Meet Your FIBR Training Council!

John Pesce is our Core Trainer for the FIBR Food Safety Training Institute. Other Food Industry Professionals are members of the Training Council and contribute to our food safety programs.

  • John N. Pesce

    John N. Pesce is currently working for a major food company in Los Angeles. He is responsible for developing food safety programs, GMPs SSOP HACCP and Food Security employee training, supplier audits, vendor compliance and pest control.

    John has over 46 years of experience in the food industry in both production and executive management capacities. For 27 of those years, he worked at a subsidiary of Kellogg's', where he developed curriculum and provided employee training in sanitation and hygiene, CGMP's, SSOPs, SPC and pest control and industrial safety. He has extensive experience in thermal processing of canned food products and was responsible for employee training in retort and orbitort operations.

    He is a member of four professional organizations (AFDO) Association of Food and Drug Officials the (ASQ) American Society for Quality .and the (ASM) American Society for Microbiology and (FIBR) Food Industry Business Roundtable where He is on the Board of Directors and a trainer for CGMP's, SSOP's, GLP's and Prerequisite for HACCP. He is also a Food Defense Coordinator. He is also an Instructor Proctor for the Certified Professional Food Manager Program and is a registered ServSafe Instructor Proctor for the National Restaurant Association Educational Foundation (NRAEF) and he is a GFSI internal auditor.

    Mr. Pesce is a licensed steam engineer by the City of Los Angeles. He has attended the University of California at Davis' Better Process Control School;; the American Institute of Baking for certification in Food Processing Sanitation and Hygiene; the University of Tennessee's Statistical Process Control Management for Food Processing;; and the University of Southern California's Food protection Certification Program for food plant manufacturers. He also has a certificate in Seafood HACCP. He is licensed by the structural pest control board # RA-45864 as a pest control applicator. He is also a Food Defense Bioterrorism Risk Management coordinator.

  • William Thomas Huntley & Associates

    Bill Huntley has been consulting since 1997 first forming William Thomas Huntley Food Consulting Group. The company name and management style has changed over the years to SourceGuard, LLC and finally to William Thomas Huntley & Associates. However, the primary goal of meeting clients' needs in food safety and quality through long term-term relationships never changed. Bill makes food safety and quality compliance affordable to all size companies.

    Bill attended Mount San Antonio College, Walnut, California where he earned three Associate of Science Degrees in Animal Science, Dairy Science, Livestock Production, and obtaining a California State Pasteurizer Licensed — then transferred to California State Polytechnic College, San Luis Obispo, California where he earned a Bachelor of Science in General Agriculture, in the Department of Agricultural Education. He had two areas of concentration Dairy and Animal Science. While attending both colleges worked in the schools dairy manufacturing plants in production and sanitation.

    After graduating, he worked for fourteen years in the dairy and produce industries and employed as General Manager, Plant Manager, Plant Sanitarian, Production Manager, Quality Manager, Production Supervisor, Sanitation Supervisor, and Production Forman. During this time, he created training programs for his employers. He conducted training in food safety, HACCP, quality, sanitation, inspection, and laboratory testing.

    His ability to consult on multiple disciplines over the past twenty-two years is the result of his broad-based experience in the dairy and produce industries. Understanding compliance to food safety, quality, sanitation, HACCP, Food Safety Modernization Act came from this experience, as well as compliance documentation developed for programs, procedures, and records. Also, he completes inspections for food safety, quality systems, sanitation, 3A compliance and has acted as a regulatory liaison. Bill is comfortable talking food safety in a field on a farm or with a CEO of a major corporation.

    During his career Bill has developed long-term relationships with both industry and regulatory entities. He has active memberships with the International Association of Food Protection (IAFP), American Society for Quality (ASQ), Food Safety Preventive Control Alliance (FSPCA). He continually works to build and maintain his long-term relationships with the California Department of Agriculture Milk and Dairy Foods Branch (CDFA-MDFB, Food and Drug Administration (FDA), United States Department Agriculture (USDA), and Centers for Disease Control and Prevention (CDC).

    Education has been and will always be primary for Bill's company whether it be his or his clients. Bill has taken several courses to upgrade his background. Here is a list of certification and classes taken and successfully completed; Lead Instructor for FSPCA – Food Safety Preventive Controls for Human and Animal Foods, Lead Instructor for FSPCA – Foreign Supplier Verification Program, Certified Quality Auditor (ASQ), Certified Third Party Food Safety and Quality Auditor (YUM! Brands), Certified Advanced HACCP Auditor (BRC), Certified HACCP (USDA), Trained Auditor (BRC), Licensed California State Pasteurizer (CDFA-MDFB), and certified Trainer (ServSafe). Teaching courses in food safety, quality systems, sanitation, auditing, inspecting, HACCP, and several FSPCA classes. Bill hopes to bring excellent educational training programs to the FIBR organization.

  • Michael F. Hernandez, Principal, Q15 Associates

    Q15 Associates is a food safety training partnership located in Sacramento, that specializes in Good Manufacturing Practices, Sanitation Control Procedures (SSOP), Seafood HACCP and Recall plan training.

    Michael is retired from the California Department of Public Health (CDPH). During his thirty-one year career, Michael held Chief positions in the Emergency Response Unit, Industry Training Unit, and Seafood Safety Unit of the Food and Drug Branch (FDB). Prior to his management positions, Michael was a Program Specialist and food and drug investigator. As an inspector he inspected a spectrum of food commodities; however, he specialized in seafood Hazard Analysis Critical Control Point (HACCP) inspections and seafood safety issues. Michael is certified trainer for the Association of Food and Drug Officials (AFDO) seafood HACCP and Sanitation Control Procedures training program.