May Madness 2026: Stirring the Pot
A dynamic series of sanitation-focused sessions designed to challenge assumptions
and elevate everyday kitchen practices.
May Madness 2026: Stirring the Pot" brings together a dynamic series of sanitation-focused sessions designed to challenge assumptions and elevate everyday kitchen practices. Across six engaging trainings, participants will explore real-world risks, practical solutions, and regulatory expectations in noncommercial foodservice settings. Each session blends hands-on strategies with critical thinking to strengthen food safety systems. Attendees will gain tools to improve compliance, streamline operations, and build confidence in managing their kitchens. This series is ideal for CDM, CFPPs ready to rethink routines and “stir the pot” toward safer, smarter foodservice.
Your Kitchen YOUR Rules or is it?
Tuesday, May 5th @ 1:30 Central
https://maymadness050526.vfairs.com/
90 minutes 1.5 Sanitation CE • Presenter: Barbara Thomsen, CDM, CFPP
Do you have policies and procedures in place to ensure compliance with food safety and sanitation? What tools can you use to assist you with creating or updating the policies you have in place?
By the end of this session, participants will be able to:
- Gain knowledge of writing policies & procedures that are relevant to your kitchen.
- Learn what references and tools can assist you in leading your department
Outbreak CSI (Cafeteria Sanitation Investigation)
Thursday, May 7th @ 1:30 Central
https://maymadness050726.vfairs.com/
90 minutes 1.5 Sanitation CE • Presenter: Angela Brekken, EdD, MS, RD, LD, CLC, FAND This engaging session uses outbreak case studies to uncover how small sanitation failures can lead to serious consequences in noncommercial foodservice kitchens, through interactive “CSI-style” investigations.
By the end of this session, participants will be able to:
- Define a foodborne illness outbreak
- Identify sanitation failures
- Locate outbreak data
- Evaluate sanitation risks
- Apply case study analysis and critical thinking skills.
Oodles of Spoodles: Kitchen Chaos at its best!
Tuesday, May 12th @ 1:30 Central
https://maymadness051226.vfairs.com/
90 minutes 1.5 Sanitation CE • Presenter: Barbara Thomsen, CDM, CFPP
How to go about staying on top of kitchen cleaning, organization and small wares maintenance!
By the end of this session, participants will be able to:
- Learn how to properly clean and sanitize kitchen equipment
- Educate staff on following the rules of clean sanitize
Are Your Sanitizers Doing What You Think They Are?
Thursday, May 14th @ 1:30 Central
https://maymadness051426.vfairs.com/
90 minutes 1.5 Sanitation CE • Presenter: Julie Zikmund, MPH, RD, LRD Sanitizer violations are among the most cited inspection findings. Small errors can create food safety risks.
By the end of this session, participants will be able to:
- Differentiate between commonly used foodservice sanitizers based on chemistry, effectiveness, and limitations
- Identify critical factors that impact sanitizer performance, including concentration, contact time, and water quality;
- Recognize frequent sanitizer failures that increase foodborne illness risk;
- Evaluate real-world sanitation practices for compliance with FDA Food Code standards
- Apply verification strategies to ensure sanitizers are working as intended
F-Bombs: Ftags, Fines & Fixes
Tuesday, May 19th @ 1:30 Central
https://maymadness051926.vfairs.com/
90 minutes 1.5 Sanitation CE • Presenter: Barbara Thomsen, CDM, CFPP Let’s talk about when your survey results become your reality and you need to write a Plan of Correction that will meet and exceed the CMS regulations. The Plan that sticks and makes your job easier to audit your kitchen to become survey everyday!
By the end of this session, participants will be able to:
- Gain knowledge of the CMS Food & Nutrition Services Regulations
- Understand the Ftag citations and writing a Plan of Correction
Death by Documentation: Clipboard Purgatory?
Thursday, May 21st @ 1:30 Central
https://maymadness052126.vfairs.com/
90 minutes 1.5 Sanitation CE • Presenter: Barbara Thomsen, CDM, CFPP
Have you ever wondered why you need to write/record everything in your
day-to-day kitchen management duties? Let’s learn the why and see what is a “must do” vs. a “best practice.” Can we reduce the number of logs, lists and clipboards in our kitchens?
By the end of this session, participants will be able to:
- Knowledge of the Health Regulations pertaining to Dietary Documentation
- Learn how to “work smarter’ when evaluating your documentation routines