Business consultants

Or Assisted Search

Advanced Search

Or Assisted Search

Advanced Search

Food & Beverage Contamination - Spoilage Consultants: 6

Related / Expertise

Food & Beverage

Close window

Check for SynapsUs

E & S Consulting, Inc., is a Florida registered professional engineering firm dedicated to bringing clients top-level consulting engineering services. E & S Consulting specializes in Product Liability litigation and expert testimony, however, they routinely perform Failure Analyses in non-litigation matters. They provide services to attorneys, insurance companies, state and local agencies, as well as manufacturing companies.

Services iNclude:

Metallography
Hardness Testing
Multi-channel Temperature Profiles
Binocular Microscopy

Photographic Documentation

Scanning Electron Microscopy

X-Ray Diffraction

Energy Dispersive Spectroscopy

Edward George Product Liability Failure Analysis Expert Photo

President and Principal Investigator, Edward S. George PE, has over 30 years of experience in the field of Product Liability and Failure Analysis.

Mr. George earned his BS and MS degrees from the University of Florida Department of Materials Science and Engineering, graduating with a specialty in metallurgy. He is a licensed professional engineer in the State of Florida. Mr. George is a member of The National Society of Professional Engineers, The American Welding Society, The National Association of Forensic Engineers, The Florida Engineering Society, American Water Works Association, and The International Society for Fall Protection.

Mr. George has experience in a variety of material failures including:

Metals - Polymers - Plastics - Composites - Ceramics - Glass - Porcelain
View Edward George's Expert Witness Profile.

• Edward George's Curriculum Vitae

Check for SynapsUs

Dr. Ewen Todd is a Food Safety Expert with over 45 years of experience in the reporting and surveillance of Foodborne Disease, as well as development of analytical methods for identifying foodborne pathogens. As a result of his knowledge of foodborne disease and work researching different pathogens and toxins, Dr. Todd has influenced research programs and regulatory approaches taken by the Health Protection Branch of Health Canada. In the US, he held the position of Director of the National Food Safety and Toxicology Center and the Food Safety Policy Center at Michigan State University.

A leader in microbial research, foodborne disease surveillance, costing of outbreaks, food safety policy, seafood toxins, standard-setting, risk assessment, risk management and risk communication, his presentations and food safety programs have been influential in many countries including China, Cambodia, Japan, United Arab Emirates, Lebanon, Kuwait, Saudi Arabia, Europe, as well as Canada, and the USA. Dr. Todd has delivered over 400 presentations and posters at national and international meetings, with over 200 invitations to speak and teach workshops.

An acclaimed author in the field of Foodborne Illness, he has written 109 research papers, 16 reviews, 36 book chapters and booklets, 40 departmental publications, 37 conference proceedings, 9 laboratory methods, 56 investigational and editorial articles, 90 published abstracts, and 3 editings of proceedings or books. Dr. Todd has received 20 appointments and awards, including the Excellence in Science Award for 1998, the first to be awarded by Health Canada. He is a Fellow of the American Association for the Advancement of Science, the International Association for Food Protection and MSU University Outreach and Engagement as well as Editor in Chief for the Elsevier Encyclopaedia of Food Safety.

Dr. Todd's Consulting services are available to businesses and governments internationally. He responds to telephone calls, emails, and written requests for information on food and waterborne disease.

Consulting Services Include

General Food Safety and Spoilage Issues
HACCP and GHP Systems
Standards for Poultry
Listeria Monocytogenes in Soft Cheeses
Standards for Poultry
Seafood Toxins
Food Workers
Investigation of Foodborne and Waterborne Illnesses
Foodborne Disease Surveillance Systems
Risk Assessment, Risk Management and Risk Governance
Safety of Aquaculture Systems
Norovirus in Elder Care and Other Facilities
Salmonella and Shigella in Schools and Child Care Centers
Salmonella in Tahini and Other Oil-based Foods
Escherichia coli O157:H7 in Leafy Greens
Staphylococcus aureus in Cheese, Clostridium botulinum in Canned or Preserved Food and Native American / Inuit Fermented Food
Listeria monocytogenes in Deli Meats and Soft Cheeses
Controlling Listeria monocytogenes in Ready-to-eat Foods
Hydrophobic Grid Membrane Filter Systems

View Expert Witness Profile.

• View Dr. Todd's Curriculum Vitae

• Full Biography

• Peer-Reviewed Publications

9/26/2014 · Engineering

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 11. Use of Antiseptics and Sanitizers in Community Settings and Issues of Hand Hygiene Compliance in Health Care and Food Industries

By: Dr. Ewen Todd

Hand washing with soap is a practice that has long been recognized as a major barrier to the spread of disease in food production, preparation, and service and in health care settings, including hospitals, child care centers, and elder care facilities. Many of these settings present multiple opportunities for spread of pathogens within at-risk populations, and extra vigilance must be applied. Unfortunately, hand hygiene is not always carried out effectively, and both enteric and respiratory diseases are easily spread in these environments. Where water is limited or frequent hand hygiene is required on a daily basis, such as for many patients in hospitals and astronauts in space travel, instant sanitizers or sanitary wipes are thought to be an effective way of preventing contamination and spread of organisms among coworkers and others. Most concerns regarding compliance are associated with the health care field, but the food industry also must be considered.

Read Article

8/26/2014 · Engineering

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 10. Alcohol-Based Antiseptics for Hand Disinfection and a Comparison of Their Effectiveness with Soaps

By: Dr. Ewen Todd

Alcohol compounds are increasingly used as a substitute for hand washing in health care environments and some public places because these compounds are easy to use and do not require water or hand drying materials. However, the effectiveness of these compounds depends on how much soil (bioburden) is present on the hands. Workers in health care environments and other public places must wash their hands before using antiseptics and/or wearing gloves. However, alcohol-based antiseptics, also called rubs and sanitizers, can be very effective for rapidly destroying some pathogens by the action of the aqueous alcohol solution without the need for water or drying with towels.

Read Article

7/22/2014 · Engineering

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 9. Washing and Drying of Hands To Reduce Microbial Contamination

By: Dr. Ewen Todd

During various daily activities at home and work, hands quickly become contaminated. Some activities increase the risk of finger contamination by pathogens more than others, such as the use of toilet paper to clean up following a diarrheal episode, changing the diaper of a sick infant, blowing a nose, or touching raw food materials. Many foodborne outbreak investigation reports have identified the hands of food workers as the source of pathogens in the implicated food. The most convenient and efficient way of removing pathogens from hands is through hand washing. Important components of hand washing are potable water for rinsing and soaps to loosen microbes from the skin. Hand washing should occur after any activity that soils hands and certainly before preparing, serving, or eating food.

Read Article

6/12/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 8. Gloves as Barriers To Prevent Contamination of Food by Workers

By: Dr. Ewen Todd

The role played by food workers and other individuals in the contamination of food has been identified as an important contributing factor leading to foodborne outbreaks. To prevent direct bare hand contact with food and food surfaces, many jurisdictions have made glove use compulsory for food production and preparation. When properly used, gloves can substantially reduce opportunities for food contamination. However, gloves have limitations and may become a source of contamination if they are punctured or improperly used. Experiments conducted in clinical and dental settings have revealed pinhole leaks in gloves.

Read Article

5/8/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 7. Barriers To Reduce Contamination of Food by Workers

By: Dr. Ewen Todd

Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service operations, direct contact of food by hands should be prevented by the use of barriers, especially when gloves are not worn. Although these barriers have been used for decades in food processing and food service operations, their effectiveness is sometimes questioned or their use may be ignored. Physical barriers include properly engineered building walls and doors to minimize the flow of outside particles and pests to food storage and food preparation areas; food shields to prevent aerosol contamination of displayed food by customers and workers; work clothing designated strictly for work (clothing worn outdoors can carry undesirable microorganisms, including pathogens from infected family members, into the work environment); and utensils such as spoons, tongs, and deli papers to prevent direct contact between hands and the food being prepared or served. Money and ready-to-eat foods should be handled as two separate operations, preferably by two workers.

Read Article

4/8/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 6. Transmission and Survival of Pathogens in the Food Processing and Preparation Environment

By: Dr. Ewen Todd

This article, the sixth in a series reviewing the role of food workers in foodborne outbreaks, describes the source and means of pathogen transfer. The transmission and survival of enteric pathogens in the food processing and preparation environment through human and raw food sources is reviewed, with the main objective of providing information critical to the reduction of illness due to foodborne outbreaks. Pathogens in the food preparation area can originate from infected food workers, raw foods, or other environmental sources. These pathogens can then spread within food preparation or processing facilities through sometimes complex pathways and may infect one or more workers or the consumer of foods processed or prepared by these infected workers.

Read Article

2/28/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 5. Sources of Contamination and Pathogen Excretion from Infected Persons

By: Dr. Ewen Todd

In this article, the fifth in a series reviewing the role of food workers in foodborne outbreaks, background information on the routes of infection for food workers is considered. Contamination most frequently occurs via the fecal-oral route, when pathogens are present in the feces of ill, convalescent, or otherwise colonized persons. It is difficult for managers of food operations to identify food workers who may be excreting pathogens, even when these workers report their illnesses, because workers can shed pathogens during the prodrome phase of illness or can be long-term excretors or asymptomatic carriers.

Read Article

1/27/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 4. Infective Doses and Pathogen Carriage

By: Dr. Ewen Todd

In this article, the fourth in a series reviewing the role of food workers in foodborne outbreaks, background information on the presence of enteric pathogens in the community, the numbers of organisms required to initiate an infection, and the length of carriage are presented. Although workers have been implicated in outbreaks, they were not always aware of their infections, either because they were in the prodromic phase before symptoms began or because they were asymptomatic carriers.

Read Article

4/16/2013 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 3. Factors Contributing to Outbreaks and Description of Outbreak Categories

By: Dr. Ewen Todd

In this article, the third in a series of several reviewing the role of food workers in 816 foodborne outbreaks, factors contributing to outbreaks and descriptions of different categories of worker involvement are discussed.

Read Article

3/13/2013 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 2. Description of Outbreaks by Size, Severity, and Settings

By: Dr. Ewen Todd

This article is the second in a series of several by members of the Committee on the Control of Foodborne Illness of the International Association of Food Protection, and it continues the analysis of 816 outbreaks where food workers were implicated in the spread of foodborne disease.

Read Article

1/23/2013 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease - Part 1: Description of the Problem, Methods, and Agents Involved

By: Dr. Ewen Todd

Food workers in many settings have been responsible for foodborne disease outbreaks for decades, and there is no indication that this is diminishing. The Committee on Control of Foodborne Illnesses of the International Association for Food Protection was tasked with collecting and evaluating any data on worker-associated outbreaks.

Read Article

Check for SynapsUs

Keystone Hospitality Solutions (KHS) provides full service Restaurant Consulting, from concept development through launch. For the past 32 years, KHS has worked with an extensive network of industry professionals that they bring to each project. Their goal with every project is to fully commit their expertise to support the vision and success of their clients.

Consulting Services:

Business Plans: Create and Review
Branding and Marketing: Comprehensive plan and strategies
Menu Development: Recipes, costing and presentation
Site Selection: Location research and lease negotiations
Staff Training: Staff hiring, training, handbooks and scheduling
Facility Design: Work with architect, kitchen designer and contractor

Financial Setup: Capital budget, income/profit projections
Investment Strategies: Investment offerings
Technology: Latest technology for operations and profitability
Executive Coaching: One on one leadership coaching
Resources and Networking
Expert Witness Services

Alan Someck’s 42 years of experience in the Hospitality Industry as an owner, operator, consultant, and teacher has given him the in depth practical knowledge to provide highly professional and thorough expert witness reports, depositions and testimony. For the past 14 years, he has been a full time Management Instructor at the Institute of Culinary Education in New York City as well as serving as an Adjunct Professor of Hospitality Management at the New York Institute of Technology.

Mr. Someck has had 25 years of experience as a full time operator in fine dining and fast casual restaurants. Through his active consulting firm, Keystone Hospitality Solutions, he has helped develop a wide variety of restaurant concepts ranging from cafes to full service restaurants, and worked as a food service operations analyst for organizations such as the U.S. State Department, U.S. Patent Office, and the F.A.A.

Mr. Someck has organized and presented at workshops, conferences, and training programs for the New York State Restaurant Association, and has been a national keynote speaker and author of hospitality related business articles on hospitality management strategies, food service operations, and franchising. He has been featured in a variety of industry media publications such as Forbes.com and Full Service Restaurant Magazine. Mr. Someck is also a Nationally Certified Trainer in ServSafe Food Safety and ServSafe Alcohol.

View Alan Someck's Expert Witness Profile.

• Alan Someck's Curriculum Vitae

• Services

11/22/2022 · Food & Beverage

Four Keys To Managing Responsible Alcohol Consumption In Restaurants And Bars

By: Alan Someck

Owners can potentially lose their liquor license, their business and face significant financial loss if an intoxicated guest endangers themselves, another guest or staff member or someone out in public if they get into an accident while driving away from the restaurant.

Read Article

8/5/2022 · Restaurant Industry: Operations & Development

Food And Dining Trends For 2021 And Beyond

By: Alan Someck

Every year industry professionals and thought leaders and every food related newsletter puts out their list of trends. It’s important to pay attention to those lists because even though they don’t always agree, any industry operator can assess from them an idea of what trends they should be paying attention to and provide themselves some competitive edge in a highly risky industry

Read Article

5/27/2022 · Restaurant Industry: Operations & Development

Sexual Harassment In The Restaurant Industry: Pervasive And Preventable

By: Alan Someck

There has been a flood of allegations and admissions to sexual harassment in the restaurant industry. It’s been clear to many that incidents of this nature have been occurring for a very long time in a wide variety of ways. A spark was needed to bring the issue into the spotlight and the calling out of high profile industry leaders became that catalyst.

Read Article

3/2/2022 · Restaurant Industry: Operations & Development

Restaurant And Hotel Safety: Keys To Preventing And Managing Accidents And Incidents

By: Alan Someck

For owners to successfully manage this difficult environment, they must operate at a very high and professional level and become proactive in addressing the threats to their business. In terms of preventing and managing accidents, this means developing and implementing a system of safeguards that minimize exposure

Read Article

Check for SynapsUs

Perry Group International, founded in 1985, provides consulting, interim hotel management and restaurant and hospitality expert services for lodging, food services, resorts, and nightclubs. Their group does work nationally and internationally with new startup, profitable, and under-performing and distressed hotels, restaurants, bars and nightclubs, retail and mixed-use real estate.

The professionals at Perry Group International serve as third-party asset manager, owners representative, and advisor, for investors and owners. They also act as court appointed receivers and interim hospitality managers for lenders, operators, and their legal and real estate professionals. Clients have included Biscuits & Blues, Cantina’s, Chevy’s, Choice Hotels, Embassy Suites, Hampton Inns, Hilton, Holiday Inns, Hooter’s Casino, Hyatt, Marriott, McDonald’s, Microtel Inn & Suites, Outback Restaurants, Radisson, Residence Inns, Signature Resort, Sizzler, Sonic Drive-Ins, Starbucks, Starwood, Sheraton, Togo’s, Wendy’s, and Willie Mays Skybox Lounge among others.

Hospitality Management Consulting:

Interim Hotel Management
Temporary General Manager
Short Term Corporate Manager

Owners Representative
Hotel Asset Manager
Project Supervisor

Hotel Restaurant Nightclub Consulting:

Acquisition and Disposition Due Diligence
Financial Evaluation and Income Impact
Planning, Market Analysis, Feasibility
Operations and Internal Review
Business Interruption

Pre-opening / Post-opening Technical Support
Workouts, Restructuring and Repositioning
Court Appointed Receiver
Provisional Director
Expert Witness

Dennis Gemberling, CHA, CFBE, FMP, FCSI, President and Founder of Perry Group International, has over 35 years of experience in the Hospitality Management industry. His experience includes managing, operating, and consulting on full-service, limited-service, extended-stay, all-suite, condo and timeshare hotels and resorts, casual, fine-dining, and quick-service restaurants, bars and nightclubs, special event facilities, casinos, and mixed-use real estate.

Mr. Gemberling has held prior positions for different owners, operators, and chains as Senior Vice President, General Manager, Director of Food & Beverage, and Restaurant Unit Manager. He has been retained for over 400 projects with typical values in the $1 million to $75 million range and revenues in the $1 million to $100 million range both nationally and internationally.

View Dennis Gemberling's Expert Witness Profile.

• Biography

• Services

• Clients

• Articles

• Blog

Check for SynapsUs

Following a career in the public and private sectors, Catherine Adams Hutt, PhD, RD, CFS, launched a consulting career and is currently President and CEO of RdR Solutions Consulting. With vast experience in her field, she provides advice and guidance on a wide range of topics, including:

Regulatory Compliance
Food Safety
Quality Systems Management
Supply Chain

Health and Wellness

Business Strategy

Product Development

Software Solutions for Product Development Processes

Catherine Adams Food Safety Expert Photo

Dr. Adams Hutt also partners with Elizabeth Sloan and Sloan Trends to create business strategy advice for Fortune 500 businesses in the Food and Dietary Supplement categories. Sloan Trends examines consumer trends using unique predictive tools to identify emerging mega markets. They help businesses better understand the market and differentiate long-term business opportunities from short-term trends. Dr. Adams Hutt compliments the trend analysis with in-depth investigations of the science behind the issues and regulatory considerations.

A Registered Dietitian and Certified Food Scientist, Dr. Adams Hutt was formerly Chief Quality, Food Safety, and Nutrition Officer for McDonald’s Corporation and led Supplier and Restaurant Food Safety teams for YUM! Brands. She was Chief Quality Officer for Coors Brewing Company, led the North America Quality team at H.J. Heinz, and developed next generation Quality programs for the Campbell Soup Company. Dr. Adams Hutt was Assistant Administrator for the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) where she led the development of HACCP as a regulatory tool. She has been an active participant in international programs, and led the U.S Delegation for the Codex Food Hygiene Committee.

Texas Office
4568 Elm Bottom Circle
Aubrey, TX 76227

Virginia Office
124 South Fairfax
Alexandria, VA 22314

View Dr. Adams Hutt's Expert Witness Profile.

• Dr. Adams Hutt's Curriculum Vitae

• LinkedIn Profile

Check for SynapsUs

David Rutecki's career spans 39 years of Restaurant and Hospitality related experience. Working in more than 20 restaurants and involved in the opening of more than a dozen, he has worked every position possible within this industry. Mr. Rutecki currently owns and operates Mountain Deli in Hendersonville, garnering the 2016, 2017 & 2018 Blue Ridge Growth Award. He is a Member of the North Carolina and National Restaurant Associations. Mr. Rutecki has been invloved in the following selected restaurants:

Fancy’s Food and Wine, Gourmet Shop, Coral Gables, South Miami & Grove Isle, Fl.
Susie’s Bagels, Breakfast Restaurant, South Miami, Fl.
Pizzaria Uno, Full Service Restaurant, Miami, Fl.
Baystreet, Full Service Seafood Restaurant, Miami, Fl.
Rusty Pelican, Upscale Seafood, Key Biscayne, Miami, Fl.
Rudolph's BBQ, Upscale BBQ, Miami, Fl.
Signature Gardens, Upscale Catering Hall, Miami, Fl.
Chart House, Upscale Seafood, Coconut grove, Fl.
Cafe Tu Tu Tango, Coconut Grove, Fl.
Gatsby’s, Upscale Billiards and Cigar Bar, Boca Raton, Fl.
Prezzo, Casual Italian, Boca Raton, Fl.
Maxwell’s Chophouse, Upscale Steakhouse, Boca Raton, Fl.
Mountain Deli, Delicatessen, Downtown Hendersonville, NC
Tabica Grill, Upscale American, Jupiter, Fl.
Jonathon's Landing Marina Club, Upscale Boating Club, Jupiter, Fl
Jetty's, Upscale Seafood, Jupiter, Fl.
Austin Grill, Casual, Washington, DC.

Litigation Support - David Rutecki offers expert witness and litigation support for restaurant related issues in the United States. His services are available to counsel representing both Plaintiff and Defendant. Areas of Expertise:

Restaurant and Kitchen Design, Menu Development
Food Safety and Sanitation
Bar Operations & Liquor Liability... Dram Shop
Safety & Security - Slips, Trips and Falls
Daily Operations & Management, Employee & Staffing Issues
Retail Operations
Staff & Mgmt Training Programs & Handbooks
Business Plan Development

• David Rutecki's Curriculum Vitae

Featured resources

2016 Comprehensive Recall Data...

by Gale Prince

Engineering Standards for Forensic...

by By Richard N. Anderson (Editor) & Richard W. Mclay (Editor)

Living Jonathan's Life: A Doctor's...

by Scott M. Davis, MD

Business consultants

Food & Beverage Contamination - Spoilage Consultants: 6

Product Liability Failure Analysis Consultant Edward George

Food Safety Foodborne Illness Consultant Ewen Todd

Hospitality Industry Consultant Alan Somack

Hospitality Management Consultant Dennis Gemberling

Food Safety Consultant Catherine Adams Hutt

Restaurant Hospitality Consultant David Rutecki

Featured resources

Follow us

SECTIONS

ABOUT US

CONTACT US

LEGAL