About Us

At IEH, our mission is to facilitate efficient and sustainable production of wholesome foods, and to protect the environment. IEH works with food companies to design, implement and monitor proactive and robust food safety and quality systems.

IEH was founded in 2001 by Dalia Alfi and Mansour Samadpour, who left their positions at the University of Washington, School of Public Health, to start the company. It is a family-owned and operated company and has grown rapidly since 2001, both organically and through acquisitions. Our success is fueled by the dedication of our team of scientists, laboratory analysts, food safety experts, consultants, and support staff.

Our Services


Our range of testing services include full service microbiology, analytical chemistry, allergens, GMOs, toxicology, industrial hygiene, forensics, whole genome sequencing, metagenomics, and bioinformatics.


Our expert consultants are highly experienced food industry professionals with international reputations. Together, their diverse range of expertise includes crisis management, crisis prevention, epidemiology, infection control, preparation of environmental monitoring plans, sanitation assessments & reviews, Process Authority opinions, thermal and aseptic processing, validation studies, challenge studies, determination of shelf life and shelf life extension, labeling, risk assessment, and gap analysis.

Crisis Response

We have worked with companies on some of their most challenging problems such as outbreaks, recalls, and plant closures. IEH responds rapidly and effectively as a source of external subject matter expertise, preparing enhanced food safety plans to stabilize the situation and keep facilities open and operational, while contributing to an overall resolution of the crisis. In support of crisis management, we offer litigation support, forensic analysis and reviews of claims.


The IEH Academy offers a comprehensive array of virtual or in-person instructor-led training and eLearning courses covering a wide range of topics in food safety and sanitation. Training is offered at levels ranging from C-Suite to line workers.