Barry is a food safety expert with more than 20 years experience training, managing and teaching food safety. He has held a variety of food safety positions including Operations Training Manager, General Manager, and Food Safety Coordinator. His experience at restaurants, bakeries, and markets has developed a broad base of expertise including food contaminations; trace back hazards to processing facilities; discovery/resolution of Q&A issues in processing; 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 joined Penn State Co-operative Extension of Lancaster County in 2000 as a food safety consultant, teaching food safety. In this role, he educates retail food professionals utilizing ServSafe and SuperSafe programs, he also provides food safety training to the general public utilizing a variety of training programs such as Cooking for Crowds and Fightbac.org.

Barry is a Certified ServSafe Instructor for the National Restaurant Association for 10 years 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 work full time as Food Safety Coordinator for a regional chain of grocery markets, where he developed food safety curriculum and provided training for hundreds of employees.