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O. Peter Snyder, Jr. (for PDF version, click here) PERSONAL OBJECTIVES
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O. Peter Snyder, Jr. (for PDF version, click here) PERSONAL OBJECTIVES
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CAREER BACKGROUND
1982 to present: President
of the Hospitality Institute of Technology and Management (HITM), a
company
that assists hospitality companies and professionals in utilizing new
research
technology and management systems for improved performance.
I have helped the
following
companies with HACCP-based Total Quality Management programs, for which
I wrote complete food safety policies, procedures, and standards
manuals
to control food processes..
· Major national
foodservice companies (Denny's)
· International
hotel
corporation (Marriott)
· Oriental
restaurant
chain (Leeann Chin)
· Up-scale
supermarket
chain (Lunds)
· School
foodservice
(South Washington County, MN; Rochester, MN)
· International
foodservice
equipment company (Cleveland Range)
· National fast
food
chain (White Castle)
· Hospital and
corporate office foodservices (Kaiser-Permanenta; New York Office of
Mental Health Cook-Chill Production Center)
·
Numerous restaurants
and hotels (Lido Italian Market Bar and Café, Biaggi's,
Houston's)
· Suppliers (Bergin
Fruit & Nut)
I have provided expert
legal
consulting.
· Cases associated
with
Escherichia coli O157:H7, Staphylococcus aureus, Shigella,
Listeria monocytogenes growth on spoiled meat and poultry
· Cases associated
with supermarket fraud and safety
· Injury to
customers
in restaurants (e.g., scalding from hot beverages)
· Illness caused
by food in restaurants (Escherichia
coli
O157:H7,
hepatitis A)
· Cases associated
with unsafe food preparation (e.g., washing food such as parsley,
correct
hamburger cooking, hot holding)
· Customer /
employee
sabotage
I have specialized in
helping
thousands of people expand their career capabilities with beginning to
advanced food and management education. My courses and educational
materials
include the following.
· Technology of
HACCP-based,
Chilled Food Production Systems
· Developing and
Implementing HACCP-based Retail Food Operations
· HACCP Kitchen
Design
and Safe Performance Assurance Plan Review* Managing Food Hazards in
Retail
Food Operations (Certification)
· Establishing
HACCP
in Retail Food Operations (Recertification)
· Preparing Food
Safely in Retail Food Operations* Model HACCP-Based Policies,
Procedures,
and Standards Manual
· Safe Hand Washing
14-minute video tape and educational materials, poster
· Foodservice
Occupational
Safety Management Certification
· Nutrition for
Commercial
Recipe Design* Microbiological HACCP Database
· Responsible
Beverage
Management
· Principles of
Excellent
Table Service for Employees
· Kitchen
Management
Computer-Based Systems
· Performance
Assurance
Management Team Systems
· Employee
Development
through Performance Appraisal and Counseling
· Employee Team
Management
and Coaching
· Manager Leadership
· Employee Food
Safety:
A Self-Instruction Text
· Employee Food
Hazard
Control in Retail Food Operations
· Food safety
hazards
and controls for the home food preparer
Research projects that
I
have completed include the following.
· Development of
a modified atmosphere packed hard-boiled egg product with an extended
chilled
shelf life
· Development of
vacuum-packed, microwave-pasteurized, chopped eggs with extended
chilled
shelf life
· The process for
pasteurized antipasto and salsa products for retail food market
distribution
· Quality- and
hazard-controlled
turkey cooking procedures for a national cookbook
· Development of
high-volume (³100 gallons) recipes for pasteurized chilled food
systems
· The process for
pasteurized children's meals with extended chilled shelf life for
microwave
reheating
· The process for
frozen fresh pizza dough
· Determining the
accuracy of commercial endpoint cooking indicators for roast beef
· Influence of
cooling
rate on the outgrowth of Clostridium perfringens spores in
cooked
ground beef
· Growth potential
of
Bacillus cereus and Clostridium botulinum spores and
vegetative
cells of Staphylococcus aureus, Listeria monocytogenes,
and
Salmonella
in cooked ground beef during cooling
· Cooling food in
two-inch and four-inch pans in a commercial walk-in refrigerator
· The microbiology
of cleaning and sanitizing a cutting board
· The microbiology
of dishcloths in the home kitchen
· The microbiology
of food market salad and salad bar items
· HACCP-based
fingertip
rinse procedure
· Validation of a
HACCP recipe for rapid cooling of cheese sauce
· Comparison of the
bimetallic coil thermometer and thermocouple for validating food cooling
· Application of
HACCP in retail food production operations
I have served as an
expert
panelist for the European Commission.
April 11-15, 2005. To
review,
evaluate, and recommend proposals for studying the issue of improving
consumer
eating-out habits and developing strategies for better food quality and
safety, and increasing consumer acceptance of "healthy" meals.
1974 to 1982: Associate Professor, University of Minnesota, St. Paul, Minnesota, Hospitality and Food Service Management and Extension Specialist with joint appointment to the Department of Food Science and Nutrition and Agricultural Extension Service.
Research projects that
I
completed include the following.
· Determining the
energy efficiency of food cooking with microwave combined with
conventional
cooking vs. conventional cooking alone
· Development of
new engineering techniques to chill foods rapidly
· Development of
a miniaturized microbiological system for quickly determining food
ionizing
radiation doses
· Development of
commercial food processes using a 60,000-watt microwave tunnel
· Determining the
cooking efficiency of 20 models of gas and electric commercial cooking
equipment
Courses that I
developed
and taught include the following.
· HACCP-Based Food
Safety for Minnesota Restaurants
· The Technology
of International Cuisine
· Basic and
Advanced
Kitchen Design
· Total Quality
Management
in Foodservice Operations
· Basic and
Advanced
Foodservice Computer Program Development
· Management
Systems
for Foodservice Operations
· Foodservice
Financial
Management
1952 to 1974: Lieutenant Colonel, United States Army. Service included command positions up to battalion commander. Overseas assignments included Germany, Korea, and a one-year combat tour in Vietnam.
My
accomplishments
during this career include the following.
· Six years in food
ionizing research developing sterilized food products
· Tested the use
of the synergistic effects of microwaves and ionizing radiation
· Development of
a cryogenic food cooling system
· Design and
development
of a self-contained, all electric mobile field 6,000-watt microwave
kitchen
and bakery
· Development of
irradiation process test procedures using Clostridium botulinum
· As Dean of a
School
of Management Information Systems, developed extensive programmed and
computer-aided
instruction programs
· Conducted
extensive
courses in computer-based management information systems
· Directed the
design
and development of a central food preparation facilities concept to
replace
all dining facilities in the military
EDUCATION
University of
Denver:
B.S. 1948-1952
Hotel Restaurant Management
Massachusetts Institute
of Technology: M.S. 1957-1959
Food Science and Nutrition
University of
Massachusetts:
Ph.D. 1967-1969
Food Science and Technology
MEMBERSHIP AND ACTIVITIES IN
PROFESSIONAL
ORGANIZATIONS
· Society for
Foodservice
Systems: President
This
international society helps its members better understand foodservice
as
a management and technical system with quality assurance cycles.·
· Journal of
Foodservice
Systems / Foodservice Research International: Editorial Board
·
· Institute of Food
Technologists, Foodservice Division Newsletter: Editor·
· QA Report:
Editor
· The Food Safety
Professional: Editorial Board
· International
Association
of Milk, Food and Environmental Sanitarians, Inc. / International
Association
for Food Protection·
· National
Restaurant
Association·
· American Society
for Microbiology·
· American Society
for Quality Control·
· National
Environmental
Health Association
· AWARD:
2006 NSF Food Safety leadership Award for Liftime Achievement in Food
Safety Education
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SELECTED PRESENTATIONS, 2000-2007
To publications list (A complete publications list of journal articles, book entrees, magazine articles, to include a complete list of presentations)