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Staff Biographies and Offices

HEADQUARTERS
Timothy Hansen, Director
	Years of Inspection Experience : 25 Biography: Tim Hansen is as comfortable in the board room as fishing in a broad stream. His attention to the needs of industry make him an ideal inspection program leader. Inspecting seafood became his dream job because the work is varied, offers opportunities for travel and advancement, and makes a significant contribution to human health and commerce. “We were integral in getting underutilized fish stocks into the school lunch program during the 1980’s,” says Tim. “We helped create a market. Today the fish is an established product in the retail trade and overseas.”

Steven Wilson, Chief Quality Officer
	Years of Inspection Experience: 27 Biography: Steve Wilson is the internal watchdog of the program and is not always the most liked for it. His skills in food technology and quality management of food systems make it hard, if not impossible, to pull the wool over his eyes. “Any time you audit the auditor, it can cause tension. But, we’re a lot better program for it,” says Steve. “Our program is dedicated to continuous improvement. The market constantly changes. We have to adapt.”
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FIELD
	Western Inspection Branch Eric Staiger, Chief Years of Inspection Experience: 23 Biography: More than anything, Eric Staiger is all about customer service. Employees are his best assets to ensure quality service. “Kudos to retailers and processors that utilize the Seafood Inspection Program to protect consumers, at no taxpayer expense,” says Eric. “It’s my focus to make sure inspectors have the training, equipment, supplies and support to provide effective inspections. They do a great job of it.”
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	Southeast Inspection Branch Bob Buckley, Chief Years of Inspection Experience: 40 Biography: Bob Buckley is truly a man with a passion for seafood. Originally a pre-med major, Bob made the leap to inspecting seafood when his college placement office posted a job when he was in his twenties. Now he’s the most senior member of the inspection team. “Seafood is an incredibly healthy food. My favorite memory of seafood is eating it, of course.” says Bob. “Many people are afflicted with allergies. Fortunately, I’m not one of them. But, something as simple as proper labeling is all it takes to keep people safe.”
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	Northeast Inspection Branch David Moisan, Chief Years of Inspection Experience: 33 Biography: The longest serving Regional Branch Chief in Seafood Inspection history, David Moisan’s career with inspection has taken him around the globe. His most surreal experience came during an audit swing through the Philippines in 2001. His Gloucester-based staff called him in the middle of the night to tell him about the September 11th attacks. “It was one of those life experiences that appeared dream-like,” said David. “We could not get back to the States for a month so we simply continued auditing.”
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	Technical Services Branch John Creeden, Chief Years of Inspection Experience: Biography: John Creeden is the technical and scientific lead for the inspection program as well as training. Along with David Moisan, he is the backbone of the international inspection program, often serving as lead auditor when inspection teams visit China, Vietnam, Indonesia, and other countries. “The foreign trips are long but, the most rewarding.” says John. “More than 80% of U.S. seafood comes from overseas making our work there all the more important.”
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Link to: Complete List of Inspection Offices and Supervisors

U.S. Department of Commerce/NOAA Fisheries • 1315 East West Highway • Silver Spring, MD 20910 • Phone (301) 427-8300 • Toll Free (800) 422-2750

Resources

Meetings between NOAA Fisheries and the Animal Plant Quarantine Inspection Service (AQSIQ) of the People’s Republic of China (PRC).

SIP details procedures for EU Policy Nonconformance

UPDATE 6/6/11: Requirements for Certain Seafood Commodities Exported to the Republic of Korea

U.S. Seafood Safe and Unaffected by Radiation Contamination from Japanese Nuclear Power Plant Incident

Our Vision:

"An informed society that has confidence in the seafood that they purchase, sell and consume today and in the future."

Our Mission:

To ensure the safety and quality as well as enhance the marketability and sustainability of seafood products for the benefit of the American consumer by providing science based inspection services to the seafood industry.