[Auditor Profile] Anthony Raschke

In the past 14 years, Anthony Raschke has built a reputable portfolio of experience. After receiving an honors degree in food science, he was hired as a risk assessment scientist. This job played a key role in advancing his career in the food industry. He became highly involved in HACCP, which opened the door for Raschke to help the South African fishing industry achieve HACCP and fulfill export requirements. Now, with eight years of employment as an AIB food safety auditor, Raschke spends his time inspecting and training food facilities in the Asia-Pacific region.

In addition to fulfilling the demands of his hectic schedule, he has made several other contributions to the food industry, including numerous presentations in venues all over the world. He also has written three scientific publications and been involved in a television documentary about the effects of pesticides on the health of people in highly populated agricultural areas.

In all these years, there is one thing that Raschke always remembers: Don’t bend the rules. AIB has standard procedures for auditors to follow when they visit food plants. During his first trip to India, Raschke inspected a vegetable processing plant. He stuck out in the crowd when he arrived at the facility in a white uniform, bump cap and steel-toe safety boots. The plant representatives explained that he could wear the hardhat, but must  wear company-issued footwear. When he realized that the company-issued footwear was open-toed sandals, he declined. He explained AIB’s policy on safety boots and the company agreed that he could wear his shoes.

Upon entering the operation area, he noticed that plant personnel were wearing sandals and some even went  without shirts because of the intense heat. Near the end of the inspection, the production manager wanted to show Raschke how the pressure cooker worked, even though that particular line was not running at the time. He flipped switches and valves and got the cooker up and running. Raschke completed the inspection and started to walk away, when he heard an explosion and hit the floor. Once the noise cleared and the activity settled down, Raschke checked to make sure he was still in one piece.

Apparently, the manager had forgotten to open the pressure release valve and blew the hatch off the cooker, which blew away part of the ceiling.

Thankfully no one was injured. To lighten the mood, Raschke said, “This is why I wear a bump cap and safety boots!” After that incident, the company changed its uniform and safety policies.

Now a veteran, Raschke offers this advice to new food industry employees: “The food industry is extremely rich in diverse opportunities. This is your chance to make a difference in the quality of life. Get involved in many tasks to expose you to many different disciplines. The food industry is very much part of the global market. If possible, travel and work in different countries to experience the diversity that different cultures offer.”

The author is Publication Coordinator, AIB International.