Food Protection Trends - May/June 2024 - 197

BEYOND the BIO
chain needs of Quick Service Restaurant
(QSR) businesses. Consequently, we
have established deep partnerships with
various customers, including prominent
names like McDonald's and Yum!, " he said.
" We're working with their suppliers and
consulting on sanitation, environmental
monitoring, and hygienic design. It's all
about continuous improvement rather
than auditing. We build out continuous
improvement plans with each supplier, and
then we work with them over the years to
get better and continue to reduce risk -
reducing risk to the QSR brand but, more
importantly, the end consumer which is
ultimately both my family and yours. "
As he looks at the emerging trends in
the industry, Nathan recognizes labor and
automation as two areas that will require
continuous improvement and industry
collaboration. Labor shortages have hit
every industry, but he says the sanitationand
cleaning-related careers have become
difficult to properly staff. When pairing that
with the increasing complexity of the food
supply chain, he emphasized the importance
of staying ahead of the curve. " People have
started to appreciate the importance and
nobility of the work we do within the food
safety and sanitation space of the food
industry, " he said. " But it's not applauded
or appreciated to the extent it should be.
While I recognize there is always room for
improvement, we should also celebrate that
we have made lots of progress. "
Embracing emerging technologies
like automation and AI has the potential
to revolutionize food safety including
sanitation practices. However, he also
understands the inherent risks of integrating
new technologies. " I am fascinated by how
AI and automation could come together
and impact our food supply over the next
five years. AI, I think, will play a role in
helping to discover the cause of illnesses,
which may be acute or chronic, that we
have no idea are harming people, " he said.
" Automation will also have a huge impact
on our business, serving as a solution for
several challenges. But if companies are
not diligent when considering the cleaning
and hygienic design risks they could be
introducing, it can lead to bigger problems.
We need to make sure this aim to increase
speed and production ability does not lead
to contamination and/or outbreaks. "
As Nathan reflects on his journey, one
thing is clear: His love of learning has
been the driving force behind his success.
As he continues to push the boundaries
of innovation and excellence, Nathan
Mirdamadi stands as a testament to the
transformative power of curiosity and
perseverance in the pursuit of a safer,
healthier food supply. " What's great about
this industry is that there is always so much
to learn, and that's a point of enjoyment for
me rather than frustration. I love bringing
that passion to our training courses at the
CFS Institute. There will never be an end
to what I can learn but sharing what I have
learned with those who have different or
less experience is exhilarating. "
FUN FACTS
1. Nathan is bilingual in English and Spanish. He learned Spanish while working in
manufacturing and also through formal education. From supervising production
lines to working internationally, these language skills have proved invaluable in
communicating with the diverse workforce of the food industry.
2. He's lived in a variety of places for work, including Phoenix, Arizona; Central Valley,
California; and Pittsburgh, Pennsylvania, where he originally worked for Heinz and
then eventually started working for CFS. With the ability to work from anywhere,
he and his family decided to move back home to Joplin, Missouri - where they
currently reside - to be closer to family.
3. While he loves discussing cleaning, hygienic design, and environmental monitoring
programs when attending IAFP's annual meetings, he also looks forward to hearing
about the nuances of the different aspects of the industry he's possibly not
exposed to every day.
May/June Food Protection Trends 197

Food Protection Trends - May/June 2024

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