LENZ FOOD SOLUTIONSTM
E-Mail: haccp@lenzfoodsolutions.com
Systematic, Preventive Food Safety Programs
Compliant with
Federal, State, and Municipal Health Codes.
AARON J. LENZ, President
Prior to founding LENZ FOOD SOLUTIONS, L.L.C., Mr. Lenz worked as a professional cook, a whole animal butcher, a regulatory agent of the USDA's Food Safety and Inspection Service (FSIS) promoting and protecting consumer health, and is a Food Safety faculty member at the Culinary Institute of America's New York campus. A food professional since 2001, Mr. Lenz possesses a diverse background that provides him a unique appreciation and understanding of what we eat from the perspectives of both those who produce it and those who regulate its production.
EXPERIENCE
Faculty, Food Safety Instructor
Culinary Institute of America, Hyde Park Campus (2014-Present)
Consumer Safety Inspector (Inspector-in-Charge)
Slaughter, Fabrication, Processing, Sanitation Teams (USDA-Inspected Facility)
Hilltown Pork, Inc., Est. #4018M (2008-2009)
Manager of Operations, Lead Butcher
Fleisher's Grass-Fed and Organic Meats (2006-2007)
Meat, Poultry, and Fish Fellowship—Teaching Assistant
Culinary Institute of America (2005-2006)
EDUCATION
Associate of Occupational Studies—Culinary Arts
Culinary Institute of America (2004)
Bachelor of Science—Pre-Medical Biology
Montana State University (1995)
Bachelor of Science—Biochemistry
Undergraduate Honors Thesis: Effects of Heat on Epicuticular Lipids in Drosophila willistoni
Montana State University (1995)
CERTIFICATIONS AND TRAINING
Principles of Hazard Analysis and Critical Control Point (HACCP)
HACCP for Not Shelf Stable Ready-to-Eat/Not Ready-to-Eat Products
United States Department of Agriculture, Food Safety and Inspection Service (2009)
Sous-Vide Preparation of Meat, Poultry, Seafood, Fruit and Vegetables
Dr. Bruno Goussault, Chief Scientist, Culinary Research and Education Academy (2013)
Food Safety Regulatory Essentials—Raw Products HACCP and Sanitation
USDA FSIS (2009)
Principles of Low-Acid and Acidified Canned Foods
Better Process Control School (Full Course)
Certified Commercial Pesticide Technician—Food Processing (7F)
Poultry Slaughter Inspection Training
USDA FSIS (2010)
In-Plant Egg Products Training
USDA FSIS (2010)
Cured Meats Professional Level Course
Iowa State University (2008)
Qualifying Certificate in Food Protection
Beef Fabrication Apprenticeship
Carnicas Abere, S.L., San Sebastian, Spain (2008)
AWARDS AND ACKNOWLEDGEMENTS
Highest Annual Performance Appraisal Rating—“Outstanding”
USDA FSIS, Office of Field Operations, Albany District (2011)
Featured in Agency Publications for Contributions to Public Health Mission
USDA FSIS, Congressional Public Affairs Office & Office of Management; Washington, D.C. (2012)
Time-Off Award (1), Spot Awards (3), Certificates of Merit (2)
USDA FSIS, Office of Field Operations, Albany District (2009-2012)
Certificate of Appreciation
USDA FSIS, Office of Outreach, Employee Education, and Training; Washington, D.C. (2012)
LANGUAGES
Spanish—Fluent Spoken and Written
Castillian and Latin American
Contact: haccp@lenzfoodsolutions.com
All material © 2013 Aaron J. Lenz Consulting Services
All rights reserved. No part of this material may be reproduced or altered or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without permission in writing from the copyright owner. The links to other websites contained on this web page are provided solely for educational purposes. They do not indicate, nor is their inclusion intended to imply, endorsement of the contents of this website or Aaron J. Lenz HACCP Consulting Services by any federal, state, or municipal public health authority, academic institution, private company, or professional organization.
