Jean Finger is a Food Scientist – Advanced with the Wisconsin Department of Agriculture, Trade and Consumer Protection (WDATCP) as a Manufactured Food Specialist. Duties include training state and local inspectors on food safety in food manufacturing facilities, review of HACCP plans for compliance to seafood HACCP requirements, juice HACCP requirements and for extended run processing variances, and evaluation of facility plans for compliance to State of Wisconsin regulations.
Prior to working for WDATCP, Jean had 25+ years of experience in food safety/quality assurance roles within the food industry, with the majority of her experience in low acid canned food (LACF) manufacturing. Organizations Jean worked for include: Aunt Nellie’s Farm Kitchens, Stokely USA, Beatrice Cheese, Seneca Foods and Bush Brothers & Company. While with these manufacturers, Jean directed creation of, organization of, implementation of, monitoring of, verification of and training programs for food safety systems and HACCP programs, with employees from throughout the organizations. Jean conducted training with employees one-on-one, in large groups and in small groups to convey the importance of food safety.