Alan M. Tart

Alan Tart received a Bachelor of Science Degree in Biology from Berry College in Rome, GA.  In 1997, after a short stint of teaching high school, Alan joined FDA as a Microbiologist in FDA’s Southeast Regional Laboratory.   In 1999, Alan became a Regional Retail Food Specialist responsible for providing technical assistance and training to state, local, and tribal regulatory officials and industry in the area of retail food safety and regulation.

As co-team leader for the FDA National Retail Food Field Team, Alan is a member of  FDA’s Retail Food Steering Committee responsible for formulating and coordinating agency policy on retail food issues.  Alan previously served as chair of FDA’s Retail HACCP Workgroup, which is responsible for developing FDA policy relative to voluntary retail HACCP and for authoring FDA Retail HACCP guidance documents for regulators and operators of retail and foodservice establishments.  Alan has served or currently serves on several national committees including the Conference for Food Protection’s Potentially Hazardous Foods Definition, Date marking, and Retail HACCP Committees.