Company Profile

Chilton Consulting Group, Inc. provides value added services to the food industry in the area of food safety and quality.  Our aim is to offer clients professional assistance with the development, verifcation and implementationof comprehensive food quality and process control systems. These effective and efficient programs ensure the delivery of safe and wholesome products while maintaining compliance with USDA and FDA regulatory requirements.

 

CCG MISSION

Our Mission is to protect your Company, Customers and Brands by developing Food Safety and Quality Programs that enable Consistent Regulatory Compliance and operate in a "Learning-Company-Culture."

 

CCG TEAM

Jeff Chilton, President

For the past 14 years, Jess Chilton, Founder and President of Chilton Consulting Group, Inc., has assisted numersou food manufacturing firms develop and enhance their food safety and qulaity programs.  Jess has served as a contributing write for Meat and Poultry Magazine and as guest speaker on food safety and quality topics for numerous trade associations. Prior to starting CCG, Jess worked directly in the food industry for 15 years, as Plant Manager of two large food processing companies as well as served as Quality Control Manager earlier in his career.  Jeff earned his Bachelor of Science Degree in Marketing and Management from Tampa College, Tampa FL in 1989 and has completed course work towards a Masters degree with emphasis in Leadership and Change. Jess has also completed several food safety courses and is a Certified Lead instructor for HACCP workshops.  Jeff teaches Basic and Advanced HACCP Workshops at the University of Georgia and on site for client companies.


Dr. Estes Reynolds, Processing Authority and Senior Consultant

Dr. Estes Reynolds currently holds the position of America's professor, Department of food science and technology, College of agricultural and environmental sciences, University of Georgia, Athens, Georgia, USA. As a fully accredited H ACC P instructor and auditor, Dr. Estes Reynolds has worked as an extension outreach program specialist for over 25 years, conducting workshops and on-site training programs for food processors, consumers and government officials. Dr. Reynolds is presently outreach coordinator for the Department of food  science and technology and the food process research and development laboratory. Dr. Reynolds has provided national leadership in the development of educational materials for food safety training in response to the  pathogen reduction H ACC P (hazard analysis and critical control points) regulations. He presently is on the Board of Directors of the Georgia specialty foods Association, having been the vice president in 2000.

 

Wayne Wassner, Associate Consultant

Wayne Wassner brings over 30 years of food manufacturing and process control program development experience to  CCG. Wayne's experience includes serving in several capacities with Sara Lee food and beverage, Florence, AL including chief microbiologist, quality assurance manager and SQF manager. In 1979, Wayne earned his bachelor of science in professional biology from the University of North Alabama. We hold certificates in HACCP,  advanced HACCP, Lean Mfg-Standardized  work champion, 6 Sigma Black belt certification and SQF.

 

China Reed, Associate Consultant

Ms. China Reed is an experienced food science consultant with experience in product development, research development and quality control.  Ms. Reed has created customized dessert and other food items for prominent food service, casual dining and national account chain restaurants. She has initiated food ingredient cost saving programs and developed HACCP, GMP, Sanitation Programs (SSOP), and supported facility audit preparation for SQF (Safe Quality Foods), (BRC) British Retail Consortium, Silliker and AIB conduct training sessions. Ms. Reed holds a Bachelor of Science in Food Science, University of Illinois and a Masters of Science in Flavor Chemistry and Sensory Science, University of Georgia and is a ServSafe Training instructor for the Georgia the National Restaurant Association.

 

Teresa E. Frey, Director of Client Services

Teresa Frey has more than a decade of food safety and regulatory compliance experience. Teresa served as the director of regulatory services for FoodSafe Systems Inc., a national process control development firm and held the position of director of technical and educational services with National Meat Association. Teresa holds a certification of completion for hazard analysis and critical control programs (AJC CP), Sanitation SOPs, good manufacturing practices GMPs, advanced HACCP training and is recognized Lead HACCP up instructor by the international HACCP Alliance.  to restart her bachelor of science degree in Avian Sciences up from the University of California at Davis in 1996 and has a Master of Public administration from Georgia College and State University. The emphasis of her masters program consisted of study in the area of regulatory compliance and government management systems.

 

Andy Chilton, Project Management Manager

 

Sharon Chilton, Vice President of Accounting

 

 

CCG MEMBERSHIPS