International Safe Food Design and Compliance LLC (ISFDAC) is a specialized consulting firm led by Domenico Caravetta, (BSc in Agriculture with Honors Degree in Applied Microbiology , and also a graduate with a focused Specialization in Industrial and Food Microbiology.  Has worked for over 42 years experience internationally with large global corporations,  and 33 years of those years at Unilever, as  Head of R&D Microbiology and Thermal Process Authority for Unilever NA; was also based 5 years in Shanghai China building their Research and Innovation Center and leading the Microbiology Research Dept for China.  At Unilever, Domenico had an exceptional record of food safety leading the microbiology for the  worlds’ largest Ice Cream company, with Magnum, Breyers, Ben & Jerry’s, Yasso, Talenti, Popsicle. Good Humor, and for many other well known brands in their other food categories, Knorr Dry Mixes, Knorr Aseptic Soups with particulate, Lipton Tea and Beverages, Lipton Soups, Cup-A-Soup, Hellmann’s Mayonnaise-Dressings-Sauces, Ragu Pasta Sauces, Bertolli Sauces, Retorted LACF, and Bertolli Frozen Meals, Wishbone Salad Dressings, Country Crock Margarine, Refrigerated RTE Foods and Salads, Promise and Becel Margarine and Spreads, I Can’t Believe Its’ Not Butter, Skippy Peanut Butter, Slim Fast retorted and aseptic products, Lawry’s Seasonings and Marinades, and FoodSolutions.  Prior to Unilever, Domenico was with The Pillsbury Company (company known for inventing HACCP) as Food Safety Manager and Thermal Process Authority for Green Giant-LACF (global retort operations), and Manager of Food Safety and Operations Regulatory Affairs for Frozen Foods, such as, Pizza Pops and Totinos, and Refrigerated Dough products based both in Toronto Canada and in Minneapolis.   Very early in his career, Domenico gained unique opportunities and experiences in the meat, dairy, and cheese industry in the early 1980s when both E.coli 0157:H7 and Listeria monocytogenes were unknown and identified as emerging new food pathogens in those respective industries, and has since built exceptional expertise across all food categories.   Over 20 years ago, he introduced Food Safety By Design as an effective strategy aligned with HACCP; and introduced Mapping of Environmental Swab programs combined with Genetic strain typing for Root Cause Harborage Investigations and Eliminating Resident Pathogen strains (Listeria monocytogenes).

ISFDAC works with food manufacturers, processors, importers, regulatory agencies, and other food industry organizations to address complex technical and regulatory challenges.

Our integrated approach brings together scientific knowledge, practical industry experience, and regulatory guidance to help organizations develop safer products and more effective food safety systems.

From preventive food safety planning to urgent contamination investigations, we support our clients at every stage to ensure the safety and delight of consumers.