Dawn Hill is a food processing and food safety expert with over fifteen years of experience relevant to Good Manufacturing Practices (GMPs) of food products and the safety of finished food products and workers within manufacturing environments. As an expert at Robson Forensic, she applies her expertise to casework involving many aspects of food and human safety, including food safety incident investigations, risk analysis, cross contamination, Hazard Analysis and Critical Control Points (HACCP) program failures, and consumer complaints.
With responsibilities for both food quality and manufacturing safety, Dawn has implemented and utilized continuous improvement tools and techniques such as Root Cause Analysis (RCA) and Failure Modes and Effects Analysis (FMEA). She has led teams focused on food and manufacturing safety process improvements, including the development of employee training programs. Dawn has worked for some of the most recognizable food processing companies in the world involving a variety of food types, including refrigerated dough, meat processing, and candy manufacturing. She has firsthand experience conducting investigations of potential contaminations, identifying quality defects, implementing corrective and preventive actions, and removing defective product from the stream of commerce.
Dawn earned both her Masters of Engineering (M.E.) and Bachelor of Science (B.S.) degrees in Chemical Engineering from the University of Louisville. She is recognized as a Food Safety Manager, a Safe Quality Food Practitioner (SQF), Hazard Analysis and Critical Control Points Certified (HACCP), and a Preventive Controls Qualified Individual (PCQI), which complies with the Food Safety Modernization Act (FSMA) requirements for Food and Drug (FDA) regulated facilities. She also completed the Occupational Safety and Health Administration (OSHA) 30 hour course on Occupational Safety and Health.