Richard Shiraishi | Vice President Quality & Food Safety

Richard Shiraishi is a consummate professional in the food industry, who provides extensive knowledge and experience specializing in food safety and quality. As a graduate of California State University at Long Beach with a degree in Microbiology and a minor in Chemistry, he offers more than 30 years of robust, unique food industry knowledge and experience.

Richard’s understanding of microbiology, manufacturing, supplier management, food safety, and quality, provides a well-rounded perspective of experiences. As an advocate in the food safety arena, he is determined to deliver favorable outcomes to your brand’s opportunities.

Examples of his extensive experience include:

  • Extensive regulatory and technical knowledge of food manufacturing:
    • Raw fresh and frozen hamburger patties
    • Linear, Static and Kettle cooking lines
    • Pepperoni manufacturing
    • Fully cooked and dehydrated bean products.
    • Cold Slab, Extruded and Baked Nutritional Bar products
    • Certified in HACCP
    • PCQI Certified (FSMA)
  • Development of food safety and quality programs for FDA and USDA food products.
  •  The successful development of continuous improvement projects that have benefited internal and external customers.
  • Robust knowledge in determining product shelf life endpoints
  • Development of manufacturing line designs that support processing efficiencies, food safety, and quality.
  • Experience with the commercialization process from both the manufacturing and customer perspectives.

Richard’s customer relationships include national restaurant chains, national consumer packaged goods, and retail. These relationships have provided exposure to a variety of projects, products, and customer elements. Today, he maintains memberships with the Institute of Food Technologists, International Association of Food Protection, and the American Society for Microbiology.