As the importance of foodservice in convenience grows, retailers’ foodservice programs are becoming more sophisticated and labor intensive. That means food safety continues to become even more essential, and teams at both the corporate and store levels need to have a solid grasp of food safety procedures and protocols.

Join industry peers at the 2026 NACS Food Safety Forum, April 13-14, 2026, in Schaumburg, Illinois, for the only retail-focused event of its kind for the global convenience community. The Forum is developed by convenience industry food safety, foodservice, quality assurance and risk management leaders.

Content at the Forum focuses on four principles:

Consumer safety: A session led by Jeremy Zenlea, vice president, health and safety, EG America, and Dr. Ben Chapman of NC State, will cover how perceptions of the convenience industry shape whether customers believe “gas station food” is high quality and safe, and how the industry can raise the bar on food safety, build trust and strengthen its reputation. The forum will also provide guidance on how to mitigate risk from the Big Nine allergens through identifying, managing and communicating allergen information to customers.

Clean and quality experiences: Understanding the top food safety risks is critical—everything from handwashing and sanitation to allergens and leadership. Additionally, one session will focus on potential changes to the FDA Food Code in 2027.

Protecting our brands: Two of the top five food safety risks can result in the most health inspection violations in your stores. Hear from Evan Powell of Kwik Trip Inc. and Dr. Don Schaffner of Rutgers University on how your teams can protect public health and your brands. Also, participate in a mock civil trial with Shawn and Jessica Stevens of Food Industry Counsel LLC that turns attendees into courtroom jurors of a fictional trial to better understand the potential for legal liability related to a foodborne outbreak.

Empowering our teams to do the right thing: Food safety starts at the top, and what begins at corporate carries throughout the entire operation. Participants will hear CEO perspectives on food safety from Scott Zietlow, CEO and president of Kwik Trip Inc., and Doug Yawberry, president and CEO of Weigel’s, on how leadership, culture and accountability shape food safety strategies across their organization—and how their approach drives trust, consistency and brand integrity.

Click here to learn more and register for the NACS Food Safety Forum.