SafeBites Experienced Industry Professionals
Food safety is top priority at FoodHandler. Our team of experienced industry SafeBites professionals deliver quality messages, rich content and relevant industry insights to the foodservice industry through our SafeBites Webinar series. SafeBites serves as a no-cost, educational experience for participants to earn continuing education credits to maintain eligibility status.
To learn about each presenter, use the plus (+) and (-) tabs next to each presenters name on the far right to expand and contract biographies.
Dr. Randy Phebus is a professor and Interim Director of the Food Science Institute at Kansas State University. He coordinates an active applied food safety research program. He works closely with food processors, regulators, and technology providers across the country to improve food quality and safety through laboratory-based and processing-based research and troubleshooting activities. Over the past five years, he has been involved with a very large multi-university research project on shiga-toxin producing E. coli. Recently, the U.S. Secretary of Agriculture appointed him to the National Advisory Committee on Meat and Poultry Inspection.
Dr. Phebus joined the K-State Animal Science department in 1992. He teaches both undergraduate and graduate level courses in Food Science and is active in the distance learning Global Campus Food Science program and student recruitment. He specializes in food microbiology, food safety, food biosecurity and defense, and public health.
Dr. Phebus is from Waverly, TN and earned his B.S., M.S., and Ph.D. degrees from the University of Tennessee. He cheers on his Tennessee Volunteers and K-State Wildcats. All of Dr. Phebus’ spare time is spent on home improvement and gardening projects that never seem to be completed, and on riding his motorcycle around the Kansas Flint Hills.
Dr. Kevin R. Roberts is an associate professor in the Department of Hospitality Management at Kansas State University and director of the undergraduate program in hospitality management. Roberts serves as co-director of the Center for Food Safety in Child Nutrition Programs. He has managed restaurants in Iowa.
He currently teaches in the areas of foodservice management and hospitality law. He has received outstanding teaching awards from K-State at the college and university levels. His research is related to the application of food safety principles. Specifically, he has conducted research in commercial restaurants, continuing care retirement communities, and school foodservice operations. His current research focuses on behavior change of employees once food safety training has taken place. Specifically, he is interested in developing alternative food safety training programs that not only target knowledge, but the antecedents of behavioral intention.
Dr. Wilson has a passion for child nutrition and has dedicated her career to improving access to healthy food for all children and their families. She has spent 23 years as a school nutrition director in three public school districts in Wisconsin, 5 years as the Executive Director for the Institute of Child Nutrition and assistant professor at the University of Mississippi and most recently, 2 years as the Deputy Under Secretary of Food, Nutrition, and Consumer Services at the United States Department of Agriculture, appointed by President Obama.
Her professional service also includes serving on the 31st Standing Committee on Nutrition at the United Nations, as Chair of the National Nutrition Standards Task Force, in many leadership positions for the School Nutrition Association, including 2008-2009 President, and as an expert on a variety of foundation and non profit Board of Directors. Katie has shared her expertise throughout the United States and around the world as an invited speaker, and academic guest lecturer for numerous government and private organizations, industry sales teams, colleges/ universities, and researchers interested in the field of nutrition, child health, and school food service management.
Dr. Wilson holds a bachelor’s of science degree in dietetics, a master’s degree in food science and nutrition from the University of WI – Stout, and a doctoral degree in foodservice and lodging management from Iowa State University. She is credentialed as a School Nutrition Specialist.
She has received many peer nominated awards throughout her career and is considered one of the top experts in the field of child nutrition.
Dr. Julie Boettger has over 40 years of experience in the school nutrition market in both industry and operations. Julie is co-author of School Food and Nutrition Service Management for the 21st Century, co-author of the School Nutrition Association’s Study Guide for the School Nutrition Specialists (SNS) exam, and author of the Institute of Child Nutrition’s publication Inventory Management and Tracking Reference Guide (2012). Julie’s operational experience includes work in major city, small suburban, and medium-sized districts including Chicago Public Schools, Rich Township Schools (IL), and School City of Hammond (IN). She holds a Bachelor’s Degree in Dietetics from Purdue University, a Master’s Degree in Instructional and Training Technology from Governors State University, and a Doctorate from Iowa State University in Foodservice and Lodging Management.
Dr. Sneed is a food safety consultant, retired from Kansas State University as professor and head of the Department of Hospitality Management and Dietetics and research professor in the Center of Excellence for Food Safety Research in Child Nutrition Programs funded by the U.S. Department of Agriculture.
Dr. Sneed served as a food safety specialist for USDA’s Food and Nutrition Service. She has received over $2.5 million for research and education projects to improve food safety in retail settings. NSF International awarded her the Lifetime Achievement Award for Food Safety Education and Research in 2007.
Dr. Sneed holds a Ph.D. in foodservice management with a minor in organizational behavior from The Ohio State University.
Dr. Strohbehn has been an educator and researcher in the areas of foodservice management and food safety since 1986. She is a registered dietitian with the Academy of Nutrition and Dietetics, a registered ServSafe® instructor, a Lead Trainer for the Produce Safety Rule, and is certified by the National Environmental Health Association as a professional in food safety. She is professor emeritus in hospitality management and retired extension specialist from Iowa State University, where she oversaw the Food Safety Project website and was involved with many research and education projects, resulting in outreach resources for retail food operations. These educational resources address topics such as general food safety, buying local produce and produce safety, and management of 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.
Ms. Stamey is a food safety and applied nutrition consultant and trainer. She assists U.S. clients in the development of food safety management systems and the delivery of manager and employee training programs. As a national speaker, author, workshop facilitator and training mentor, she delivers train-the-trainer workshops, professional conference presentations and seminars to national audiences on food protection, applied nutrition and training skills.
Her strengths and skills include:
- a Master of Science degree in Nutritional Science from the University of Hawaii,
- twenty-three years of combined work experience in applied nutrition and food safety,
- eight years’ experience in curriculum development, and
- food safety certifications – Certified Professional of Food Safety (NEHA).
Ms. Stamey has presented in 30 U.S. states and Canada, and has earned a reputation for being an interactive, engaging and fun facilitator. She facilitates professional seminars and workshops for national and regional audiences including the National Environmental Health Association (NEHA), the School Nutrition Association (SNA), the Academy of Nutrition and Dietetics (AND), and the Association of Nutrition & Foodservice Professionals (ANFP). Her professional writing includes contributions to professional journals and curriculum development of modules and texts on clinical dietetics, food protection and trainer skills. Ms. Stamey was a contributing subject matter expert for NEHA’s Certified Professional–Food Safety, 3rd edition course study guide.
In 2011, Ms. Stamey developed a Norovirus Communication Resource and video for the National Food Service Management Institute (NFSMI) (now the Institute of Child Nutrition). She is a 2010 graduate of the USDA’s Produce Safety University and the 2011-2013 Food Safety Subgroup chair for the Food and Culinary Professionals (Academy of Nutrition & Dietetics Practice Group).
Ms. Stamey also has a solid background in clinical dietetics and medical nutrition therapy having worked as a clinical dietitian in level-one trauma and tertiary care hospitals and in long-term care.
Chef Cyndie owns and operates Culinary Solution Centers, LLC, a K-12 consulting agency specializing in providing culinary education for school nutrition professionals at all levels, specifically preparing and serving trendy and nutritious school meals for children.
In 2008, she received her Ph.D. in Foodservice and Lodging Management from Iowa State University as part of the Child Nutrition Leadership Academy. Further, she graduated with honors from the Art Institute of Atlanta in 2001 with a degree in Culinary Arts.
Chef Cyndie is a member of the Academy of Nutrition and Dietetics, and participates as a member of the School Nutrition and Food and Culinary Professionals Dietetic Practice Groups. She is also a member of the School Nutrition Association.
In 2011, President Obama named Chef Cyndie a Champion of Change for her work in the healthy school meals initiative. In 2012, she received the USDA Secretary’s award as a developer of USDA’s Produce Safety University, a well-recognized, comprehensive education program for school nutrition professionals to more effectively purchase, prepare and serve fresh fruits and vegetables.
Chef Cyndie’s recent K-12 Team projects include:
- the development and implementation of the North Carolina K-12 Culinary Institute and case study where over 375 school chef ambassadors received hands-on instruction (seventeen workshops are planned for Summer 2017),
- the N.C. Department of Agriculture Farm to School Cookbook with over 45 standardized recipes utilizing N.C. produce, State of Indiana Department of Education No Time To Train culinary-focused lesson plans, and
- numerous district-level consultations and educational
With solid academic credentials in nutrition and culinary arts and over 25 years’ experience in foodservice operations, Chef Cyndie and her K-12 Culinary Excellence Team develop research-based training, evaluate initiatives and design adult education programs. Chef Cyndie understands what a difference healthy school meals can make in the lives of children and their communities.