Sam Davidson has over thirty years of experience in food safety and quality, working with soft drinks/juice production, meat processing, dairy processing, quick service restaurants, animal welfare, and entomophagy (insect growth, production, and consumption for humans). He has held positions that include Laboratory/Microbiology Technician, HACCP Auditor, Food Safety and Animal Welfare Auditor, Supplier Specialist and most recently Corporate HACCP Manager, for a large multi-site meat processing company. 

Sam began his career in the U.K. and has now spent approximately 20 years in Canada in various HACCP and auditing roles working under CFIA, USDA and FDA regulations. He is certified in Animal Welfare (PAACO) for Meat Plant and Poultry Auditor, is a Lead Instructor for the Preventive Controls for Human Foods Rule and a Lead Instructor with HACCP Alliance. Sam is a certified BRC Internal Auditor, SQF Practitioner, and AIB Food Defense Coordinator. He is certified to conduct Vulnerability Assessments (IAVA) and implement SQF Systems; and he holds certifications in Foreign Supplier Verification Program (FSVP), Seafood HACCP, and IAPA Pandemic Planning. Through the application of these and his extensive experience, Sam helps companies comply with regulatory requirements under FDA, USDA, CFIA and GFSI standards. Sam also holds expertise in training and implementing HACCP Programs, Food Safety Plans, and Animal Welfare Programs. 

Sam holds a Bachelor of Science degree in Food Science and Technology from Loughry College, Northern Ireland, and a Master of Science in Food Safety Management from Queens University, Belfast, Northern Ireland. 

Sam lives in the Greater Toronto Area (GTA). As a former canoeing and kayaking instructor, he enjoys taking his canoe out, especially for wilderness canoeing and camping expeditions with friends and family. Since moving to Canada, Sam has embraced the Canadian outdoors – he has learned to ski and has enjoyed dogsledding and the Canadian wilderness.