A panel of foodservice consultants share insights and inspiration from years of experience and address how to bridge technology and design, common kitchen design missteps and more.
ServSafe, a food and beverage safety training and certificate program administered by the National Restaurant Association, is celebrating the 23rd year of National Food Safety Month this September. To cap off the month, FE&S brings you a panel of experts to tie into this year’s theme focus on The Culture of Food Safety.
While we live in a food-oriented culture that celebrates locally sourced, seasonal ingredients and craft creations, there must be an ethos that can do so in a leading-edge food-safe environment. We will not only present data and metrics in food safety efforts, but will arm you with specifics on what to do and what not to do based upon that information. How can your creativity in food safety efforts trickle from the top down, which will create that culture of food safety within your operation?
In this hour-long discussion, a panel of experts shared their perspectives on the above as well as answered audience questions about how to take food safety from a box you simply need to check, to developing a food safety culture within your operation.
Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies Magazine
Panelist
Dan Henroid, MS, RD
Director of Nutrition & Food Services, Sustainability Officer
University of California San Francisco Health
Dan is responsible for patient, catering/conference and retail foodservice at two UCSF Medical Center hospitals. He also manages nutrition services and is the center's sustainability officer. He has overseen the creation or renovation of all retail food outlets and implemented new retail programs for cashless payment, mobile ordering, healthy food branding, mobile loyalty, and nutritional information on POS receipts and digital signage. He and the team have just opened a state-of-the-art oncology hospital where he oversees digital signage and the robot fleet.
Panelist
Vito Palazzolo
Manager of Program Compliance
National Restaurant Association Solutions
Vito is the Manager of Program Compliance for National Restaurant Association Solutions. Palazzolo, who earned a bachelor’s degree in Environmental Health from Ferris State University, and a Masters degree in Public Administration from Central Michigan University, is familiar and respected presence at industry conferences. A former Administrator and Sanitarian both the State and local health departments level, Palazzolo has over 30 years of experience in the Regulatory Arena. Prior to joining National Restaurant Association Solutions, Palazzolo was the Administrator for two local health departments. Palazzolo ensures that the ServSafe programs remain up to date and technically accurate, and he addresses customer queries regarding food and alcohol safety in the workplace.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
