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Since
my studies as a vet I have gone through the entire
production chain of foodstuffs of animal origin.
Starting off as a consulting veterinarian in the feed
premix industry specialized for poultry and pigs, I
later added a few years of work at one of the big public
slaughterhouses and the official laboratory for
veterinary microbiology before I left to take an opportunity
at the federal office for military veterinary services.
There I worked for the coordinated veterinary services,
developing the survey and training for kitchen hygiene
within the Swiss Army.
The next step of my professional career led me to
Switzerland's biggest retail company and right to the
end of the production chain. For the following 10 years
as a quality and hygiene auditor I was responsible of
the worldwide inspection of meat production as well as
meat- and fish-canning plants.
As
a specialist I was in charge of Quality Assurance and
Health Protection within the business unit for poultry
products (meat and table eggs) from egg to end product.
During
the past 15 years I have intensely been occupied with
kitchen and catering hygiene. HACCP
and hygiene trainings are part of my standard services.
I
am collaborating with different European science
projects and work groups. Further JLCONSULT is
the Swiss coordinator of a European project called COST
97 "Pathogenic Microorganisms in Poultry and
Eggs", I have been part of a Concerted Action
(CT94-1456) about "Factors influencing the
microbial quality of meat" and I am presently
participating in different working groups of CEN TC 153
on hygiene standards for equipment and machinery for
food production and catering.
I
am a professional member of FCSI
(Foodservice Consultants Society International), a
sophisticated society of Consultants for Catering
services and Gastronomy.
Email: joerg.loepfe@bluewin.ch
Web
site: www.jlconsult.ch
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