Cynthia L. Parenteau, CP-FS

Professional Biography

Background:

In 1998, Ms. Judd began working in the hospitality industry as a manager/intern for a restaurant/bakery. She was responsible for all aspects of running the business from training new employees, to menu development, to receiving and inspecting shipments and decorating all pastries.

In 2003, Ms. Judd began working for Berger Food Safety Consulting as a food safety consultant. Her work involves conducting restaurant manager certification seminars (ServSafe), teaching basic sanitation courses for non-certified employees, teaching responsible alcohol training courses, providing third party audits, providing liaison services between retail food establishments and local health departments, and developing HACCP plans.

Ms. Judd has worked as the lead consultant for Boston area establishments such as: Olives, Figs, King Fish, Fresh City (multiple locations), Fire and Ice (multiple locations), KFC (multiple locations), Jae's, TD Banknorth Garden, Gillette Stadium, Agganis Arena (BU), and for special events such as the 2004 Democratic National Convention (DNC) at the FleetCenter in Boston, MA. She has also been a trainer for the Massacusetts Restaurant Association, the Worcester Department of Public Health, Boston Public Schools, Burlington Public Schools and many others.

 

Qualifications:

•  Certified Instructor and Proctor for the National Restaurant Association's Educational Foundation's ServSafe Certification Program

•  Quality Assurance Inspector for retail food establishments

•  Certified instructor and proctor for the NRAEF's ServSafe Alcohol program

•  Dynamic and energetic instructor for food safety certification programs, responsible alcohol service and customized employee seminars

Education, Certification and Training:

•Plan Review (FDA) November, 2007

•ServSafe Alcohol Certification program , NRAEF, April 2005

•Foodborne Illness Investigations (FDA) September, 2004

•Certified Professional - Food Safety (CP-FS) (National Environmental Health Association) Dec., 2003

•  Hazard Analysis Critical Control Point and Retail Food Store Sanitation Code (FDA) Sept., 2003

•  Associates Degrees, Restaurant Management and Associates Degree - Lodging Conference Managements (NH Community Technical College, Laconia, NH) May, 2003

•  Bartending (NH Community/Technical College, Laconia, NH) Dec., 2002

•  ServSafe Certification (National Restaurant Association's Educational Foundation) Oct., 2002; Dec., 2007

Professional Organizations:

Massachusetts Health Officers Association (MHOA)

Massachusetts Restaurant Association (MRA)

National Environmental Health Association (NEHA)

 

Experience:

Food Safety Consultant May, 2003 - present

Berger Food Safety Consulting, Boston, MA            

•  Conduct Quality Assurance Inspections for retail food establishments in New England

•  Provide liaison services between retail food establishments and local health departments

•  Develop HACCP plans and SOP's for specialized food processing procedures

•  Teach Food Protection Certifications Program (ServSafe)

•  Teach Responsible Alcohol Service (ServSafe)

•  Create customized educational/training materials for retail food establishments

Manager / Intern June, 1998 - May 2003

Patril's Restaurant & Bakery, Franklin, NH

•  Created and developed new menus

•  Responsible for receiving and inventory

•  Developed employee training manual

•  Prepared, created and decorated all pastries

•  Involved with all food and beverage service

•  Handled and resolved customer complaints

•  Trained new employees

•  Bartended

•  Assisted with all administrative duties