Elysée Saint-Elie

Lead consultant and owner of Elydan Food Safety, LLC.

Elysée earned his DEUG from Jussieu University in Paris France in 1975, and has over 39 years of experience in the food industry.  He has held several executive level positions relating to quality and regulatory compliance for food companies.  In his most recent position as the Director of Quality Assurance, Food Safety and Regulatory Affairs for a major French bakery chain, he trained hundreds of employees and developed Hazard Analysis Critical Control Point (HACCP) and Food Safety pre-requisite programs to ensure compliance with the British Retail Consortium (BRC) Standard, US Food & Drug Administration (FDA), and Food Safety Modernization Act (FSMA).

Elysée has taken part in Food Safety discussions with congressmen and senators and also contributed to the legislative comments for the FSMA in 2010 and 2011.  With the wealth of information acquired over the years through training, experience and education, Elysée is an excellent asset to companies and governmental health agencies that need to establish and implement Food Safety Programs to prevent microbiological breakouts such as Listeria, Salmonella and E-Coli.

Elysée is a lead auditor for several BRC categories: category 2 meat, category 7 dairy and liquid egg, category 10 ready to eat (RTE), category 14 bakery and category 15 dry food, warehouse and mills. Elysée traveled the US and several African countries to perform BRC gap assessments, training and development of Food Safety programs for diverse food manufacturers.

Elysée’s certifications include BRC Lead Auditor, Hazard analysis and critical control points (HACCP) and Preventive Controls Qualified Individual (PCQI).  He is a member of both the American Institute of Baking (AIB) and American Baker’s Association (ABA).

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