FOOD SAFETY AND CLINICAL SAFETY INSPECTIONS

As a State licensed, certified health inspector in Anderson's Department of Environmental Health & Safety, my primary responsibility is food safety: To protect and preserve the lives of cancer patients (and non-cancer patients) against environmental food-born microbial pathogenic contaminants. This is done by my State Health Code enforcement of comprehensive inspection & surveillance of diverse foods and beverages consumed by patients, medical staff, support staff and visitors. Occasionally, I interface with the Dept. of Infection Control. My inspections include environmental inspections of food delivery supply trucks to Anderson and kitchen preparation and safe production of raw and cooked foods. Includes kitchen employee safety for accidental exposure to injurious fire, steam, ice, and surgical blade meat slicers. Create and teach courses in Food-born Illness Prevention, Fire Safety and PPE's to over 400 Dining and Clinical Nutrition Services employees. I work well with Aramark and Marriott Corp. Food Managers, Anderson Facility Managers, Capital Planning, and contracted vendors on new kitchen construction projects and material designs for environmental compliance with Texas Department of Health. I stay informed with State and Federal Food-Safety Codes(USDA; USFD; CDC; USDOT) and national / international food intelligence and security) and have interest in cases of high-profile litigations in food born illnesses with Law Firms, including criminal threats to our food supply.