Food Safety and Thermal Processing Consultant

• Sanity-check cumulative lethality and time-temperature models against real science
• Determine appropriate log reduction targets for poultry, beef, and pork, including ground and intact products
• Evaluate D-values, z-values, and whether carryover cooking can count toward safety
• Review customer-facing safety terminology such as “Safe to Eat” and “Pasteurized”
• Advise on launch readiness and identify areas needing further work

• Advanced degree in Food Science, Food Microbiology, Meat Science, or Thermal Processing
• Knowledge of USDA-FSIS Appendix A and FDA Food Code
• Knowledge of Salmonella and
  
  E. coli lethality kinetics
• Real HACCP experience
• Understanding of meat/poultry manufacturing
• Ability to translate dense food science into language understandable to home cooks and legal teams
• Previous consulting or product advisory experience
• Ability to provide straight, evidence-based recommendations

Demonstrates expertise in Food Science and Food Microbiology, with a strong focus on lethality kinetics and safety standards in meat and poultry processing. Capable of translating complex scientific concepts into accessible language for diverse audiences, while providing evidence-based recommendations.

• Advanced Degree In Food Science
• Knowledge Of USDA-FSIS Appendix A
• Real HACCP Experience
• Understanding Of Meat/Poultry Manufacturing
• Knowledge Of Salmonella And
  
  E. Coli Lethality Kinetics

• Lethality Modeling
• D-Values Evaluation
• Z-Values Evaluation
• Log Reduction Targets Determination
• Safety Terminology Review

• Communication
• Advisory Skills
• Translation Of Complex Concepts

• Food Microbiology
• Thermal Processing
• Food Safety
• Consulting Experience
• Product Advisory Experience