Food Safety, Sanitation & Security in Dining Services Campus or Large Group Venues

Event Information
Product Format
Prerecorded Event
Larry D. Bowe, BS, CFPMT, CFPMP
90 minutes
Product Description

Strategies to Implement Food Safety and Defense & Protect it From Intentional Contamination


Food safety and sanitation in any venue is the key to protect your brand and keeping your customers safe.  The challenge for food service providers, when large masses are involved, is more than serving it safe—they must also go on the defense to protect foods from intentional harmful contaminations in today’s unpredictable world where all kinds of threats abound.

Healthcare, college and universities campus pose an even greater threat because of the openness of these venues. Food defense involves protecting the supply of food from intentional contamination that happens due to counterfeits, terrorist activities, sabotages or other harmful/illegal activities. Potential contaminants include biological, chemical and radiological hazards that are generally not found in foods or their production environment. Food defense differs from food safety, which is the effort to prevent unintentional contamination of food products occurring in the food supply chain (e.g., E. coli, Salmonella, Listeria, etc.).
Food safety is a major topic that should be considered by both institutions and producers. When food safety and defense are not considered in the production, processing, transport, or sales of food products, the establishment as well as the producer is both at risk. The FDA provides an understanding of food defense and guidance for professionals in the food industry.

Join expert speaker Larry Bowe, BS, CFPMT, CFPMP in this conference where he will help you explore the need for greater diligence, not just in hiring the right people, but the investment of training and developing policies and procedures that empower your staff at keeping your food supply safe. You will know that using your staff for the front line defense is the key to maintain and keep your food safe. You will understand why the protection of food supply, equipment and property is also necessary in maintaining a profitable program.

Key Takeaways:

  • Identify the importance of the “farm-to-fork” concept in food defense.
  • Recognize the importance of frontline employees in food defense.
  • Identify threats that frontline employees may encounter and how to respond to these threats.
  • Identify the FIRST acronym in FDA’s Employee FIRST initiative.
  • Empower your staff to know when and if they see something unusual or suspicious, it is their role and responsibility to report the incident.
  • Actual policies and /or food defense sources that your organization may adopt and/or update to meet your organizations operational objectives.

Session Highlights:

  • Highlights of the Food Related Emergency: Exercise Bundle (FREE-B), a compilation of scenarios based on both intentional and unintentional food contamination events offered by FDA.
  • The focus of FDA on keeping the food supply safe.
  • Actual internal tools, resources that may be used to record and report incidents.
  • Administrative tools, links training materials to train, empower your staff.
  • Examples of Food Safety/Defense Policies and Plans.


  • Slide Presentation your management team- Directors, Manager or Front-line Staff may use in training on Food Safety, Sanitation & Security in a Dining Service Setting.
  • Online sources “Federal, States and Local Guidance” on Food Security.
  • Online source of “Actual “Forms, classes” (actual notes/materials)
    • Tools / Training Materials Used to empower/train front-line staff to keep food sources safe
      • Identifying Possible Threats
      • identifies the steps a front-line employee should take
      • Who to contact
      • Examples of a facility's food defense procedures
  • Tools that are designed to find out how to keep food safe
    • Food Defense Policy
    • Food Defense Plan
    • Staff Orientation Presentation
    • Staff In-Service Materials
    • Quality Audit Checklist
  • The Cost of not maintaining a Food Safety, Sanitation & Food Defense Plan
    • Medical cost for recovery of customers
    • Loss income during investigation
    • Employee, Staff loss of time and income
    • Customer and client loss during the event

Who Should Attend

  • Administrators, Directors, Managers who want a better understanding how to develop write and implement a Food Safety, Food Defense Plan.
  • New Dietary Managers who do not have knowledge or experienced in developing or training Front-line staff in food safety or food defense.
  • Facilities that do not have a Food Safety/Defense Policy or Plan.
  • Anyone desiring to have a better understanding, tools, materials available to implement ongoing a food safety/defense plan.
  • Also may apply to Healthcare facilities, Director’s, Food Service Managers or their staff.
  • As well as colleges, universities, schools of any type that do not have a formal food safety/defense plan.

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About Our Speaker

Larry D. Bowe - Food Safety Regulations Expert

Larry D. Bowe, BS, CFPMT, CFPMP, is a principle consultant, food safety certified instructor, HACCP documentation specialist and, HR strategist. He believes in promoting global food safety as a catalyst for organizational growth, and in responsible food safety and sanitation practices as the framework that creates a culture of food safety.

Global food safety cultures infuse organizational process focused on managing the ever-changing dynamics...   More Info
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