Food Safety Issues/Expert Profile


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Expertise

I can answer food safety questions relative to food processing, retail food and food salvage after a catastrophic event such as a hurricane, flood, ammonia leak or fire. Questions related to HACCP, Regulatory, GFSI, SQF, BRC, liability issues, contamination events, pest infestation, pest control methodology,food safety defense, pathogen prevention such as L. Monocytogenes control in food processing and retail, any subject related to food safety including at home issues.

Experience in the area

30 years experience as a food safety consultant working for the top food processors, food retailers and insurance companies that write liability policies related to food processing, storage and distribution. My firm employees 6 full time food safety auditors. I work for top law firms throughout the USA and am a staff consultant for Douglas Peterson and Associates, one of the top forensic engineering firms in the world. I also work with Risk Solutions International, a global leader in risk management.

Organizations

New York State Association for Food Protection, past president, executive board Central Atlantic States Association of Food and Drug Officials

Publications

Progressive Grocer Magazine Smart Money Magazine Private Label Buyer Magazine Supermarket News Natural Foods Merchandiser Magazine Food Service Director Magazine NYS Association for Food Protection Annual Report NYS Association for Food Protection Newsletter

Education/Credentials

Syracuse University, Microbiology/Biology NYS College of Environmental Sciences, Plant and Environmental Biology Cornell University, Food and Dairy Processing

Awards and Honors

Wm. Hickey Award (2006), NYS Association for Food Protection, for contributions in the field of food safety and sanitation New York State Integrated Pest Management Award (2007), NYS Assoc. for Food Protection, for contributions in the filed of integrated pest management.

Past/Present Clients

Pillsbury, Agri-Mark, Associated Grocers, Beatrice Foods, Cargill, Southern Cold Storage, Quaker, Ben & Jerry’s, Delverde Pasta (Italy), New York Bakery, Cabot Cheese, Hazelwood Farms, General Mills, Price Chopper Supermarkets, P&C Supermarkets, Great American Supermarkets, Tops Markets, Big M Supermarkets, Big Bear Supermarkets, Frito-Lay Distribution Centers, IBP, Excell, Eckerd Drugs, Rite Aid Drug Stores, Fay’s Drugs, Carl’s Drugs, AWI Wholesale Food Distribution, McLane Food Distributors, Golub Food Distribution, many supermarket chains (many include large scale specialty food service operations), Burger King, Pizza Hut, Taco Bell, McDonald’s, Darden Foods (Red Lobster, Olive Garden), LSG Skychefs (Germany, US), Glen Mills Schools, Cornell University, Crider Poultry, Caesar’s Palace, The Oneida Indian Nation, Taylor Meat Packing, UCB Packaging Films

Average Ratings

Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
UserDateKCPComments
---05/23/12101010Thanks, Carl! -dreamingmirror@yahoo.com
ken04/29/12101010 
jay04/24/12101010thanks for your answer, Carl
Sandra04/11/12101010Thank you very much for your answer .....
Anna04/02/12101010Thanks so much, Carl! I had no .....

Recent Answers from Carl LaFrate

2012-05-22 raw chicken:

As long as she refrigerated it within 4 hours before she cooked it it will be fine. It she left it out more than 4 hours before refrigerating there is a risk it is contaminated and cooking may not remove

2012-05-20 cryovac - meat storage:

In the US you would need to contact the local and/or state Department of Health or Department of Agriculture for guidance if producing for sale at retail. The cryovac equipment comes with instructions

2012-05-19 cryovac - meat storage:

Dehydrating meat will result in extending the shelf life for several months in conditions of low humidity (like keeping it in a jar). Vacuumed pack should last a year or more. It's not the best way to

2012-05-18 bocthulism in stuff shells:

I already answered this. I don't know why the question was repeated. Botulism contamination is not possible under these conditions. The pathogen needs at least 6 hours out of refrigeration. The stuffed

2012-05-08 Help: Fruit Puree's:

Canned coconut does spoil quickly but this is a quality issue unrelated to the safety of the product. To maintain best quality refrigeration is advised after opening. Leaving it out isn't a safety issue

 

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