Andrew Capps

Andrew Capps

Andrew Capps
Mr. Andrew Capps
Industry Trainer, Food, Beverage & Natural Products

Andrew brings over 11 years of laboratory, regulatory, quality management, and training experience from his work in academic research and regulatory settings.  Prior to joining BioNetwork, Andrew served as a medical laboratory technician, Quality Assurance Specialist, Microbiology Supervisor, and Chief Microbiologist at the NC Department of Agriculture: Food and Drug Protection Division.

Business Solutions

Need Audience Solution
cGMP New Hires, Operators and Technicians Elements of Current Good Manufacturing Practices (cGMP) in Biomanufacturing Processes
cGMP Employees at All Levels GMP Practices
cGMP Employees at All Levels Introduction to Good Manufacturing Practices (GMPs) for Food, Beverage, and Natural Products
Documentation Operators and Technicians Good Documentation Practices and Data Integrity
FDA Regulations New Hires Good Lab Practices: FDA and EPA Regulations
FDA Regulations Employees at All Levels Navigating Regulatory Resources
Food, Beverage, and Natural Products Operators and Technicians FSPCA Preventive Controls for Human Food
Food, Beverage, and Natural Products New Hires, Operators and Technicians Fundamentals of Food Safety
Food, Beverage, and Natural Products Operators and Technicians Intro to FSMA: Preventive Controls for Human Food
Food, Beverage, and Natural Products Employees at All Levels Introductory HACCP
Food, Beverage, and Natural Products Operators and Technicians Segment Two - Seafood HACCP (AFDO Accredited)
Laboratory Skills New Hires, Operators and Technicians Basic Laboratory Skills
Laboratory Skills Operators and Technicians Analytical Laboratory Skills
Laboratory Skills Operators and Technicians Advanced Microbiological Methods
Laboratory Skills New Hires, Operators and Technicians Fundamentals of Microbiology
QA/QC Managers and Supervisors, QA/QC Elements of Supplier and Internal Quality Audits
Technical Writing Employees at All Levels Report Writing: Considerations and Best Practices
Technical Writing Managers and Supervisors, Operators and Technicians Writing Effective Standard Operating Procedures (SOPs)
Validation Operators and Technicians, QA/QC Analytical Method Validation
Validation New Hires, Operators and Technicians Fundamentals of Validation
Validation Operators and Technicians Riboprinter Microbial Characterization

Professional History

Education & Training

  • North Carolina State University: B.S. Microbiology; minors: Biotechnology and Genetics

Certifications

  • ATD Master Trainer
  • Lead Instructor for FSPCA Preventive Controls for Human Food
  • Lead Instructor for International HACCP Alliance Introductory HACCP
  • National Seafood HACCP Alliance/AFDO Basic Seafood HACCP
  • BRC: Agent and Brokers and HARPC
  • Acidified Foods Manufacturing School
  • Good Manufacturing Practices
  • ServSafe Food Protection Manager
  • A2LA: Assessment of Laboratory Competence (ISO 17025:2005) Auditor
  • FDA/FSIS Food Emergency Response Network (FERN): Rapid and Confirmatory Methods/Toxin Detection
  • BSL-3 Facilities: Design, Construction and Beyond/Advanced BSL-3 Work Practices and Procedures
  • IES: Shipping Infectious Substances (IATA and DOT)
  • NCSU Industrial Extension Service: Practical Project Management

Instructional Expertise

  • Food, Beverage, Natural Products, Biomanufacturing, and Pharmaceuticals
  • Regulatory Compliance
  • Microbiology
  • Molecular Biology
  • Quality Management
  • Certifications/Accreditations
  • Food Safety Modernization Act (FSMA)
  • Good Manufacturing Practices (GMPs)
  • HACCP
  • Good Laboratory Practices (GLPs)
  • Good Documentation Practices (GDPs)
  • Auditing
  • CAPA/Root Cause Analysis
  • Validations

Testimonials

"During both classes that Andrew Capps taught, Introduction to HACCP & Elements of Food Defense, it was clear he knew the subject matter well. He often could insert real life experiences or cases where the subject matter being taught was applicable in the real world which always helps make the points more absorbable. He was also able to answer any question myself or others had in relation to our specific jobs and industry, which added to the value to attend. "
- Edward J Fletcher, Director of Quality and Sustainability, Herbal Ingenuity
"It is an asset during a start up to find a personable trainer that can effectively communicate the importance of food safety in a classroom setting. Andrew Capps helped us develop and train the materials that laid the groundwork for the food safety culture we set out to accomplish at inception in 2012. Today, we have educated employees who understand the microbiological implications of not washing their hands properly prior to handling food. That’s essential for a customer-conscious food manufacturer. "
- Susie Noakes, Training and Development Specialist, Acme Smoked Fish of North Carolina | RC Creations, LLC