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Free Webinar: Cross-Contamination in Restaurants: What You Need to Know

 

In June, NFCA asked you to share your gluten-free dining concerns. Now, your questions and comments are guiding the development of a special webinar on cross-contamination in restaurants. The session will be presented online and will focus on three core goals: education, empowerment and advocacy - the cornerstones of NFCA’s mission. This educational session will feature a panel of third party industry experts, including both foodservice and healthcare professionals. The session will last for 75 minutes, with each panelist speaking for 20 minutes and a 15-minute period at the close of the presentation for Q&A.

Speakers: Pam Cureton, RD, LDN, Amy Jones, MS, RD, LD, and Ken Schelper, Vice President of Davanni’s

Supported by a generous anonymous donor with a passionate interest in health and wellness.

When: Thursday, August 16, 2012

Time: 2 p.m. ET/11 a.m. PT

Where: Your computer

Register

Watch & Win!

Three lucky webinar participants will be randomly selected to win a copy of The Cooking Light Gluten-Free Cookbook, courtesy of the National Foundation for Celiac Awareness and Cooking Light.

Learning Objectives & Expert Panelists

  • Educate:  Define cross-contamination, including case studies, and the role of menu disclaimers.
    • Ken Schelper, Vice President of Davanni’s, Board of Directors for Minnesota Restaurant Association
  • EmpowerDiscuss how accepting the emotions that come with the diagnoses of celiac disease and non-celiac gluten sensitivity can lead to living a happy, healthy gluten-free life.
    • Amy Jones, MS, RD, LD, Chief Clinical Dietitian and Celiac Support Group Facilitator, Mary Rutan Hospital
  • Advocate:  Provide solutions for dining out safely, such as the importance of building relationships with community restaurants and chefs and the identification of five questions consumers should ask concerning a gluten-free meal.
    • Pam Cureton, RD, LDN, Clinical and Research Dietitian, Center for Celiac Research, University of Maryland

About the Panelists

Ken Schelper

Ken SchelperKen Schelper is a Vice President of Davanni’s.  He has been with Davanni’s since 1976, working his way up from part-time kitchen work through store management to many and varied staff responsibilities.  He was the lead person in creating the company’s Employee Handbook, Operation’s Manual, Training System, Prep Manual and many of the current recipes/menu items.  His current responsibilities include the initial training for prospective managers, personnel policies and legal compliance, quality assurance (food safety), overseeing the operations of the company’s wholesale bakery, managing their retail products line as well as their sponsorship/concession operations with the MN. Wild hockey team.

Ken has also been active with the Minnesota Restaurant Association, chairing the Human Resources Committee, Education Committee, Finance Committee and many others.  Among other contributions, Ken was the principle author of the Education First program, the HR Toolkit and Demonstration of Knowledge materials.  He has been on the Board of Directors for 17 years and served as President of the Association in 2001.

He is also a respected voice on food safety in Minnesota.  He has represented the MN. Restaurant Association and the foodservice industry in MN; serving on both the Inter-agency Review Council and the Food Safety Partnership since their inception.  He has been a featured speaker at the Governor’s Food Safety Conference, several Minnesota Environmental Health Conferences, an Anaphylaxsis and Food Allergy Association Conference and most recently at a Food Safety Partnership presentation on Food Allergens.  Ken currently is the Chairperson of the Rules Advisory Committee on the MN Food Code.

Over the last two years, Ken helped set up web-based ingredient information, systems and training, which resulted in Davanni’s becoming a friendly and safe place for those with dietary restrictions to include gluten.

Amy Jones

Amy JonesAmy Jones, MS, RD, LD, has been a dietitian for 11 years. She facilitates the Logan County Celiac Support Group in Bellefontaine (which she founded in May 2010) and also consults one-on-one with those with celiac disease and gluten intolerance.

In 2011, Amy was honored to be named one of “10 Dedicated Dietitians Who are Making a Difference” by Today’s Dietitian magazine. She has completed additional training in Celiac at the University of Chicago Celiac Disease Center.  She also completed the GREAT dietitian training program from the National Foundation for Celiac Awareness.  

Amy lives near Columbus, Ohio with her husband Mike and her 5 year-old son Ben.  In her spare time, she enjoys reading, running (she recently completed her fifth half marathon), yoga, and spending time with friends.

Pam Cureton, RD, LDN

Pam CuretonPam Cureton is a clinical and research dietitian specializing in the treatment of celiac disease.  In 1993, she joined the University of Maryland, School of Medicine, working with the Division of Pediatric Gastroenterology and Nutrition.  Her current position is full time with Dr. Alessio Fasano at the Center for Celiac Research at the University of Maryland, School of Medicine.  This position includes coordinating the clinical management of patients with celiac disease and gluten intolerance, educational programs and lectures for the celiac community, physician, dietitians and other health care providers and involvement in research projects at the Center. She is the author of many articles on celiac disease and the gluten-free diet and has contributed to many other publications including textbooks, magazines, and other patient education resources. She currently is serves as Chairperson for the Dietitians in Gluten Intolerance Disease a subunit of the Medical Nutrition Practice group of the Academy of Nutrition and Dietetics.

 

Note: The National Foundation for Celiac Awareness (NFCA) provides information on gluten-free events as a service to the community. Please note that NFCA cannot assure the event participant or restaurant patron of the gluten-free practices or knowledge of the restaurants cited if they have not completed NFCA’s GREAT Kitchens program, which provides accredited gluten-free training to restaurants and other foodservice providers. Please call the venue directly to learn more about their preparation processes.

 
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