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Home » Authors » Amy Riemer

Amy Riemer

Amy Riemer is the education director for the Food Safety Summit.
Articles

ARTICLES

Food Safety Summit 2017 logo

The Food Safety Summit offers an engaging, interactive experience

Amy Riemer
June 12, 2020

The Food Safety Summit, taking place October 19-22, 2020 at the Donald E. Stephens Convention Center in Rosemont, IL gives food safety professionals the opportunity to hear from leading subject matter experts on an array of food safety related topics.


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COVID-19 to take center stage at Food Safety Summit in October

COVID-19 to take center stage at Food Safety Summit in October

Amy Riemer
May 15, 2020

COVID 19 has changed our world. In the wake of this pandemic, food manufacturers have stood up to the challenge of performing as an essential business.


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Food Safety Summit

Food safety community to gather at Summit in Rosemont in early May

Show floor to offer Community Hub, Learning Lounges, and networking opportunities
Amy Riemer
April 22, 2019

Over 80 food safety experts will be a part of the speaker faculty at the upcoming Food Safety Summit, taking place May 6-9, 2019 at the Donald E. Stephens Convention Center in Rosemont, IL.


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Events

August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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