Ingredients for Food Service Risk Management
The revolving door of employment and inexperienced workers in the industry creates significant issues related to safety education and safe work practices. This presentation will provide an overview of the risks associated with food service worker injuries and offer details in three key areas that will lead to a successful injury prevention program.
Mr. Gaskamp is a Managing Director for Wortham Insurance & Risk Management in the Austin office. His responsibilities include partnering with clients to develop solutions to reduce their organizations overall cost of risk. Prior to joining Wortham he worked in the insurance and risk management profession for over 25 years.
Mark has served as national faculty member of the Certified Risk Manager's program since 2002. He was the recipient of the Safety Professional of the Year for the American Society of Safety Engineers Region III in 2009. Mark has published numerous insurance and risk management articles and presented at regional and national professional development conferences.
He holds a holds a BBA in Risk Management from the University of Texas at Austin and is a Certified Safety Professional, Certified Risk Manager, Certified Insurance Counselor, Chartered Property Casualty Underwriter, and Associate in Risk Management.
He can be reached at email@example.com
With more than 42 years in the restaurant industry, Pete Bassett has a wide range of operations experience. From Mr. Gatti’s to Pelican’s Wharf to Friday’s and many other successful chains – he is now a vice president at Texas’ iconic Rudy’s BBQ, which has 29 company-operated stores and 13 franchises across five states. Rudy’s North Austin location is the chain’s number one restaurant in food sales per square foot out of approximately 67,000 total restaurants in Texas.