As stated on their website “The 19th Annual Food Safety Summit, held this week in Rosemont, IL attracted nearly 1,700 food safety professionals and 190 exhibiting companies. During the three-day event, [...] food safety professionals discussed the most pressing issues facing the food industry.”
College Chefs was in attendance at this year's event. Left to right: Asst Director of Operations Chef Scott Bachman; Regional Director Chef John Cagle; Regional Director Chef Justin Ellingwood; and Director of Operations Chef Jared Bost.
The event covered issues such as the implementation of the Food Safety Modernization Act, the Integration of the Nation's Food Safety System as well as case studies from recent foodborne illness outbreaks and allergy awareness efforts. Cutting edge technology is a mainstay of the event.
According to Bost, "We made several great contacts at the summit and are entertaining employing some technological tools that were presented."
"Food Safety is obviously very important to College Chefs. Fraternities & sororities around the country depend on us to ensure that food is not only very high quality in taste & presentation, but also prepared and maintained in a safe manner. We understand the impact a meal can have on the day to day life of a student and, as the provider of that meal, we see it as our responsibility to ensure only the highest quality food for our customers. The Food Safety Summit was a great way for us to stay on top of concerns in the industry and make proactive steps to reduce the risk of foodborne illness as much as possible," Bost concludes.
By College Chefs' Danielle Gadus