Office Phone: 860.269.7248 | Office Fax: 860.371.2353

Jeff Krawczakjeffk

Lab Director for Alliant Food Safety Labs, LLC, an Accredited 17025 Laboratory specializing in Microbiology of Foods. Strong background in Meat & Poultry, Frozen Manufactured Prepared Entrees, Thermal Processing, Yogurts and Refrigerated Foods. USDA, FDA, SQF, BRC consulting.

Allergen Testing, Genesis Nutritional Labelling, Microbial Identification. Shelf-Life and Challenges Studies of Various Food Products

Rapid Methodologies include VIDAS, Real-Time PCR, TEMPO, Biolog ID System


bioMerieux

Biomeriuex

December 2007May 2008 (6 months) Northeast

Food Industry Technical Representative for the New England Area Focusing on VIDAS, VITEK, TEMPO, Diversa-lab, and media reagents and test kits.


Technical & Regulatory Director

Yocrunch Yogurt Company

July 2005December 2007 (2 years 6 months) Naugatuck, CT

Oversaw the Quality Department & R&D of the Yogurt Manufacturing Facility. Maintained Supplier Quality Programs and Vendor Required Certifications and Testing programs.


Technical Director

Carla's Pasta Company

January 2002January 2003 (1 year 1 month) Manchester CT

Responsible for Supplier Quality Programs, HACCP Programs both FDA & USDA and development of new products from concept to production.


Technical Services Manager

Silliker Laboratories

Privately Held; 1001-5000 employees; Biotechnology industry

August 1994December 1995 (1 year 5 months) Northeast

Responsible for maintaining customer relations, troubleshooting microbiological issues, developing vendor certifcation programs, performing 3rd party audits.


Microbiology Lab Manager

Silliker Laboratories Chicago

Privately Held; 1001-5000 employees; Biotechnology industry

January 1992July 1994 (2 years 7 months) Chicago Heights, IL

Responsible for day to day operations of the largest of the Silliker Laboratories. Managed a staff of 6 direct report Supervisors and 35 technicians. Main customer contact for techical questions relating to results reported.

Taught Silliker Methods Short course on Listeria monocytogenes.


Quality Assurance Manager

IDLE Wild Farms

September 1990December 1991 (1 year 4 months) Pomfret CTR, CT

Responsible for Quality Programs and HACCP Development of Frozen and Refrigerated Prepared Foods. Meat & Poultry, Salads, Frozen Pastry Products, Sauces, Sous Vide.


Corporate Project Coordinator R&D

Seneca Foods Corporation

Public Company; 201-500 employees; SENA SENAB; Food Production industry

June 1989September 1990 (1 year 4 months) Marion, NY

Responsible for Thermal Processing Schedule Development and Deviation Assessments.

Audited 13 Processing Plants for Compliance to Corporate Standards

Latest News

Service Highlights

  • Pathogens by detection +

    Enumeration is used to determine levels of organisms - those groups of bacteria that may represent the potential presence of pathogens
  • Shelf life testiing +

    This process uses enumeration for relevant counting levels of bacteria, molds and yeast in foods during storage.
  • Environmental swabbing +

    Enumeration test methods provide a numerical value as to how many microorganisms are present in a food sample or environmental swab.
  • Lab results interpretation +

    Our Certificate show if pathogens are present and at what level and whether this should be a cause for concern.
  • Testing frequencies +

    High test frequency should be reserved for ready-to-eat high-risk foods, suitable for the multiplication of bacteria during chilled storage.
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Meet Our Director

Our Information

Alliant Food Safety Labs, LLC
1055 Farmington Avenue
Unit D
Farmington CT 06032

   (860) 269-7248

   Emergency: +860.806.1956

   Request a food pick-up