Webinar/Podcast
Foodborne Illness Outbreak Response – Insights from the Experts
Join Patrick Guzzle (ServSafe), Adam Kramer (CDC), and Andre Pierce (FDA) as they provide their expert insights into the process of a foodborne illness investigation. Each speaker will tap into their extensive experience in leading and conducting outbreak investigations to demystify the process and, more importantly, help operators prevent outbreaks.
Experts will discuss what restaurant operators can expect if contacted by a local inspector.
Topics will include:
- Procedures that follow a complaint of a foodborne illness
- When and why the FDA or CDC might become involved
- Questions restaurant operators and staff may be asked during the investigation
- Expected duration and steps involved in the investigation
- How staff can contribute to preventing future outbreaks
Join us to gain valuable insights into navigating and responding to a foodborne illness investigation effectively.
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Foodborne Illness Response Webinar
About the Presenters:
Andre C. Pierce, MPA
REHS Director, Retail Food Protection Division
Office of State Cooperative Programs, U.S. Food & Drug Administration (FDA)
Andre Pierce joined the U.S. Food and Drug Administration (FDA) in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to FDA with 34 years of experience at a local health department, where he built relationships, shared knowledge, and promoted quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University.
Adam Kramer, ScD, MPH, RS
Environmental Health Officer
Centers for Disease Control and Prevention (CDC)
Dr. Adam Kramer is an Environmental Health Officer with the Center for Disease Control and Prevention’s National Center for Environmental Health’s food safety team. Adam has over 25 years’ experience in environmental health, starting out at the local level for eight years, and then moving to the National Park Service Office of Public Health. He has been with CDC for over 8 years primarily working with the Environmental Health Specialists Network and the National Environmental Assessment Reporting System, examining the role of restaurant characteristics and practices on food safety. Adam earned a Doctorate from Tulane University and a master's in public health from the University of Arizona.
Patrick Guzzle
Vice President, Food Safety, ServSafe
Patrick Guzzle is the Vice President of Food Science at the National Restaurant Association. With over 20 years in retail food safety, he began his career after his wife contracted E. coli O157:H7. He has held various roles, including Environmental Health Specialist and Idaho Food Protection Program Manager. Patrick founded Mountain West Food Safety, LLC, regularly taught ServSafe® courses throughout Idaho and Eastern Oregon and is active in several professional organizations. He holds a Master of Public Health, a Master of Arts in Anthropology, and a Bachelor of Arts in Spanish from Idaho State University.
