ACFSA

Annual International Conference

September 12-14, 2021

Attend Now!

Attend Now!

From your home or office to ours - the 2021 Conference will be VIRTUAL

Please submit your Breakout Proposals here.

Registration Information:

Attendee Information:

Register: Online or by

Mail/Fax

Draft Letter to Supervisor

Need help asking your supervisor to let you attend the 2021 Conference? Use the form letter above to let them know the valuable experience that you don't want to miss out on.

Exhibitor Information:

2021 Exhibitor Prospectus and Regisration Form

Watch a demo of the exhibit hall and benefits of exhibiting

Watch a demo showing the benefits of the sponsorship levels

Schedule:

Tentative and subject to change ALL TIMES LIVE CENTRAL STANDARD TIME
Sessions will be archived on the platform and available for attendees to view until December 2021

Sunday, September 12th
ALL TIMES CENTRAL TIME

4:30pm - 6:00pm: Welcome Reception Zoom with Board
ACFSA Board , Welcome

Monday, September 13th
ALL TIMES CENTRAL TIME

8:30am - 4:00pm: ACFSA Networking Room

9:00am - 10:15am: Keynote Chef Bobby Anderson - Opening Session - I Learned to Live When I Learned to Cook
Chef Bobby Anderson

10:25am - 11:25am: Menu Planning
Alicia Bicksler - North Carolina DPS, Regional Dietitian
This presentation will discuss the process of menu planning for North Carolina's 5-week cycle menu. It will discuss factors that contribute to menu planning such as cost, product availability, acceptability as well as others. It will discuss planning menus for the Regular diet, our therapeutic diets as well as religious diets.

11:35am - 12:35pm: Knowing the Cost: Daily Budgets
Jessica Morrison - Virginia DOC, Regional Food Operations Director
Many aspects of the daily functions of your kitchen affect your daily budget. Knowing your daily cost is the only sure way to stay within that budget. From purchasing to inventory, during this presentation you'll walk through some of the basic principles of daily cost control.

1:15pm - 2:15pm: Food Safety Fundamental
Jeniquie Wilson - Virginia DOC, Enviromental Health Specialist Senior
The CDC says that 48 million people get sick from FBI every year. This can be avoided for the most part by ensuring the following: food is received from approved suppliers, food is cooked safety, food is held adequately, employees are washing hands and practicing good personal hygiene and cross contamination is eliminated. This presentation will discuss the risk factors and how Active Managerial Control in your facility can control, reduce and eliminate hazards and illness and protect those that eat in our facilities every day.

2:25pm - 3:25pm: Emergency Preparedness
Rene Clark - Virginia DOC, Institutional Safety Specialist

3:30pm - 5:00pm: Registered Dietitians Panel - Successes and Unique Practices for Desired Nutritional Outcomes
Dietitians Alicia Bicksler (NC Dept. of Public Safety), Kelli Harris (NC Dept. of Public Safety) and Natarcha Gregg (Statewide Dietitian, Virginia Department of Corrections) will take questions from the attendees and pass on their knowledge and insights on what works best to meet the nutritional requirements, medical and religious diet needs of the correctional environment.

Tuesday, September 14th
ALL TIMES CENTRAL TIME

8:30am - 4:00pm: ACFSA Networking Room

9:00am - 10:00am: Foodservice Intersegment Cross Pollination – how to integrate IDEAS from other Foodservice Industry segments into Correctional Food Service
Gayle Swain and Laurance Anderson - Cambro
Covid has presented new challenges to Foodservice Professionals. The result has been an interesting trend: "Foodservice Intersegment Cross Pollination" - meaning Foodservice Professionals are creating new hybrid systems by borrowing methods from other Foodservice segments. In this presentation you will learn how meal service is done other Industry Segments (Healthcare, K12 and Catering) and explore how methods, systems, and products from other segments can be applied to Correctional Food Service.

10:00am - 1:00pm: Trade Show Vendor EXPO

1:15pm - 2:15pm: Mental Health
Judy Emenalo-Strange, Psy.D - Virginia DOC, Psych II/Psychology Assoc II

2:25pm - 3:25pm: Religious Diets
Kelli Harris - North Carolina DPS, Director, Food and Nutrition Management
The presentation will be discussing the therapeutic and religious diet processes in North Carolina state prison system.

3:35pm - 4:35pm: Hot Topic Roundtable Discussion
This will be an interactive session where you can learn from others and share your accomplishments, solutions, issues, etc. One of most important parts of this association is our collective experience and knowledge. You are not in this alone. Others could have a solution to an issue you are struggling with, or you might be able to help another member solve a problem they are having. Come to this session and connect with your peers in a casual environment.

4:45pm - 5:45pm: Installation and Awards Reception

Additional on-demand programming available through December 31, 2021 More details coming. At least 12 CEUs will be offered for this conference