Robin Hamm director of quality assurance for Red Robin far left Alan Liddle director of data and event content for NRN center and Miriam Eisenberg manager of food safety and public health for EcoSure Ecolab second from right in a kitchen demonstration with Johnson amp Wales students

Robin Hamm, director of quality assurance for Red Robin, far left; Alan Liddle, director of data and event content for NRN, center, and Miriam Eisenberg, manager of food safety and public health for EcoSure, Ecolab, second from right; in a kitchen demonstration with Johnson & Wales students

Experts share food safety best practices

GALLERY: Behind the scenes at the 2014 Food Safety Symposium

Restaurant food safety practices and procedures are no longer just the realm of supply chain executives or back-of-the-house employees.

Food safety has become top of mind for consumers, and many of them are concerned, quick to judge and can be furious when natural disasters, water supply issues or outbreaks challenge restaurants. Conversations on social media, along with an increasing number of vocal food activists, are helping to feed what can quickly become a frenzy.

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