Convenience retail foodservice offers and menus are focusing more on fresh and high-quality ingredients, which can also increase your risks around safe food handling. Hear from two renowned food safety experts as they discuss how some behaviors taking place inside your stores can lead to a foodborne outbreak. We’ll go back to the basics of a strong food safety foundation and talk about how you can take your foodservice programs to the next level by ensuring safe food handling.
Wed, Aug 24, 2022 · 2:00 PM Eastern Time (US & Canada) (GMT -4:00)
Mandy Sedlak
RS/REHS, Food Safety and Public Health Manager, Ecolab
Mandy is a Sr. Manager of Food Safety and Public Health at EcoSure and a member of the Ecolab Global Food Safety and Public Health team. She partners with internal and external industry leaders to provide technical and strategic expertise in food safety and brand protection. She is responsible for supporting customer partnerships as they build and maintain systems, adopt best practices, mitigate risks in their day-to-day operations, work through industry challenges and help find solutions.

Mandy has 20+ years of experience in industry operations, quality assurance and additional area of experience leading food safety and procurement teams with leading foodservice brand.

She is also a member of multiple organizations including the board of Business Industry Affiliates, (NEHA BIA), Association of Food and Drug Officials (AFDO), CFP (Conference for Food Protection), and State Health Associations.
Lone Jespersen, Ph.D.
Principal, Cultivate Food Safety
Jespersen is an entrepreneur, high-level strategist, food safety expert and visionary dedicated to helping food manufacturers and retailers deliver safe and quality food through culture-driven intervention. Cultivate is a global organization that helps food manufacturers and retailers make safe, great-tasting food through cultural effectiveness. Prior to founding Cultivate, she spent 11 years at Maple Leaf Foods, including the uphill battle to regain consumer trust and relaunch and implement the company’s food safety and operations learning following the 2008 tragedy that killed 23 people. Jespersen has a Ph.D. in Culture Enabled Food Safety.
Chrissy Blasinsky
Content Communications Strategist, NACS
Chrissy Blasinsky is the content communications strategist at NACS. She has been with the association for 17 years and works collaboratively with internal teams on communications, social media and editorial and content marketing strategy. She also oversees the NACS Ideas 2 Go brand and program and co-hosts the Convenience Matters podcast.
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