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Food Safety Expert Witnesses: 8

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Dr. Michael J. Fagel, PhD, CEM has over 30 years of broad based experience in a variety of fields relating to Crisis Management & Recovery, Consequence Management & Emergency Management. He provides specialized assistance in OSHA compliance assistance and training in Disaster Management, Emergency Response as well as Occupational Safety and Health. Aurora Safety has extensive experience in litigation guidance drawing from decades of experience in all phases of safety and emergency response and planning. They provide guidance to attorneys and insurance companies on a variety of topics and offer effective evaluations regarding the many facets of each case.

Dr. Fagel provides expert witness services to cases in across North America. He has served various Federal Agencies providing Occupational Safety Services at disaster sites. He also was EMS coordinator for the fire rescue division in North Aurora, as well as serving as an officer in the local fire service. Dr. Fagel currently teaches industrial safety and emergency medical services at several college locations and lectures at various professional trade conferences throughout the country. He offers Expert Witness Services and Litigation Support to attorneys representing both Plaintiff and Defense.

Areas of Expertise:

Disaster / Crisis Management and Recovery
COVID-19 / Coronavirus Recovery
OSHA Compliance
Voluntary Protection Programs (VPPs)
Fire, EMS, Disaster Management
Site Inspections
Training Assessment Management and Development of Safety Programs
Critical Incident / Crisis Management Site Inspections
Safety Audits

View Consulting Profile.

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3/30/2018 · Security

Where Will It Happen Next? Are We able to Provide a Safe and Secure Environment?

By: Dr. Michael J. Fagel

Schools, campuses, houses of worship, recreational sites, transportation hubs, retail facilities, those thoughts ring out day after day. Replay in your mind’s eye the horrific images of Columbine High School, Virginia Tech, Northern Illinois University (Valentine’s Day), Aurora Colorado movie theater, Sandy Hook Elementary School

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4/24/2014 · Security

Are We able to Provide a Safe and Secure Environment?

By: Dr. Michael J. Fagel

At schools, campuses, sporting events, and retail facilities, those thoughts ring out day after day. We have watched with horror the increasingly more frequent news of violence at establishments we once thought "safe" from wanton violence. One has to just scan the news to see that no place is immune from any type of random act that injures or kills innocent civilians, be it a movie theater, retail mall, sporting event, school, or church. In this column, let's take a look at a few basic elements.

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3/26/2014 · Security

How Vulnerable Is Your Facility?

By: Dr. Michael J. Fagel

We often times think of our own facilities, our sites as something no one would want to harm... or would they?

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Crisis Management and Emergency Planning: Preparing for Today's Challenges

Michael J. Fagel, PhD

Emergency managers and officials have seen a tremendous increase in the planning responsibilities placed on their shoulders over the last decade. Crisis Management and Emergency Planning: Preparing for Today's Challenges supplies time-tested insights to help communities and organizations become better prepared to cope with natural and manmade disasters and their impacts on the areas they serve.

Principles of Emergency Management: Hazard Specific Issues and Mitigation Strategies

Michael J. Fagel, PhD

This book offers preparedness and mitigation recommendations for advanced emergency planning. Because disasters are so unpredictable, advance planning is needed to effectively respond to and mitigate against the potential effects of such events. More than a dozen contributors offer their professional expertise on a wide variety of topics.

Principles of Emergency Management and Emergency Operations Centers (EOC)

Michael J. Fagel, PhD

This book provides a clear and up-to-date understanding of how an EOC should operate within the guidance of various federal and national programs. It discusses the processes and systems that must be considered in emergency planning and preparedness efforts, and provides time-tested tips for those developing and revising emergency preparedness plans.

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Dr. Ewen Todd is a Food Safety Expert with over 45 years of knowledge and experience in general food safety and Food Microbiology Issues. Specifically, he has extensive 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 work with the industry and his knowledge of foodborne disease, 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. He has worked in numerous countries educating and training, and collaborating to set up surveillance systems, food safety policies, regulations, and HACCP and other control strategies, including China, Cambodia, Japan, United Arab Emirates, Lebanon, Kuwait, Saudi Arabia, and Europe, as well as Canada and the USA. He is also familiar with food defense and food fraud issues, and waterborne disease. He is familiar with the US and Canadian food industry, both foodservice and food processing, HACCP, disease investigation, food, and equipment contamination.

Since leaving the Canadian government and entering academia and as a consultant, he has been an expert witness in 25 cases in both the U.S. and Canada where foodborne illnesses have occurred. He has testified on the behalf of plaintiffs who suffered from E. coli O157:H7, Campylobacter, Salmonella, ciguatoxin fish poisoning, yeast, and unknown agents. He has also represented defendants in two illness cases. Therefore, his litigation services are available for both Plaintiff and Defense.

Areas of Expertise

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

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• 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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Joel Feigenheimer, PhD is an industry expert with over 35 years of experience related to the Restaurant and Hospitality field. A graduate of the Cornell Hotel School, he holds an MBA in Hospitality and a PhD in Business from Northcentral University (attained 2018). Dr. Feigenheimer has been named the National Association of Concessionaires Eminent Scholar at The Chaplin School of Hospitality at Florida International University.

For the past three decades, Dr. Feigenheimer has served as both an entrepreneur and director for an International restaurant firm. He has corporate, independent, and franchise restaurant experience. Over his career he has consulted on three continents, excelled in the corporate environment, been a successful entrepreneur, and met thousands of industry leaders.

Currently on the faculty at Florida International University, he teaches Restaurant and Hospitality Management to tomorrow's hospitality leaders. His courses include Purchasing and Menu Planning, Concepts of Food and Beverage, Sustainability, Cost Control, Introductory Management Concepts, and Project Management, among others.

Litigation Support - Dr. Feigenheimer provides nationwide expert testimony relating to Food Service and Hospitality Operations. He has direct experience not only as a "legal expert" but also as an operational expert. This enables him to explain cases in a manner that juries understand, easy going yet direct and effective. Dr. Feigenheimer's services are available to attorneys representing both plaintiff and defendant.

Areas of Expertise:

Contractual Obligations
Restaurant Lease Issues
Restaurant Employee Concerns
Food Safety
Vendor Disputes

Hospitality Business Law

Food Service Management

Operator Liability

Liquor Liability / Dram Shop

Slip and Fall

View Joel Feigenheimer's Consulting Profile.

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mdi Consultants, Inc - Experts in FDA regulatory affairs, quality assurance and ISO 9000 certification. With 6 years in the FDA and 26 years consulting to the industry, mdi Consultants, Inc. has been an invited Speaker worldwide on FDA regulations and policies and has obtained FDA expert status as third party auditors.

OUR APPROACH

We utilize the following three part approach to providing high quality services to our clients:

Unsurpassed consultant experience – we identify and recruit only top quality consultants with deep industry knowledge to provide the most complete and insightful advice to our clients

Up-to-date systems and processes – we have highly defined systems (e.g. manuals, training programs, technical files) and processes (e.g. audit methodologies, 510(k) submission, validations) that are constantly refined and kept current across the ever changing regulatory environment

Involvement in regulation development – we stay ahead of policies by participating in the development of regulation (e.g. HACCP, Scientific Advisor to U.S. Congressmen)

• View mdi Consultants, Inc. Partial Client List

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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, catering and 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 on 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. His many clients have include among others 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. Litigation Support: Dennis Gemberling is a Certified Hotel Administrator, Certified Food and Beverage Executive, Certified Foodservice Management Professional, and Certified Food Safety Manager. He offers expert witness services to attorneys for plaintiff and defendant cases on a variety of Hospitality-related claims. He is a Professional Member of Foodservice Consultants Society International and the Forensic Expert Witness Association. Mr. Gemberling also provides expertise as a Court Appointed Receiver and Interim Property Manager and is currently the Past President and a Board of Director for the California Receivers Forum – Bay Area Chapter. Areas of Expertise:

Management & Operations
Income Analysis & Valuation
Employment, Hiring & Labor Issues
Lost Profits & Future Earnings
Business Interruption
Planning & Feasibility
Upkeep & Maintenance
Customs & Trade Practices
Standards of Care

Franchise, Management & Operator Contracts
Brand, Franchise, Franchisee Apparent Agency Issues
Safety & Security
Contractor & Entertainment Use
Food & Alcoholic Beverage Handling
Costs, Economic & Marketing Impact
Procurement & Purchasing
Landlord / Tenant, Operator & HOA Issues
Discrimination & Harassment
Construction or FF&E Problems

View Dennis Gemberling's Consulting Profile.

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• Articles

• Blog

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Catherine Adams Food Safety Expert Photo

Catherine Adams Hutt, PhD, RD, CFS, has senior public and private experience as a Chief Science & Regulatory Officer in the Food Safety Industry. She is a Registered Dietitian and Certified Food Scientist.

With experience in the public and private sectors, Dr. Adams Hutt 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, and software solutions for management of quality and product development processes.

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.

Litigation Support - Catherine Adams Hutt has high-level training and senior experience in a variety of food related fields, including food manufacturing, food service, food regulations, and nutrition. Her diverse background makes her ideally suited for challenging cases where it is important or helpful to be able to integrate information from a number of different disciplines. Her professional experience is truly unique and her credentials make her unimpeachable. Most of Dr. Adams Hutt's cases are settled before going to trial on the strength of her expert opinion. She has experience with both deposition and trial, understanding the art of the exercise, and works to deliver the optimal results for her clients - plaintiff or defendant.

Areas of Expertise:

Food Safety
Food Manufacturing
Nutrition
Foodborne Illness
Food Fraud
Food Forensics

Food Poisoning

Food Adulteration

Dietary Supplements

Food Labeling

Quality Management

Health Claims

Texas Office
4568 Elm Bottom Circle
Aubrey, TX 76227

Virginia Office
124 South Fairfax
Alexandria, VA 22314

View Dr. Adams Hutt's Consulting Profile.

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Howard is one of America's most sought after Restaurant, Bar, Food, & Beverage Industry Experts in the country. With over 32 years of experience, Judges & Juries respect Howard's industry expertise in regard to his restaurant expert witness& restaurant litigation support services - having provided expert witness testimony, opinions, and reports in both State & Federal Cases for Plaintiffs & Defendants.

• Federal Certification with 29 CFR 1910 from the Occupational Safety & Health Administration

• Certified Forensic Consultant (CFC)-the American College of Forensic Examiners

• Hazard Analysis & Critical Control Points Manager Certification (HACCP)

• National Environmental Health Association Certification • ServSafe Food Safety

• On-Premise Alcohol - TIPs 2.0

Nationwide Services - NO CHARGE for Domestic Travel

250+ Litigation

300+ Pre-Litigation

State & Federal Cases - Plaintiffs & Defendants

Restaurant, Bar & Hospitality Industry Matters - Since 1987

Highly-recognizable books, "The Complete Idiot's Guide to Starting A Restaurant" (1st & 2nd Ed) and "Restaurant OSHA Safety and Security: The Book of Restaurant Industry Standards & Best Practices", found in 76 countries around the globe.

Howard Cannon - Restaurant Expert Witness

With 250+ Litigation and 300+ Pre-Litigation cases as a Restaurant Expert Witness, Food Safety & Contamination Expert, and Restaurant & Bar Safety & Security Expert, Howard provides Credibility, Integrity, and Unbiased Analysis & Reports. Howard is well-spoken - having given hundreds of restaurant, food service & hospitality industry speeches and seminars, and is quite comfortable in any court of law. He is a published author/experienced writer with books & articles published in dozens of markets around the globe - delivering clear & concise expert reports with an effective and efficient opinion & basis. Howard NEVER misses a deadline – his expert witness reports & opinions are always on time.

Areas of Expertise:

Slips, Trips & Falls
Alcohol/Dram Shop Liability
Forensic Analysis
Lost Income
Royalty Disputes
Restaurant Discrimination
Customer/Employee Injuries
Wage & Labor Claims
Trade Secrets
Intellectual Property

Restaurant OSHA
Americans w/Disabilities Act (ADA)
Food Safety & Contaminations
Landlord Disputes
Premises Liability
Training Neglect
Restaurant Equipment
Restaurant Safety & Security
Management Neglect

Franchise Disputes
Harassment
Restaurant Human Resources
Construction
Tip Claims
Restaurant Operations
Partnership Disputes
Customized Issues

Website: www.RestaurantExpertWitness.com

Youtube: https://www.youtube.com/user/RestaurantExpertWtns/videos

Facebook: https://www.facebook.com/RestaurantExpertWitnessServices

LinkedIn: https://www.linkedin.com/company/restaurant-expert-witness/

Consulting Profile: View Howard Cannon's Consulting Profile

• Howard Cannon's Curriculum Vitae

• Video - Restaurant Expert Witness - Cases Since 1987

• Video - Howard Cannon Media Compilation

• Video - Restaurant Expert Witness Howard Cannon Restaurant OSHA Expert

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3/12/2019 · Workplace Violence

Litigation Cases Involving Violence in Restaurants

By: Howard Cannon

Did you know that restaurants are more likely to experience workplace violence than any other industry in America? In this article we will help you find out why restaurants are so prone to violence, what leads to violence, the practical steps to help make restaurants safe, and the insider information that you need when dealing with one of these legal matters.

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2/19/2019 · OSHA

OSHA Standards for Restaurant Lawsuits: It's More Than Just a Poster

By: Howard Cannon

OSHA guidelines, standards and safety rules apply to nearly every restaurant industry legal matter and it is a whole lot more than the little bit of text on the OSHA wall poster. Your case will more likely than not depend on the standards applied and whether or not you know the standards and how best to apply them to your legal matter as it pertains specifically to restaurants.

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1/24/2019 · OSHA

Shared Space Applies to Your Restaurant Lawsuit

By: Howard Cannon

If you have a pending lawsuit that pertains to a restaurant or bar industry legal matter, you need to know what "shared space" is, and how it applies to your underlying legal matter, and the role that OSHA guidelines, codes and safety rules will have. Shared space is an industry specific formula and will impact the standards that you apply and could be the difference between winning or losing your case.

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Restaurant OSHA Safety and Security: The Book of Restaurant Industry Standards & Best Practices

Howard Cannon and Shirley Waters

Compiled from more than 1,000 hours of research and statistical analysis, Restaurant OSHA Safety and Security was written to help provide restaurant owners, managers, executives, employers, employees, and vendors what they need to know about OSHA and industry standards and best practices in simple language, so they can concentrate on being successful and making money.

The Complete Idiot's Guide to Starting A Restaurant (2nd Ed,)

Howard Cannon

In this revised edition, aspiring restaurateurs will find everything they need to know to open a successful restaurant, including choosing a concept and location, creating a business plan, finding the cash, and much more. New content includes information on tips, tip-outs, and reporting for the entire staff, choosing the best POS system, setting up a bar and managing the wine list, and making the bottom line look good long-term.

Stretch Yourself-- Getting Promoted

Howard Cannon

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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

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expert witnesses

Food Safety Expert Witnesses: 8

Safety Security Threat Expert Witness Michael Fagel

Food Safety Foodborne Illness Expert Witness Ewen Todd

Hospitality Restaurant Expert Witness Joel Feigenheimer

FDA Expert Alan Schwartz

Hospitality Management Expert Witness Dennis Gemberling

Food Safety Expert Witness Catherine Adams Hutt

Restaurant Expert Witness Howard Cannon

Restaurant Hospitality Expert Witness David Rutecki

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