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National Restaurant Association - Quality Assurance

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Quality Assurance


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.


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.

2017 Conference Recap

More than 100 of the restaurant industry's food safety executives came to Washington, D.C. Oct. 16-18, 2017 for the annual Quality Assurance Executive Study Group conference. At the event, attendees shared information and best practices that keep their companies, customers and food supply safe.

Highlights from the event included discussions about the future of food safety and what brands need to know to avoid a foodborne illness outbreak. When presenting on her predictions for the future, keynote speaker Beth Johnson, Founder and CEO of Food Directions, LLC, said she expects the food safety landscape to look a lot different over the next few years under the Trump Administration. She also explained how advances in blockchain technology and predictive analytics are going to help keep food safer.

During the Best Practices in Food Safety Panel, Chipotle's Executive Director of Food Safety, Jim Marsden, talked about the future of food safety and what brands need to know to avoid a foodborne illness outbreak. Marsden said Chipotle, which is recovering from the E. coli crisis it experienced in 2015, said the company requires its employees to complete the National Restaurant Association's ServSafe training courses, is committed to stringently following HAACP rules, enforces strict handwashing protocols and is fanatical about ensuring its food is safe. It even blanches all produce except lettuce, tomatoes and cilantro, as part of its food prep procedure. Those produce items, he said, are "subject to validated interventions at the supplier level."

Click here for the full 2017 Quality Assurance Executive Study Group conference agenda.




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