LENZ FOOD SOLUTIONS, LLC
Food safety compliance guidance for Federal, State, and Municipal health codes.
E-Mail: haccp@lenzfoodsolutions.com
1 (845) 797-0073
AARON LENZ
Prior to founding LENZ FOOD SOLUTIONS, LLC, Mr. Lenz worked as a line cook, a whole animal butcher, a regulatory agent of the USDA's Food Safety and Inspection Service (FSIS), and was an adjunct faculty member at the Culinary Institute of America's New York campus. His diverse background lends him a unique appreciation and understanding of what we eat from the perspectives of both those who produce it and those who regulate its production. Mr. Lenz currently lives with his family in Newburg, Wisconsin, where he keeps honeybees, makes blue ribbon maple syrup, and builds wood baseball bats. Click HERE to see that one time we got Martha Stewart to slip into a chainmail apron and learn to make our recipe for hot-smoked bacon!
EXPERIENCE
President and Founder
LENZ FOOD SOLUTIONS, LLC
New York (2012-2015) & Milwaukee Metro Area (2015-Present)
Food safety consultancy serving clients operating under multiple public health jurisdictions internationally with:
• Regulatory research and compliance guidance for USDA, FDA, state, county, and municipal food facilities
• Staff training in accordance with USDA, FDA, State, county, municipal regulatory requirements
• Food microbiological, chemical, and physical laboratory analysis coordination and interpretation
• USDA Food Safety and Inspection Service special claims product labeling approval expedition
• Hazard Analysis and Critical Control Point (HACCP) plans and prerequisite programs design
• Restaurant health department inspection preparedness and simulations; mock inspections
• Product recall plans; biodefense programs; third party audit preparation
• ServSafe® certified instructor and examination proctor
• Food Safety Modernization Act (FSMA) compliance
• Variance and scheduled process applications
• Expert witness testimony
Faculty, Food Safety Instructor
THE CULINARY INSTITUTE OF AMERICA
Hyde Park, New York (2014-2015)
Provided formal food safety classroom training to candidates for associate and bachelor’s degree programs.
Consumer Safety Inspector, Inspector-in-Charge
USDA, FOOD SAFETY AND INSPECTION SERVICE (2009-2012)
Worked to promote the Agency's public health mission of ensuring the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged as required by the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Products Inspection Act.
Slaughter, Fabrication, Processing, and Sanitation Teams in a USDA-Inspected Abattoir
HILLTOWN PORK, INC., Est. #4018M, New Canaan, New York (2008-2009)
Manager of Operations; Lead Butcher
FLEISHER'S GRASS-FED & ORGANIC MEATS, Kingston, New York (2006-2007)
Meat, Poultry, Game, and Fish Fellowship & Teaching Assistantship
THE CULINARY INSTITUTE OF AMERICA, Hyde Park, New York (2005-2006)
Restaurant Line Cook
RISTORANTE PORTOFINO, Great Falls, Montana (2000-2001)
SUSHI HANA, Missoula, Montana (2001-2002)
THE GILDED OTTER, New Paltz, New York (2002)
RISTORANTE LOCUST TREE, New Paltz, New York (2003)
THE EMERSON INN & SPA, Shandaken, New York (2004)
Production Manager
H&H WILD GAME PROCESSING PLANT
Missoula, Montana (2001)
Hide removal and sausage manufacturing specialist.
Guest Lecturer--Neurobiology
QUEEN MARGARET UNIVERSITY, Edinburgh, Scotland (1995-1996)
EDUCATION
Associate of Occupational Studies—Culinary Arts
THE CULINARY INSTITUTE OF AMERICA, Hyde Park, New York (2004)
Bachelor of Science (2) with Honors—Pre-Medical Biology; Biochemistry
MONTANA STATE UNIVERSITY, Bozeman, Montana (1995)
Undergraduate Honors Thesis: Effects of Heat on the Epicuticular Lipids of D. willistoni
MONTANA STATE UNIVERSITY, Bozeman, Montana (1995)
Seafood HACCP (Association of Food and Drug Officials)
WISCONSIN DEPARTMENT OF AGRICULTURE, TRADE, AND CONSUMER PROTECTION; Madison, WI (2015)
Dairy Science and Sanitation (Dairy Foods Certificate Program)
CORNELL UNIVERSITY [Compliant with Pasteurized Milk Ordinance, FSMA (2011)] Ithaca, NY (2015)
Juice HACCP Certification Course
CORNELL UNIVERSITY; Ithaca, NY [Compliant with U.S. FDA Juice HACCP training regulations] (2015)
Principles of Hazard Analysis and Critical Control Point (HACCP)
THE PENNSYLVANIA STATE UNIVERSITY; University Park, PA [International HACCP Alliance-Accredited] (2013)
Certified Commercial Pesticide Technician—Food Processing (7F)
NEW YORK STATE DEPARTMENT OF ENVIRONMENTAL CONSERVATION (2013)
Sous-Vide Preparation of Meat, Poultry, Seafood, Fruit, and Vegetables
CULINARY RESEARCH AND EDUCATION ACADEMY; New York City, New York (2013)
Principles of Low-Acid and Acidified Canned Foods (Better Process Control School)
CORNELL UNIVERSITY [Compliant with U.S. Food and Drug Administration regulatory requirements] (2013)
HACCP for Not Shelf Stable, Ready-to-Eat, and Not Ready-to-Eat Products; Food Safety Regulatory Essentials—Raw Products HACCP and Sanitation; Poultry Slaughter Inspection Training; In-Plant Egg Products Training
UNITED STATES DEPARTMENT OF AGRICULTURE [USDA], Food Safety and Inspection Service [FSIS] (2009)
ServSafe Certified Instructor and Examination Proctor
NATIONAL RESTAURANT ASSOCIATION (2018-Present)
Cured Meats Professional Level Course
IOWA STATE UNIVERSITY; Ames, Iowa (2008)
AWARDS & ACKNOWLEDGEMENTS
Highest Annual Performance Appraisal Rating—“Outstanding”
USDA FSIS, Office of Field Operations, Albany District (2011)
Featured in Three Agency Publications for Contributions Made to Public Health Mission
USDA FSIS, Congressional Public Affairs Office and Office of Management; Washington, D.C. (2012)
LANGUAGES
English: Native speaker • Spanish: Fluent spoken and written
Contact: haccp@lenzfoodsolutions.com
1 (845) 797-0073
All material © 2011-25 Lenz Food Solutions LLC
All rights reserved. No part of this material may be reproduced or altered or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without permission in writing from the copyright owner. The links to other websites contained on this web page are provided solely for educational purposes. They do not indicate, nor is their inclusion intended to imply, endorsement of the contents of this website or Aaron J. Lenz HACCP Consulting Services by any federal, state, or municipal public health authority, academic institution, private company, or professional organization.
