Bob Sherwood of Ecolab helped set the stage for the 2019 Nation’s Restaurant News Food Safety Symposium Sponsored by Ecolab with a quick recap of past symposium topics.
Attendees gather on the patio of Jammyland Cocktail Bar & Reggae Kitchen, one of three downtown Las Vegas arts district restaurants they visited as part of the ice breaking Lip Smacking Foodie Tour.
James Manos, far right, co-founder of the Able Baker Brewing Co. brewery restaurant, shares details about the venture’s production facilities to Food Safety Symposium attendees the during the Lip Smacking Foodie Tour.
With Food Safety Symposium educational program materials in hand are Eric Marcoux (left) and Nicholas Ogimachi (right), both of Smashburger.
Food Industry Counsel legal firm attorneys Joel Chappelle, left, and Shawn Stevens gave the educational program’s opening keynote presentation about cannabis-related “CBD and Food Safety: What You Need to Know.”
Among symposium attendees taking in the “CBD and Food Safety: What You Need to Know” keynote were, left to right: Christina Tabata of Rubio’s Coastal Grill; Jason Horn of In-N-Out Burger Inc.; Emma Denk of Marriott International; and Hicham Baamrani of Busboys and Poets.
Ruth Petran of Ecolab provided attendees with updates around food safety regulatory affairs and research.
Table Talk exchanges often were lively as seen here in a discussion that involved, among others, Marcia Carey of Guest Services, at left gesturing, Traci Slowinski of Brinker International and Steve Voels of Pizza Hut.
Engaged in a Table Talk discussion about third-party food safety-audit benefits and challenges
Were, from left, Katie Sabatini of Hershey Entertainment, Lynne Monticello of Ecolab and Sheila Bliss of HMSHost.
Traci Slowinski of Brinker International Inc., left, and Daniel Archer of Stanford university engage in in-depth discussion of food safety topics during one of the Table Talk roundtable sessions.
Best practices in safe supply chain management were shared by Al Baroudi of The Cheesecake Factory Inc., shown here, and attorney Shawn Stevens of the Food Industry Counsel.
Taking in the Food Safety Symposium’s Day 2 educational program were, from left, Muna Afghani of Del Taco Inc. and Courtney Halbrook of Top Golf.
The Operational Excellence in Food Safety panel covered training topics as varied as the science behind impactful teaching and unusual instructional approaches, such as spoof musical productions. From left: Tim Nel of Lobster Ink, Mandy Sedlak of Ecolab and William Moore of Eat’n Park Hospitality Group.
The Food Trends that Impact Food Safety presentation featured, left to right: Moderator Ron Ruggless of Nation’s Restaurant News, Douglas Davis of Marriot International and Brian Nummer of Utah State University Food Safety Extension.
From left: Sherrod Bostocky of Red Lobster, Mandy Sedlak of EcoSure/Ecolab and Steve Calamaris of Pizza Hut mingle during one of the symposium’s networking events.
