Jeff Nelken, MA, retired RD is a Food Safety / HACCP Expert with 40 years experience in the hospitality industry. He specializes in Food Safety, Accident Prevention, Inspections, Audits, and Training. Mr. Nelken is a certified trainer and provider with the Los Angeles Health Department who has worked with CNN, FOX, CBS, NBC, INSIDE EDITION, and Dateline MSNBC's investigation team, as well as Restaurants, Casinos, Schools, Supermarkets, and Food Manufacturers to provide food safety. Mr. Nelken consults for attorneys that need expert opinions on topics, such as food-borne illness complaints, food allergies, burns, accidents, and standards of performance and care. His Litigation Services include client consultations, conferences, reading, reviewing, and organizing documents, site visits, research, writing and preparing reports, depositions, and trials. Mr. Nelken's expertise is available to attorneys for both Plaintiff and Defense.
Litigation Cases Include:
- Foreign Objects
- Food Allergens / Food Allergies
- Industry Performance Standard of Care
- Health Department Inspection Analysis
- Nutritional Statements ( Menu Accuracy)
- Burn Injuries
- Food Spoilage
- Pest Related Issues
- Slip and Trip
- Equipment Related Issues
- Food Safety Audits
View Jeff Nelken's Consulting 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.