| Easy as Pie: Active Managerial Control in the Food Service Industry [2926] | |||||||||||||||
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Date: Thursday, March 9, 2017 Time: 3:45 PM - 4:45 PM Location: Greater Columbus Convention Center Room: Eisenman Speakers: Matt Schenk, Chef Instructor, Columbus Culinary Institute at Bradford Schools Inc. Rob Acquista, Program Supervisor, Columbus Public Health Track: Food Safety Secondary Track: Government/Regulatory Session Type: Educational Session Skill Level: Intermediate Description: Are you running or buying a food service facility? Be educated about the codes, laws and inspections necessary for opening and running your food service facility. Topics in this session cover: Ohio Department of Health's Level II certification; responsibilities of the person-in-charge (PIC); working with health inspectors and building good relationships; franchisee/franchisor versus health department standards and labeling and standards. Learning Objectives: Describe Ohio Department of Health Level II certification Explain what the PIC needs to know and have available for inspectors Recall codes, laws and inspections in the food service industry
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