ALEXANDRIA, Va. – No matter how big or small your kitchen, you could be at risk for a foodborne illness outbreak. From working with health inspectors to training employees on the proper hot and cold holding temperatures, serving food safely to customers has a lot of moving parts. Let the educational session “Food Safety Focus Keeps Tweets Sweet NOT Sour” during the upcoming NACS Show in Chicago help you ensure your foodservice only generates positive press.

The session will cover the newest social media and crowdsourced reporting sites that report foodborne illness outbreaks, such as IWasPoisoned.com, which curates crowdsourced data to identify clusters that might signify foodborne illness outbreaks. When a potential outbreak is identified, IWasPoisoned.com alerts the local public health department, and also offers alert services to industry.

Food-safety specialists Brandy Sheehan, Environmental Public Health Specialist III for the Jefferson County Health Department; Patrick Quade, Founder and CEO of Dinesafe.org; and James O’Donnell, Food Safety and Sustainability Leader for Hussmann Corporation will prepare retailers for health inspections as well as provide guidance on staff training, temperature holding and personal hygiene. Also during this session, they will discuss how to keep food programs F.R.E.S.H.:
Food Temperatures – Keep it Safe
Regulations – Stay Compliant
Education – For All Employees
Sanitation & Safety Programs – Continuous Commitment
How to Respond to an Incident – Plan in advance

Attend “Food Safety Focus Keeps Tweets Sweet NOT Sour “on Wednesday, October 18, and walk away with a better understanding of how to keep food safety on the forefront of your foodservice.

As you are making your plans for the NACS Show, be sure to add “Food Safety Focus Keeps Tweets Sweet NOT Sour” to your schedule! Registration for the 2017 NACS Show in Chicago is open at www.nacsshow.com.