Time to Clean Things Up! A Discussion of Current Sanitation Topics

Join AHF and our panel of experts for a guided conversation about sanitation in a post COVID environment and a look ahead to what we can expect. Our experienced panelists will move through a number of topics including the difference between disinfecting and sanitizing, staff training and tools, compliance updates, technological advancements, understanding how your back-of-house equipment plays a part, and more. The presentation will start with a brief update from ServSafe on anything new you should be aware of. Get updates from your peers on what they are doing to stay in compliance, keep patients and residents comfortable and educated, and new tools they have implemented.

Learning Objectives: 
  1. Attendees will learn the difference between disinfection and sanitation and when to use each.
  2. Attendees will learn best practice around training and educating staff on sanitation procedures. 
  3. Attendees will understand how to meet compliance updates for sanitation pre and post covid. 
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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU -  ANFP (through 12/31/2023)
  • Type: Monthly Webinar
AHF Members: In order to watch the webinar, please sign in. 
Interested in watching the webinar recording and earning CEUs? 
On demand recordings of our webinars are available exclusively for AHF members. Join today to have access to our monthly webinars and Coffee Talks and start earning CEUs on your schedule. 

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Course Activities


Moderator: Barbara Kane
Barbara Kane started her hospitality career with Marriott Hotels over 35 years ago. She has held various sales and operations positions with Sara Lee Corporation and Ecolab. She currently serves on the board of directors at Association Healthcare Foodservice (AHF) and is the immediate past chair of the AHF Industry Advisory Board. Kane frequently keynotes to Associations and Corporations on topics ranging from food safety, women in business and leadership. She holds a degree in Political Science from Louisiana State University and a BSBA from University of Arizona.
Guy Weaver
National Restaurant Association/ServSafe
Guy Weaver is the Channel Vice President of Sales for the National Restaurant Association’s ServSafe brand. He has been at the National Restaurant Association for over 16 years with responsibilities that have included leading teams overseeing National Accounts, State Restaurant and Lodging Associations, Health Departments, Trainers and Distributors. Guy is very involved in Brand and Regulatory Compliance within the Training and Certification programs of the National Restaurant Association. Prior to joining the National Restaurant Association, the first 20 years of his career was spent at large consumer package goods companies, Pepsi Cola, Campbell’s Soup and Gallo Wineries. Personally, Guy has been married for over 30 years, has two grown children a new grandson and lives in Dallas Texas. He is an avid fisherman and loves to travel all over the world in his spare time.
Shayne Varnum, LEED GA

Shayne Varnum began his professional career began with Aramark in the business services division as a Food Service Director. Shayne has spent the past 17 years working for the Hobart Corporation. His current role is the Director for Consultant Services and Northern Sales. He serves as the corporate liaison to both the facility design community and, operators in several industry segments. He served on the Society of Hospitality and Foodservice Management’s Board of Directors and their Industry Advisory Board. Shayne received the Robert Pacifico Award from SHFM in 2017. He serves on the Foodservice Consultant Society International Allied Advisory Council, Association for Healthcare Foodservice Industry Advisory Board and Education Committee, and serves as the Chair of the Industry Advisory Task Force for the National Association of College and University Food Services (NACUFS). Shayne received the Daryl Van Hook Industry Award from NACUFS in 2020. Shayne also serves on the Board of Directors for the Senior Dining Association. Shayne is a Graduate from the University of Massachusetts @ Amherst with a Bachelor of Science in Hotel Restaurant Management.

Ashleigh Pedersen, RDN
Aegis Living

Ashleigh has worked with Aegis Living for one year and brings with her healthcare and foodservice manager and director experience, as well as experience in food service distribution. She is a Registered Dietitian Nutritionist and completed her dietetics training program through the University of Washington. Prior to joining Aegis Living, she worked at US Foods, and previously with Adventist Health and Legacy Health. She now resides in Seattle, WA.