Ruby Lee has served as president and director of Lee Food Microbiologists Inc. and senior food safety specialist of NSF-GFTC since April 2011. She provides consulting and training services in microbiology, HACCP, SQF and BRC. Ruby has served as an approved consultant for the IFS PACsecure Standard since 2014.
As chief microbiologist & senior food safety project manager of the NSF-Guelph Food Technology Centre, Ruby provided consulting services via microbiological program assessment, troubleshooting and HACCP program development and validation, provided training services via creating and delivering NSF-GFTC and customized microbiology and HACCP workshops, and provided auditing services via AudiTech Audit and NSF-GFTC/AIBI HACCP Accreditation Audit.
Ruby has been a speaker at annual food safety conferences since 2003 organized by Agrifest, Alberta Food Processors Association, Canadian Meat Council, Canadian Research Institute for Food Safety, Fondation Initia, Guelph Food Safety Seminar Series, Manitoba Agriculture Food and Rural Initiatives, Manitoba Food Processors Association, 3M Food Safety, NSF-GFTC Annual Auditor Conference, NSF-GFTC Innovative Breakfast Series, North American Mushroom Conference, Ontario Food Processor Association, Ontario Independent Meat Processors, PAC, Sani Marc Advanced Microbiology Workshop, and Women in Food Industry Management.
Ruby completed her MSc in Microbiology, PhD in Food Science and Technology, and was a postdoctoral scientist in animal science at Iowa State University, with a focus on the development of rapid microbial methods. She also studied the mode of action of food-grade phosphates used in meat industry and application of food irradiation in the food industry.