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First and foremost, a foodservice operator’s brand promise is to provide menu items in a food-safe environment. And today being able to meet the specific needs of consumers with food allergies is becoming a growing part of that brand promise.

In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.

Click here to register and view the archived version of this free webcast.

FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing this short quiz.

Joe Carbonara
Moderator
Joe Carbonara
Editor in Chief,
FE&S Magazine
Kathy Egan

Panelist
Kathy Egan
Registered Dietitian
College of the Holy Cross, Worcester, Mass.

Kathy Egan is the Registered Dietitian at College of the Holy Cross in Worcester, Mass., where she has recently been promoted to Assistant Director of Wellness and Promotions. Kathy works with the dining team to administer their customer-focused food allergy program. She provides training to staff and student workers on food allergies and collaborates with the culinary staff to clarify recipe nutrition information. She also counsels students and parents on how to best access the food allergy services available. Prior to coming to Holy Cross, Kathy was a Food Service Director in the healthcare field and operated a successful nutrition counseling business.

 
David Crownover

Panelist
David Crownover
Product Manager, ServSafe
National Restaurant Association

David Crownover, Product Manager, ServSafe®, is responsible for managing the ServSafe Food Safety product line including ServSafe® Manager, ServSafe® Coursebook, ServSafe® Food Handler and ServSafe® Allergens. Management of those products includes understanding current regulatory and industry needs relating to training and food safety in the food service industry. Mr. Crownover has been with the National Restaurant Association for over 2 years.

 
Gordie Morris

Panelist
Gordie Morris
Director of Food and Nutrition Services
Kamehameha Schools, Hawaii

Gordie Morris is director of food and nutrition services at Kamehameha Schools in Hawaii. He got his start in the foodservice industry working as a soda jerk in high school before earning a degree in hotel and restaurant management from the State University of New York. His background includes working for ARA Services, managing institutional feeding operations and founding Corky’s Camp Cuisine, a foodservice management company that served 18 summer camps on Catalina Island. He also spent time working for a broadline distributor. In 1989 Morris established an Ocean Recreation Club, got his Master’s License and sailed more than 50,000 miles in Hawaiian waters and Tahiti. In 2003 he became director of food and nutrition services at Kamehameha Schools in Hawaii where he currently feeds 3,100 boarding and day students, spanning preschool through 12th grade. He will be retiring soon and be back to the sailing life.

Register here for the webcast