Daryl is an expert on restaurant food safety. While working for McDonald’s Corporation for almost 35 years in both global and US food safety leadership roles he focused on integrating food safety into development processes, training and restaurant operations to reduce and manage food safety risks.
He developed and set the food safety standards and procedures followed by all McDonald’s restaurants around the world, including a HACCP based approach to food safety. Daryl also served as the subject matter expert on food safety to McDonald’s restaurant operations to assist with the implementation of food safety standards, procedures, training, and auditing processes.
Daryl has technical expertise in food safety, food microbiology, restaurant food safety regulations, risk assessment, auditing, food science and quality systems. His key strengths are in teamwork, gaining consensus, finding practical solutions, taking a pragmatic approach and being customer driven. Daryl has a B.S in Microbiology and an M.S. in Food Science both from the University of Illinois.
