Safety Leadership Series

Topic Food Safety – Farm to Fork

Did you know that about 1 in 6 people in the United States get foodborne illnesses every year? Each year in the United States, more than 100,000 people go to the hospital and 3,000 people die because of foodborne illnesses. But foodborne illnesses are preventable.

Learning Objectives

• Learn how food safety is impacted from Farm to Fork
• Become familiarized with how/what regulatory controls are in place to insure safe food
• Through the use of demonstrations and class activities, walk away with Tips/Tricks/Methods to keep the food you are purchasing/eating and/or preparing safe.
  

Speaker Linda Zaziski, MSM, CP–FS, PCO, PCQI
National Director of Safety, Little Caesar Enterprises/Blue Line Foodservice Distribution/Champion Foods

Linda currently leads the strategic, nationwide brand protection/ safety efforts for Little Caesar Enterprises/Blue Line Distribution/ Champion Foods. She has over 30 years of food service/retail/ manufacturing/distribution experience overseeing safety, environmental safety, loss prevention, crisis management, regulatory compliance, and food safety.

Linda serves as a chief spokesperson for industry by sitting on various boards/councils of influence including the American Society of Safety Professionals; Greater Detroit Chapter (Chapter President 2021-2023), the Restaurant Loss Prevention and Security Association (RLPSA), Conference for Food Protection (Co-Chair Issues Committee, Food Safety Management Systems voting member, Food Safety training committee member), the National Restaurant Association (NRA) HR/Risk/Safety Executive Group and the Michigan and Indiana Food Defense/Food Safety Advisory Committees.

In her non-working hours, Linda is a bonified foodie (the more exotic the better), enjoys camping, international travel, taking well deserved mental health breaks with her friends and most importantly spending time with her 2 nieces Elsa (10yrs) and Cora Mae (5yrs).