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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. |
Steven R. Davis (OR)
CNS/RQA/CA, Inc. (CA)
G. Peter Healy (TN)
David Nance (TX) |
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| CNS is a consulting company that employs registered dietitians
and other food safety professionals 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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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:
- Consultant on FDA HACCP food safety, cook chill commissaries, and cost control.
- 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.).
- Food service management in hospitals, restaurants, private clubs, vending, business and industry, retirement homes, and schools.
- Facilities design review and operations audit of food services.
- Training domestically and internationally in a broad range of food management issues and process control (food production).
- Re-engineering of food service to plan for changes in health care delivery of services.
- Marketing and sales in food service management.
- Participant in the Conference for Food Protection, which makes recommendations to the FDA HACCP Code, 1999.
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| 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
University of California Davis, numerous courses in Psychology
Marriott Corp., six-month restaurant management training
course
HITM certification to teach AMC-HACCP (Active Managerial Control-Hazard
Analysis Critical Control Points) |
Memberships
FCSI
HFM (independent operators of hospital food service) |
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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 |
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