Byron A. Truglio, L.E.H.P*
Following a successful 35 year career with the U.S. Government working in the areas
of food safety and quality assurance, Mr. Truglio decided to apply his extensive experience
to assisting the seafood industry in solving problems to regulatory problems related to
processing seafood products anywhere in the world, for consumption in the United States.
Byron’s career in seafood safety began with an 11 year career as a Food Inspector with the
U.S. Army Veterinary Service, performing a variety of food inspection, sanitation
inspections, and quality assurance activities in the U.S. and overseas. This portion of his
career provided a solid foundation in food inspection, food commodity grading, and food
processing technology. His military career provided the opportunity to perform sanitation
inspections (GMP’s) in seafood processing facilities, freeze dried food processors, dairy
plants, meat processors, retail facilities, and cold storage facilities.
Mr. Truglio then gained extensive seafood processing experience during his tenure with the
Seafood Inspection Program in the National Oceanic and Atmospheric Administration. This
10 year period as a Consumer Safety Officer and Supervisory Consumer Safety Officer with
NOAA, with positions Oakland, CA., Twin Falls, ID., and Chicago, IL. During this period
Mr. Truglio received extensive training in HACCP, wrote HACCP plans for seafood
processors, conducted HACCP audits, and supervised HACCP audits of firms under NOAA
Seafood HACCP Program. In addition, Mr. Truglio learned a great deal about the GMP’s
in relation to the seafood industry, conducting sanitation inspections at seafood processing
firms and warehouses under the sanitary control of NOAA Seafood Inspection Program.
Mr. Truglio acquired comprehensive knowledge in the concepts of seafood quality,
applying the grading principles of the U.S. Grade Standards listed in 50 CFR, Part 260, the
federal grade standards for fishery products.
Byron’s last, and most rewarding assignment with NOAA was that of the Midwest Area
Supervisor, stationed in Chicago, Illinois. He there managed the seafood inspection activity
in a 9 state area of the Midwest, later expanded to include West Virginia, Southern
Virginia, and Western Pennsylvania. This supervisory assignment required the
management of 10 NOAA inspection personnel, the supervision of federal/state programs in
Minnesota and Ohio; the interaction with the supervisors who provided cross license USDA
inspectors from USDA-FIS and grading personnel from USDA-AMS; the management and
coordination of seasonal lot and continuous lot inspection activity throughout the Midwest
The last stage of Mr. Truglio’s federal career was an assignment to the FDA’s Center For
Food Safety and Applied Nutrition (CFSAN), as a Consumer Safety Officer in the Office of
Seafood. There he gained valuable compliance experience while applying his technical
expertise in seafood to: responses, technical writing, regulatory and policy review of
seafood products issues for the FDA, Congress, states regulators, consumers, and the
seafood industry. The following is a list of Mr. Truglio’s FDA related technical and
1. Developed and made presentations on the Fish & Fishery Products Hazards & Controls
Guidance to seafood industry officials and both the Atlantic and Pacific Fishery Technology
2. Received author credit for 2 Chapters of the FDA’s Fish & Fishery Products Hazards &
Controls Guidance, Fourth Edition. This involved the Rewrite of the chapters covering the
hazards associated with natural seafood toxins and the chapter dealing with food allergens
and food sensitivities associated with seafood processing.
3. Represented the Division of Seafood Safety as a policy expert in matters related to
Ciguatera Fish Poisoning. In addition, he developed import bulletins for areas of the south
Pacific problematic for ciguatera, and advised the domestic seafood industry regarding
fishing grounds in the United States known to be problematic for ciguatera. .
4. Represented CFSAN on FDA inspection teams that performed inspection of seafood
processing firms in Hong Kong, Venezuela, and Panama.
5. Advised FDA regulators in matters of potential regulatory actions against foreign and
domestic seafood processors, and provided advice on seafood processing technology to
interested parties within the government, as well as the seafood industry. Developed policy
regarding the application of FDA’s HACCP rule, 21 CFR Part 123, to the inspection of
foreign and domestic seafood processors; the importer requirements of 21 CFR Part 123.
6. Provided guidance to regulators in the form of reviewing the inspections of seafood
processing firms against current FDA policy.
7. Following the events of September 11, 2001, Truglio participated in several working
groups involved with writing the FDA’s counter terrorism regulations (specifically, the Food
Facility Registration Regulation, and the Q&A’s explaining the registration process).
9. Developed and made presentations on regulations to visiting foreign health and
agriculture officials on U.S. Seafood HACCP regulation and Good Manufacturing Practices
related to seafood processing.
10. Served as the Division Lead in issues related to the Food Allergen Labeling Consumer
11. Represented the Division of Seafood Safety at meetings with the AFDO Seafood
12. Provided guidance to the Enforcement Group in the CFSAN’s Office of Compliance in
the areas of Seafood HACCP, seafood processing technology, and Good Manufacturing
Practices related to seafood handling/processing.
13. During the last 2.5 years of his career was spent as the Chief of the Seafood Processing
Technology Policy Branch, Division of Seafood Safety, Office of Food Safety, at the FDA's
Center for Food Safety and Applied Nutrition.
* Licensed Environmental Health Practitioner is the Registered Sanitarians credential
issued by the State of Illinois.