Albert Zamora is currently the Senior Consulting Partner at Premiere Management
Enterprises (PME), a Foodservice Industry Company specializing in Food Safety
Training and all food operations consultative services.

Approaching 40- years of working in and studying the food services industry, Albert’s
operations work style consists of a hands-on approach from working for decades inside his
very own restaurant operations located just outside of Houston, Texas.

Over the decades, while owning and operating profitable restaurants, he began engaging
himself in food science studies at the collegiate levels to ensure that only the absolute best
food safety parameters are being met at many of America’s favorite food establishments.
Under his consultative guidance to date, there ae thousands who have benefited from his
studies.

Albert’s portfolio of contributions to the food industry includes risk assessment of
foodborne pathogens, methods development for controlling pathogenic growth in foods,
foodborne disease investigation and training, illnesses caused by various toxins, and risk
management strategies. His work includes producing videos and pamphlets on food safety
education and training, and the work showcases tremendous skill at balancing any sort of
food operation to obtain profitability, while also assuring the general public that food safety
measures remain in the forefront of all product flow.

Some of his recent contributions to research include studying Salmonella, Bacillus cereus,
Staphylococcus aureus, Listeria monocytogenes, and E. coli 0157:H7 transfer coefficients
and a variety of modeling projects. He continues to collaborate with governmental agencies
in academia at every level of regulatory compliance authority regarding the research and
training initiatives for hygiene, sanitation, and cleanliness at childcare centers, schools, and
elder care facilities, but also among the many operations where food is prepared and served.
He is an industry expert in matters involving food safety training, and complete food
operations management systems from within every business model of today.

A frequent reviewer of manuscripts of several different scientific journals, to further assist
the food industry, Albert has extensively published several food safety articles for numerous
food operations and organizations throughout the United States and Canada. He speaks
and organizes symposia on a national platform for a variety of food safety meetings,
conferences, and seminars.

To create a solutions platform for the surveillance and prevention of foodborne illnesses
(including continued education for professional food handlers, chefs, managers, and even
consumers), Albert established the food safety consultative firm, Premiere Management
Enterprises (PME).

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Since 1992, Albert has developed food safety assurance models and systems (e.g., Hazard
Analysis and Critical Control Point System) for various businesses in North America and
Canada. By utilizing the Codex Alimentarius Commission and the Food and Drug
Administration Model Food Code to create standardized systems for training food operators
with “real-world” food safety levels notably above the accredited National Restaurant
Association’s ANSI-ANAB, Albert develops risk analysis and management process.
He continues to develop client-based, uniquely tailored Food Management systems and
addressing a multitude of emerging food safety issues and crises for thousands of client
food operators in and around the US and Canada.

The author, co-author, or editor of numerous peer-reviewed articles, books, training
manuals, and other publications utilized every day in the food industry, some of Albert’s
latest articles include writings on pathogens and biofilms in food processing, food processes
such as fermentation and the canning process, and a variety of food safety topics.
Albert serves as scientific advisor and trainer for several food safety consultants nationally,
and he has worked with food regulating governmental organizations from all over the
United States, including Michigan, Colorado, Ohio, Massachusetts, New York, Connecticut,
New Jersey, Rhode Island, New Hampshire, Maine, Arizona, Texas, New Mexico, Florida,
Louisiana, Arkansas, Missouri, Tennessee, Virginia, West Virginia, Oklahoma, and Illinois.
His expertise includes assessments of food safety programs, risk assessments of chemical
hazards in food, food safety during mass gatherings, and food defense programs.

A veteran of the US Marine Corps, and of the City of Houston Police Department, Albert
currently holds an official Texas Commission on Law Enforcement (TCOLE) Police
Instructor license. He may hold nearly any accredited Texas law enforcement field of
training/study. He currently teaches the Texas alcohol Seller-Server Program, accredited
by The Texas Alcoholic Beverage Commission (TABC) for food industry professionals
(TABC School #679-771).