Attendees to the 2018 Nation’s Restaurant News Food Safety Symposium Sponsored by Ecolab take a break during the four-restaurant walkabout “Lip Smacking Las Vegas Foodie Tour” on opening night.
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Tammi Williams of MGM Resorts International spoke about steps for keeping food safe throughout the supply chain.
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Douglas Davis of Marriott International addressed how food trends and safety protocols intersect.
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Food Safety Symposium attendees head out to explore some of Las Vegas’ hottest restaurants.
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Sarah Knust, Compass Group North America, during the symposium’s introductory meeting.
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Obeta Osolu of Domino’s Pizza Inc., during one of the interactive portions of the education program.
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Symposium attendees celebrate at Cucina by Wolfgang Puck, stop No. 4 on the opening night’s Lip Smacking Las Vegas Foodie Tour.
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Event attendees toast at restaurant Julian Serrano, which was the second stop of the local restaurant tour.
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Jack Quinn of Ecolab talks with keynote speaker and panelist Richard Ghiselli of Purdue University.
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Symposium attendees, from left to right: Emily Thompson of Red Robin Gourmet Burgers Inc., Mandy Sedlak of Ecolab, Mike Moomjian of Qdoba Restaurant Corp. and Norma Crockett of Noodles & Company.
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Al Baroudi of The Cheesecake Factory Inc. addressed supply chain safety protocols.
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Bridget L. Sweet of Johnson & Wales University addresses attendees in an educational session.
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Ruth Petran of Ecolab, left, talks technology with David Ruttenburg of Compass Group, North America, in a roundtable discussion.
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Brian Nummer of Utah State University spoke about the safety implications of food trends.
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JaeMin Cha of Michigan State University speaks on food safety best practices.
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Participants in a panel on crisis management, left to right: Moderator Ron Ruggless of NRN, Mandy Sedlak of Ecolab’s EcoSure division and Bob McNaney of Padilla.
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Shawn K. Stevens of Food Industry Counsel LLC spoke about managing food safety issues.
