Summary
Please join Larry Lynch, Senior Vice President of Certification and Operations at the National Restaurant Association, and other members of the National Restaurant Association COVID-19 response team for an informative webinar Preparing for the Coronavirus: Steps for Foodservice and Restaurant Readiness.

During this webinar, we will dive into topics including:

* The latest developments related to the Coronavirus.
* How to prepare restaurants for virus prevention.
* Answers to the Frequently Asked Questions from the industry.

Please visit the California Restaurant Association’s and National Restaurant Association’s Coronavirus resource pages for ongoing updates.

This webinar is designed as an information session for individuals working in the foodservice industry. It is not ServSafe Certification training. Please visit ServSafe.com for information on ServSafe training. Members of the Media should direct all questions to media@restaurant.org. Everything said on this call is off the record.

Speakers
Larry Lynch, Senior Vice President of Certification and Operations
National Restaurant Asociation

Larry Lynch is Senior Vice President of Certification and Operations for the National Restaurant Association. In addition to overseeing the development and delivery of our broad array of accredited credentials, he is responsible for exam accreditation, our customer operations teams, compliance and business operations in the Orlando and Lansing offices. Most recently he took responsibility for our Food Science and Industry Relations team.

Before joining the association Larry was (and is) president of National Registry of Food Safety Professionals which, through acquisition, became a wholly owned subsidiary of the association four years ago.

Prior to that Larry was Director of the Disney Institute.

Larry’s focus on food safety includes his membership for 17 years in the Conference for Food Protection where he has served for 12 years on the Food Manager Certification Committee and 3 terms on Council II. He has been active in the Global Food Safety Initiative and is a subject matter expert for the International Organization for Standardization (ISO) helping to develop ISO 22003 which includes the rules applicable for the audit and certifications of a food safety management system.

Benjamin Chapman, PhD, Professor
North Carolina State University
Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gatekeepers of safe food. Ben co-hosts a bi-weekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter@benjaminchapman.

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Webinar: Preparing for the Coronavirus - Steps for Restaurant Readiness