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National Restaurant Association - Quality Assurance

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Quality Assurance

Advance registration for the Quality Assurance Executive Study Group is closed. You will still be able to register on-site at the Washington Marriott Georgetown at the same price point.

About

Our annual conference brings you face-to-face with experienced colleagues and cutting edge ideas. Speakers and content are focused on responsibilities you handle daily, including FDA insights, food safety regulations, foodborne illness, health inspections and allergens — exclusively as they apply to the restaurant industry.

Listserv

Our group's member-only Listserv is an effective way to ask your colleagues questions, share news, and contribute to discussions on issues important to professionals in your field. To be eligible, you must work full-time in the field of quality assurance for a company that is a restaurant member of the National Restaurant Association. Click here to subscribe. To send questions to the listserv, email qa@lists.restaurants.org.

Agenda*

Monday, October 16

Noon - 1 p.m. Lunch & Sponsor Introductions
   
1 p.m. - 1:30 p.m. Welcome & Introductions
  Speakers:
Christina Bongo-Box, Vice President, Global Procurement, Little Caesars Enterprises, Inc.
Michael Moomjian, Director, Quality Assurance & Food Safety, P.F. Chang's China Bistro, Inc.
Christopher Melchert, Senior Manager, Food Safety & Quality Assurance, National Restaurant Association
   
1:30 p.m. - 2:45 p.m. Keynote: The Next Four Years in Food Safety
  Speaker: Beth Johnson, MS, RD, Principal & CEO, Food Directions LLC
   
2:45 p.m. - 3:15 p.m. Networking Break
   
3:15 p.m. - 4:45 p.m. Federal Regulatory Update Panel
  FDA Update
Glenda Lewis, M.S.P.H., Director, Retail Food Protection Staff, Center for Food Safety and Applied Nutrition, Office of Food Safety, Food and Drug Administration
Strategic Coordinated Oversight of Recall Execution (SCORE)
Sharon Natanblut, Director, Communications & Public Engagement, Food and Drug Administration
Stic Harris, DVM, MPH, Director, Coordinated Outbreak Response and Evaluation Network, Food and Drug Administration

Scott MacIntire, Director, Division of Enforcement, Food and Drug Administration
Interagency Food Safety Analytics Collaboration (IFSAC)
Speakers:
Katherine Vierk, Director, Division of Public Health Informatics & Analytics, Office of Analytics and Outreach, Center for Food Safety and Applied Nutrition, Food and Drug Administration
Christopher Alvares, Director, Data Analysis Staff, Office of Data Integration and Food Protection, Food Safety and Inspection Service, Department of Agriculture
R. Michael Hoekstra, Math Statistician, Division of Foodborne, Waterborne and Environmental Diseases, Centers for Disease Control and Prevention
   
5 p.m. - 6 p.m. Welcome Reception
*Dinner on your own*

Tuesday, October 17

7:30 a.m. - 8:30 a.m. Breakfast
   
8:30 a.m. - 9:30 a.m. Business Meeting (Operators Only)
   
9:30 a.m. - 10:30 a.m. Food Safety and Risk Management Practices in the Supply Chain Panel
  Panelists:
Dr. Hal King, Founder & CEO, Public Health Innovations
Tom McGinnis, Partner, Deloitte
   
10:30 a.m. - 11 a.m. Networking Break
   
11 a.m. - 12 p.m. IoT Technology: Smarter Kitchens Panel
  Speakers:
Tom Woodbury, Vice President, National Accounts, CM Systems, LLC
Jeff Lindholm, Chief Operations Officer, iCertainty
   
Noon - 1 p.m. Lunch
   
1 p.m. - 2:15 p.m. Best Practices in Food Safety Panel
  Speakers:
Nicole Arachikavitz, Director, Brand Safety, Cerca Trova Restaurant Concepts
Danielle Lundorff, Director, Enterprise Food Safety, Buffalo Wild Wings
Jim Marsden, Executive Director, Food Safety, Chipotle Mexican Grill
   
2:15 p.m. - 3:30 p.m. Foodborne Illness Investigation Process and Procedures Panel
  Panelists:
Dr. D'Ann Williams, Acting Rapid Response Team Coordinator, Maryland Department of Health & Mental Hygiene
Kim Burns, State Retail Rating Officer, Maryland Department of Health & Mental Hygiene
Hannah Lee, Epidemiologist, Maryland Department of Health & Mental Hygiene
   
3:30 p.m. - 4 p.m. Networking Break
   
4 p.m. - 5 p.m. Hot Topic Roundtable
   
5 p.m. Adjourn
*Dinner on your own*

Wednesday, October 18

7:30 a.m. - 8:30 a.m. Breakfast
   
8:30 a.m. - 9:45 a.m. In-House Restaurant Inspection Panel
  Panelists:
Rebecca Cotto, Food Safety Manager, Texas Roadhouse
Justin Perkey, Product Coach, Texas Roadhouse
Cheryl Annarelli, Food Safety Manager, Zaxby's Franchising
Ralph Iglesias, Senior Director, Food Safety, Training & Compliance, Sizzler USA
   
9:45 a.m. - 10:15 a.m. Networking Break
   
10:15 a.m. - 11:30 a.m. Best Practices for Allergens Management Panel
  Panelists:
Laura Brown, Acting Team Lead, Centers for Disease Control and Prevention
Michael Moomjian, Director, Quality Assurance & Food Safety, P.F. Chang's China Bistro, Inc.
Robin Hamm, Product Innovation & Commercialization, Red Robin
   
11:30 a.m. - Noon Final Thoughts
  Speakers:
Christina Bongo-Box, Vice President, Global Procurement, Little Caesars Enterprises
Michael Moomjian, Director, Quality Assurance & Food Safety, P.F. Chang's China Bistro, Inc.
Christopher Melchert, Senior Manager, Food Safety & Quality Assurance, National Restaurant Association

*Speakers and programming are subject to change without notice.

Pricing

National Restaurant Association members are entitled to discount registration. Eligible members must complete registration with the email address listed in their member record. To verify your membership, contact membership@restaurant.org


NATIONAL RESTAURANT ASSOCIATION
MEMBER

$499

NATIONAL RESTAURANT ASSOCIATION
NON-MEMBER

$899

Host Hotel

WASHINGTON MARRIOTT GEORGETOWN
1221 22nd Street NW
Washington, DC 20037

United Discount

United Airlines offers discounts up to 10% off pubished fares based on booking class to Quality Assurance attendees. To save, book online at United.com/meetingtravel. Enter ZX4F230235 in the Offer Code box. Make sure you enter WAS as the airport. Discounts are available for travel booked between Oct. 12-20, 2017.

Sponsorship

Attendee registration is open to restaurant operators and those who work for restaurant or hospitality companies. If you are a product or service provider, you are welcome to attend the conference as a sponsor. For available sponsorship opportunities please contact Stephanie Krasner, Account Manager, Sponsorship and Engagement Programs, at (202) 973-5398 or SKrasner@restaurant.org.

A SPECIAL THANK YOU TO OUR GOLD SPONSORS

Past Conference

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