HITM HACCP ASSOCIATES

HITM HACCP Associates are people whom we can recommend to help you with HACCP and quality implementation and improvements.  Each person has specialized skills in retail food operations.  We invite you to read their resumes and then, call a specific associate who meets your needs to discuss the application.

CNS/RQA/CA, Inc. (CA)
G. Peter Healy (TN)
David Nance (TX)
Jeffrey Nelken (CA)



 
CNS/RQA/CA, Inc.
31225 La Baya, Suite 212
Westlake Village, CA  91362-4019
TEL 818 874 9626
FAX 818 874 9228
cns@foodsafe.com
http://www.foodsafe.com
Personnel
Mary Ann Platt (CEO) (m.platt@rqa-inc.com
Marilyn Petersen, MBA (President) (m.petersen@foodsafe.com)
Annette Eshelby, RD (Vice President) (a.eshelby@foodsafe.com)
Shan H. Jimmy Young, MPH, RD, CFSP (j.young@foodsafe.com)
Donna Fraize, RD (d.fraize@foodsafe.com)

CNS is a consulting company that employs registered dietitians with experience in foodservice management to work in the arena of quality assurance and food safety.  It offers HITM courses and conducts them in Los Angeles and other U.S. locations.  CNS feels that the future of  large and small food businesses will be to have a HACCP plan.  CNS has its own copyrighted plan, "HACCP--The Ultimate Brand Protection Plan."  CNS welcomes the opportunity to consult on any size project.  Most CNS clients have 90% name recognition and have found that CNS services pay for themselves with the knowledge, expertise, and experience that CNS brings them .

Mary Ann Platt (CEO).  Ms. Platt has twenty-five years of quality assurance and operations experience, including senior executive responsibility for manufacturing, QA, procurement, logistics and engineering on a worldwide basis.  She began her career at Nalco Chemical Company in analytical and research positions.  She has worked for Unilever, ultimately managing the Quality Assurance group for the Lever Personal Products' Chicago plant and contract manufacturing operations, and Monsanto, to include positions of Director of Quality Assurance for The NutraSweet Company, Plant Manager and Director of Manufacturing for the Consumer Products division, and Vice President, Manufacturing Operations for the Nutrition and Consumer Products division with worldwide responsibility for manufacturing, quality assurance, procurement, logistics, and engineering for the food ingredient and consumer products businesses.   She joined RQA, Inc. in April 1999 as Executive Vice President and has been named President of CNS/RQA, Inc.  She currently consults with a broad range of RQA's clients on crisis management and the recall process.

Education
University of Illinois at Chicago, Bachelor of Science, Chemistry

Memberships
American Society for Quality
Institute of Food Technologists
National Association of Female Executives

Marilyn Petersen, MBA (President).  Ms. Petersen has been a member of the CNS/RQA team since 1990 providing organizational leadership and project management.  She has served in the position of Vice President/Operations since 2000 and is currently the President of CNS/RQA/CA (California office), a position that she has held since March, 2002.  Marilyn oversees the operation of food safety audits for a variety of clients nationwide as well as senior citizen services for both Los Angeles County and City of Los Angeles.  She is ServSafe certified and a NSF International certified HACCP manager.

Education
California State University, Northridge, Bachelor of Science, Organizational Management
Pepperdine University, Masters of Business Administration

Memberships
National Environmental Health Association
International Association for Food Protection
American Society on Aging
National Council on Aging
California Association of Nutrition Directors for the Elderly

Annette Eshelby, RD. (Vice President).  Ms. Eshelby has traveled widely in Europe to gain knowledge of food "from farm to table," and is knowledgeable about garde mangers, pastry shops, butcher shops, major production kitchens, and 5-star restaurants.  She develops recipes, plans menus, and integrates nutritional strategic planning to make foods beautiful, tasteful, safe,  nutritional, and highly profitable.  Since 1984, she has been the Vice President of CNS while operating a private practice in Marina del Rey.  Ms. Eshelby has worked with high-profile sports figures and in an obesity clinic.  Her CNS clients include Nutra-Sweet Corporation, Warner Bros., House of Blues, Caesar's Palace, and Peabody Hotels.

Education
California State University, Northridge, Bachelor of Science, Home Economics
The New York Hospital (New York City) Dietetic internship

Memberships
American Dietetic Association, Active Member; Culinary Practice Group
California Dietetic Association
National Environmental Health Association

Certified Instruction for:
HITM manager course
Certified Food Safety Professional (NEHA)
NRA ServSafe Food Protection Management Course
National Assessment Institute

Shan H. Jimmy Young, MPH, RD, CFSP.  Mr. Young is an experienced food safety professional who has worked with major governmental agencies such as the City and County of Los Angeles, in menu planning, food production, caterer inspections, program operations, and staff development.  He has developed numerous Chinese training programs for larger Chinese markets and restaurants and has instructed Chinese gourmet chefs in major casinos on food safety and HACCP.  Mr. Young travels throughout the U.S. presenting HITM's courses.  He welcomes Asian clients who would like to institute CNS's "HACCP--The Ultimate Brand Protection Plan."

Education
Loma Linda University, Bachelor of Science in Biochemistry and Master of Public Health in Public Nutrition

Memberships
American Dietetic Association
National Environmental Health Association
Food Industry Business Roundtable

Certified Instructor for:
HITM courses
Certified Food Safety Professional (NEHA)
NRA ServSafe Food Protection Management Course
National Assessment Institute

Donna Fraize, RD.  Ms. Fraize has an excellent reputation as a HACCP and ServSafe instructor.  She provides everyday, practical knowledge that makes the information usable and applicable in her students' operations.  She has worked with a wide variety of clients (e.g., major casinos in Las Vegas, Veterans Hospitals in L.A., and major foodservice corporations such as Sodexho-Marriott).  Her specialty is training management in the area of food safety and is a widely acknowledged food safety expert in the field.  Every month, Ms. Fraize oversees approximately 150 locations for food safety audit inspections, training programs in English and Spanish, and has successfully implemented and completed SOPs for major counties and cities nationwide.

Education
California State University, Long Beach, Bachelor of Science
Yale-New Haven Medical Center, Clinical and Administrative Dietetic Internship

Memberships
American Dietetic Association
California Dietetic Association
National Environmental Health Association

Certified Instructor for:
HITM courses
Certified Food Safety Professional (NEHA)
NRA ServSafe Food Protection Management Course
National Assessment Institute



G. PETER HEALY
President
Creative Concepts in Food Service
1245 Windsor Drive
Gallatin, Tennessee 37066 USA
TEL 615 451 1245
FAX 615 451 1246
healyp4@comcast.net
http://haccp-doctor.com

With over forty years of success in the food service industry, Mr. Healy has a wide range of expertise, to include:
1. Consultant on FDA HACCP food safety, cook chill commissaries, and cost control.
2. Public speaker on food management with a range of subjects such as FDA HACCP, coordinated behavioral interviews, job descriptions, and evaluations based on tested competency (required under JCAHO, etc.).
3. Food service management in hospitals, restaurants, private clubs, vending, business and industry, retirement homes, and schools.
4. Facilities design review and operations audit of food services.
5. Training domestically and internationally in a broad range of food management issues and process control (food
production).
6. Re-engineering of food service to plan for changes in health care delivery of services.
7. Marketing and sales in food service management.
8. Participant in the Conference for Food Protection, which makes recommendations to the FDA HACCP Code, 1999.

In 1965, he began with Szabo Food Services as a hospital Food Service Director, was promoted to Director of Hospitals and then, to Western Region Manager (Palo Alto, California).  Following this experience, he set up Walt Disney's Club 33, ARA's Graduate Hospital (Philadelphia, Pennsylvania), and St. John's Hospital (Santa Monica, California).  From 1968 to 1969, he served as Food Service Coordinator for four cafeterias and two hospitals with Greyhound Food Management at the University of Oregon Medical School.

This was followed by approximately ten years at the University of California Davis Medical Center, where, as Food Service Coordinator, Teacher, and Lecturer, Mr. Healy was responsible for all food services at the University Teaching Hospital, supervised the Campus Faculty Club, lectured in the Nutrition Department, taught in the Food Management Extension Division, and implemented a cook-chill / cook-freeze program for a restaurant-style menu--a very new program option.

From 1979 to 1994, Mr. Healy worked for Aladdin Synergetics (Nashville, Tennessee), a company that makes meal delivery systems for food service operations worldwide, in a variety of manager / sales capacities nationally and internationally, including Manager of Export (Paris, France).  Following this period, he served as guest lecturer at Loma Linda University in the Nutrition Department and held a one-year position as Consultant Director of Food Service at the Memorial Sloan Kettering Cancer Center, New York City

In 1997, Mr. Healy founded Creative Concepts in Food Service, which offers consulting, education, auditing, and public speaking in HACCP and cook chill systems.

Education
University of South Carolina, Major-Secondary Education; Minor-Sociology
Harrington University, Bachelor of Science in Biology
University of California Davis, numerous courses in Psychology
Marriott Corp., six-month restaurant management training course
Harrington University Doctor of Philosophy in Education
HITM certification to teach HACCP-TQM (Hazard Analysis Critical Control Points-Total Quality Management)

Memberships
FCSI
HFM (independent operators of hospital food service)



DAVID NANCE
President
David Nance & Associates, Inc.
8401 Perth Court
Fort Worth, Texas 76179 USA
TEL 817 236 6447
FAX 817 236 6470
dnance@flash.net

Mr. Nance is a foodservice veteran with over 25 years experience in various facets of the industry, to include development, testing, and implementation of food products, with strengths in areas such as manufacturing, research and development, quality assurance, and restaurant management.

He began his career as Manager of Technical Services for a large poultry processor and then, as Director of a private, contract laboratory. In 1978, he joined PepsiCo and worked in various positions for 13 years, to include R&D with Pizza Hut, managing the development of Pan Pizza; PepsiCo Foodservice International, establishing restaurants in Western Europe, Canada, and Mexico; and Taco Bell, as Director of R&D and Director of Manufacturing, Compliance, and Ingredient Improvement. While at Taco Bell, he managed the K-Minus outsourcing project. Following PepsiCo, he served as Vice President, Technical Services for H&M Food Systems, one of the largest suppliers of pre-cooked food ingredients to major foodservice companies.

In 1996 Mr. Nance formed his own company, David Nance & Associates, Inc., to bring his unique blend of creativity and experience to the foodservice and foodservice manufacturing industries. He has successfully completed many product optimization and outsourcing projects for major foodservice chains.

In his own words, "…..I understand the problems encountered by a restaurant chain in reproducing products from location to location…..In many cases, transition to pre-prepped, outsourced ingredients or finished products can provide a solution. Also, a HACCP plan is greatly simplified by removing cooking steps from the restaurants. I can assist with such a transition from product and systems development to consumer testing to scale-up production…..I also can help with yield, costs, taste and texture improvement." Mr. Nance welcomes the opportunity to consult on specific projects or on a retainer basis.

Education
B.S., Microbiology, Texas Tech University (Lubbock, Texas), 1972

Memberships
1) Professional member, Institute of Food Technologists; past Chairman of the Foodservice Division; head of Strategic Alliance between IFT and the National Restaurant Association
2) Society for the Advancement of Food Service Research
3) National Restaurant Association



JEFFREY B. NELKEN, M.A., R.D.
J. Nelken & Associates
29038 De Mina Street
Woodland Hills, California 91364 USA
TEL and FAX  818 703 7147
jeffnelken@cs.com

Mr. Nelken is an experienced foodservice management executive who is skilled in vendor selection, employee motivation, contract negotiation, inventory control, menu planning, production, catering, cafeteria operation, flavor / taste enhancement, food safety, and quality assurance training.  He develops strategies, programs, and systems that motivate results-oriented teams to deliver exceptional customer satisfaction.  Mr. Nelken is a Registered Dietitian and a ServSafe / HACCP instructor as well as an instructor for HITM HACCP and food safety and NSF International HACCP certification.

From 1984 to 1986, he served as Director of Food and Nutrition Services at the Brotman Medical Center (Culver City, California).  Since 1986, he has been a consultant for Dietary Designs.  During that time, he has been a UCLA Extension instructor in Food Safety and HACCP, a CRA instructor in ServSafe, and has worked with clients such as Disneyland, GAO, Beverly Hilton Hotel, and Ecolab.  Mr. Nelken has also served as Director of Food and Nutrition Services at Daniel Freeman Hospital (Marriott Corp.) and Encino Hospital / Tarzana Regional Medical Center.

In 1994, he formed J. Nelken & Associates, a consortium of consultants who work on menu development, systems analysis, food safety, and HACCP training and auditing.  He has developed intensified food flavor enhancement program and has designed value-added services for distributors and brokers.  Mr. Nelken is also a sourcing and coordinating consultant specialist .

Education
B.S. with Honors, Food Science and Management, Pratt Institute, 1972
M.A., Food Management and Dietetics, New York University, 1975
Instructor's Training Development Certificate, UCLA Extension, 1997

Memberships and Associations
American Dietetic Association (Registered Dietitian)
International Association of Milk, Food and Environmental Sanitarians
California Dietetic Association
American Restaurant Association
Chef's De Cuisine


to HITM home page