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Lessons Learned from the Health Inspection
This was originally presented on Tuesday, September 27, 2011 at 01:00 PM Central Daylight Time

The health inspection is something that every foodservice operator must pass in order to remain in business and remains an indicator that a business operates a food safe environment, as mandated by
local code. In this webcast, panelists will discuss what foodservice operators need to know in order to be properly prepared to pass a health inspection. The discussion will also include ways to identify gaps in food safety programs, understanding what the health inspector looks for, and more.

Moderator
Joe Carbonara, Editor in Chief, FE&S Magazine
Joe Carbonara is the editor in chief of Foodservice Equipment & Supplies magazine, a position he has held for the past six years. In his role, Joe oversees the entire editorial process from concept to completion for FE&S magazine. This includes assigning articles to writers, drafting some articles, editing; representing the magazine at industry events; and managing the publication's web site. Prior to joining FE&S, Joe was a marketing manager for SmithBucklin Corp., where he spent six years working with NAFEM.


Speakers

Zena Dater, Multi Unit Outside Sales Representative, Oswalt Restaurant Supply, Oklahoma City, OK
Dater has been in the foodservice industry for more than 30 years, including 20-plus years on the operations side and 15 years in sales for Oswalt. Like many others in the industry, Dater began her career waiting tables and worked her way up to general manager. She eventually became an area director for an Oklahoma City-based chain of Mexican restaurants, where she was in charge of five units.

In her current role, Dater applies her background in operations to service restaurants all over the United States and her sales are approaching $8 million annually. Some of her accounts include Alamo Draft House, Boomerang Grille, Charleston’s Restaurants, J.R.’s Family Bar-B-Q, Krispy Kreme Doughnuts, Louie’s Bar & Grill, Mahogany Prime Steakhouse, Hefner Grill, Redrock Canyon Grill, Rudy’s BBQ, Toby Keith’s I Love This Bar & Grill, Bel Mar Golf Course, Johnny Carino’s Italian Grill, Braum’s Ice Cream & Dairy Stores, Famous Dave’s Legendary Pit BBQ, and Old Chicago Pasta & Pizza.

Dater sits on the Board of Directors for the Oklahoma Restaurant Association and is very involved with her local health department and fire marshal. She was also named the 2008 DSR of the Year by Foodservice Equipment & Supplies (FE&S).

Clay Hosh, Instructional Designer, National Restaurant Association
Clay is an Instructional Designer Manager at the National Restaurant Association where he has worked for over 13 years on the ServSafe program. He holds a master's degree in both instructional design and e-learning. His passion is teaching the ServSafe and ServSafe alcohol programs, which he has done for over 10 years.

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