Green Maintenance for Religious Institutions - Is Your Kitchen Ready

There are many services your facility's kitchen can provide, but it must be in compliance with Fire Department codes and with Department of Health standards. This session will provide useful information on how to comply with health and safety rules and codes and opportunities to train your staff.

This free workshop is a must for any religious facility or non-profit community facility with a kitchen that prepares and/or serves food to its membership or the general public. Individuals responsible for the management of their facility's kitchen as well as those responsible for handling food and keeping it clean should attend.

Topics include:

• Department of Health rules and regulations
• Fire Department rules for safe operation of equipment
• Courses for staff training in food sanitation from the Department of Health
• How to obtain a license from the Department of Health

Presenters Include:

• Kathrine Gregory, Founder/Director of Mi Kitchen es su Kitchen
  Kathrine Gregory's expertise in the food industry dates to 1976. Kathrine has been an operator/owner of restaurants, manager of catering companies/on-premises banquet facilities, working with non-profits to create fund-raising events, and a consultant in the food industry for crisis management. In 1996 she created the unique concept of the "Kitchen Incubator." She has been a guest lecturer and adjunct faculty member at New York University's Department of Nutrition and Food Studies as well as guest lecturer at Johnson & Wales in Miami, Florida. From 1988-2010 Kathrine served the Roundtable For Women in Foodservice Inc/Roundtable of Food Professionals Inc. as chapter president and then as national president. She is one of the founders of RFP-NYC Inc. Her current board affiliations are: New York Industrial Retention Network Food I.E. Advisory Board; New York Women's Agenda Executive Board; Natural Gourmet Institute for Health and Culinary Arts Advisory Board. She is the recipient of several awards: 2005 American Express OPEN Signature Award Finalist (4th out of 150); 2004 Stevie Award Finalist; 2000 RFP Pacesetter; 1998 Lucent Technology Business for the Future; 1992 Bartender Magazine Woman of the Year.
• Barbara Abbey Kleiner, President of Food Sanitation Consultant Service Inc.
  Food Sanitation Consultant Service Inc. (FSCS) provides public and environmental health services to food service establishments. The services include providing detailed reports that address issues involving proper food handling procedures and compliance with city, state, and federal health codes. FSCS has been in existence since 1946. It employs 10 full- and part-time inspectors and office staff. Barbara has been with FSCS since 1975. Her father was one of the original founding partners. In 1980, she received a Masters Degree in Public Health from Columbia University. Barbara served on the Board of the Roundtable of Women in Foodservice Inc/Roundtable Of Food Professionals Inc from 1998-2010. In 2004, she won the Woman of the Future Award presented by New York Women's Agenda.

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