Core Philosophy

At AIV Microbiology & Food Safety Consultants, we have a clear mandate. We believe that food manufacturers, growers, operators, distributors and retailers have a moral obligation to manufacture, sell and serve safe and wholesome food. By protecting public health, companies assure brand protection, corporate reputation and profitability-Today. Tomorrow. Always.

What We Do

AIV Microbiology & Food Safety Consultants LLC provides expert knowledge in all aspects of food safety and quality to a variety of companies in the food and beverage industry in the U.S. and worldwide. We understand the complexities of today's food manufacturing, distribution and retail business because our team has been there-at the front lines-for more than three decades.

AIV is uniquely qualified to provide sound expert guidance and consulting services to its customers globally to ensure the safety and quality of their products. Our services include: Food safety and quality program development, auditing and training, HACCP and prerequisite program planning and review, sampling plan design, crisis management/recall assistance, due diligence assessment, research and challenge study design, and laboratory reviews and audits, regulatory affairs and litigation support, and environmental monitoring program development.

Our Team

With more than 30 years' experience as a globally recognized food safety leader in the food and beverage industry, AIV Microbiology & Food Safety Consultants president, chief operating officer and lead consultant Paul A. Hall, Ph.D., is the driving force behind our company. Paul's intricate knowledge of food safety and quality science-based solutions coupled with his inside-track, real-world food industry experience infuses AIV with a thorough understanding of the food business, market, science and technologies that translates to success for your business.

During his career, Paul has held food safety leadership positions with ConAgra Foods, Matrix MicroScience, Kraft Foods, Anheuser Busch Companies, and Ralston Purina. Following positions as a Microbiology Manager in Corporate Research and Development for Anheuser Busch Companies, Inc. and in Central Research for Ralston Purina Co., Paul joined Kraft Foods Technology Center in 1989 as Section Manager, Chilled Foods Stability and Methods Development in the Microbiology and Food Safety Department. In 1994, he assumed the position of Director of Microbiology and Food Safety for Kraft Foods North America, and in 2003, was named Kraft's Senior Director of Microbiology and Food Safety. Paul also served as V.P. Global Business Development for Matrix MicroScience Inc. and established food safety improvements at ConAgra Foods in 2007 as the company's vice president of Global Food Safety.

Paul is a fellow and past president of the International Association for Food Protection (IAFP). He is also actively involved with many professional organizations, including the International Life Sciences Institute, American Society for Microbiology, Institute of Food Technologists, National Center for Food Safety and Technology, and Grocery Manufacturers Association, among others.

Dr. Hall has lectured extensively around the world on food safety, HACCP, testing and detection methods and microbiological risk management. He has received numerous awards, including IAFP's prestigious 2006 Harold Barnum Industry Award for excellence in leadership and contributions to the area of microbiological food safety for the industry. Under his leadership Kraft Foods was the recipient of the coveted IAFP Black Pearl Award for dedication and excellence in the area of food safety.