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Mike M. Jamehdor has been involved with the food industry for the last 20 years, working in different sections but mainly seafood, dairy, frozen vegetables, appetisers, etc.

He started off as a food technologist in one of the most prestigious food companies, Kraft Foods, in Chicago. Once he finished his Master’s Degree in Food Science and Human Nutrition he then moved from research and development to a quality assurance environment to build his career in that area.

Mike had been involved with hazard analysis and critical control points (HACCP); the Global Food Safety Initiative (GFSI); third party audits; and other relevant areas for many years, then being exposed to the BRCGS Standard for Food Safety. He acknowledges there are many food safety standards available worldwide, but has found the BRCGS Standard a complete package covering all aspects of food safety, legality and quality, and ensures audits are carried out consistently and to a high standard.

Mike's portfolio demonstrates his ability to capitalise on every detail for the overall benefit of startups or established food companies. ensuring clients will receive the most recent and complete package of a food safety program.