well as evaluating labeling regulations. She has twenty years experience in dairy product processing and quality assurance of fluid milk products, fermented products, cheese, and ice cream. Her professional experience also includes positions at Kraft Foods and H.P. Hood. |
For more information on the IDFA HACCP Certification Program, contact the IDFA educational services group at (202) 737-4332 or info@idfahaccp.org.
Click here to return to IDFAhaccp.org homepage.
