Dr. Brian Nummer PhD


Page: Learn


Food safety super(wo)man position available
Food safety Superman/Superwoman position available. Seeking a professional with knowledge and understanding of the 360° view of food safety and quality in food processes from farm to fork.You must be: forward-thinking, problem solver, technically knowledgeable, flexible, lean, agile, collaborative, role model (mentor), leader, proactive, multi-tasker, pragmatic, strong communicator, ability to travel, positive networker, motivated, …This super-person is responsible for implementing, monitoring and driving improvements in food safety and quality of food ingredients through entire supply chain from farm to fork. The right super-food safety person will have knowledge and understanding of all of the food commodities, animal and plant harvesting, food manufacturing, food distribution, food transportation, and consumer cooking and eating habits. It shouldn’t stop there. The optimal candidate will competently handle food safety technology, food safety and quality metrics (KPIs), human behavior related to food safety and quality, sanitation, food microbiology, recall and crisis management, and continuous improvement. Auditing experience is a must: supplier assurance, risk management, auditing techniques, auditing schemas, and conformance metrics. Business experience is required: return on investment, kaizen, lean manufacturing (processing), margins, global procurement, and FIFO. Regulatory affairs knowledge is required: FDA, USDA, FSMA, OSHA, HACCP, GMPs, SOPs, CFRs, GFSI, SQF, ISO, and hundreds more acronyms. And finally don’t lag – lead instead! If you fit all of these criteria apply by clicking the link. If not, consider lifelong learning opportunities in food safety and quality education.

Current workshops (view)

Workshop Mail Chimp List (get notified of new workshop dates)

In person courses

  • FSMA Preventative Controls (Qualified Individual Human Foods)
  • Reduced Oxygen Packaging HACCP (based on FDA Food Code)(1.5 days)
  • HACCP (FDA, USDA versions based on NACMCF and Codex HACCP)(2 days)
  • Acidified (and fermented) Foods (based 21 CFR 114) for small processors only (1 day)
  • GMPs and Prerequisite Programs (2 days)

Future online courses

  • Acidified (and fermented) Foods (based 21 CFR 114) for small processors only (12 hours $$)
  • Food Code based HACCP (20 hours $$)
  • Pre-requsite Programs to HACCP (GMPs, SOPs, etc) (20 hours $$)
  • The Science of the Food Code
    • I – Foodborne illness Pathogens – (12 hours $$)
    • II – Microbiology in the Food Code (Chapter 3) – (12 hours $$)
    • III – Preservation mechanisms – (safe) food product development – (12 hours $$)
  • Meat and Poultry Processing under the FDA Food Code (12 hours $$)
  • Enhanced Sanitation for food-service operations (12 hours $$)




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