Food Safety Food Quality
Graduate – Northern Illinois University – Production Management Post Graduate Work – Lake Forest School of Management, AIB Several Classes and Seminars, HACCP Certified, SQF Trained.
Fix It Consulting
Bakery Confectionery Processed Food Expert
Project Consulting – Eli's Cheese Cake (Chicago), Spaghetti Boat Restaurant (Chicago), Oven Fresh Baking (Chicago), Fort Howard Paper (Green Bay, WI), New York Box (New Jersey) and smaller projects for associates and business acquaintances.
Bakery — Process Foods
- Plans Start Ups: Planning, Budgeting, Forecasting, Production Development, Quality Control, Marketing & Sales
- Regulatory Expertise
- Backing & Process Foods
- Food Safety Development
- HACCP, SSOP, SOP, SQF, Auditing
- Pre audit
- QC HACCP Classes
- Corrective Action (Root Cause Analysis)
Specific Industry Experience In:
Pie making (filling construction, plant start/up, machinery and all phases of pie making), Bread and Bun (Operations, QA and Sanitation), Sauces, Salsa, Salads and Pizza (QA. USDA, and Sanitation). Frozen Vegetables (Production and Sanitation), Cheese Cake (Operations and Sanitation), Donut Cake and Yeast (all phases including plant start up and all operations and staff positions including hiring and human resources), SQF Practitioner – Silliker Trainer, Organic – MOSA Direct Experience.
HACCP SOP – TRAINER
ALMOST 30 years of food related experience and detailed background including down sizing and cost or budget justification process.
Call 773.339.0304 or email RP.LASCOLA@yahoo.com
This web site is associated with Midwest Food Safety Consulting.
SQF • BRC • ISO 22,000 information