November 2017 - During this session, we discuss the common workplace hazards in a foodservice operation and how to minimize injuries to employees and customers, from burns and scalds, slips and falls, cutting accidents, and Norovirus transmission from vomit or diarrheal accidents in your facility.
August 2017 - During this session, we will be discussing the importance of hand care and provide tips on how best to ensure proper hand care procedures within your facility.
June 2017 - Learn about fly biology and behavior, how to prevent flies from entering your restaurant, the seasonality of pests, how to choose the right pest provider and tips to help prevent flies from impacting your operations.
components of a strong food safety program
March 2017 - In foodservice operations, a strong food safety program is critical for your business and reputation. To help make proper food safety practices simple and part of your culture, this session outlines risk factors contributing to foodborne illness and how you can protect staff and guests.
whole genome sequencing
December 2016 - Dr. Ruth Petran discusses whole genome sequencing and the role of microbial DNA in detecting foodborne illness across the country.
NOROVIRUS: MANAGING THE RISK OF FOODBORNE VIRUSES
August 2016 - Foodborne illness management experts share vital information about the challenges faced in the management of foodborne viruses, particularly Norovirus, and practical approaches to their control.
filth, flies and mosquitoes
April 2016 - Filth, Flies and Mosquitoes: In and around food service environments.
for the love of labels
January 2016 - For the Love of Labels!: Increasing profits, food quality and safety through a consistent labeling program.