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Food Safety Committee

by KAFTA (Korean-American Food Technologists Association)



The  committee will provide technical assistance to the Korean government and the private sector with emphasis on food safety and food-related health issues. Specifically it will help introduce new intervention strategies, regulatory guidelines, and best management practices for ensuring food safety. The committee consists of  five standing members, including a chair person and an advisor. The committee members are all volunteers selected from Korean food scientists with expertise in food safety in the United States. Please see the committee member’s expert areas and specialties below.

Committee members

Dr.  Kwangcheol Casey (KC) Jeong (정광철), Committee Chair 

Associate Professor of Microbiology

Emerging Pathogens Institute

Dept. Animal Sciences

University of Florida

2055 Mowry Rd.

Gainesville, FL 32611

Office: (352)294-5376



Dr. KwangCheol Casey “KC” Jeong is Associate Professor of Pre-Harvest Food Safety in the Department of Animal Sciences and Emerging Pathogens Institute at the University of Florida.  His science career started as a molecular microbiologist focused on the identification of virulence factors and understanding of the gene regulation mechanisms in Korea.  During his doctoral training at the University of Wisconsin-Madison, he continued to explore bacterial pathogenesis by examining the mechanisms of acid tolerance and survival of Escherichia coli O157:H7 in the host.  After obtaining his Ph.D., he had a Postdoctoral training at Washington University Medical School at St. Louis to characterize the virulence traits of an intracellular pathogen that causes a pneumonia-like illness called Legionnaires’ disease. Since joining the University of Florida in 2011 as an Assistant Professor, his ultimate research goal is to reduce pathogens for the benefit of animals and humans with a motto “from bench to the real world.’’ His research program has focused on the mitigation of zoonotic pathogens to enhance food safety and to reduce antimicrobial resistance in animals using basic and applied science approaches to understand how pathogens interface with animals and humans. The research fits under the umbrella of the One Health concept. Basic science focuses on developing understanding of the molecular mechanisms of antimicrobial resistance, colonization, host-microbe interactions, and survival of pathogens in hosts. He has made novel discoveries related to the effectiveness of alternative antimicrobials and the potential application as a replacement for antibiotics in a number of applications.





Keun H. Lee (이근호), CFS, Committee Advisor

7 Hook Street

Orangeburg, NY 10962

Mobil: 201 921 7746



MS. –Food Science and Nutrition, Columbia University, NY 1971

A.A.S._- Food Technology, SUNY, 1967

NY City college: Chemistry, Math. 1968-1970

B.A. – Commerce, Yonsei University, Korea 1961

Attended Seminars on :

ISO 9000, HACCP, Weight Control, GMP, Food Sanitation, Better Processing,

Auditor courses, Insect Control, and SQF. SeaFood HACCP trainer, HARPC, FSVP



Work Experience:

2000-present: Orangetown, NY  Auxiliary Police

Present :  DaeSang(chung Jung  one) Korea, Food Safety Consultant.

Present :  Bingre Ice Cream Co. Food Safety Consultant

2002-Present: MaHa food safety consulting,  Help set up quality system, gap analysis       for  AIB, Silliker , SAFE , FDA audit Prep,,  cGMP & HACCP auditing. FSMA consulting .

2000-2002      CJ Cheil Jedang, Korea .  Food safety consultant,

Quality system, plant GMP and quality audits.

1997-2000: Sr. Food Safety & Quality manager, Unilever

Vendor (raw ingredient and pkg ) quality audit.

Customer complaint follow up.

Sensory evaluation.

1978-1997: Quality Assurance manager,  Unilever/Lipton company.

Quality system and GMP audits on suppliers and Lipton plants (noodle, salad dressing, Ice cream, soups and meals, instant dry soup, tea, flavored instant tea, spices and seasoned salt) , Vendor approval, and evaluation, specifications and modification, sensory evaluation on ingredients and finished products , HACCP verification audit, customer complaint follow up.  Also follow up vendor problems.

1973-1978:  Good Humor Ice Cream co..

                           Plant Quality Control manager.

1971-1973:  Holland House Cocktail Mix co.

                           Quality Control Supervisor

1971:                 Rokeach Kosher Food company

                           Plant quality control manger

1967-1971: Schrafft’s Candy,  Ice cream and bakery , Restaurant company. NYC

                         Assistant Technical director.


Member of I.FT., Certified Seafood HACCP., SQF Practitioner. Cornell GMP Course finished.





Dr. Jaheon Koo (구자헌), CFS - Food Safey

Program Specialist

Division of Food Safety

National Institute of Food and Agriculture

6501 Beacon Drive

Kansas City, MO 64133


Dr. Jaheon Koo serves as Program Specialist for Institute of Food Safety and Nutrition at USDA’s National Institute of Food and Agriculture (NIFA) where he provides programmatic support for the AFRI Food Safety and Defense Program, the AFRI Food and Human Health Program, the AFRI Novel Foods and Innovative Manufacturing Technologies Program, the AFRI Diet, Nutrition and the Prevention of Chronic Diseases Program, and Small Business Incentive Research (SBIR) Program, Food Science and Nutrition program. to joining USDA NIFA, he was the director of food safety at Institute of Food Technologist (IFT) organizing and developing timely contents in food safety and defense for peer-reviewed research articles, scientific reviews and reports, web-content, and other communication and media materials of value to IFT members. He also spent 12 years at University of Arkansas at Pine Bluff (UAPB) as an Associate Professor 1) teaching graduate and undergraduate courses, 2) conducting research in post-harvest technology to improve quality and safety of fruits and vegetables and to inactivate growth of major foodborne pathogens, 3) conducting outreach and extension activities for limited resources farmers in training and education of food processing and food safety. He actively worked with USAID Farmer-to-Farmer program to provide food safety training in GAPs, GMPs, HACCP, and GLOBALG.A.P. to farmers and food processors in Guyana and Guatemala. He received multiple USDA grants in food safety as PI and Co-PI. He published many peer reviewed journal articles, one book chapter, and made numerous presentations at scientific meetings and conferences. He is Certified Food Scientist®, FSPCA Preventive Controls for Human Food Lead Instructor, and ServSafe®, Certified Instructor & Registered Proctor. He is trained for PrimusGFS Auditor, FSSC 22000 Lead Auditor, and SQF. Before joining UAPB, he worked for Virginia Tech as Research Associate to provide technical assistance to seafood processors in quality and safety of seafoods. He also worked for National Food Processors Association as Visiting Scientist focusing on quality and safety issues of spore-former bacteria in juice products. He received Master and Doctoral Degrees in Food Science and Technology from Mississippi State University and Bachelor Degree in Chemistry from Incheon National University. 


Dr. Si Hong Park (박시홍), Poultry 

Assistant Professor of Food Safety Biologist

Department of Food Science and Technology

Oregon State University

100 Wiegand Hall, 200B

Corvallis, OR 97331

Office: 514-737-1684


Ph.D. 2013. Cell and Molecular Biology, University of Arkansas, USA

M.S. 2006. Food Science and Biotechnology, Kyung Hee University, Korea

B.S. 2004. Food Science and Technology, Kyung Hee University, Korea

Dr. Si Hong Park is an Assistant Professor of Food Safety Biologist in the Department of Food Science and Technology at Oregon State University. He is working on food safety associated with foodborne pathogens over 15 years and published 62 peer-review papers, 3 book chapters, 14 invited talks and 68 presentations at scientific meetings. During his master and doctoral programs, His research is focusing on the detection, identification and control of foodborne pathogens such as Salmonella, Listeria, Campylobacter and E. coli from farms to forks using various molecular techniques. In the post-doctoral training, he is working on microbiome sequencing in gastrointestinal tracts of humans, poultry, cattle, catfish and experimental mice to evaluate the microbial diversity in the presence of food and feed supplements (prebiotics, probiotics and antimicrobials) and/or foodborne pathogen challenge. Since he has industrial experience after master degree, he understood the important roles of microorganisms during food processing to increase food safety and quality. He also applied microbiome sequencing technique in poultry processing to identify indicator microorganisms associated with food safety at each step. After he joined Oregon State University in 2017, he is actively developing a food safety program included genomics, metagenomics (microbiome and whole genome sequencing) and transcriptomics based on the next generation sequencing and bioinformatics.

Dr. Jang H. Kim (김장호), CFS - Extension & FSMA 

Assistant Professor/Extension Food Safety Specialist

Family and Consumer Sciences

University of Idaho

875 Perimeter Drive MS3183

Moscow, ID 83844

Office: (208)885-6972


Ph. D. 1999. Department of Food Science and Technology, Mississippi State University.  

M.S.  1990. Department of Biological Science, Kyung Sung University, Pusan, Korea.                             

B.S. 1988. Department of Biological Science, Kyung Sung University, Pusan, Korea.    

Dr. Kim has over twenty years’ experience as an active food scientist in the area of food safety and processing as well as extension food safety specialist. Dr. Kim has been conducting many basic and applied researches on different antimicrobial treatments, specialty preservation, and shelf-life extension of processed food product, and has published 36 peer-review journal articles. As an extension food safety specialist, Dr. Kim has provided hands-on practical workshops on value-added processing and food safety to farmers, food processors, and food handlers who are involved in food preparation. Dr. Kim is the Project Director leading a USDA NIFA Food Safety Outreach Program multi-state project providing FSMA related training and education to the specific target audiences in the Pacific Northwestern region and Alaska. He is a FSPCA (Food Safety Preventive Control Alliance) Preventive Controls for Human Food lead instructor, PSA (Produce Safety Alliance) Grower lead instructor, Foreign Supplier Verification Program lead instructor, and NRA (National Restaurant Association) ServSafe Food Protection Manager certified instructor.


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