About Us
vision & missionDishwasher to Black Belt
Avert Food Safety Advisors founder, Matthew McClure, says his career in food safety started at ground zero - as the dishwasher in a restaurant. He then worked his way through college as a line cook, achieving the position of Executive Chef before earning his Bachelor of Applied Science in Microbiology.
To be successful in food safety you need a passion for food and an in-depth understanding of biology. However, McClure quickly realized an organization’s bottom line is always the key to success. That's why he went on to earn his MBA in Finance. Armed with experience and education, McClure further developed his leadership philosophy by earning the certification of Six Sigma Black Belt.
When asked how his career path has influenced his vision for Avert Food Safety Advisors McClure said, “I think you have to mix a high level of education with a long track record of industry experience before you can help clients solve their problems.” He added, “I recognized the need for business savvy food safety professionals in the burgeoning cannabis manufacturing industry. And as in every other sector of commercial food and dietary supplement manufacturing, those producers who pay attention to details succeed while those who don't tend to fail."

What we do
Food Safety Services
Food Safety Courses
Quality Management Systems

MATTHEW MCCLURE
Matthew McClure’s accolades & certifications include:
Education
Certifications
They trust us

Regulatory training is always daunting—learning the law, deciphering nuances and vague terms used within the body of the law—but Matt McClure with Avert took his time explaining the law’s intention and better describing the vague terminology in a manner both those new to food safety and those with process control experience could understand. Matt’s ability to take long, convoluted legal statements and break them down to concise, user friendly nomenclature facilitated better understanding of the material for me, personally. I found the PCHF Blended Course Part 2 to be a worthwhile review of material learned in the individual part 1 modules without being a complete re-read. I remained engaged the entire day because Matt did an excellent job of not reading slides but discussing concepts in a way to solidify understanding of the requirements and drawing on his vast industry experience to better describe how they may apply, not just to the example in the module or the group exercise, but to our real world processes, as well. Matt also moderated the group exercises in such a manner to permit free-thinking while expertly setting us back on track when our discussion strayed too far off the mark. My thanks to Avert/Matt McClure for making this class feel less like a lecture and more like a discussion. Upon completing the class I feel prepared to tackle the FSPs I’ve inherited and, with fresh eyes and new understanding, I feel equipped to work with my team to improve them while reminding the team of the requirements of the PCHF rule, as well. If you are new to food safety or have years of HACCP experience, Matt can still teach you a thing or two.
Concetta Dugan, Sunsweet
PCHF Blended Course

Cynthia Sanchez, North Star
PCHF Blended Course

Tim Brassfield, Cascade Wild Foods
Full 2.5 day PCHF Course

Alex Alvarado, Bama Companies
PCHF Blended Course

Atsushi Maekawa, Semifreddi's
PCHF Blended Course

Andres Molina, The Gourmet Cake Factory
HACCP Audit