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Meet Our Staff

 

Charles Deibel

Charles Deibel is President of Deibel Laboratories, Inc., an internationally-recognized firm providing food safety testing, quality control evaluations, scientific consulting and training for industry leading food manufacturers, as well as family run operations. He is an industry advocate, having testified in front of the House Energy and Commerce Committee on important food safety concerns and has worked with the Department of Justice to help shape the legal case against the Peanut Corp of America executives. He also testified as an expert witness in the PCA trial and offered his Industry and Scientific knowledge to aid clients in recovering from Bacterial remediation events as well as acting as a liaison between State Health Labs and his Clients during the remediation process.

Charles is a Microbiologist and HACCP Certified Lead Instructor, a recognized Process Authority by the Almond Board of California, an expert in Pathogen Remediation in plants, and conducts microbial challenge studies, process validations, shelf life determinations and GFSI system development for Deibel clients. He has always been very hands-on in assisting clients with their food safety concerns, spending a significant portion of his time in a variety of food plants..

Dr. Robert H. Deibel

Truly a legend in the field of microbiology, Dr. Deibel is one of the foremost experts on basically any food borne issue. He has spent his life as an educator and scientist, the latter of which as the Dean of the Bacteriology Department at the University of Wisconsin, has written several chapters in Bergey's Manuals for Microbiology, has authored over 80 scientific publications, provides expert legal testimony in court cases surrounding the food industry, has developed media that is still in use today for salmonella detection (I.e. "M-Broth), and provides expert consultation on food related issues to Deibel clients. Dr. Deibel is "one of the HACCP Founding Fathers, expanding Dr Howard Bouman's 3 HACCP Principles into 5 and providing the first ever HACCP Short course to the industry back in the 1970's." Dr. Deibel has assembled and trained the Deibel staff of expert microbiologists/technicians, and incorporated his knowledgebase into a 250+ page comprehensive training manual.

Dr. Laurie S. Post

Dr. Laurie Post has spent over 30 years in the food industry as a Food Microbiologist and Food Safety professional. She is an expert in pathogen control programs for low moisture foods and processes.  Dr. Post earned her B.S. degree in Microbiology and her M.S. Degree in Food Microbiology from the University of Maryland and her Ph.D.  in Food Microbiology from the University of Tennessee.   Following a post-doctorate fellowship in the Department of Food Science, Rutgers University, she joined the Department as an Assistant Professor of Food Microbiology.  Dr. Post went on to a 27- year career at Mars Inc. where she was Senior Manager – Microbiology and Food Safety for Mars Global Chocolate.   She recently joined Deibel Labs as Director of Food Safety and Regulatory Affairs.  Dr. Post is the author of numerous publications and has chaired the microbiological food safety committees of the International Life Sciences Institute and GMA. 

Dr. Steven Goodfellow

Dr. Steven Goodfellow brings more than 40 years of experience in the food industry to Deibel. He is an industry recognized expert in Microbiology, Sanitation, and Processing. Dr. Goodfellow is a recognized Processing Authority for USDA, HACCP certified lead instructor, and a Processing Authority for the Almond Board of California. He is experienced in environmental monitoring design, sanitation efficacy program development, and has consulted on current USDA Mega-Regs for bacterial control and prevention. Dr. Goodfellow currently assists with special projects, validation and inoculation studies, HACCP plan validations and crisis management for clients.

Susan Kelly

Sue received a Bachelor of Science in Bacteriology from the University of Wisconsin-Madison and has worked for the Madison location for over 25 years. She has extensive experience in the diagnostic application of food microbiology and is familiar with numerous testing methodologies (FDA, USDA, USP, Rapid methodologies). She currently conducts research for numerous projects in addition to Process Validations, Shelf Life Studies and Challenge studies involving Salmonella, Listeria, E. coli O157:H7, Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens and other pathogens. Additionally, she performs Salmonella serologies, Bacterial Identifications and Confirmations as well as bacteriophage and Legionella testing. She has written and reviewed numerous Standard Operating Procedures used at Deibel Laboratories and is responsible for developing the Safety Program for the Madison location as well as the Training Program for technicians and laboratory assistants. She is a contributing author to the Deibel Labs Corporate Training Manual.

Rich Boehme

Rick received a Bachelor of Science in Biology from the University of Wisconsin-Stevens Point and has been employed at the Madison location for over 25 years. He oversees all inoculation projects involving a variety of food products and a variety of organisms including Listeria and Salmonella. Rick has worked extensively with various organisms such as Salmonella, Listeria, Staphylococcus aureus, E. coli O157:H7, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Vibrio, Legionella as well as a variety of indicator organisms. He is well versed in the FDA/BAM, USDA/FSIS and USP procedures. Rick also conducts plant audits and is HACCP certified.

Brian Farina, M.S.T.

Brian Farina is the Sr. Director of Client and Technical Services for Deibel Labs.  Brian is responsible for overseeing and advising the Technical Services Team in the planning of a variety of special projects.  These include (but are not limited to) process validations, inoculated pack studies, and shelf life studies.  He also assists clients with a variety of food safety concerns and serves as a Processing Authority for a variety of food industries including, confectionery, nut, high acid/acidified foods, etc.  Additionally, Brian is a certified HACCP lead instructor and also conducts Micro 101 courses, as well as custom courses for specific client needs.

Dr. Kristen Hunt

 Dr. Kristen A. Hunt, the Director of Technical Services for Deibel Laboratories, Inc., is a certified HACCP lead instructor and SQF practitioner with a background in lab management and education.  She is experienced in auditing, environmental monitoring design, and crisis management for clients.  At Deibel Labs, her current primary responsibilities include providing leadership to the Technical Services Team and coordinating, performing and evaluating high priority projects including but not limited to shelf-life studies, inoculation studies, and process validation projects.  Additionally, Dr. Hunt provides guidance to clients regarding regulatory issues, process authority expertise, processing deviations, and the evaluation of food products, food safety, food quality, quality control and assurance, and sanitation.

Jack Bozzuffi

Jack worked for Masterfoods USA (formerly M&M/MARS) for nearly 30 years as their microbiological problem solver for internal plants, co-manufacturing plants, and raw material suppliers. He is highly experienced in identifying microbiological quality and food safety issues, and devising solutions to minimize their impact. Jack's expertise includes thorough knowledge of food safety risks associated with all aspects of processing cocoa, chocolate and confectionary, dairy, nuts, sugars, ice cream and proteins, and has expert knowledge of measures to prevent food pathogens in environments/finished products. He has traveled world-wide to solve microbiological problems and is a certified NFPA-SAFE Auditor. Jack is also trained and experienced in the design and evaluation of HACCP Programs.
   

 

 

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