Dr. Servando Morales, Associate

smoralesDr. Morales earned a Doctorate of Food Science at Cornell University in 1989; a Master of Science in Food Science and Technology at the Massachusetts Institute of Technology (MIT) in 198l; a Master of Business Administration at the Instituto Tecnológico y de Estudios Superiores de Monterrey, México (ITESM) in 1985; and he is a Biochemical Engineer (ITESM) since 1977.

Dr. Morales is currently a HACCP CG associate, and an independent consultant to the food industry with over 25 years experience in Food Safety and Quality Systems ; Hazard Analysis and Critical Control Points (HACCP, SSOPs, GMPs); and significant experience in implementation of the Global Food Safety Initiative (GFSI) approved scheme SQF 2000® . He has assisted in the implementation of over 60 food safety and quality systems in Mexican companies and has conducted workshops for over 250 companies in Latin America, the United States, and the Caribbean. These workshops concentrated mainly on HACCP principles, auditing and reassessment . He is a Lead Instructor on HACCP system workshops by the International HACCP Alliance.

Since 1989, he is an UNIDO (United Nations Industrial Development Organization) international expert in food safety. In this capacity, he has provided consulting and project evaluation services for government agencies, international agencies such as the US Agency for International Development (USAID), the food industry, institutions, and research institutes in fourteen Latin American countries. In addition, Servando is an SQF 2000® (Safe Quality Food) system registered consultant , a Total Quality System Instructor in the Crosby and Associates Total Quality Management System, and an FSSC 22000 Lead Auditor. He regularly conducts third-party food quality and safety audits.

Servando has held several management positions in the Mexican Food Industry, where he has been involved with exporting meat and poultry products to the U.S. and Japan. He was a plant manager, technical director, and had responsibility for food safety, QA/QC, product development, and the microbiology and physicochemical labs at Cargill Foods and Alimentos Colonial in Saltillo, Mexico. He was also in charge of the export business unit dealing with developing and implementing specifications for value-added meat and poultry products for the Japanese market. Servando has been instrumental in establishing meat and poultry value-added joint ventures between Mexican and Japanese Corporations.

He is currently Director and a Partner at Norstar Alimentos , in Ramos Arizpe, Coahuila, México, manufacturer of marinade mixes for meat and poultry products with sales in Mexico and the U.S.,

Servando held research positions at Cornell University and the Massachusetts Institute of Technology. He held a Professor tenure position in the Food Science and Biochemical Engineering Department at the Instituto Tecnológico de Monterrey (ITESM), México.

Dr. Morales’ Research includes:

Pathogenicity of Salmonella enteritidis in the hen’s egg.

Survival of strains of Salmonella enteritidis to egg processing.

Characterization of temperature-sensitive mutants of Saccharomyces cerevisiae for the production of Single Cell Protein.

Dr . Morales’ Publications include:

H.L. Shivaprasad, et al. 1990. Avian Diseases 34:548-557.

And publications in trade journals related to food safety.

Dr. Morales is currently a HACCP CG associate, and an independent consultant to the food industry with over 25 years experience in Food Safety and Quality Systems ; Hazard Analysis and Critical Control Points (HACCP, SSOPs, GMPs); and significant experience in implementation of the Global Food Safety Initiative (GFSI) approved scheme SQF 2000® . He has assisted in the implementation of over 60 food safety and quality systems in Mexican companies and has conducted workshops for over 250 companies in Latin America, the United States, and the Caribbean. These workshops concentrated mainly on HACCP principles, auditing and reassessment . He is a Lead Instructor on HACCP system workshops by the International HACCP Alliance.

Since 1989, he is an UNIDO (United Nations Industrial Development Organization) international expert in food safety. In this capacity, he has provided consulting and project evaluation services for government agencies, international agencies such as the US Agency for International Development (USAID), the food industry, institutions, and research institutes in fourteen Latin American countries. In addition, Servando is an SQF 2000® (Safe Quality Food) system registered consultant , a Total Quality System Instructor in the Crosby and Associates Total Quality Management System, and an FSSC 22000 Lead Auditor. He regularly conducts third-party food quality and safety audits.

Servando has held several management positions in the Mexican Food Industry, where he has been involved with exporting meat and poultry products to the U.S. and Japan. He was a plant manager, technical director, and had responsibility for food safety, QA/QC, product development, and the microbiology and physicochemical labs at Cargill Foods and Alimentos Colonial in Saltillo, Mexico. He was also in charge of the export business unit dealing with developing and implementing specifications for value-added meat and poultry products for the Japanese market. Servando has been instrumental in establishing meat and poultry value-added joint ventures between Mexican and Japanese Corporations.

He is currently Director and a Partner at Norstar Alimentos , in Ramos Arizpe, Coahuila, México, manufacturer of marinade mixes for meat and poultry products with sales in Mexico and the U.S.,

Servando held research positions at Cornell University and the Massachusetts Institute of Technology. He held a Professor tenure position in the Food Science and Biochemical Engineering Department at the Instituto Tecnológico de Monterrey (ITESM), México.

Dr. Morales’ Research includes:

Pathogenicity of Salmonella enteritidis in the hen’s egg.

Survival of strains of Salmonella enteritidis to egg processing.

Characterization of temperature-sensitive mutants of Saccharomyces cerevisiae for the production of Single Cell Protein.

Dr . Morales’ Publications include:

H.L. Shivaprasad, et al. 1990. Avian Diseases 34:548-557.

And publications in trade journals related to food safety.