Robert Samudio is a seasoned expert in food safety, currently serving as the Owner of Safefoodhandler, Inc., where he leverages his extensive experience as a Food Safety Lead Auditor, Consultant, and Trainer. With a robust background in HACCP (Hazard Analysis Critical Control Points), Robert specializes...
Robert Samudio is a seasoned expert in food safety, currently serving as the Owner of Safefoodhandler, Inc., where he leverages his extensive experience as a Food Safety Lead Auditor, Consultant, and Trainer. With a robust background in HACCP (Hazard Analysis Critical Control Points), Robert specializes in developing and implementing comprehensive food safety plans tailored to manufacturers and food service establishments across South to Central Florida and beyond. His proficiency as a PCQI (Preventive Controls Qualified Individual) for human food, coupled with his certifications in HAZWOPER/HAZMAT, positions him as a trusted resource for businesses striving to meet stringent food safety regulations.
At Safefoodhandler, Inc., Robert leads key projects that focus on third-party food safety audits for restaurants and retail stores, ensuring compliance with industry standards such as SQF (Safe Quality Food) and BRC (British Retail Consortium). His dual-language capabilities allow him to conduct HACCP training and food safety education in both English and Spanish, making his services accessible to a broader audience. Robert’s expertise extends to food defense, where he provides critical insights and training to safeguard food supply chains against potential threats.
His commitment to excellence is evident in his role as a HACCP Lead Instructor, where he conducts both introductory and advanced verification and validation courses. With a keen understanding of food science and the intricacies of food manufacturing, Robert is dedicated to empowering businesses with the knowledge and tools necessary to maintain high standards of food safety and sanitation. Through his work, he not only enhances compliance but also fosters a culture of safety and quality within the food industry.
