Safely Serving All: Allergen Control and Response in Retail Foodservice

Glenda R. Lewis, M.S.P.H., is the Director of the Retail Food Protection Staff in the U.S. Food and Drug Administration's (FDA's) Center for Food Safety and Applied Nutrition (CFSAN) in the Office of Food Safety, and has been at FDA since 1996. She served as a Team Member and then, prior to her current role, served for 14 years as Team Leader of CFSAN's Retail Food Policy Team with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code), and federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, and institutional food service facilities). Prior to FDA, Ms. Lewis served for eight years with the Volusia County Health Department in Florida as an Environmental Health Specialist. Ms. Lewis holds a B.S. degree in Biology from Spelman College in Atlanta, Georgia and a M.S. degree in Public Health from the University of North Carolina at Chapel Hill.

Dr. Hal King is Managing Partner at Active Food Safety, an advisory services company for the foodservice industry, and Founder/CEO of Public Health Innovations, a public health strategy and product design company. He is a public health professional who has worked in the investigation of respiratory, foodborne, and other disease outbreaks at the Centers for Disease Control and Prevention, performed federally funded research on the causation and prevention of infectious diseases at Emory University School of Medicine's Division of Infectious Diseases, and worked in the prevention of intentional adulteration of foods and food defense with the U.S. Army Reserves Consequence Management Unit, 20th CBRNE Command. Dr. King has published four books on food safety management, with the latest being Food Safety Leadership in the Business of Food Safety. He is also the co-author and author of numerous food business trade articles to help the food industry prevent foodborne disease outbreaks, several peer-reviewed scientific research articles, and book chapters on allergen prevention and other public health interventions. He holds several U.S. patents, copyrights, and trademarks related to food safety management. Dr. King is the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award.

Patrick Guzzle is the Vice President of Food Science for the National Restaurant Association. He has been involved in retail food safety for over 20 years after his wife contracted E. coli O157:H7. His career in food safety began as an Environmental Health Specialist in Southeastern Idaho Public Health District. He later became the Environmental Health Supervisor and was involved in all aspects of environmental health. In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State's Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon. Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016–2018. He has received several commendations for his collaborative efforts with other organizations over the years. Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association, and the Western Association of Food and Drug Officials. He is also an adjunct professor of Public Health at Boise State University. Patrick holds an M.P.H., an M.A. degree in Anthropology, and a B.A. degree in Spanish, all from Idaho State University.

Dr. Steven A. Lyon is the Director of Food Safety for Field Operations at Chick-fil-A Inc. He has been with Chick-fil-A since 2009, leading various food safety and animal welfare initiatives. His primary role today is centered around control of foodborne diseases and respiratory diseases within the enterprise. He has held several roles ranging from leading supply chain food safety, product safety, restaurant procedure and kitchen design reviews, solutions and innovations, animal welfare, and regulatory compliance. Prior to Chick-fil-A Inc., Dr. Lyon was with the U.S. Department of Agriculture (USDA) for seven years. His work has been published in peer-reviewed scientific journals and also in magazines associated with poultry production. At USDA, he worked on several projects involving antibiotic resistance and surveillance programs aimed at protecting public health from emerging foodborne pathogens. Dr. Lyon holds a B.S. degree in Poultry Science, an M.S. degree in Microbiology, and a Ph.D. in Food Microbiology, all from the University of Georgia's College of Agricultural and Environmental Sciences.

Adrienne Blume is Editorial Director of Food Safety Magazine, a BNP Media brand. She has 18+ years of experience in B2B technical media, including the food safety and quality (FSQ) and energy technology sectors. She manages the editorial content for Food Safety Magazine and its podcast, Food Safety Matters, and also serves on the Educational Advisory Board for the annual Food Safety Summit. She keeps a pulse on trends, issues, and regulatory developments in FSQA by attending and moderating sessions at food industry and food safety conferences worldwide. Previously in her career, Ms. Blume launched and led two energy technology publications (H2Tech and Gas Processing & LNG) and a podcast (H2TechTalk) as Editor-in-Chief at Gulf Energy Information in Houston, Texas. She also worked as Managing Editor at Hydrocarbon Publishing Company in Philadelphia, Pennsylvania. She speaks and moderates at technical conferences around the world and is published in several industry journals. Ms. Blume holds an M.A. degree in English and Publishing from Rosemont College in Rosemont, Pennsylvania, as well as B.A. degrees (hons) in English and Anthropology from Webster University in St. Louis, Missouri.