Food Safety

foodSafetyThe CDC in the US summarizes that each year, 1 in 6 Americans get sick from and 3,000 die of foodborne diseases. Reducing foodborne illness by 10% would keep 5 million Americans from getting sick each year. Preventing a single fatal case of E. coli O157 infection would save an estimated $7 million.

Food Safety has become the number one issue in the word of fresh food. The JSB Group is prepared and qualified to assist your company in navigating through the food safety and regulatory world.

Jeff has a M.S. in Food Safety from Michigan State University. He serves on the food safety and technology council of the United Fresh Produce Association, The Food Safety & Technology Council focuses on all aspects of food security, food safety, and technology through the total supply chain, working to bring the safest, highest-quality produce most efficiently to end consumers.

In addition he is an adjunct Professor of Microbiology at a New Englandl college and has been certified by The National Good Agricultural Practice Program at Cornell University as a GAPs (Good agricultural Practices) Online Produce Safety Course Instructor for the State of Massachusetts GAP training program.

He is also an authorized consultant for the State of Massachusetts Farm Viability Program and has worked with numerous local Farming operations.

Services include:

  • Food safety and food regulation resource
  • FSMA
  • GAP
  • GMP
  • HACCP

 

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Worldwide Technology Resource for the Flexible, Produce, and Food Packaging Industries