Bell Flavors & Fragrances has announced the recent hire of Mike Haracz as senior corporate chef and Harry Park as research chef.
Haracz joins Bell with an extensive culinary, R&D, and development career previously with McDonald’s as the manager of culinary innovation. In this role, he collaborated to bring menu concepts and ideas through a discovery process. In addition, Haracz has served as corporate executive chef with Nation Pizza and Foods and culinary development chef with Woodland Foods. Haracz received his BA in applied science and culinary nutrition from Johnson & Wales University.
Park comes to Bell from Sensient where he was an applications technologist. Prior to that, Park was an applications scientist at Prinova. He has his associate degree from Elgin Community College in culinary arts, an associate of science in chemistry, and will soon graduate with a BS food science from Kansas State University.
Haracz and Park are members of the Institute of Food Technologists.
The FDA is extending the comment period for the third installment of the draft guidance designed to support compliance with the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) rule under the FDA Food Safety Modernization Act (FSMA).
While most food production and supply chains have been resilient during the pandemic, there are FDA-regulated food establishments that have closed temporarily or face challenges that could lead to closures because of COVID-19.
According to The Washington Post, coronavirus outbreaks at meatpacking plants across the United States have forced temporary closures and resulted in a backlog of hundreds of thousands of animals that were ready to be slaughtered weeks ago but increasingly have nowhere to go.
The FDA has announced that it will provide flexibility regarding eligibility criteria for the qualified exemption under the Produce Safety Rule during the COVID-19 public health emergency.