Look Up a Certified AllerTrain™ AllerTrainer

Based in: Pennsylvania

Trains in: Pennsylvania

Temple University, District Executive Chef. An experienced professional in senior-level positions in the Food & Beverage sector for more than 25
years.

Accomplishments include overseeing allocation of financial resources, and managing budgetary
processes. Building and leading successful, goal-oriented teams of professional staff while overseeing
budgets and resources for bottom-line results. Having always contributed to keeping business centers
running like well-oiled machines with a warm, human touch. Upon identifying key issues, solving
problems while embracing change and its positive effect on successful organizations. Fostering
commitment, team spirit, pride, trust, and group identity are particular strengths.

Chef Nagy has been in Aramark’s Higher Education Buisiness since 2008. His Aramark experience
includes; Indiana University of Pennsylvania, LifeWorks Restaurant Group, participated in the opening of two
private accounts in Manhattan for JP Morgan Chase World Headquarters, New York University,
University of Chicago, Georgetown University and Temple University.

Prior work experience since graduating from culinary school includes Hilton Hotels, Le Bec Fin in
Philadelphia, Crowne Plaza Hotels and private clubs. Eddie is a Certified Executive Chef and Certified
Culinary Administrator.

Chef Nagy has achieved gold, silver and bronze medals in ACF Culinary Competitions, and twice was
captain of the Aramark’s East Region Culinary Team.

Based in: Pennsylvania

Trains in: Pennsylvania

Based in: Pennsylvania

Trains in: Pennsylvania

Based in: Pennsylvania

Trains in: Pennsylvania

I have worked at Villanova University since 1996. During my 18 years I have held several positions in the dining services department; part time supervisor, Manager, Unit Manager, General Manager and my current position Training manager. In my current role I provide training in the areas of leadership, customer service, team building and ServSafe. I also represent dining services on the Presidents Environmental Sustainability Committee, the University Safety Committee and chair of the Safety and Sanitation committee for Dining Services. I am an active member of NACUFS having served in a variety of positions on the Mid-Atlantic council.

I hold an Associates of Arts from Baltimore International College in Restaurant and Food Service Management as well as a BS of Arts from Widener University in Hospitality Administration.

Based in: Pennsylvania

Trains in: Pennsylvania

Susan Hurd is a Registered Dietitian with 25+ years of experience in commercial food service, health, and wellness arenas. Over the past 15 years, Susan’s focus has been in college, university and independent school nutrition. She has worked in acute, long term and substance abuse care settings in staff and management roles. Additionally, Susan has been an instructor for both the Dietary Mangers and ServSafe certification programs. Susan is registered with the Academy of Nutrition and Dietetics and is a licensed dietitian in the state of Pennsylvania. She received her Bachelor’s degree from Rutgers University and completed her Dietetic Internship with the Wood Company, now known as Sodexo. Susan’s vast experiences in food and nutrition education enable her to relate the science of nutrition to the general public in an easily understandable format.

Based in: Pennsylvania

Trains in: Pennsylvania

Richard Clow has spent over 25 years in the food-service business, ranging from fine dining, to specialty coffee, to college dining.

Hailing from the north of England, Richard attended the University of Chester.  Richard first came to the US in 1990 and has lived in the Philadelphia area permanently since 1994.

Richard assists in the administration of the Bryn Mawr College Dining program; which includes board plan operations, two retail operations, catering, a bed & breakfast, fine dining restaurant, vending and campus OneCard operations. He began at Bryn Mawr as Retail Operations Manager and was thrilled to be given the challenge of working as Assistant Director in 2010.

Richard resides in Rose Valley, PA with his wife and two children.  He enjoys reading, archery and culinary experimentation.

Based in: Pennsylvania

Trains in: Pennsylvania

As the Director of Safety and Security for Eat’n Park Hospitality Group, William “Bill” Moore is responsible for overseeing crisis management issues, food safety, customer accidents, team member accidents, and all security issues.

Eat’n Park Hospitality Group is a provider of distinct culinary experiences to nearly 175 locations throughout the mid-Atlantic region. The company portfolio includes Eat’n Park Restaurants, a full-service, family restaurant chain; Parkhurst Dining, a provider of contract dining services to colleges, universities, corporations and cultural facilities; Cura Hospitality, a provider of dining services to senior living facilities, retirement communities and hospitals; Six Penn Kitchen, an upscale American restaurant in the heart of downtown Pittsburgh; The Porch at Schenley, a park-set bistro in the center of Pittsburgh’s university and medical centers; Hello Bistro, a fast casual setting that combines classic and cutting edge; and SmileyCookie.com, an e-commerce division that makes Eat’n Park’s iconic Smiley cookies available throughout the nation.

Bill joined Eat’n Park in 1979 and has held positions of increasing responsibility in operations, purchasing, product development, and quality assurance. In 2002 he became the first Director of Safety and Security for Eat’n Park Hospitality Group. He is an active trainer for the American Red Cross, ServSafe, OSHA and Hazard Analysis & Critical Control Points (HACCP). He is a certified member for the Loss Prevention Foundation. Bill is respected throughout the industry for the breadth of his knowledge. His unique, fun style of training readily engages team members and has been featured in several trade magazines

In addition to his leadership in food safety, Bill is also an allergy advocate and developed a company-wide allergy prevention program. He recently became one of the first AllerTrainers for AllerTrain, whose mission is to provide allergy training for the hospitality industry.

Bill’s family has been in the restaurant business for three generations and can be credited not only for creating Eat’n Park Restaurants, but also for introducing the KlondikeÒ Bar and chipped chopped ham (a Pittsburgh staple). Continuing his family’s legacy, Bill has introduced a number of innovations to the hospitality industry.

He worked with Walt Disney WorldÒ to develop the purple allergen program, now in use throughout the hospitality industry. He also partnered with HeinzÒ to develop the plastic, tamper-proof ketchup bottle used throughout the world today.

Although his influence is far reaching, Bill is a native of Pittsburgh, Pennsylvania. He graduated from Ferris State University with a degree in restaurant management, He and his wife, Teri, have three children and reside in Peters Township, a suburb south of Pittsburgh.

Based in: Pennsylvania

Trains in: Pennsylvania

Francine Shaw founded Food Safety Training Solutions, Inc. in 2008. Her work in food and alcohol safety training has won several awards, including recognition by a number of U.S. Governors and Senators.

As a certified instructor for the National Environmental Health Association®, National Registry of Food Safety Professionals® (NEHA), National Restaurant Association®(NRA), Prometric, TiPS®, and HACCP. Francine helps her clients amplify their investment by teaching them how to maximize profits via effective training and coaching practices.

Francine spent 20+ years in the hospitality industry, giving her a plethora of “real world” knowledge which she shares with Food Safety Training Solution’s clients. She possesses an innate problem solving ability; this finely honed skill is an invaluable asset to her clientèle.

As a subject matter expert, Francine trains, speaks, writes, and coaches about food and alcohol safety. She has earned the following designations: Certified Professional of Food Safety (CP-FS), Certified Food Safety Manager (CFSM), Food Management Professional (FMP), and FSM (Food Safety Manager). Francine and her team train and certify thousands of individuals per year across the United States, in addition to conducting several food safety audits. Francine herself trains 6-8 sessions per month and is involved in every audit that is conducted.

Francine resides in Pennsylvania with her husband Tim. She has two adult children, a granddaughter, and a cat. She enjoys travel.

What people are saying about Francine…

“…Our staff found the training very beneficial and a valuable resource for improving our Food Allergy Program…We would recommend this program to be the standard for Food Allergen Education.” -Messiah College Dining Services