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Tom Johnson – The future of food safety-salt and water?

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Tom Johnson is one of the most respected names in the business when it comes to food safety and cutting edge technology.  With a list of clients that includes major equipment manufacturers to Dole fresh foods, Tom is seen as the go-to guy when food borne illness issues arise.  The consultant to consultants, Tom gives us a unique perspective on how our kitchens of the future will operate. Also, some insight as to  how the right combination of some of our most basic and abundant food ingredients-salt and water, can be more effective than bleach.

Find out more about Tom here.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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