Understand the professional background and published evidence that inform the Institute’s work.
Ernest’s published background describes work developing, validating, implementing, and defending food safety systems for high-risk foods and beverages, with experience across thermal processing, non-thermal methods, formulation, and regulatory environments.
Experience in microbial and instrumental analytical methods informs the interpretation of hazards, controls, test results, and study evidence.
The Institute’s published biography identifies Ernest as inventor of record for a novel combined UV and HPP application validated through Cornell University.
This example connects process development with experimental validation. Any new application still requires review of its own product, treatment conditions, and supporting evidence.
Read the published accountRespondents rated the course pace “Just Right.”
Instructor rating in every measured evaluation category.
Applied exercises connecting concepts with HACCP decisions.
Figures reported in the Institute’s published Basic HACCP materials. They describe learner evaluations and program design, not consulting outcomes or a guarantee of future results.
Tell us what you make, what you need to decide, and when. Start with an initial scope discussion, followed by a proposal for the work you need.
