Food Safety and Thermal Processing Consultant

• →Sanity-checking our cumulative lethality and time-temperature models against real science
• →Telling us what log reduction targets actually make sense for poultry, beef, and pork (ground and intact)
• →Digging into our D-values, z-values, and whether carryover cooking can legitimately count toward safety
• →Reviewing the exact words we want to put in front of customers ("Safe to Eat," "Pasteurized," etc.) and making sure we're not writing checks the science can't cash
• →Helping us figure out what's ready for launch, and what needs more work first

• Have an advanced degree in Food Science, Food Microbiology, Meat Science, or Thermal Processing
• Know USDA-FSIS Appendix A and FDA Food Code like the back of your hand
• Can talk Salmonella and E. coli lethality kinetics without blinking
• Have real HACCP experience and understand meat/poultry manufacturing
• Can translate dense food science into language a home cook (and our legal team) will actually understand
• Have done consulting or product advisory work before, and know how to give a straight, evidence-based recommendation

The deal:
Short-term, remote, flexible. We're talking 10 to 40 hours total, on your schedule, with real potential to keep working together if it's a good fit on both sides.

If you've ever wanted to help make sure "done" and "actually safe" mean the same thing on a home cook's dinner table, we'd love to hear from you.

📩 Interested? Reach out to [contact info] with your background and availability.