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Chilton Consulting Group
Training
Resources
Dr. Estes Reynolds
Dr. Reynolds has the following degrees. A Bachelor of Science in Agriculture (BSA) in Animal Science from The University of Georgia. A Masters (MS) in Animal Husbandry and Food Technology from the University of Tennessee, and lastly a Doctorate (PhD) in Food Science from the University of Georgia.
Dr. Reynolds has certifications from the following associations. American Society for Quality Assurance, American Registry of Professional Animal Scientists, and the International HACCP Alliance.
As a fully- accredited HACCP instructor and auditor, Dr. Reynolds has worked as an Extension Outreach Program Specialists for over 25 years, conducting workshops and on-site training programs for food processors, consumers and government officials. These programs include food safety, HACCP, sanitation, food quality, food processing, Statistical Process Control (SPC), meat processing, new product development, Better Process Control Schools and producer-oriented training. During the past five years, more that 2,000 food processors have been trained in food safety and HACCP programs offered by the University of Georgia Food Science Extension Outreach Program, of which he has been director since 1997. Pioneer workshops targeting food safety planning in the fresh produce and fresh-cut produce industries and advanced HACCP training for the meat and poultry industry have been developed by the department in the past two years.
Dr. Reynolds is presently Outreach Coordinator for the Department of Food Science and Technology and the Food Process Research Development Laboratory. He plays a vital role in developing and maintaining the relationship between the University and industry. He has been instrumental in developing the outreach curriculum of 17 short courses and educational seminars for the food industry including programs in food safety, processing, technology transfer and waste minimization. He has provided assistance for new product development, nutrition facts labels, plant layout and design and starting a new food business.
A major thrust for the UGA Extension Outreach Program under his direction has been in the area of food safety. He has provided national leadership in the development of educational materials for food safety training in response to the Pathogen Reduction HACCP regulations. Industry personnel are trained annually through these programs, in cooperation with the American Meat Institute, American Meat Science Association, American Association of Meat Processors, North American Meat Purveyors Association, National Country Ham Association, Southeastern Meat Association, and the Georgia Poultry Federation. Regulations by both USDA and FDA for mandatory safety programs for meat, poultry and seafood have required large numbers of food processing personnel to be trained in sanitation and HACCP principles.
As a result of these accomplishments, these nationally recognized programs have been customized for the meat, poultry, pecan, blueberry, apple juice, and fresh-cut industries. Programs have been presented in 15 states through this effort, with more than 6,000 participants in over 100 workshops in the past five years. Sanitation training programs have been ongoing since 1986, with over 50 programs conducted.
Dr. Reynolds was instrumental in cooperatively developing the "Serv-Safe" training program for county agent training, which has been highly successful in providing training at the county level.
The Better Process Control Schools offered each year by the Outreach Program have assisted small processors in complying with the complex regulations involved with processing low-acid foods. The implementation of this program has met the needs of over 100 processors to become certified acidified canners ensuring that products are manufactured according to regulatory requirements and are safe for the consumer.
Dr. Reynolds has been an integral part of the technology transfer between the University and industry. The Marination Technology short courses have brought industry representatives together from across the nation to develop new products and implement the technology. Working in cooperation with the Food Process Research and Development Laboratory (FPRDL) at the University of Georgia, many major meat and poultry firms have adopted the technology on a nationwide basis, providing consumers with table ready convenience foods. Over 150 major firms have participated in these programs. He presently is on the Board of Directors of the Georgia Specialty Foods Association, having been the Vice President in 2000.
Dr. Reynolds has been able to work closely with Georgia processors in developing new specialty foods, assisting processors in developing new food plant operations and providing technical information these processors need to develop their food businesses. Each year the Food Science Extension Outreach Program staff generates hundreds of nutritional facts labels for clients all over Georgia and provides process approval services required by the Georgia Department of Agriculture for fledgling food businesses. His assistance in plant layout and design, starting or expanding a food business has resulted in over 200 new or small food businesses getting their feet on the ground in the past five years.
Dr. Reynolds can be contacted directly at 706-318-0583 (cell)