Jeff Nelken, MA, retired RD, is a Food Safety / HACCP Expert who coaches personnel to improve food safety awareness, through Self-Inspection and Customized Quality HACCP Training Programs. He has worked with CNN, FOX, CBS, NBC, INSIDE EDITION, and Dateline MSNBC’s investigation team, as well as restaurants, casinos and food manufacturers. Mr. Nelken is a certified trainer and provider with the Los Angeles Health Department. Mr. Nelken works with his clients to maximize their effectiveness and profitability by improving the food safety / accident prevention performance of their people. He works in partnership with his client's culinary, safety, risk management team to deliver a variety of performance improving strategies that produce measurable results by strengthening the performance and productivity of both individual employees and the management team. With 40 years of experience in the hospitality industry, Mr. Nelken offers creative and affordable solutions that effectively impacts safety culture.
Consulting / Training Services Include:
- Staff Training and Skill Development
- Accident Prevention / Food Safety Training
- Food Safety and HACCP Inspections and Audits
- Pre HACCP-AIB and Health Department Inspections
- SERVSAFE/NSF HACCP Training Certification Exam
- Policy and Procedure Development
- Health Department Representation
- Crisis Management Support - Vendor Recalls (24/7)
- Motivational Food Safety Speaker
- Product Representations
- Trade Show "Demo's"
View Jeff Nelken's Expert Witness Profile.
It's easy to slip into a false sense of security because you've covered the basics of food safety with your kitchen staff. However, there are many other hazards that impact your bottom line. For example, slip and fall accidents are at the top of the list of safety concerns. There are many other dangers that must be considered.
(HealthNewsDigest.com) - Malibu - March 3, 2014 - There's an old saying in the food business - it's better to find a whole roach in your food than a half a roach. The experts at Tellem Grody PR's (TGPR) Food Issues Group (FIG) agree, but point out that there are a number of other items that restaurateurs may hear diners complaining about. While accidents happen, it's better to do due diligence before the bad thing occurs by monitoring the work area so that foreign objects don't enter the food preparation or food service areas. Here are some items to watch for and their fixes:
No one, including crack restaurant inspector Jeff Nelken, likes looking under refrigerators for yesterday's forgotten dirt, filth and food particles shoved underneath by busy feet. He does it religiously, though, two or three times a day, 300 days a year.
Looking back over the years, I find it somewhat of a paradox that restaurant owners are forever telling me that they don't have to worry about the temperature of their refrigerators and freezers during the night.
