South Central Public Health District

The first Magic Valley Food Safety Consortium is coming up on November 10.

Join SCPHD, CSI Workforce, and other community partners for an informative event about food safety.

If you are a food professional, a culinary student, or care about food safety in the Magic Valley, this event is for you!

Space is limited, so please register and save your spot here: MV Food Consortium Registration Form.

Agenda and Presenters

The Magic Valley Food Safety Consortium will be at the College of Southern Idaho Health and Human Services (HSHS) building.

Main Sessions | Located at CSI HSHS Room 151

Beyond Compliance: The Human Impact of Food Safety | Presenter: Patrick Guzzle

3:00 pm (25 min)
Food safety is more than a checklist of rules—it's about protecting human lives. Patrick Guzzle, a 20-year veteran of retail food safety, shares his personal and professional journey, which began after a family member contracted E. coli. In this powerful presentation, he goes beyond regulatory compliance to reveal the devastating, real-world consequences of foodborne illness. This session will fundamentally shift your perspective, highlighting why a true food safety culture is a matter of life and death.

The Most Common Food Safety Violations in Idaho (And Why They Matter) | Presenter: Jarryd Samples

4:00 pm (25 min)
Health inspections can feel like a mystery, but every violation has a reason rooted in public safety. In this practical and insightful session, Jarryd Samples, the Food Protection Program Manager for the Idaho Department of Health and Welfare, will pull back the curtain on the inspection process. He'll share the most critical food safety violations found in Idaho establishments, revealing the real-world risks behind them.

The Food Safety Advantage: A Manager's Blueprint for a Winning Culture | Presenter: Matthew Luckock

5:00 pm (25 min)
Food safety is often seen as a compliance issue, but what if it could be your business's greatest asset? In this session, Matthew Luckock, a Managing Partner at Texas Roadhouse, shares the operational blueprint for building a winning food safety culture from the ground up. Drawing on his hands-on experience, he'll go beyond the checklist to reveal the strategies for engaging your team, empowering leaders, and making food safety a core value instead of just a set of rules. This is a practical, behind-the-scenes look at how a strong culture can reduce risks, boost morale, and give your business a significant competitive advantage.

Roundtable Discussions

3:25 pm - 4:00 pm

Starting the Conversation: A Magic Valley Dialogue for a Food Safe Community

3:25 pm (30-35 min)
Located at CSI HSHS Room 151
This session moves beyond simple compliance to forge a collaborative partnership for public health in the Magic Valley. Led by top local, state, and national food safety officials—including Josh Jensen, J. Wing, Jarryd Samples, and Patrick Guzzle—the panel will open with a brief overview of the Health District’s efforts to cultivate a safe food environment. With Guzzle’s national experience and active participation in the Conference for Food Protection (CFP), this panel creates a unique opportunity to address food safety from every level. The floor will then open for a moderated dialogue, providing food operators and the public a direct opportunity to share feedback on topics ranging from inspection and plan review processes to information that helps the public make better food-safe choices.

The Unseen Hazard: A Fire Marshal's Perspective on Kitchen Safety

3:25 pm and 3:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Fire safety is a critical, yet often overlooked, component of a food-safe environment. In this essential session, Fire Marshal Gabriel Hammett will reveal the unseen hazards lurking in both commercial and home kitchens. He’ll go beyond the basics to discuss critical, life-saving topics like the dangers of grease buildup in hood systems, the importance of maintaining clear exit routes, and a review of critical inspection and maintenance timelines to ensure your fire protection systems are always ready. This powerful presentation will empower you with the knowledge to proactively prevent fires and protect your business, your employees, and your family.

Beyond the Tents: Unlocking the Secrets of Safe Food Events

3:25 pm and 3:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Organizing a public event with food requires a team effort to ensure safety. In this essential session, Melanie Gallup, a top event coordinator known for her work with the Gooding Farmers Market, will provide a two-part guide to managing food safety at public gatherings. She’ll share practical strategies for organizers on vetting vendors and managing event logistics. Additionally, she'll provide vendors with a critical checklist of best practices for safe food handling, storage, and service in a temporary setting. This collaborative session is an invaluable resource for protecting the reputation of the event, the vendors, and the health of the public.

The Underground Food Economy: The Hidden Risks and What You Need to Know

3:25 pm and 3:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
The "underground" food economy, fueled by social media and online marketplaces, is a growing trend that operates outside of established regulations. In this essential session, Mattye Brecht, an Environmental Health Specialist with South Central Public Health District, will pull back the curtain on this shadow market. She will reveal the hidden public health risks for consumers—from a lack of inspections and food safety training to unknown ingredients. This session will empower the community with the knowledge to navigate the modern food landscape, make safer choices, and understand the importance of a regulated food supply.

Mythbusters: Separating Fact from Fiction in Your Kitchen

3:25 pm and 3:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
You've heard them all before—the five-second rule, rinsing raw chicken, and more. In this interactive session, Environmental Health Specialist Tiffaney Jeske will put common food safety "tips" to the test. She'll use scientific evidence to prove or disprove kitchen folklore, revealing why some practices are harmless while others could lead to serious health risks. From the truth about visible mold on cheese to the real function of food safety gloves, this presentation will separate fact from fiction and equip you with the knowledge to make safer, smarter choices in your kitchen.

Holiday Hazards: A Food Safety Check-in for Home and Business

3:25 pm and 3:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
The holiday season brings a unique set of food safety challenges, from high-volume catering to large family potlucks. In this timely session, Pandora Handley and Chyna Hopkins, instructors in the Culinary Arts program at the College of Southern Idaho, will provide a critical "check-in" on holiday food safety. They'll address issues especially prevalent this time of year, including safely cooking large items like turkey, managing bulk prep and leftovers, and preventing cross-contamination at gatherings and catered events. This presentation is an essential resource for both food business professionals and home cooks, offering practical, expert advice to ensure a safe and delicious holiday for everyone.

The Food Safety MVP: Why Your Certified Manager Is Your Greatest Asset

3:25 pm and 3:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
A food safety certificate is more than just a regulatory requirement; it's a strategic investment in your business. In this session, Bryson Pola, a Culinary Arts Instructor and Certified Food Protection Manager (CFPM) instructor, will reframe the role of a certified manager as a Food Safety MVP. Drawing on his hands-on experience in both kitchens and the classroom, he will show why this role is critical to your establishment's success, from reducing foodborne illness risks and improving health inspection scores to elevating team training and building a strong culture of safety. This presentation will demonstrate how a highly trained manager is your best defense and your greatest asset.

Is My Recipe Safe to Sell? Navigating Special Process Regulations

3:25 pm and 3:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
For aspiring food entrepreneurs, the path from a great recipe to a market-ready product can be lined with hidden pitfalls. In this session, Dr. Janna Verburg-Hamlett, an Assistant Professor and Food Processing Specialist with the University of Idaho Extension, will demystify the process. Drawing on her extensive background in the food manufacturing industry, she’ll provide essential guidance on products that require special processing. She will briefly overview critical steps to ensure your product is not only delicious but also safe and legally compliant. This session is an essential resource for anyone looking to scale their food business from home kitchen to commercial shelf.

The Science of the Jar: Demystifying Modern Food Preservation for Your Home

3:25 pm and 3:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Inherited recipes and outdated canning methods can pose a serious threat to your family's safety. In this crucial session, Grace Wittman and Siew Guan Lee, Family and Consumer Sciences Extension Educators from the University of Idaho, will set the record straight. They will expose common canning practices that are no longer considered safe by today's scientific standards and provide a clear explanation of why these methods are risky. This session will demystify modern, research-based preservation techniques, empowering you with the knowledge to safely preserve food and protect your family.

4:25 pm - 5:00 pm

From Dream to Dish: A Guide to Starting a Food-Safe Business

4:25 pm (30-35 min)
Located at CSI HSHS Room 151
Turning a passion for food into a successful business requires more than just a great recipe; it requires a strong foundation in safety and compliance. In this panel discussion, a team of local experts will provide a step-by-step guide to starting a food establishment in the Magic Valley. Led by local city department heads, the Health District, and a restaurant design & supply company, the panel will cover everything from initial zoning and permitting to essential kitchen design and equipment considerations. This session is an essential resource for aspiring entrepreneurs, offering practical advice and a clear roadmap for navigating the journey from a business idea to a food-safe reality.

The Unseen Enemy: The Science of Bacteria and How We Fight Back

4:25 pm and 4:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Bacteria are an invisible threat, but understanding them is our greatest defense. In this essential session, Kim Carter, who manages the North Canyon Medical Center Food Service, will reveal the science behind foodborne illness. She'll show the staggering speed of bacterial growth in the Temperature Danger Zone (41∘F - 135∘F) and provide a clear explanation of why proper cooking and cooling are not just rules, but critical weapons in the fight against contamination. This presentation will empower you with the knowledge to actively protect food from the unseen enemy and ensure its safety from start to finish.

Beyond the Tablet: A Candid Conversation with Your Health Inspector

4:25 pm and 4:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Health inspections can feel like a mystery, but what if they were a two-way conversation? In this open forum, J. Wing, Food Protection Manager at South Central Public Health District, will pull back the curtain on the inspection process. He'll begin by providing an overview of a health inspector's role—from routine inspections and complaint investigations to plan reviews. The focus will be on the inspector as a consultant and educator, not just an enforcer. After a brief introduction to topics like inspection frequency and the difference between critical and non-critical violations, the floor will open for a candid Q&A. This is your opportunity to ask questions, share feedback, and start a dialogue to build a safer and more transparent food community.

The Silent Invaders: Building a Plan to Protect Your Kitchen and Reputation

4:25 pm and 4:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Pests aren't just a nuisance; they're a silent threat that can contaminate food and destroy a business's reputation. In this crucial session, you'll hear from a true leader in the field, Sam Day, the recipient of the prestigious Idaho Pest Management Association (IPMA) Pioneer of the Industry Award. Drawing from his three decades of experience and his work building a trusted family business in Idaho, Sam will reveal the critical reasons why a reactive approach to pests is a recipe for disaster. This presentation will empower you with the knowledge to develop a proactive, science-based plan for pest prevention, ensuring the safety of your kitchen and the integrity of your brand.

The Underground Food Economy: The Hidden Risks and What You Need to Know (Repeat Session)

4:25 pm and 4:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
The "underground" food economy, fueled by social media and online marketplaces, is a growing trend that operates outside of established regulations. In this essential session, Mattye Brecht, an Environmental Health Specialist with South Central Public Health District, will pull back the curtain on this shadow market. She will reveal the hidden public health risks for consumers—from a lack of inspections and food safety training to unknown ingredients. This session will empower the community with the knowledge to navigate the modern food landscape, make safer choices, and understand the importance of a regulated food supply.

Holiday Hazards: A Food Safety Check-in for Home and Business (Repeat Session)

4:25 pm and 4:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
The holiday season brings a unique set of food safety challenges, from high-volume catering to large family potlucks. In this timely session, Pandora Handley and Chyna Hopkins, instructors in the Culinary Arts program at the College of Southern Idaho, will provide a critical "check-in" on holiday food safety. They'll address issues especially prevalent this time of year, including safely cooking large items like turkey, managing bulk prep and leftovers, and preventing cross-contamination at gatherings and catered events. This presentation is an essential resource for both food business professionals and home cooks, offering practical, expert advice to ensure a safe and delicious holiday for everyone.

The Food Safety MVP: Why Your Certified Manager Is Your Greatest Asset (Repeat Session)

4:25 pm and 4:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
A food safety certificate is more than just a regulatory requirement; it's a strategic investment in your business. In this session, Bryson Pola, a Culinary Arts Instructor and Certified Food Protection Manager (CFPM) instructor, will reframe the role of a certified manager as a Food Safety MVP. Drawing on his hands-on experience in both kitchens and the classroom, he will show why this role is critical to your establishment's success, from reducing foodborne illness risks and improving health inspection scores to elevating team training and building a strong culture of safety. This presentation will demonstrate how a highly trained manager is your best defense and your greatest asset.

Is My Recipe Safe to Sell? Navigating Special Process Regulations (Repeat Session)

4:25 pm and 4:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
For aspiring food entrepreneurs, the path from a great recipe to a market-ready product can be lined with hidden pitfalls. In this session, Dr. Janna Verburg-Hamlett, an Assistant Professor and Food Processing Specialist with the University of Idaho Extension, will demystify the process. Drawing on her extensive background in the food manufacturing industry, she’ll provide essential guidance on products that require special processing. She will briefly overview critical steps to ensure your product is not only delicious but also safe and legally compliant. This session is an essential resource for anyone looking to scale their food business from home kitchen to commercial shelf.

The Science of the Jar: Demystifying Modern Food Preservation for Your Home (Repeat Session)

4:25 pm and 4:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Inherited recipes and outdated canning methods can pose a serious threat to your family's safety. In this crucial session, Grace Wittman and Siew Guan Lee, Family and Consumer Sciences Extension Educators from the University of Idaho, will set the record straight. They will expose common canning practices that are no longer considered safe by today's scientific standards and provide a clear explanation of why these methods are risky. This session will demystify modern, research-based preservation techniques, empowering you with the knowledge to safely preserve food and protect your family.

5:25 pm - 6:00 pm

The Hidden Dangers of Bad Equipment: A Guide to Choosing the Right Tools for a Food-Safe Kitchen

5:25 pm and 5:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
A safe kitchen is more than just clean; it's equipped with the right tools. In this eye-opening session, Doug Burch, the manager at BSR Design & Supply, will reveal the critical food safety risks that lurk in subpar equipment. He'll show why some refrigeration units fail to keep up in hot environments, why using residential equipment in a commercial setting is a serious hazard, and how cooking equipment that can't handle high volume leads to dangerous food temperatures. This session will provide food operators with a critical checklist, empowering them to make smarter decisions about their equipment and design to protect their business and their customers.

Mythbusters: Separating Fact from Fiction in Your Kitchen (Repeat Session)

5:25 pm and 5:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
You've heard them all before—the five-second rule, rinsing raw chicken, and more. In this interactive session, Environmental Health Specialist Tiffaney Jeske will put common food safety "tips" to the test. She'll use scientific evidence to prove or disprove kitchen folklore, revealing why some practices are harmless while others could lead to serious health risks. From the truth about visible mold on cheese to the real function of food safety gloves, this presentation will separate fact from fiction and equip you with the knowledge to make safer, smarter choices in your kitchen.

Holiday Hazards: A Food Safety Check-in for Home and Business (Repeat Session)

5:25 pm and 5:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
The holiday season brings a unique set of food safety challenges, from high-volume catering to large family potlucks. In this timely session, Pandora Handley and Chyna Hopkins, instructors in the Culinary Arts program at the College of Southern Idaho, will provide a critical "check-in" on holiday food safety. They'll address issues especially prevalent this time of year, including safely cooking large items like turkey, managing bulk prep and leftovers, and preventing cross-contamination at gatherings and catered events. This presentation is an essential resource for both food business professionals and home cooks, offering practical, expert advice to ensure a safe and delicious holiday for everyone.

The Food Safety MVP: Why Your Certified Manager Is Your Greatest Asset (Repeat Session)

5:25 pm and 5:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
A food safety certificate is more than just a regulatory requirement; it's a strategic investment in your business. In this session, Bryson Pola, a Culinary Arts Instructor and Certified Food Protection Manager (CFPM) instructor, will reframe the role of a certified manager as a Food Safety MVP. Drawing on his hands-on experience in both kitchens and the classroom, he will show why this role is critical to your establishment's success, from reducing foodborne illness risks and improving health inspection scores to elevating team training and building a strong culture of safety. This presentation will demonstrate how a highly trained manager is your best defense and your greatest asset.

The Science of the Jar: Demystifying Modern Food Preservation for Your Home (Repeat Session)

5:25 pm and 5:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Inherited recipes and outdated canning methods can pose a serious threat to your family's safety. In this crucial session, Grace Wittman and Siew Guan Lee, Family and Consumer Sciences Extension Educators from the University of Idaho, will set the record straight. They will expose common canning practices that are no longer considered safe by today's scientific standards and provide a clear explanation of why these methods are risky. This session will demystify modern, research-based preservation techniques, empowering you with the knowledge to safely preserve food and protect your family.

The Unseen Enemy: The Science of Bacteria and How We Fight Back (Repeat Session)

5:25 pm and 5:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Bacteria are an invisible threat, but understanding them is our greatest defense. In this essential session, Kim Carter, who manages the North Canyon Medical Center Food Service, will reveal the science behind foodborne illness. She'll show the staggering speed of bacterial growth in the Temperature Danger Zone (41∘F - 135∘F) and provide a clear explanation of why proper cooking and cooling are not just rules, but critical weapons in the fight against contamination. This presentation will empower you with the knowledge to actively protect food from the unseen enemy and ensure its safety from start to finish.

Beyond the Tablet: A Candid Conversation with Your Health Inspector (Repeat Session)

5:25 pm and 5:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Health inspections can feel like a mystery, but what if they were a two-way conversation? In this open forum, J. Wing, Food Protection Manager at South Central Public Health District, will pull back the curtain on the inspection process. He'll begin by providing an overview of a health inspector's role—from routine inspections and complaint investigations to plan reviews. The focus will be on the inspector as a consultant and educator, not just an enforcer. After a brief introduction to topics like inspection frequency and the difference between critical and non-critical violations, the floor will open for a candid Q&A. This is your opportunity to ask questions, share feedback, and start a dialogue to build a safer and more transparent food community.

The Silent Invaders: Building a Plan to Protect Your Kitchen and Reputation (Repeat Session)

5:25 pm and 5:40 pm (15-20 min)
Located at CSI HSHS Main Lobby
Pests aren't just a nuisance; they're a silent threat that can contaminate food and destroy a business's reputation. In this crucial session, you'll hear from a true leader in the field, Sam Day, the recipient of the prestigious Idaho Pest Management Association (IPMA) Pioneer of the Industry Award. Drawing from his three decades of experience and his work building a trusted family business in Idaho, Sam will reveal the critical reasons why a reactive approach to pests is a recipe for disaster. This presentation will empower you with the knowledge to develop a proactive, science-based plan for pest prevention, ensuring the safety of your kitchen and the integrity of your brand.