Meet the Food Safety Leadership Team
Meet FoodHandler’s Food Safety Leadership Team:
Jeannie Sneed, PhD, RD
Dr. Sneed has been an educator and researcher in foodservice operations and food safety for over 30 years. She retired as a professor and administrator from Kansas State University where she also served as a research professor for the Center of Excellence for Food Safety Research in Child Nutrition Programs funded by the U.S. Department of Agriculture. NSF International awarded her the Lifetime Achievement Award for Food Safety Education and Research in 2007. She holds a PhD in foodservice management with a minor in organizational behavior from The Ohio State University.
Catherine Strohbehn, PhD, RD, CP-FS
Dr. Strohbehn has been an educator and researcher in the areas of foodservice management and food safety since 1986. She is certified by the National Environmental Health Association as a professional in food safety. She is professor emeritus (August 2018) and extension specialist at Iowa State University where she also oversees the Food Safety Project website. She has developed many extension programs and materials in areas such as general food safety, buying local produce, and school nutrition operations. In 2010, she was recognized by NSF International with the Educator Award in 2010. She holds a PhD from Iowa State University.
Both Dr. Sneed and Dr. Strohbehn are registered dietitians with the Academy of Nutrition and Dietetics and are registered ServSafe® instructors with the National Restaurant Association. They have received nearly $10 million in Federal, state, and private sources for research and education projects, with the majority focused on improving food safety in retail settings. They worked together at Iowa State University on several research and education projects focusing on food safety in schools, assisted living facilities, restaurants, and child care.
Contact them with any questions or comments at foodsafety@foodhandler.com
Emergency Preparedness: The Not-so Calm After the Storm
If you and your foodservice operation have been hit by an emergency or other disaster, what comes next and how do you move forward? Much of the answer to this is predicated on the actual disaster that you are dealing with – a flood is certainly a much different than a fire, but some of the food safety considerations remain the same if your business has been left intact and has not been damaged by the disaster.
Emergency Preparedness and Responding to a Disaster with Food Safety in Mind
As I write the first blog this month, the realities of the devastation in Florida are coming to light as we also deal with the aftermath of Hurricane Fiona, which impacted Puerto Rico late in September. Recent news has been focused on the recovery efforts for all who have been impacted. Thus, I thought it would be fitting this month to discuss emergency disaster planning resources in our first blog and delve into recovering from a disaster in our second blog later this month.
During National Food Safety Education Month is it time for Your Food Safety Refresher?
You see them in every restaurant and commercial foodservice operation across the United States. Framed and proudly displayed, often by the kitchen, the cashier, the kitchen entrance, or the service counter - just as they should be. To what am I referring? The food safety certification certificates, of course!
Welcome to National Food Safety Education Month!
In September of each year, we not only have the opportunity to celebrate Labor Day, but we also welcome National Food Safety Education Month! It is this time of the year when it is important to remember that Foodborne illnesses are still a major concern in the United States, although I am guessing many Americans don’t think about the safety of the food they eat as they go throughout their daily lives. The statistics show one in every six Americans will suffer from a foodborne illness each year, for a total of about 48 million cases each year.
