Upper Lakes Foods want to keep you on the cutting edge and give you access to some of the brightest minds in the food industry. We are hosting three seminars on the day of our Fall Food Show, Tuesday, October 28th. They take place in the Gooseberry Falls rooms at the DECC, just to the right of the registration area. Here’s what we have in store for you!
8:45 A.M. – 9:45 A.M. – Food Borne Illness Outbreaks and Prevention Strategies
Learn how to reduce the risk of a food borne outbreak in your food setting. This session will review common food born pathogens, outbreaks, and what you can do to diminish an outbreak.
Speaker: Suzanne Driessen, MA, MCHES
Gooseberry Falls Room #1
10:00 A.M. – 11:00 A.M. – Plated Cost vs. Invoice Cost: The True Food Cost Story
When it comes to being successful in the food service industry, operators are faced with many challenging factors that impact their overall profitability. Managing these factors, such as: food costs, labor costs, and food safety concerns, while still also featuring great quality products is not easy. Learn how to address some of the difficult factors by explaining how operators can find their true food costs to become more profitable.
Speaker: Antoine Destin – Hormel Twin Cities Area Manager
Gooseberry Falls Room #2
11:15 A.M. – 12:15 P.M. – Be the Sharpest Knife in the Drawer
Good knives are the foundation of a well-equipped kitchen. Bob Warner from Dexter Russell will demonstrate proper sharpening techniques, edge maintenance, and how to properly care for and sanitize the utensils you use everyday.
Speaker: Bob Warner – Dexter Russel Manager
Gooseberry Falls Room #3
1 clock hour for each seminar has been applied for dietary managers, registered dietitians, DTR’S, MN/WI school nutrition and nursing home administrators.
