CURRICULUM
VITAE O. Peter Snyder,
Jr.
(for PDF version, click
here)
PERSONAL OBJECTIVES
· To assist
the hospitality
industry and government personnel worldwide in reaching their full
career
potentials by providing challenging food technology and management
education
at all stages of their careers.
· To assist
food
companies in identifying their strengths and weaknesses; then, to help
them implement HACCP-based Total Quality Management programs that
strive
to achieve zero-defect food safety, customer competitive satisfaction,
and productivity by enabling employees to do all tasks correctly the
first
time, while constantly finding ways to improve processes and reduce
costs.
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
2000 Snyder, O.P.2000 (January 14). Using HACCP in
commercial kitchens.Johnson and Wales
University.Providence, RI. Snyder, O.P.2000 (March 21-22).HACCP
presentation at Food Safety
Summit.Washington, D.C. Snyder, O.P.2000 (May 25).Indications of an
effective regulatory food safety program.Florida
Environmental
Health
Association.52nd Annual
Education Meeting.Tampa, FL. Snyder, O.P.2000 (June 10-14).Microbial Safety
of Minimally Process Food (for symposium HACCP
Applied to Minimally Processed Food).Institute
of
Food Technologists (IFT) Annual Meeting & Food Expo.Dallas, TX. Snyder, O.P.2000 (November 7).HACCP-based
retail food safety.Ministry of Health.Vancouver,
British Columbia, Canada. Snyder, O.P.2000 (December 3-15).Seal of
Quality: Food safety and quality
program for Macedonia food markets.Land O'Lakes.Skopia,
Macedonia. 2001 Snyder, O.P.2001.(January 29).HACCP plan
development.Syracuse University.Syracuse, NY. Snyder, O.P.2001.(March 28-30). 1) Industry self-control vs. regulatory
inspection.2) How to develop predictable
employee foods
safety behavior.3) Science-based
retail food process standards.10th
Australian Food Microbiology Conference.Melbourne, Australia. Snyder, O.P.2001 (July 6).Hazard analysis and
critical control points in patient care.Children's
National
Medical Center.Washington, D.C. Snyder, O.P.2001 (July 26).The impact of food
service regulations on the food service
industry: An historical perspective.Florida Environmental Health Association, Inc.53rd Annual Education Meeting & Trade Show.Clearwater Beach, FL. Snyder, O.P.2001 (August 8).American
Correctional Food Service Association.International
Conference.Palm Springs, CA. Snyder, O.P.2001 (September 20).Empowering the
retail food industry to do
food safety with HACCP.California
Conference of Directors of Environmental Health.Fish
Camp,
CA. 2002 Snyder, O.P.2002 (April 16-17).How to use
cook-chill with HACCP to assure
food safety.Nevada Environmental Healh
Association.Minden, NV. Snyder, O.P.2002 (April 24-25).HACCP team
start-up training.Delaware River &
Bay Authority. Snyder, O.P.2002 (May 10).Bioterrorism: Food
safety and the food supply.New York State
Dietetic Association.Saratoga Springs, NY. Snyder, O.P.2002 (June 30-July 3).1) Food
safety education for chefs; 2) Safe
cooling of meats and retail foods: An industry perspective.International Association for Food
Protection (IAFP) Annual Meeting.San
Diego, CA. Snyder, O.P.2002 (October 8).Analysis of food
security in the OMH food system.New York
State Office of Mental Health.Saratoga
Springs, NY. 2003 Snyder, O.P.2003 (August 10-13).Changing the
recipe: How to obtain a food
code variation.International
Association for Food Protection (IAFP) Annual Meeting.New Orleans, LA. Snyder, O.P.2003 (July 21-August 1).Albania
Seal of Quality QA-HACCP development
program for food markets.Land O'Lakes.Tirana, Durres, Shkoder, Korca, and Vlora,
Albania. Snyder, O.P.2003 (August 19).Food safety and
sanitation:Active Managerial Control-HACCP.Southern Minnesota School Foodservice.Owatonna, MN. Snyder, O.P.2003 (November 26-28).Using HACCP
for process control and
innovation in retail food operations (poster presentation).European Union Risk Analysis Information
Network (EU-RAIN).Budapest,
Hungary. 2004 Snyder, O.P.2004 (June 7-11).Application of
HACCP to chef self-control in catering
operations.5th World
Congress, Foodborne Infections and Intoxications.Berlin,
Germany.
Snyder, O.P.2004 (July12-16).Applying food
science to innovate new processes in retail food
operations.Institute of Food
Technologists (IFT) Annual Meeting and Food Expo.Las
Vegas,
NV. Snyder, O.P.2004 (June 20-July 3).Albania Seal
of Quality Merchandising: To
improve merchandising techniques of Seal of Quality products in
Albania;
Merchandising and customer relationship training.Land
O'Lakes.Tirana,
Durres, Shkoder, Korca, and Vlora, Albania. Snyder, O.P.2004 (August 8-11).Putting food
safety solutions into practice:
Failures, successes, and tools.International Association for Food Protection (IAFP) Annual
Meeting.Phoenix, AZ. Snyder, O.P.2004 (October 25-26).The science
of safe food: The code, the science,
and the judgment.Cooking and Chilling
Technologies for the 21st Century.Long Beach, CA. Snyder, O.P.2004 (November 4).HACCP-based
retail food safety.Michigan Environment Health Association Food Protection
Conference.Ann Arbor, MI. 2005 Snyder, O.P.2005 (July 18).Food safety
principles in developing products for the foodservice
market.Institute of Food Technologists
(IFT) Annual Meeting and Food Expo.New
Orleans, LA. Snyder, O.P.2005 (July 19).HACCP application
and documentation in retail operations.Institute
of
Food Technologists (IFT) Annual
Meeting and Food Expo.New Orleans, LA. Snyder, O.P.2005 (August 17).Unification of
retail and process HACCP.IAFP Annual
Meeting.Baltimore, MD. Snyder, O.P.2005 (October 7).Empowering the
food service manager.6th
Annual Fall Education Workshop.CIPHI,
Alberta Branch.Canmore, Alberta, Canada. 2006 Snyder, O.P.2006 (January 22-25).HACCP and TQM
system for: Food processing
operation of New York Pizza Company.Land O'Lakes.Novosibirsk,
Siberia. Snyder, O.P.2006 (February 1-4).HACCP and TQM
system for: Food processing
shop & café of Barnaul Liceum Trade School #38.Land O'Lakes.Barnaul,
Siberia. Snyder, O.P.2006 (March 22).Evaluating
ingredients and purveyors (for retail
operations).Food Safety Summit.Las Vegas, NV. Snyder, O.P.2006 (May 9).Serving safe food.St.
Christopher's Episcopal Church.Roseville, MN. Snyder, O.P.2006 (July 26).Global trends of
retail food operations and processes.Institute
of
Food Technologists (IFT) Annual
Meeting and Food Expo.Orlando, FL. 2007
Snyder, O.P.2007 (February 21).Managing the hazards in a rood operation to
control the risks that could cause a customer foodborne outbreak.Dubai Municipality Food Safety Conference,
in conjunction with Gulfood 2007.Dubai
U.A.E.
Snyder, O.P.2007 (March 6).Converting the retail food-code kitchen into a HACCP commercial
processing kitchen.9th
Annual Food Safety and Security Summit.Washington, D.C.
Snyder, O.P.2007 (September 13).Instrumentation in food product testing and
experimental design in product development.Culinology 101 Part 4.Research
Chefs Association.Mercer County
Community College.West Windsor,
NJ. 2008
Snyder, O.P.2008 (January 7)How to do cook-chill and sous vide processes.Retail Food Systems Research Conference.Reno,
NV.
Snyder, O.P.2008 (January8)The scientific basis for retail process and product
development.Retail Food Systems
Research Conference.Reno, NV.
Snyder, O.P.2008 (January8)Writing a HACCP-based Food Safety Management System (FSMS
operations manual.Retail Food Systems
Research Conference.Reno, NV.
Snyder, O.P.2008 (January10)FSMS / HACCP process development application course for
regulators and industry: How to write and approve a HACCP FSMS.Retail Food Systems Research
Conference.Reno, NV.
Snyder, O.P.2008 (February 27).Know that your processes are safe.3rd Dubai International Food
Safety Conference.Dubai U.A.E.
Snyder,
O.P.2008 (March 1-3; 4-6).Workshop for inspectors: Certifying an
AMC-HACCP program in retail food.Dubai
U.A.E. 2008 Snyder,
O.P.2008 (January 7).How to do cook-chill and sous vide processes.Retail Food Systems Research Conference.Reno,
NV. Snyder,
O.P.2008 (January 8).The scientific basis for retail process and
product development.Retail Food Systems
Research Conference.Reno, NV. Snyder,
O.P.2008 (January 8).Writing a HACCP-based Food Safety Management
System (FSMS) operations manual.Retail
Food Systems Research Conference.Reno,
NV. Snyder,
O.P.2008 (January10)FSMS / HACCP process development application
course for regulators and industry: How to write and approve a HACCP
FSMS.Retail Food Systems Research
Conference.Reno, NV. Snyder,
O.P.2008 (February 27)Know that your processes are safe.3rd
Dubai International Food
Safety Conference.Dubai U.A.E. Snyder,
O.P.2008 (March 1-3; 4-6).Workshop for inspectors: Certifying an
AMC-HACCP program in retail food.Dubai
U.A.E. 2009 Snyder,
O.P.2009 (February 23). HACCP
for minimally processed foods and cook
chill processes.Dubai U.A.E. Snyder,
O.P.2009 (February 25).Using cook chill processes.4th
Dubai International Food
Safety Conference.Dubai U.A.E. Snyder,
O.P.2009 (December 4).Developing food safety in the hospitality
sector.1st Turkey Food
Safety Congress.Harbiye Military
Museum, Istanbul, Turkey. 2010 Snyder,
O.P.2010 (February 21).Developing a performance-based food safety
HACCP plan for foodservice establishments.Dubai U.A.E. Snyder,
O.P.2010 (February 24).Developing food safety in the hospitality
sector.5th Dubai
International Food Safety Conference.Dubai U.A.E. Snyder, O.P.2010 (March 20).Certifying
the safety of a recipe using
HACCP.2010 Research Chefs Association
Annual Conference & Culinology® Expo.Chicago, IL. Snyder,
O.P.2010 (April 6).Hand
washing.Minnesota Department of Health Food Safety Partnership meeting.St. Paul, MN.
To publications
list (A complete publications list of journal articles, book
entrees,
magazine articles, to include a complete list of presentations)
