Previous Food Safety Matters Webinars

Did you miss one of our earlier Food Safety and Public Health Matters webinars? Find it here and stay up-to-date.

Setting SMART Goals to Build a Strong Food Safety Culture

How to make food safety a core component of your business

Food Safety 101:

Leveraging Technology

In our final installment of the Food Safety 101 webinar series, Ruth Petran, Darrell Wiser, Scott Dixon and Gerard Du Plessis discuss how technology can strengthen the food safety and public health culture and outcomes within your operation.

Food and Dining:

The Future State

The pandemic is changing how customers dine and how you do business. Listen to our panel of restaurant operators, Doug Davis from Marriott, Dan Goldberg from BJ’s Restaurants and Bessie Politis from Starbucks, discuss emerging trends and how they see the future of food and dining changing.

Demystifying Sanitation in Foodservice:

New Procedures and Approaches

Cleaning, sanitizing and disinfecting will continue to be a crucial aspect of food safety and overall operations. Join Ed Snodgrass and Kaycee Strewler to learn about the newest procedures and approaches to demystify sanitation and help you mitigate risk to stay open for business.

Food Safety 101: Warewash Program

In the second installment of our Food Safety 101 webinar series, Denis Stedman and Larry Vinson, Ecolab warewashing training experts dive into warewashing principles, best practices and COVID-19 considerations to help strengthen this crucial component to your organization’s food safety public health program.

Food Safety 101: The Essentials

Ruth Petran, PhD/CFS, Sr. Corp Scientist for Food Safety and Public Health and Mandy Sedlak, RS/REHS, Food Safety and Public Health Manager dive deeper into food safety topics with real life examples and practices to help strengthen your food safety culture. This webinar highlights the essentials of food safety that will help protect your reputations and delight your guests.

Health Inspections:

What You Need to Know Now and Then

Health inspections are a key component for verifying your food safety program. Steven Mandernach, Executive Director at AFDO, Sandra Craig from the South Carolina Department of Health and Elisabeth Wirsing from the Vermont Department of Health discuss what to expect at your next onsite or virtual health inspection, how to best prepare for it and how it will strengthen your overall food safety culture.

Ensuring Customer and Employee Confidence During COVID-19

Ruth Petran, PhD/CFS, Sr. Corp Scientist for Food Safety and Public Health and Marie Molde, a foodservice and consumer expert at Datassential, discuss how to ensure customer and employee confidence during COVID-19 by managing risks and learning what consumers are looking for and how you can adapt your business to survive these challenging times.

Going Beyond Food Safety

Mandy Sedlak, RS/REHS, Food Safety and Public Health Manager at EcoSure a division of Ecolab Inc looks at how food safety is good business. This webinar takes a closer look at how foodservice operations can make food safety personal for their staff, guests and stakeholders through current trends.

Overlooked Food Safety Issues

We’ve partnered with the CDC and food safety industry experts to provide visibility to some of the most overlooked food safety issues facing foodservice facilities today. This webinar takes foodservice operators through the journey of a holistic approach to ensuring smooth operations, a positive guest experience and cost control while ensuring every point of concern for contamination is addressed, even those that are not top of mind.

Impact of Foodservice Industry Trends in Food Safety

Dr. Ruth Petran, vice president of Food Safety and Public Health at Ecolab Inc. uncovers key foodservice industry emerging trends and provide insights on new control strategies to protect your employees and guests from unanticipated risk.

Managing Through the Changing Dynamics of Food Safety

A volatile government, evolving regulations around food trends and technologies and high personnel turn rates make it difficult for foodservice facilities to maintain food safety compliance in the fast pace day to day operations. This webinar aims to educate foodservice management and personnel on best practices and key controls to stay informed and compliant, while offering innovative resources and tools to keep food safety top of mind.

Food Safety + Public Health Webinar: Flu Prevention

November 2018 - Each year between approximately 3 to 11 percent of the United States’ population get the flu. Contracting the flu can lead to absenteeism in schools and workplaces equaling approximately $7 billion in costs for sick days and lost productivity. This webinar will provide proactive measures you can take to help reduce the risk of influenza and protect your employees and guests.

Top Food Safety Violations: 

Know Them, Prevent Them, and Grow Your Business

September 11, 2018 - Watch this session to understand the top health department violations and how they relate to food safety and cleanliness to help you avoid these incidences, and how being mindful of them can help grow your business and reduce costs. This Food Safety and Public Health webinar series is intended to inform and educate food service professionals regarding topics involving food safety. During this session, we'll be discussing the business impact of preventing top food safety violations.

Hand Care

August 2017 - During this session, we will be discussing the importance of hand care and provide tips on how best to ensure proper hand care procedures within your facility.

Food Safety Webinar: Small Flies

Watch a recording of the June 2018 Food Safety Webinar: Small Flies. Ecolab Pest Elimination experts discuss small fly biology and behavior, how to prevent small flies from entering your facility, speaks to Ecolab’s recent research that shows that small (“fruit”) flies can transfer dangerous pathogens and how to choose the right pest provider.

Proactive and Prepared

In foodservice operations, keeping informed about current food safety trends and regulations can be a challenge. But knowing the current food safety trends can help you be proactive, reduce the risk of foodborne illness outbreaks and protect your operations and the people you serve. 

Workplace Safety

November 2017 - During this session, we discuss the common workplace hazards in a foodservice operation and how to minimize injuries to employees and customers, from burns and scalds, slips and falls, cutting accidents, and Norovirus transmission from vomit or diarrheal accidents in your facility.

Components of a Strong Food Safety Program

March 2017 -  To help make proper food safety practices simple and part of your culture, this session outlines risk factors contributing to foodborne illness and how you can protect staff and guests.

Large Flies

June 2017 - Learn about fly biology and behavior, how to prevent flies from entering your restaurant, the seasonality of pests, how to choose the right pest provider and tips to help prevent flies from impacting your operations.