Controlling Risk in Food Safety
When it comes to food safety, you can never be too careful. It’s about controlling risk, which involves developing a plan with food safety-related standard operating procedures.
In our annual webinar, we brought in industry experts to offer their tips, insights and best practices in developing and implementing a food safety-related plan and standard operating procedures. We’ll alsoed touch base on the ideal active management control system, which includes monitoring the plan and taking corrective action when necessary.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies magazine
Panelist
David Reeves
Director of Culinary Operations
St. Jude Children’s Research Hospital
David Reeves is the director of culinary operations at St. Jude Children’s Research Hospital in Memphis, Tenn. David has overall management responsibility for the retail, patient, and catering foodservice operations on the campus. Originally from Chicago area, Reeves was the hospitality services director for Edward-Elmhurst Health where he led the design of foodservice operations for Elmhurst Hospital’s 260-bed acute care replacement hospital. Reeves also serves as president of the Association for Healthcare Foodservice. Prior to employment at St. Jude and Edward-Elmhurst Health, he held management positions at another Chicago area hospital, major restaurants, and hotels. Reeves has been employed at a local community college as adjunct faculty teaching hospitality management classes. He earned his MBA at Roosevelt University focusing on financial management and his BS from the University of Wisconsin–Stout majoring in Hotel & Restaurant Management.
Panelist
William Weichelt
Director, Food Safety & Industry Relations
National Restaurant Association
William L. Weichelt is the Director, Food Safety & Industry Relations for the National Restaurant Association and has over 25 years of experience in the food service and food manufacturing sectors. He began his career as a line employee at an Indiana-based Pizza Hut and attained the position of Lead Operations Manager before leaving the franchise. Prior to joining the National Restaurant Association in 2007, William served as Marketing Manager for Silliker, Inc.
A graduate of Olivet Nazarene University with a Masters in Business Administration, he holds a bachelor’s degree in marketing, business administration and advertising from Indiana University.
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