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Geoff Sondergeld, Australian Pasteurised Eggs
Geoff is an experienced business executive having spent the majority of his career in developing and implementing innovative business solutions across the globe. He has worked across Australia, Asia and the United States for the last 25 years within Food & Beverage (FMCG), Telecommunications, Consumer Electronics, Construction and Outsourced Logistics.
Geoff asks you to consider, if you knew that a bad batch of mayonnaise could land you more than $6.5M in fines, would you still take the risk of using unpasteurised eggs? How safe are the eggs on your menu? Are you playing raw egg roulette with the wellbeing of your customers and your business’s reputation? He talks candidly about the risks associated with egg preparation in the food service industry, and introduces APE's exciting new in-shell pasteurisation process, which has cracked the secret to safe eggs assured.
Food Service Satisfaction Study
Morgan Pankhurst is a PhD candidate with the Department of Nutrition and Dietetics, Flinders University and an Accredited Practising Dietitian.
Morgan is starting recruitment for her study on food service satisfaction and would love to talk to anyone who is keen to participate? She will give a brief overview of the study and what is involved for those participating.