Title: Gojo Webinar - Real Time Lessons Restaurants Learned from Coronavirus, Hepatitis A and Norovirus
Date: Wednesday, April 22, 2020
Time: 02:00 PM Eastern Daylight Time
Duration: 1 hour
Roslyn Stone, MPH, COO of Zero Hour Health, will discuss how prior experiences dealing with such illnesses as Norovirus and Hep-A, prepared some operators to better deal with COVID-19. She’ll also explore how we can use the lessons from the coronavirus to move forward in a safer, more resilient way. She’ll discuss employee wellness screening, restaurant tools and resources, and advice for safe operation during the coronavirus pandemic and beyond.
- Key Takeaways:
- Prep and response plans for Norovirus and Hep A better positioned many restaurants for COVID-19 (and vice versa)
- Employee wellness screenings including symptom surveys or temperature screening may be here for the long-term. Automating those processes and minimizing their impact on day to day management functions will be essential.
- Operational excellence, rapid employee communication and a laser focus on employee health and food safety are and will remain more important than ever.
- Restaurants need resources and tools lined up before crises hit to be ready to quickly meet future health challenges once coronavirus is behind us.
Zero Hour Health
Roslyn Stone, MPH, is chief operating officer of Zero Hour Health, the industry leader in managing health incidents for many of the nation’s largest restaurant and food service chains.
Stone’s experience includes more than thirty years in the field of workplace health. At Zero Hour Health, Stone oversees medical crisis prevention and response services for more than 25,000 locations in the restaurant and foodservice industries, and major events like the Super Bowl. This month, Stone and team launched Zedic, a new service to support emerging chains and smaller food service and hospitality businesses.
An industry thought leader in risk management and matters of public health, Stone is a sought-after speaker and panelist, presenting at the National Restaurant Association’s executive roundtables on food safety, quality assurance, human resources and risk management.
She is a regular presenter at industry conferences, including client conferences for Bloomin Brands, Shakey’s and Texas Roadhouse among others, FIRMA and at the Marsh Restaurant and Hospitality Risk Conferences. Additionally, Stone has held various industry leadership roles including, as a member of the Executive Committee of the CDC/ AMA’s National Flu Summit and as the chair of the CDC’s Workplace Flu Prevention Working Group.
Stone holds a bachelor’s degree from Union College and a Master’s Degree in Public Health in Epidemiology from Pace University.