1A, D
Advisory Group Members
Annette Velasquez

15+ years’ experience in foodservice management for nursing homes and
hospitals as a certified dietary manager (CDM) and certified food protection
professional (CFPP).
Austin Kjergaard

Bachelor of Science in nutrition and food science and certified as a food safety
manager. Registered dietitian eligible.
Gavin Van De Walle

Master of Science in nutrition and registered dietitian. Five years’ experience in a
consulting role where he provides skilled dietitian services — including educating
foodservice staff on best food safety practices and conducting food safety and
sanitation audits — for nursing homes and hospitals.
As the program administrator, Gavin formed the Advisory Group. Annette and Austin
became members on October 1, 2022.
1B, F, H
Meeting Minutes
Date: October 01, 2023, Time: 10:00 am - 11:30 am Location: Phone Conference
Attendees:



Gavin Van De Walle
Annette Velasquez
Austin Kjergaard
Agenda:







Target audience for food safety certificate program
Purpose of the program
Scope of the program
Requisites for the program
Term of the program
Intended learning outcomes
Instructional design plan
1. Target audience for food safety certificate program
 The target audience for the food safety certificate program was discussed and
it was agreed that the program would be suitable for everyone working in
foodservice, no matter the setting.
2. Purpose of the program
 The purpose of the food safety certificate program is to provide learners with
the knowledge and skills necessary to prevent foodborne illness and ensure
the safety of the food they prepare and serve.
3. Scope of the program
 The scope of the program was discussed, and it was agreed that the program
would cover topics such as food safety regulations, food handling and
storage, personal hygiene, and cleaning and sanitizing.
4. Requisites for the program
 It was agreed that the program would have no prerequisites and would be
open to anyone interested in learning about food safety.
5. Term of the program
 The term of the program was discussed, and it was agreed that the certificate
will be valid for three years, which is based on the term of similar food handler
certificate programs.
6. Intended learning outcomes
 The intended learning outcomes for the program were discussed and it was
agreed that upon completing the program, learners would be able to:
o Identify how food becomes unsafe and leads to foodborne illnesses.
o Prevent contamination of food and food-contact surfaces through
proper
o Identify which symptoms or illnesses must be reported to the manager.
o Keep food safe throughout its flow by using time and temperature
controls.
o Maintain a clean environment and prevent cross-contact.
7. Instructional design plan
 The instructional design plan for the program was discussed and deemed
appropriate.
Action items:


The instructional design team will finalize the curriculum and course materials for
the food safety certificate program.
The marketing team will create promotional materials for the program and begin
outreach to potential learners.
Next meeting:

The next advisory group meeting will be on conducted following completion of
internal audit, program evaluation, and management review.
Meeting adjourned at 11:30 am.
1C
CEO
Gavin Van De Walle
Operations
Gavin Van De Walle
Marketing &
Strategy
Gavin Van De Walle
Program
Administration
Gavin Van De Walle
Bookkeeping &
Finances
Gavin Van De Walle
Course
Development
Gavin Van De Walle
Dakota Dietitians, LLC. d/b/a FoodSafePal is a single-member LLC S-Corp. Gavin Van De Walle is
the sole member and is tasked with all company responsibilities, including operations,
marketing and strategy, program administration, bookkeeping and finances, and course
development.
As FoodSafePal increases its course offerings and grows its customer base, the positions for
which Gavin currently manages will be outsourced as necessary and he will oversee the overall
direction of the organization as the CEO.
Mission: FoodSafePal aims to arm foodservice professionals with the knowledge necessary to
handle and serve food safely, no matter the work setting.
FoodSafePal achieves its mission by offering a relevant food safety certificate program.
FoodSafePal will expand its mission by offering additional food safety certificate programs and
certification programs.