the team
AgriForaging Food Safety prides itself on its depth of food manufacturing and entrepreneurship, state & federal compliance, and HACCP technical expertise to assist you. Our team's experience as industry professionals and past regulatory agents allows us to integrate our knowledge of integrated food production systems, food safety, sanitation and related support functions with requirements of the many regulatory agencies who oversee HACCP and other benchmark programs within the food industry.
NICOLE E. DAY, Federal Plant Design Systems + State & Federal Food Safety Compliance
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Nicole, originally from New Hampshire, developed a strong passion for farming, food, and entrepreneurship. After graduating from the University of New Hampshire, she transitioned into the field of food science and co-founded a certified organic and natural foods manufacturing company that distributed products in national retail and foodservice channels.
With over 30 years of experience, Nicole is now the CEO of AgriForaging Food Safety Inc., a consultancy she founded in 2011. Her expertise spans entrepreneurship, federal meat production + plant design systems, livestock humane handling design, food processing, manufacturing, distribution, and state and federal food safety compliance. Her services include designing slaughterhouses and meat processing establishments, federal food safety compliance, HACCP plan development, USDA FSIS RTE establishment design, and more.
Nicole's commitment to educating entrepreneurs on food safety compliance has made her a trusted resource in the industry.
GLEN UNTERBORN, Federal Food Safety Compliance
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Glen Unterborn is a native of Western NY and received his AAS degree in Animal Science from SUNY Delhi in 1969. After serving in the US Army from 1970 to 1971, Glen began his career in USDA working as a food inspector in Rochester, NY in 1973. Since that time he has worked in and around Western and Central NY for USDA Food Safety and Inspection Service as a Food Inspector, Compliance Officer, Enforcement Investigations and Analysis Officer (EIAO) and Frontline Supervisor. Glen served as the Frontline Supervisor for the Buffalo, NY inspection circuit from 2006 – 2013. Glen had supervisory oversight responsibility for approximately 45 federally inspected slaughter & processing facilities and 27 Food Inspection and Public Health Veterinary personnel located throughout the Western NY region.
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ERIC SHELLEY, State & Federal Compliance Specialist, Master Butcher,
Slaughter & Butchery Instructor, Farmer
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Eric Shelley is a well-rounded individual in the Meat Industry. He was raised on a diversified livestock farm and worked for a dairy farm throughout high school. His formal education was in livestock science, with a strong affinity to meat processing.
Eric has worked and taught in both the livestock and meat industries for the past 25 years. 11 of those years he worked for SUNY Cobleskill as the Manager of the Meat Laboratory, designing curriculum, meat cutting, complying with federal USDA FSIS regulations, teaching livestock slaughter, processing and designing the Meat Processing & Food Safety Certification Program.
Eric has been on the AgriForaging team since 2015 working with clients in all aspects of slaughter and production management, meat cutting instruction, procedural design and federal food safety compliance.
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