Making Viruses Vanish from Foodservice Operations
Roughly 50 percent of all food-related illnesses can be attributed to the norovirus, according to data from the Centers for Disease Control. As a result preventing the spread of this and other viruses remains a key objective for any foodservice operator’s safety efforts. In this hour-long webcast, our panel of food safety experts will discuss ways operators can refrain from spreading viruses, including personal hygiene of the staff, proper handling of ingredients, and sanitizing equipment and smallwares. In doing so, our panel will explore ways to keep guests safe and, most importantly, answer your questions about this all-important food-safety-related issue.
Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they shared their perspectives and answered your questions.
Register and view this free webcast on demand.
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 Magazine
Jay Lerdal is the Product Manager of ServSafe® for the National Restaurant Association. The ServSafe program provides food and alcohol safety training and exams. Jay manages ServSafe Alcohol, ServSafe Allergens and the National Food Safety Month program.
Jay has over 10 years of experience in product management, sales engineering and business development. Prior to joining the National Restaurant Association in 2007, he served as a Business Manager for Cargill, Inc. Jay has a Bachelor's in Marketing and Finance from the University of Minnesota and a MBA from Loyola University Chicago.
Regional Account Manager,
Associated Food Equipment and Supplies
Cody Allen has spent his entire working life in the foodservice industry in one form or another. From starting as a busboy/dishwasher, then moving to the top ranks of restaurant operations, and now serves his customers through his role as at Associated Food Equipment and Supplies. After graduating with a Bachelor of Science degree in Biology from the University of Southern Mississippi he continued his journey with some of the best known venues in the southeastern United States.
It is in the capacity of account manager that Cody has found his niche and continues to shine through customer service, product knowledge, and layout/design. In March of 2015, he was awarded the Dealer Sales Rep of the month from FE&S, which put him on the national stage. Cody is very involved in his family’s activities (coaching two teams for his sons), serving as a vestry member for his church, as a SEFA Pro (recently reaching Level 4), and as a ServSafe Instructor.
Mary Angela Miller, MS, RD, LD, FADA
The Ohio State University Wexner Medical Center
Mary Angela Miller spent 15 years as director of Nutrition Services at the Ohio State University Wexner Medical Center (OSUWMC) and now serves as the ad-ministrator for a wide variety of healthcare departments. OSUWMC serves over 1,000 patients and 18,000 staff. She also is a small business entrepreneur and owner of KeepSafe Food (KSF) which offers products for personal food safety.
She is also the recipient of the IFMA Silver Plate for Healthcare, the HFM Angela Gagliano award, the ASHFSA James Rose Publication award and the YSU Human Ecology Alumni of the Year.