Join us for a lively discussion that outlines emerging trends and technologies that can help foodservice operations become more environmentally friendly.
Foodborne illnesses are the result of eating or drinking something contaminated with germs such as bacteria or parasites. Consuming a menu item contaminated with chemicals can bring about a foodborne illness, too. Indeed, foodborne illnesses remain an ongoing consideration for foodservice operators and the successful ones must always have their defenses up and a plan in place. In this hour-long webcast, a panel of food safety experts will outline the importance of understanding what might cause a potential foodborne illness as well as how to manage and prevent outbreaks.
Register for this free webcast.
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
Panelist
Nicholas Correa
Regional Culinary Director
Quest Food Management Services
Nick Correa serves as the Regional Culinary Director for Quest Food Management Services, bringing a decade of food service leadership to the organization. He has supported NSLP partnerships across various regions of the United States, rolling out recipes and culinary concepts while implementing training and operational standards in school districts ranging from 300 to 50,000 students. Passionate about training and safety, Nick is a member of the School Nutrition Association and holds certifications as a Preventive Controls Qualified Individual and a Certified Professional in Food Safety through the National Environmental Health Association. He earned an Associate in Science for Culinary Arts and a Bachelor of Science for Food Service Management from Johnson & Wales University.
Panelist
Patrick Guzzle
Vice President of Food Science and Industry
National Restaurant Association
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.
Panelist
Nazim Khan
Executive Chef
Bryan Health
Nazim Khan, CEC, WCMC is executive chef of nutrition and dining services at Bryan Health. Chef Nazim Khan is an award-winning professional executive chef, CEC, WCEC, WCMC. Nazim began his career as a sushi chef in 1997. He has worked at the New York Marriott Marquis, Long Island Marriott and even as executive sous chef at the New York Battery Park Ritz Carlton, as well as an educator and chef for Virginia Tech. Today he serves as executive chef for Bryan Health where he has developed multiple popular plant-based protein dishes for both retail and patient meal service. In 2016, Nazim was named one of the United Fresh Produce Excellence in Foodservice award winners. In 2019, Chef Khan achieved Worldchefs Certified Master Chef status. Named to the Chef’s Watch List by Food Management Magazine. In his free time, you can find Chef Nazim serving local firefighter dinners, a continuing tribute to those who died on 9/11. Chef Khan is currently sharing his passion for healthy, locally sourced food at multiple Lincoln Farmer’s Markets and doing culinary demos helping people to eat in a way to maintain health and helping those struggling with illness to nourish body and spirit. Chef Khan is a proud member of the Nebraska Food Council.
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