The CDC says that 48 million people get sick from FBI every year. This can be avoided for the most part by ensuring the following: food is received from approved suppliers, food is cooked safety, food is held adequately, employees are washing hands and practicing good personal hygiene and cross contamination is eliminated. This presentation will discuss the risk factors and how Active Managerial Control in your facility can control, reduce and eliminate hazards and illness and protect those that eat in our facilities every day.

Jenique Wilson has-been in Food service and sanitation for the last 23 years. She is known for her passion and true desire to be an asset in her field. She has had a long career with the state of VA as an Environmental Heath Specialist and District Standardization Officer with the VA Department of Heath. She is currently part of the Compliance. Certification and Accreditation Unit fir the VA Department of Corrections as an Environmental Heath Specialist Sr. Jenique has a MSPH in Public Heath from UNC- Chapel Hill, a Bachelors in Applied Science from Hampton University and a certificate of Public Heath Leadership from EVMS and ODU. Jenique became SQF(Safe Quality Foods) and PCQI (Preventative Controls Quality Individual) Certified in 2019. Jenique is married; she and her husband have two precious dogs, Kira and Missy. They enjoy traveling and entertaining family and friends.