Our Commitment to Food Safety Never Stops

We focus on food safety so you can focus on business.

National Food Safety Month was created in 1994 by the National Restaurant Association to heighten the awareness about the importance of food safety education. Each year a new theme and free training activities are created for restaurants and the industry to help reinforce proper food safety practices and procedures.
Our experts group stay on the cutting edge of food safety for the foodservice industry. The team is composed of individuals with diverse backgrounds that include experience in food service operations, regulatory affairs, industry suppliers, food manufacturing, and food science. Team members are involved with national and international committees related to food safety. They regularly speak and present on food safety topics relevant to current issues and the future of food safety.

Larry Lynch, Senior Vice President of Science and Industry, National Restaurant AssociationLarry Lynch 
Senior Vice President of Science and Industry
National Restaurant Association

Larry Lynch is Senior Vice President of Science and Industry for the National Restaurant Association. In addition to overseeing the development and delivery of our broad array of accredited credentials, he is responsible for exam accreditation, our customer operations teams, compliance and business operations in the Orlando and Lansing offices. Most recently he took responsibility for our Food Science and Industry Relations team.

Before joining the association Larry was (and is) president of National Registry of Food Safety Professionals which, through acquisition, became a wholly owned subsidiary of the association four years ago.

Larry’s focus on food safety includes his membership for 17 years in the Conference for Food Protection where he has served for 12 years on the Food Manager Certification Committee and 3 terms on Council II. He has been active in the Global Food Safety Initiative and is a subject matter expert for the International Organization for Standardization (ISO) helping to develop ISO 22003 which includes the rules applicable for the audit and certifications of a food safety management system.

Patrick Guzzle, Vice President Food Science, National Restaurant AssociationPatrick Guzzle
Vice President, Food Science
National Restaurant Association

Patrick Guzzle has been involved in retail food safety for almost 20 years.  His career began as an Environmental Health Specialist in Pocatello, Idaho.  He later was hired as the Idaho Food Protection Program Manager.  In 2018, Patrick started Mountain West Food Safety, LLC and was the Principal Consultant. 

Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II.  He served as Chair of the CFP from 2016 – 2018.  He has received several commendations for his collaborative efforts with other organizations over the years. 

Patrick is an active member of the Association of Food and Drug Officials and the National Environmental Health Association.  He is an adjunct professor of Public Health at Boise State University.  Patrick holds a Master of Public Health and a Master of Arts in Anthropology – both from Idaho State University as well as a Bachelor of Arts in Spanish – also from Idaho State University. 

Jay Lerdal
Manager, Business Development

Jay Lerdal is the Manager, Business Development for the National Restaurant Association in the Food Safety & Industry Relations Department. Jay has more than 15 years of experience in business development, product management, and sales engineering. Prior to joining the National Restaurant Association in 2007, he served as a business manager for Cargill, Inc. Jay has a bachelor's degree in marketing and finance from the University of Minnesota and an MBA from Loyola University Chicago.