William E. DeHaan, R.S., M.A. Ed
Food Safety Instructor
William DeHaan has been with Baker College’s Culinary Institute of Michigan since 2009, arriving with 36 years of experience in the Environmental Health and Food Sanitation industry. He is currently teaching Food Service Manager Certification at The Culinary Institute of Michigan (CIM) in the Food Safety course (CUL 131B). William also teaches food safety at Grand Rapids Community College’s Secchia Institute of Culinary Education (SICE) and previously taught at Davenport College of Grand Rapids, Michigan. William’s other professional experiences include:
- Environmental Health Specialist, Ottawa County Health Department, Holland, Michigan
- Food Safety Auditor, National Sanitation Foundation International, Ann Arbor, Michigan
- Supervising Sanitarian, Kent County Health Department, Grand Rapids, Michigan
- Pest Control, Rose Exterminators, Kalamazoo, Michigan
William’s certifications and organization affiliations include:
- ServSafe Sanitation Certified
- ServSafe Sanitation, Proctor/Instructor
- Hazard Analysis and Critical Control Points (HACCP) Certified in Retail Food Safety
- Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122
- Member, National Environmental Health Association (NEHA)
- Member, Michigan Environmental Health Association (MEHA)
- Past Board of Directors, NEHA
- Numerous Committee Chair Positions, NEHA
- Past President, Southwest Sanitarians Seminar (SSS) of MEHA
William earned a B.S. in Environmental Health from Ferris State University and a Master’s Degree in Educational Leadership from Western Michigan University, Kalamazoo, Michigan. He was one of the first sanitarians to be certified in Michigan to teach food safety from the National Restaurant Association prior to 1982. Since that time, Mr. DeHaan has certified culinary arts students, as well as industry personnel, at various levels within the food industry. He keeps his education current with numerous on-line food safety classes and attends food safety conferences and workshops whenever he, and they, are available.
