Expert Details
Food Safety, Accident Prevention, Allergies, and Foodborne Illness
ID: 733730
California, USA
A popular media guest, this expert has appeared on CNN, FOX, ABC, CBS, NBC, INSIDE EDITION, AND Dateline MSNBC. He delivers the most up to date information about the secrets that lurk in restaurants, grocery stores, and right in your kitchen.
Expert shares his food safety expertise as an expert witness and as a consult to businesses and lawyers dealing with lawsuits for food safety related cases. Having done numerous consulting projects, this expert has a vast knowledge base of the food industry and what ails it. As a certified trainer, he is sought after for workshops that help keep the public stay up to speed in a fast moving industry. His seminars are the most comprehensive programs available in areas of food safety training, HACCP and jurisdictional compliance with competency based education.
Expert continuously develops the following into his own business as well as his consulting projects:
• master food safety practices with HACCP programs and training
• engage in receiving and storing food safely
• prepare and serve safe food
• prevent accidents in the workplace
• clean and sanitize the kitchen properly
• implement effective pest management practices
• increase profitability through efficient practices that make your restaurant run smoothly
• develop a crisis response program
Expert is highly experienced in food safety and accident prevention. He has extensive training working for both plaintiffs and defendants in cases involving food-related illness, disability and even death. He has over 35 years' experience in the hospitality and food industry. He is capable of offering unbiased consultation, opinions, reports and testimony. His food safety and accident cases have addressed:
- E.coli 0157, Norovirus, Listeria, Campylobacter
- Bums, FOH and BOH
- Standards of Care
- Health Department Inspection Analysis
- Sushi
- Equipment-related issues
- Foreign Objects
- Foodborne Illness
- Salmonella/Reiter's Disease
- Production and Processing Accidents
- Slips, Trips and Falls
- Food Allergies
- ADA
- Policy and Procedures issues
- Good Manufacturing Practices
- Intentional/Accidental Contamination
- Training
- Pest Control issues
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1975 | Degree: Masters | Subject: Restaurant and Institutional Management | Institution: New York University |
| Year: 1972 | Degree: Bachelors of Science | Subject: Food Science and Management with Honors | Institution: Pratt Institute |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1985 to Present | Employer: Undisclosed | Title: Food Safety Consultant / Instructor | Department: |
Responsibilities:Expert consulting and training to the food trade. Clients include many of the nation’s top hospitality establishments including restaurants, hospitals, hotels, casinos, schools, supermarkets and food manufacturers. |
|||
Career Accomplishments
| Associations / Societies |
|---|
| International HACCP Alliance (ANSI) (2004) American Dietetic Association California National Environmental Health Association Instructor Food Safety Advisory Council (FSAC) |
| Licenses / Certifications |
|---|
| National Sanitation Foundation - HACCP Manager Certification FIBR Training Institute - Seafood HACCP Certification LA County Health Dept. - Certified Training Provider (since 2000) National Restaurant Association – SERVSAFE Instructor (1985-2018) National Registry – Certified Food Safety Instructor (2000-2022) |
| Medical / Professional |
|---|
| Santa Monica College – Food Safety/HACCP Instructor (2000–2002) UCLA Extension Instructor – Food Safety and HACCP Training, Supervision 101 (1985-1999) |
| Publications and Patents Summary |
|---|
| Recent Presentations: 25+ Published Articles: 5 |
Additional Experience
| Training / Seminars |
|---|
| Servsafe Re-Opening Guidance: COVID -19 Precautions (2020) ServSafe Allergens (2018) AllerTrain - Master Trainer Class by MenuTrinfo (2016) Managing Food Allergens & Gluten in a Commercial Setting (2013) FDA - Risk-Based Inspection Methods at Retail 2009-2012) USDA/FDA - Protecting the Food Supply from Intentional Adulteration (2005) FIBR Training Institute (2000) - Quality Mgmt. Systems; HACCP; Good Manufacturing Practices; Sanitation Standard Operating Procedures Hospitality Institute of Technology & Management (1999) - Food Safety through Quality Assurance Management; HACCP-Based Safety-Quality-Assured Food Systems |
| Other Relevant Experience |
|---|
| List of media contacts available upon request. |