Dr. Nummer is currently the Extension Food Safety Specialist and Assistant Professor in Nutrition and Food Science at Utah State University. His specialty is retail and foodservice food safety, including research into retail and foodservice best practices. He serves as director of this Consortium. Dr. Nummer offers workshops in HACCP, Better Process Control School, and Sanitation; and teaches Food Microbiology at the University level. He supervises the Utah State University Food Safety Managers Course. He has authored over 40 publications, including peer reviewed publications, book chapters, abstracts, fact sheets and newsletter articles. Prior to joining Utah State University, Dr Nummer was a principle scientist in a small Beverage and Food Company that included both manufacturing and foodservice operations. This experience provides him with both an industry and academic viewpoint. Dr. Nummer received his PhD from Clemson University and has worked at the US EPA, University of Georgia, and Tennessee Tech University.