Ken recently retired from Keystone Foods and started a food consulting business specializing in solving microbial problems, especially in RTE and ground beef operations, sanitation, facility and equipment sanitary design, auditing and food safety training.

• Report directly to both Vice President of Engineering and Vice President of Food Safety And Quality
• Review renovation and new construction plans to insure that Corporate Sanitary Design Standards are met
• Review new equipment purchases to insure sanitary design criteria are met
• Conduct food safety audits of meat and poultry manufacturing and distribution centers supplying a major quick serve restaurant chain, both nationally and internationally
• Train plant and distribution personnel Hazard Analysis Critical Control Point (HACCP) ,pest control, sanitation, sanitary design, and Good Manufacturing/Warehousing Practices
• Conduct initial audits of potential suppliers/co-packers to determine their ability to meet strict food safety standards

• Conduct food safety audits of meat and poultry manufacturing facilities and distribution centers supplying a major quick serve restaurant chain, both nationally and internationally
• Train plant and distribution personnel on Hazard Analysis Critical Control Point (HACCP), pest control, sanitation, facility design and current Good Manufacturing Practices (CGMP)
• Assist complex managers, plant managers and distribution center managers with food safety issues relating to design and development of expansion and modernization projects, and construction and equipping new facilities
• Corporate Food Safety trouble-shooter. Helped suppliers meet micro standards, reduce E-coli positive rates

• Conducted HACCP training for food manufacturers of meat and poultry, candy, dairy and seafood
• Provided technical assistance to clients experiencing production, spoilage or government non-compliance notices
• Helped major food manufacturer with Listeria recall. Helped develop facility and processing programs to control Listeria

• Provided day to day management of a major food laboratory engaged in microbiology, food chemistry and environmental chemistry testing, biotechnology development, product development and training
• Supervised approximately 100 scientists
• Assisted beef supplier to major quick service restaurant assess his Food Safety Program when restaurant chain had E-coli 0157H7 incident
• Assisted major beef processor that had, until 2006, the largest recall in history

• Commanded two major commands in Europe – US Army Commissary Command (Food); Defense Reutilization and Marketing Office