A Successful Survey Starts with a Great Sanitation Program

Food safety and sanitation standards are heavily regulated and constantly evolving. Leaders in the industry are tasked with interpreting the regulatory standards and guidelines and finding creative solutions to maintaining a safe and sanitary environment. Meeting this task, amid the shortage of qualified labor, minimal resources, and lack of training resources, this panel discussion will explore a step-by-step approach for building and sustaining a sanitation program for any size institution.

Learning Objectives: 
  1. Interpret the regulatory standards that impact food safety and sanitation
  2. Develop and implement a food safety program to include resources needed, processes, and outcomes
  3. Measure the success of a food safety program using key performance indicators
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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - AND (through 6/14/2024) & ANFP (through 12/31/2024)
  • Type: Monthly Webinar

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Thank you to our exclusive webinar sponsor

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Course Activities


Timothy Chesher
MD Anderson Cancer Center
Timothy (Tim) Chesher holds a Bachelor of Science degree in Business Management and has over 17 years of experience in the food service industry. Tim is currently the Operations Manager, Sanitation Program at the University of Texas MD Anderson Cancer Center in Houston, Texas. He oversees the cleaning, sanitation, and infection control procedures for over 125,000 square feet of food service space throughout the numerous locations at the institution. Prior to MD Anderson, Tim managed restaurants for Darden Corporation where his core expertise was ensuring restaurants such as Red Lobster and Olive Garden safety and sanitation programs were standardized and accredited as per casual dining standards.
Mohammad Tekrouri, MBA
MD Anderson Cancer Center
Mohammad Tekrouri is the Director of Food and Nutrition Operations at the University of Texas M.D. Anderson Cancer Center in Houston. Mohammad holds a bachelor’s degree in Hotel and Restaurant Management from the University of Houston, and a master’s degree in in Business Administration from the Women University. With over 12 years of experience in Food and Beverage Management at the Ritz-Carlton Hotel, Mohammad became one of the pioneer teams to implement hotel style room service at MD Anderson in 2000. Mohammad generously shares his knowledge and experience on the implementation of hotel style room service programs to many hospitals globally. Mohammad continues to take advantage of opportunities to enhance his leadership skills and mentor and support his teammates and staff in their career advancements.
Margorie Walker
MD Anderson Cancer Center
Marjorie Walker has been employed at MD Anderson for five years. She started in the Food and Nutrition department as wait staff and was promoted to a supervisor position when the program was created.
Soledad Andres
MD Anderson Cancer Center
Soledad Andres has been employed at MD Anderson for four years. She started as a team member when the Sanitation Program was created and was promoted to a supervisor position in the program six months later.