Shannon Prozeller

Since 2015, Shannon has been working jointly with the Processing Authority to conduct process reviews, training, and provide consultation to new and established food entrepreneurs entering the market.  Shannon delivers workshops focused in product development, food processing, microbial safety, current Good Manufacturing Practices, and regulatory compliance to increase market access for small-scale producers and farmers creating value-added products.  With expertise in cured and fermented meats, Reduced Oxygen Packaged foods, and other Hazard Analysis and Critical Control Point (HACCP) regulated food products, Shannon also provides specialized training to industry professionals and regulatory stakeholders, holding certifications in HACCP for Meat, Juice, Dairy, and Seafood, SQF Safety and Quality Systems, and Cured Meats.  She is a Produce Safety Alliance Trainer in the FSMA Produce Safety Rule, and a Preventive Controls Qualified Individual.

Shannon received her B.S. in Health Science with a concentration in Community Health Education from SUNY Brockport.  With over 15 years of experience in regional food system development, she has coordinated partnerships with diverse farmers, producers, distributers, schools, and community-based organizations.  Shannon is passionate about integrative, community-driven, systems-based approaches to enhance population, ecological, and cultural health, and is currently pursuing a Master of Public Health at Cornell University.