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
MARY12/10/16101010Thank you for yr quick response, it .....
Karen11/18/16101010Yes, you are being clear.Thank you .....
Jane09/22/16101010Appreciate your advice...:Thank you so much .....
KC09/21/16101010 
James09/19/16101010Damn PDFs. lol. Thanks for the info .....

Recent Answers from Carl LaFrate

2016-12-09 food poisioning:

I don't think this is food poisoning because the onset of your symptoms was so quick. It could be an allergic reaction to something in the food. There is a slight risk it was mold on the mushrooms so i

2016-11-17 Store freezer problem:

I don't think there is an issue with the safety of your purchase. It would take a long time for the product to thaw out even if the door was partially open. The freezer compressor would keep turning itself

2016-11-17 Store freezer problem:

I don't think you have anything to worry about. The turkey breasts had not thawed out so they are safe to eat. There really isn't an issue here with the safety of the turkey breasts. Good question though

2016-11-09 Using expired milk in recipes:

It will be safe to eat if it was kept under refrigeration after the custard is cooked. The cooking process is the controlling point. It should be consumed within 7 days after cooking since spoilage organisms

2016-10-02 Meat packaging material:

This isn't the first time I've heard of this happening. The absorbent pad, called a soaker, isn't going to hurt you. It will be passed in your feces when you go to the bathroom. If you develop any symptoms

 

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