He has had an opportunity to work with a diversity of food manufacturing operations (i.e., bakeries, snacks and soft drink, confectionery and pet foods, meat processing and rendering plants, pasta and dairy operations,), grocery warehouses, pharmaceutical plants, packaging facilities, supermarkets and other retail food establishments.
His time is devoted to in-house training programs, ‘troubleshooting” pest problems and conducting pest management, food safety and sanitation inspections.
He regularly lectures at meetings organized by AIB International, National Pest
Management Association, pest control companies, colleges and universities
(i.e., Rutgers, Cornell, Penn State, Purdue, Univ. of Maryland, Univ. of
Delaware, etc.), as well as conducting training programs and seminars for
federal and state agencies.
"Preventive" Pest Management - Insects, rodents and birds, and the contaminants they produce, pose a threat to every food plant operation. How to prevent these pests from gaining entry, and how to maintain control over the environment where food is produced, distributed and stored requires careful and effective planning. Whether updating an existing pest management program or eliminating an infestation, we can help establish the proper methods for prevention and control.
- “Troubleshooting” pest problems
- Preparing for Third Party Audits
- Food Safety & Sanitation Inspections
- Working with Contracted Services
- Seminars and In-house Training Programs
- Expert Witness