His
years in hospitality management and construction have provided
him with a unique advantage. He understands the workings and challenges
of the retail food business.
His
areas of expertise include the evaluation of food service
establishment plans to ensure compliance with state and local
regulations, conducting HACCP-based food safety audits, disease
investigation and reporting, acting as a regulatory liaison and
the design and implementation of emergency preparedness plans.
Frank is a Registered
ServSafe® Instructor, offering the National Restaurant Association’s ServSafe® Food
Protection Manager Certification Program, and holds undergraduate
degrees in Food Science and Hospitality and Tourism Management.
He also
participated in a pilot program with the Massachusetts Department of Public Health (MDPH)
and the Food and Drug Administration (FDA). The program consists
of developing an Assessment of Training Needs as part of the
FDA’s Program Standards. The purpose of the program was to standardize and maintain a consistent
training program for all public health food inspectors.
Frank has also served as President of the Massachusetts Health Officers Association (MHOA).
Brian
Kung - Co-founder
Angelo
DeLuca - Environmental Public Health Inspector, R.S
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