Easy as Pie: Active Managerial Control in the Food Service Industry [2926]
Date: Thursday, March 9, 2017
Time: 3:45 PM - 4:45 PM
Location: Greater Columbus Convention Center
Room: Eisenman

   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


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

CEU Hours:  
  IACET: 0.1
  CLE: 1
  Sanitarian: 1
  BWC Discount Programs: 1

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