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Preventing cross contamination represents a food safety fundamental that every foodservice operator needs to address. Cross contamination is a multi-faceted issue that encompasses such foodservice aspects as food preparation and storage, food allergies, handling of clean and dirty dishes and utensils, food waste management, employee hygiene and more.
In this hour-long, interactive webcast, held in conjunction with National Food Safety Month, experts will share best practices and their experiences in helping foodservice operators reduce the potential risks associated with cross contamination.
Click here to view the webcast on-demand (free registration required).
FCSI members may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Joe Carbonara
Editor in Chief,
FE&S Magazine
Chuck Day
Manning Brothers
Clay Hosh
National Restaurant Association
Chuck Day
President
Manning Brothers
Chuck Day’s foodservice career began on the operator side of the business back in 1982 and since then he has continued to hold positions of increasing importance with stainless steel fabricators and equipment and supplies dealers. He joined Manning Brothers Food Service and Equipment in sales in 2001, and became the company’s general manager in 2006 before going on to purchase the dealership in 2009.
Clay Hosh
Instructional Designer Manager
National Restaurant Association
Clay Hosh is the Instructional Designer Manager at the National Restaurant Association where he has worked for more than 13 years on the ServSafe program. He holds a master’s degree in both instructional design and e-learning. His passion is teaching the ServSafe and ServSafe alcohol programs which he has done for more than 10 years.
