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Doug has 40 years food industry experience. His background was in production and project management, research & development and sales before being appointed Corporate Quality Manager for Express Foods Group International. His specialist areas include quality systems; hazard analysis and risk assessment & HACCP; product recall procedures and incident management in cases of malicious contamination (he has worked with Scotland Yard on a number of occasions). He is a trained lead assessor and a food industry specialist assessor for Det Norske Veritas Quality Assurance Ltd, one of the UK's leading ISO 9000 certification bodies. Apart from countries in the European Union, Doug has worked in Lebanon, Lithuania, Moldova, Mongolia, Poland, Russia and the USA.
Ian is a food industry Technical Manager by training and has over 25 years experience in the high-risk chilled foods sector. He works as an International BRC & BRC/IOP Auditor on behalf of one of the major UK Food Safety Accreditation Companies. In addition he also works in the UK helping food manufacturers prepare their Quality Management Systems for accreditation to these Standards.
Dr Jack Chudy
By training a chemist, Jack is a Technical Consultant with ALS Food and Pharmaceutical, which has extensive UKAS accredited food testing laboratories. He works with several other food companies on technical matters, including compliance with food legislation, product labelling and nutritional information. For imported goods, he advises on product re-labelling for the UK market as well as on the legality of ingredients.
Our team of food industry management consultants can provide expert advice to Members of the Food Club on:
Alex Kent is a graduate of the Department of Food Science at Leeds University, and has spent his career in Technical management, Quality Assurance and new product development within the Food Industry. He has worked for blue chips such as Marks & Spencer, Unilever [Batchelor’s], Spillers Foods [Homepride], Unigate, the Lusty Group, and latterly at Fibrisol Service – a major supplier of functional food ingredients to the meat and bakery industries, as well as for smaller organisations. In addition, he has taught at secondary level, worked for a Trading Standards Department, and was for a short time an Hotel and Restaurant Inspector.
Recently retired, Alex devotes his efforts to helping small businesses, primarily through SALSA [Safe and Local Supplier Approval] but also through the Food Club. He is a registered auditor/mentor for SALSA (www.salsafood.co.uk), and has been with them since the launch in 2007.
Alex is also heavily involved in the Institute of Food Science and Technology (www.ifst.org) as their Hon. Secretary, sits on the Finance Committee, as well as the Membership Assessment Panel.