Join in this hourlong conversation as foodservice operators from several industry segments share their insights and creativity.
FE&S' always popular annual food safety webcast ties into the National Restaurant Association's National Food Safety Education Month, held each September for more than 20 years. This hour-long presentation will revisit best practices to ensure operators and their supply chain partners remain on point when it comes to food safety fundamentals.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Foodservice Equipment & Supplies
Patrick Guzzle has been involved in retail food safety for almost 20 years after his wife, Dianne, contracted E. coli O157:H7. At that time, he was pursuing a completely different career path. His career in food safety began as an Environmental Health Specialist in Southeastern Idaho Public Health District (Pocatello, Idaho). He later became the Environmental Health Supervisor and was involved in all aspects of environmental health.
In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State’s Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety, LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe courses throughout Idaho and Eastern Oregon.
Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016-2018. He has received several commendations for his collaborative efforts with other organizations over the years.
Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association, and the Western Association of Food and Drug Officials. He is an adjunct professor of Public Health at Boise State University. Patrick holds a Master of Public Health and a Master of Arts in Anthropology – both from Idaho State University as well as a Bachelor of Arts in Spanish – also from Idaho State University.
Patrick and his wife, Dianne both grew up in Colorado – she in Littleton and he in Steamboat Springs. They have 4 children and reside in Boise, Idaho.
Chef Shawn Kohlhaas, a seasoned 30 plus year veteran of the food service industry, has been leading the way in new and fresh approaches in the culinary field. His passions have been in farm-to-table initiatives with an emphasis on local organic and sustainable practices.
At age 20, Shawn apprenticed under Master Chef Karl Wenzel and quickly absorbed the nature of the restaurant culture found along the eastern seaboard. Shortly after, Shawn and his father founded and created the Mountain Creek Tavern Restaurant. For seven years they masterfully executed a fine dining experience in a country setting with a menu focused on local and indigenous ingredients.
After selling the business, Shawn moved on to be the Food Consultant of Lowe’s Foods. There, he sharpened his retail knowledge until he was offered the prestigious position of Executive Chef for NASCAR. Here, he was responsible for the dining needs of all officials and executives on the NASCAR circuit. This opportunity challenged him to source everything from linens and china to food and localized specialty items for races which were in different locations every week.
Shawn moved to Grand Rapids, MI in 2004 where he found a new frontier in food culture. He quickly became the Regional Culinary Services Manager for the Unidine Corporation. With Unidine, he helped guide many culinary aspects for over 180 food service accounts from small retirement communities to multi-conceptual hospitals. He was able to institute high sanitation standards from his extensive training as a ServSafe Instructor and Proctor.
Shawn has focused his career on systems, tools and operations on food service operations and their food safety practices across all lines of food service operations.
Mary Angela has spent over 30 years leading and feeding people, all safely! She fed thousands as foodservice director at Ohio State University Wexner Medical Center. Mary became an administrator for the Med Center and now teaches in their College of Health Sciences. AKA the Food Safety Dietitian, she launched KeepSafe Food to help consumers “Protect their Plates” and to coach students, chefs and restaurateurs in achieving the certifications to safely serve their patrons.
Mary is loyal to Youngstown State, where she earned her BS in Food & Nutrition and to Case Western Reserve, where she attained her MS degree. She has an Executive certificate in Healthcare Administration from OSU.
She has been president of state and national foodservice and nutrition associations and been honored with the singular International Food Manufacturers’ Silver Plate and Foodservice Equipment & Supplies Management Excellence Award.
Mary is a featured main stage speaker, and an ambassador for the Mediterranean Diet Roundtable. She loves food and travel adventures and has enjoyed ceviche in Peru, kebabs in Egypt and tasted 40 year old balsamic vinegar in an aging cellar in Tuscany. She knows firsthand that good food is safe food that tastes good and is good for you.