David Weidner This is Me

 Web References

1. 1. www.foodhaccp.com

   www.foodhaccp.com/memberonly/n - [Cached]

   Published on: 5/25/2008   Last Visited: 5/25/2008

   "Food inspectors and restaurant owners must cooperate, communicate and educate themselves to develop risk-based sanitation inspections," said David Weidner, a former food inspector who is now vice president for EHA Consulting Group, an environmental health consulting company based in Baltimore.Weidner said inspectors should place more emphasis on hand washing, temperature control, sanitation conditions and cooking food the proper way.

2. 2. Content-IBSS 2007

   www.bostonseafood.com/07/publi - [Cached]

   Published on: 3/13/2006   Last Visited: 9/15/2006

   Speaker - J. David Weidner , Vice President, Food Safety, EHA Consulting Group Inc
   
   After graduating from Rutgers University, Dave Weidner was employed by local and county health departments in New Jersey as a Registered Environmental Health Specialist and was among the first graduating class of New Jersey's Hazardous Materials Response Technicians.Currently, he attends West Chester University where he is pursuing his Master of Public Health (MPH) degree with concentration in Emergency Preparedness and Environmental Health.
   
   Dave Weidner moves into his 15th year serving clients as Vice President of Food Safety Services with EHA Consulting Group.He has been instrumental in investigating foodborne outbreaks across the country and in solving the problems that food manufacturing operations face with the threat of Listeria in the retail, manufacturing and production environments.Dave spearheads EHA's food safety auditing program, is responsible for the development of the company's website and provides training and education to their inspectors and clients to ensure that they recognize the true issues of food safety importance.

3. 3. thedesertsun.com | How healthy is that restaurant?

   www.desertsun.com/apps/pbcs.dl - [Cached]

   Published on: 11/27/2004   Last Visited: 1/22/2006

   The quality of the inspections is going to go down (because) you're not going to have enough time to see what needs to be seen in terms of preparation, receiving and storage," said Dave Weidner, a former restaurant inspector for the New Jersey Department of Health who now works for EHA Consulting Group, an environmental health consulting firm.
   ...
   Weidner, however, said a thorough investigation takes five hours - something he can do now as a private consultant but is often unrealistic for overworked public servants.
   ...
   Understaffing at health departments is a nationwide problem, said Weidner, the public health consultant.Pay is low, academic requirements are high and the work is unglamorous.
   
   "They're overworked and underpaid.For all the things that an inspector has to be responsible for, their salaries are very, very low compared to private industry, which is a shame," Weidner said.
   ...
   Weidner said when a health department cuts back on inspections, they may be able to avoid encountering health problems for a while.But they also may not see a major health problem coming before it's too late.
   
   "(The inspection) is a snapshot in time," he said.