Cindy Rice, RS, CPFS, MSPH is president of Eastern Food Safety, with a BS in Biology from Bates College and Master's of Science Degree in Public Health from the University of Massachusetts. She is an Epidemiologist, Registered Sanitarian, Certified ServSafe Instructor, NSF Certified HACCP Manager/Instructor, and Certified Professional in Food Safety.
For over 10 years, Cindy successfully owned and operated her own food businesses, corporate cafes, and a brownie manufacturing company (International Brownie), before dedicating herself back to Public Health and food safety education in 2002, when she founded Eastern Food Safety.
In addition to consulting and educating the foodservice industry and regulators, she is the resident food safety expert to Ecolab, assisting their national clients in food safety issues and regulatory compliance. She is also a consultant for the Institute for Child Nutrition, and Technical Advisor to the National Environmental Health Association, helping to develop NEHA's illness outbreak investigations and food recalls training, and Cannabis guidance documents for industry and regulators.
She has produced videos and training programs for Massachusetts Dept of Public Health local and state regulators on conducting Effective Food Recalls, adopting the FDA Model Food Code, and industry videos on food safety and alcohol training. Cindy also works with the Medical Marijuana Program in Massachusetts, assisting in product development, food safety controls, training and maintaining compliance with state regulations. She is a food safety writer for several national industry journals, and has authored numerous food safety publications, including Food Manager Study Guide, Pocket Guides to Food Safety and Food Allergens, an Allergen safety handbook for industry, and Green Apple Tales, a children's series of storybooks with food safety messages. Cindy also speaks nationally on food safety topics to both professional organizations and consumer groups.
Eastern Food Safety is a proud member of:
Richard Andrea is an Executive Chef and Culinary Educator, who has worked extensively in the restaurant industry and taught Culinary Arts for 22 years. A 1980 graduate of the prestigious Culinary Institute of America in Hyde Park, NY, he has competed in international culinary competitions as far away as Switzerland and Germany, and has successfully brought many of his culinary students to compete nationally and internationally as well.
His extensive restaurant operations and culinary experience enhance his abilities as a Certified ServSafe instructor, HACCP Manager, and food industry consultant. Through practical demonstrations of food safety principles, he is able to educate foodhandlers and reinforce food safety practices in a most effective way. As the esteemed Industry member of the Eastern Food Safety team, Chef Andrea conducts restaurant audits and trainings for retail food operations and manufacturers.Member:
Lani Taormina, MA has been a certified ServSafe Instructor since 2013. After several years in the food industry working within restaurants, business cafes, catering businesses, and a brownie manufacturing company, Lani went on to receive her Masters degree in Health Communication in 2009 from Emerson College. Lani's communication skills have allowed her to be successful at presenting ServSafe information in a way that's fun, clear, and easy to understand.