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Cary Baird, Ph.D.

Owner, CSB Food Works, LLC

 

With a strong Food Science and Technology education from the University of Tennessee - Knoxville and more than 20 years of work experience in the food industry, Cary brings a wealth of knowledge and experience to her consulting and training endeavors.  Consulting full time since 2016, her clients include large national and small independent foodservice distributors, small food manufacturers, food packaging manufacturer and animal food and supplement manufacturers.  She helps her clients navigate food safety regulation compliance, as well as GFSI Certification Body certification.   With a dedication to ensuring all work product is unique to the client's site location, there is no cookie-cutter use of documents or one-document-fits-all approach used.  She is an Approved Service Provider for UniPro Foodservice members.

Cary spent 16 years of her career in the foodservice distribution industry with increasing responsibilities in Quality Assurance, Food Safety and technical military contract sales compliance.  She worked very closely with suppliers to ensure they had the needed quality and food safety systems in place, as well as compliant packaging & labeling.  Her strong technical writing skills have helped distributors write contract winning technical proposals for military RFP bids.  Additionally, Cary has worked with distribution facilities on training and writing their food defense plans and seafood HACCP plans, attaining regulatory food safety compliance, improving GMPs and SSOPs in their warehousing and transportation practices.   Her industry experience with meat & poultry, seafood, processed fruits & vegetables, bakeries, dairy, egg & egg products as well as non-food items gives her a broad perspective in assisting clients with their quality, food safety and food defense policies, procedures and practices.  She started her food career with a restaurant management firm in a role that encompassed quality assurance, training and menu item development.

Key certifications/trainings, publications and memberships 
  • Registered SQF Consultant (Storage & Distribution - 26, Seafood - 9,  Preserved Foods Manufacture - 25 Food Sector Categories) 

  • Lead Instructor for FSPCA Preventive Controls for Human Food course 

  • Lead Instructor for FSPCA Preventive Controls for Animal Food course 

  • Lead Instructor for FSPCA Foreign Supplier Verification Programs for Importers 

  • SQF Lead Auditor Training Course 

  • Past Member of Institute of Food Technologists

  • Past Member of Women’s Foodservice Forum

  • HACCP (The University of Tennessee); Processors and Manufacturers CORE HACCP (International HACCP Alliance approved online course).

  • Seafood HACCP (Clemson University Extension Program); Shellfish Shipper & Re-shippers HACCP (Clemson University Extension Program)

  • Fresh Produce GAPs & Food Safety Workshop, The University of Georgia

  • National Restaurant Association (NRA) Food Safety Serve Safe Curriculum Committee

  • U.S. Department Homeland Security Courses): 

    •  Food Vulnerability Assessment Training Course

    • Sharing Information and Intelligence Related to  Food Importation and Transportation

  • National Defense University, Industrial College of Armed Forces:  Contributed to Senior Acquisition course 

  • Co-Authored chapter in Food Chemistry: Principles and Applications (Chapter 13 – Flavors); 2000 Science Technology System, pp 201 - 214.

  • Co-Authored E. coli – A Growing Concern, pp 14-17, in Tennessee Agri Science, No. 185 Winter 1998.

  • Ph.D. Dissertation:  Evaluation of a New Method for Production of Lipolyzed Milk Reference Samples.  The University of Tennessee, Knoxville, 1997.

  • M.S. Thesis: The Effect of Time and Temperature on Lipase Activity on Butter Oil, and Sensory Comparison of Milk Reference Samples Prepared by Three Methods.  The University of Tennessee, Knoxville.  1995.

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