PRACTICE AREAS
NEWS \ ARTICLES
Oil & Gas Drilling Hazards - Expert Article
Read More...
Property Maintenance – Expert Article on Premises Safety Implications
Read More...
Tragedy Averted – Certified Arborist Removes Tree before Injury or Incident
Read More...
Atypical “Other Structure” Collapses - Expert Article
Read More...
Bio Image

Barry E. Parsons, FMP, CP-FS

Food - Retail - Restaurant Safety Expert

Barry is an expert in retail and food safety. He provides investigations, reports, and testimony in matters related to the management and operations of restaurants and retail establishments. Barry’s casework commonly involves retail displays, facilities and floors maintenance, and food preparation and safety. His diverse career includes more than twenty years experience in restaurants, retail pharmacies, nurseries, farmer’s markets, supermarkets, and more.

Barry has held a variety of retail management positions including Operations Training Manager, General Manager, and Food Safety Coordinator. His experience includes all aspects of facilities operations and safety. Through his experience at restaurants, bakeries, and markets, Barry has developed a broad base of expertise involving food contaminations; trace-back hazards to processing facilities; warehouse food safety; transportation of food; FDA standards and recalls; packaging and labeling; cleaning procedures and personal hygiene; employee safety and training; as well as equipment selection, safety guards, and kitchen layout.

Barry is a Certified ServSafe Instructor for the National Restaurant Association and a National Registry Food Safety Professional Trainer under the Food Marketing Institute. He holds HACCP certifications from the American Meat Institute and Seafood HACCP from the Seafood HACCP Alliance in cooperation with the FDA. Barry continues to educate retail food professionals utilizing ServSafe and SafeMark programs as well as OSHA safety compliance for general industry. In addition to industry professionals, Barry also provides food safety training to the general public.

Related Articles/Documents
  • Curriculum Vitae (CV)
  • Food Allergies – Expert Fact Sheet on Food Allergy Safety
    • Food Allergies – Expert Fact Sheet on Food Allergy Safety

      Food allergens are one of the biggest safety issues in the food service industry today. According to the FDA, 150-200 people die each year as a result of food allergens. Of those, 50% occur in restaurants or food service operations.

      In this article, food safety expert, Barry Parsons, provides a brief overview of food allergens and insight on how the foodservice industry is dealing with this issue.

      View Full Article HERE

  • Salmonella Outbreak – Expert Interviewed Regarding Peanut Butter Recall
    • Salmonella Outbreak – Expert Interviewed Regarding Peanut Butter Recall

      In this 2008 clip from WGAL 8, Food Safety Expert, Barry Parsons (then General Manager with Stauffer’s grocer), was interviewed regarding the Salmonella outbreak related to the contamination of a peanut plant in Georgia.

      Click here to watch the video at YouTube

      For more information on this video, including additional information on this specific outbreak, access the document below.

      View Full Article HERE

  • Food Sanitation – Expert Interviewed Regarding Retail Grocery Procedures
    • Food Sanitation – Expert Interviewed Regarding Retail Grocery Procedures

      In this article, Food Safety Expert, Barry Parsons, is interviewed by Bob Ingram of Progressive Grocer. Parsons discusses issues related to sanitation at retail grocers, he touches on issues that span various departments, including the deli and meat sections, as well as the aisles and check-out.

      View Full Article HERE

  • Salmonella – Expert Fact Sheet
    • Salmonella – Expert Fact Sheet

      Salmonella is a bacteria that lives in the intestines of animals and people. It is usually transmitted by contaminated food, water, or contact with infected animals. Infection with Salmonella is termed salmonellosis. Anyone can be affected, but the young and the elderly along with persons with weakened immune systems are most susceptible.

      In this document, Food Safety Expert, Barry E. Parsons, FMP, provides introductory information on salmonella, including symptoms, notable outbreaks, contaminations in food service, and the regulations intended to prevent outbreaks.

      View Full Article HERE

  • Food Safety – Expert Introduction to Food Safety/Contamination Prevention
    • Food Safety – Expert Introduction to Food Safety/Contamination Prevention

      Effective sanitary programs, employee training, and managerial oversight are the cornerstone of any safe food operation. Despite industry specific training and quality assurance programs, consumers are regularly exposed to burns/scalds, allergens and other contaminants.

      The flow of food is a term commonly used in the restaurant industry to describe how food moves from the farm to the table. There is a shared responsibility for safety along the flow of food to ensure the safe consumption of food products; each party is responsible for their own share in the process.



      View Full Article HERE

  • Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?
    • Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?

      Food Safety Expert: Barry Parsons, FMP

      While dealing with reduced labor and, simultaneously, the expectation to become more efficient and productive, retailers are concerned about preparing food safely. It is imperative that their employees use food safety processes and procedures accurately, without taking shortcuts.

      View Full Article HERE

CONTACT INFORMATION
354 North Prince Street
Lancaster, PA 17603
bparsons@robsonforensic.com
800.813.6736 phone
717.293.8076 fax
download CV pdf
download vcard
PRACTICE AREAS
Submit an Inquiry