"A successful leader in the food business integrates the diverse skills, competencies, knowledge, and the creativity of their own team to deliver optimal results."  Rest Ops Solutions & Premiere Management Enterprises (PME) excel at enabling a team of food industry consultants, across a very broad range of disciplines and competencies to create real, long-lasting contributions for their food industry clients.

As a U.S. Marine, Sgt., A.J. Zamora was assigned to 1st Reconnaissance  Special Forces Battalion, 1st Marine Division at Marine Corps Base Camp Pendleton in San Diego, California, until transferring to Naples, Italy, at Allied Forces Southern Europe (NATO), where he later accepted his Honorable Discharge, in 1984.    

 

Albert began his food services career in 1987, by opening his own restaurant in south Houston, three years after he become a Police Officer with the City of Houston Police Department (in 1987).  He actively worked several years in a dual-career capacity from that point on, having over 96-hours per week as a Police Officer by day, and restaurant owner/operator by night, until the day he retired from each one, many years later.       

 

Albert is currently involved with the daily business operations at what is today, two seperate, well-established food service consulting firms that he opened during his retirement out of a continued number of calls and necessity to return to the food business. It was in 2008, when Rest Ops Solutions was formed, and later in 2010 he established Premiere Management Enterprises to work primarily with everytning related to food safety.  . 

                                            

Today, Rest Ops Solutions and Premiere Management Enterprises (PME) have merged together to offer their clients a broader range of specialist-provided services.   This works to better help clients build higher profit margins and to attain and then exceed their own business goals and objectives.  

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Albert Zamora is the President and Founder of the Rest Ops Solutions Consulting Group.  For 37 years, he has been working on risk assessment of foodborne pathogens, methods development for controlling pathogenic growth in foods, foodborne disease investigation and training, illnesses caused by seafood toxins, and in risk management strategies for the food industry.  His work includes producing videos and pamphlets on food safety education and training. 

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Some of his recent research has been on studying Salmonella, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and E. coli 0157:H7 transfer coefficient 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 in 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 everything pertaining to food safety and food safety training.

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A frequent reviewer of manuscripts of several different scientific journals, Albert has also 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.  He was instrumental in producing extraordinary teamwork and support with respect to the large numbers of food operators from within the Quick Service Industry in Canada obtaining the Excellence in Science Award, and the Canadian Distinctive Service Award in 2007 and 2008  by Health Canada. 

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During his research and academic career as President/Founder at the Rest Ops Solutions Consulting Group, in 2010, Albert established the food safety consultative firm, Premiere Management Enterprises, 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). 

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In 2012, he developed food safety assurance models and systems (e.g., Hazard Analysis and Critical Control Point System) for the businesses serving food in North America to better understand the national food safety programs, and thereby strengthen their company’s brand.  Albert also developed a risk analysis and management process utilizing the existing Codex Alimentarius Commission and the Food and Drug Administration Model Food Code to create a standardized system for training food operators with “real-world” food safety levels above the accredited National Restaurant Association’s ServSafe Food Safety Program. In this capacity, he has developed Food Management systems and managed various emerging food safety issues and crises for thousands of client food operators. 

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Albert is 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 such industry-related information on pathogens and biofilms in food processing, and food processes such as fermentation and the canning process, among a variety of other topics, all of which are food safety-related.  Regarding food safety management, and guides for the food industry, including food safety for children, Albert continues to advocate for higher levels of understanding by those who serve citizens of high risk. 

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Since his retiring from hands-on food operations, in 2008, Albert serves as scientific advisor and trainer for a number of Food Safety Consultants.  He simultaneously 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, all of which escalate from local, to national levels. 

Rest Ops Solutions and PME are well-known consulting firms and each one remains highly regarded by the Health Departments all over the United States, Canada, Mexico, Europe, and Australia. Today, every local, state, and federal regulatory authority works very closely with the consultative teams from Premiere Management Enterprises and Rest Ops Solutions in collaborative and joint efforts to help the food operators of the U.S.  

Rest Ops Solutions and PME, the ultimate "Dream Team" of consultants are frequently called upon by the various Health Departments throughout the United States to provide training for the teams of Health Inspectors and registered Sanitarians.