Fifteen years of international experience in food industry and research, including meat packing and RTE operations, as well as quality assurance, HACCP and food safety management training for English and Spanish speakers, in-plant validation studies, validation of interventions, food microbiology techniques, food safety audits and biosecurity protocols. Expertise and experience in different food matrices and processes (Beef, pork, poultry, RTE meats, bread, shrimp, leafy greens, microwaves, etc.). Extensive knowledge of USDA-FSIS regulations and requirements. Expertise in site, layout, and hygienic considerations and feasibility evaluation for the hygienic expansion, renovation and/or design of new food processing plants, warehouses, restaurants, and any other food service establishment with emphasis on beef operations. Experience providing consulting services to restaurants and food industry companies on SSOPs, validations, HACCP, process control, and general microbiology topics.