Debby L Newslow Author of Evaluating Organization Development
FEATURED AUTHOR

Debby L Newslow

President/Owner
D. L. Newslow & Associates, Inc.

Originally from Needham, MA, I graduated from the University of Florida with a Food Science & Technology Degree. I began my career as a Quality Control Manager with T.G. Lee Foods. In 1985, I joined Coca-Cola and worked as a Corporate Auditor. Finally in 1997,I began my own company, D L Newslow & Associates, Inc. Currently I am an auditor, consultant, trainer, speaker and author for Food & Beverage manufacturers. I am pleased to have written two books and published many articles on Food Safety.

Biography

Debby Newslow began her career as a Quality Control Manager with T.G. Lee Foods, a division of Dean Foods. In 1985, she joined the Coca-Cola Company in its Minute Maid Division as a Research & Development Food Scientist. She transferred to Quality Assurance in 1987 as a Corporate Auditor and Project Specialist. She was instrumental in developing a GMP audit program, creation of a company standard Quality Assurance Manual, and assisted with the ISO certifications of three different process operations.

Debby joined LRQA in 1995 as a certified Quality Assurance Lead Auditor.  She has been involved with ISO certification and consulting activities in a wide range of industries; pet food, dairy, beverage, soup, spice, candy, sugar, citrus, meats, poultry, seafood, tobacco, chemicals, packaging and cosmetics. Debby has worked with more than 400 different companies, including some well-known corporations such as M & M Mars, Mars Pet Food, Coca-Cola Company, Uncle Ben's, Ethel M. Chocolate, Domino Sugar, Mead Johnson, Campbell's Soup, Tropicana, Wixon, Pepperidge Farm, Wrigley, Cargill, Bacardi, etc...

Debby started her own company, D. L. Newslow & Associates, Inc., in 1997. The main office is located in Orlando, FL but Debby travels all over the US and even internationally to assist companies. Debby still subcontracts with LRQA as an ISO lead auditor. She is qualified to perform a GAP Analysis and audits in food, chemical and packaging operations for ISO 9001, 22000 and HACCP.

Debby does consulting for companies all over the US covering various business development and maintenance activities. She also enjoys teaching various food safety and management workshops at public workshops in Orlando. She even develops customized workshops for companies, upon request, and goes onsite to train the employees. Some of the subjects that she covers includes HACCP Certification, HACCP Prerequisites, Internal Auditing, Root Cause Analysis, CAPA, Food Safety Management Programs, Environmental Systems, GMP/Sanitation/Process Evaluations, BRC Training, SQF Training, FSSC 22000 Training, ISO Training, HACCP vs. HARPC, FSMA Requirements and Food Safety Manager Certification.

Over the years, Debby has been a speaker at various professional conferences, written many articles for publications and has written two books: one on ISO 9001 and the other on Food Safety Management Programs, published by CRC Press in December 2013.

Debby has had extended education and keeps up-to-date with this ever changing industry with professional certifications.  She has won many distinguished professional awards over the years; the latest being the 2013 NSF International Food Safety Leadership Award in Training.

Areas of Research / Professional Expertise

    I subcontract as an ISO 9001 lead auditor & perform audits in food (including high risk foods), chemical and packaging operations for ISO 9001, 22000 and HACCP. My main interests include assisting with business system development and maintenance activities. This includes ISO compliance (9000, 14000, OHSAS 18001, 22000), HACCP, SQF, BRC, GMP, Food Hygiene, HACCP Prerequisite Programs, Crisis Management and other related systems/processes. I have consulted with over 400 different companies in the food and beverage industry including Coca-Cola, Campbell's Soup, Pepperidge Farms, Tropicana, Mars Pet Food, M & M Mars, Wixon, Fresh Express, Cutrale, Domino Sugar to name a few.

    I offer public Food Safety workshops in Orlando, FL or I can come to you and do a workshop geared directly towards your company's needs:
    HACCP Program Development
    Advanced HACCP
    Internal Auditor
    Root Cause Analysis
    FSSC 22000: Awareness, Review, Maintenance & Continual Improvement
    HACCP Prerequisites
    Sensory Science
    FSSC 22000, ISO 22000, ISO 9001, ISO 14001, OHSAS 18001-Integrating the Standards and The Basis for Sustainability
    HACCP vs. HARPC

    I am an IRCA Certified Quality Assurance Lead Assessor, an American Society of Quality (ASQ) Certified Quality Auditor, Certified HACCP Auditor, Certified Food Safety Manager and Certified Quality Manager. I am active in several professional organizations including: IFT, Fl IFT, IAFP, FAFP and ASQ.

    I have received several awards for my professional achievements over the years. The latest award bestowed upon me was the 2013 NSF International Food Safety Leadership Award in Training.

Personal Interests

    Going to baseball games-Especially Boston Red sox
    Cheering for the New England Patriots
    Rescuing animals
    Boating
    Going to the beach
    Going to concerts (oldies)
    Listening to audio books-especially murder mysteries

Websites

Books

Articles

Food Quality Magazine-June/Jully 2002

Pump up your Prerequisite Programs


Published: Jun 01, 2002 by Food Quality Magazine-June/Jully 2002
Authors: Debby Newslow
Subjects: Food & Culinary Science

Part 2-IS0 22000:2005 can be defined as follows. Prerequisite program (PRP) defines the “basic conditions and activities that are necessary to maintain a hygienic environment through the food chain suitable for the production, handling, and provision of safe end products and safe food for human consumption.”

Food Quality Magazine-April/May 2002

Pump up your Prerequisite Programs


Published: Apr 01, 2002 by Food Quality Magazine-April/May 2002
Authors: Debby Newslow
Subjects: Food & Culinary Science

Part 1-IS0 22000:2005 can be defined as follows. Prerequisite program (PRP) defines the “basic conditions and activities that are necessary to maintain a hygienic environment through the food chain suitable for the production, handling, and provision of safe end products and safe food for human consumption.”

Photos

News

Food Safety Workshops and Training

By: Debby L Newslow

3 options:

1. Public training workshop held at our training center in Orlando, FL

2. Customized and held at your own site-save on employee travel expenses, train several employees at one time

3. Combine training with a corporate retreat at our training center in Orlando, FL which is located near several theme parks

Food Safety Consulting

By: Debby L Newslow

All over USA, Canada, Jamaica, Mexico, Europe

Industry Awards

By: Debby L Newslow

2003-Roy Wilson Sparkle Award-Given by Florida Division of IFT-For Contributions to Sanitation in the Citrus Industry

2007-Bob Olsen Award-Florida Division of IFT-Distinguished contributions and service to Florida IFT

2008-Sanitarian of the Year Award-Florida Association for Food Protection (FAFP)

2013-Food Safety Leadership Award for Training-NSF International

Videos

Interview with Debby Newslow on new book Food Safety Management Principles

Published: Mar 13, 2014

If you would like to know more about Debby Newslow's new book, please play the webinar above. This book deals with the applications, best practices and compliance of various food standards and safety issues that apply to the entire food/beverage industry. Great Reference Material!