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, State & Federal Food Safety Compliance Specialist in Slaughter, Raw, RTE & HACCP
Originally from NH, Nicole enjoyed her childhood on a small farm where her passion for farming, food, foraging & entrepreneurship was born. After graduating from UNH and working as a Labor Economist for over a decade, Nicole co-founded the certified organic & natural foods perishable manufacturing company, Mediterranean Delights. Mediterranean Delights, based in Southern VT, nationally distributed in the retail and foodservice channels for over 13 years. Nicole then moved to the Catskill Mountains and began offering compliance technical assistance to agricultural, slaughterhouse, meat cutting and food processing enterprises.
With over 27 years experience in entrepreneurship, small to large scale food processing, manufacturing, logistical distribution, certified organic handling, and state + federal food safety compliance, Nicole serves as CEO of AgriForaging Food Safety Inc. which she founded in 2011.
GLEN UNTERBORN, Federal Food Safety Compliance Specialist
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.
ERIC SHELLEY, State & Federal Compliance Specialist, Master Butcher,
Slaughter & Butchery Instructor, Farmer
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.