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Sarah Jensen

  

As managing director of the Great Lakes Region of Savor Safe Food, Sarah works with the food service industry to ensure food safety, health department cohesion, conduct validation studies, develop customized audits for clients, as well as train field auditors for brand protection, quality/sanitation control, and regulatory compliance audits. She specializes in developing HACCP plans and variance applications. She also teaches ServSafe classes. Her career in food safety began with employment as a registered sanitarian for Greene County Public Health, in Greene County Ohio. During her employment, she focused on regulatory compliance audits, food safety education, and food service plan reviews, to promote food safety in all stages of food service growth and development. It was during this time she learned how to coach food service managers to embrace a preventative food safety culture rather than a reactive one. 


Sarah is an active member of several organizations, holding the position of vice-president of the Ohio Environmental Health Association, and through acceptance of a four-year leadership role for the board of directors of the Ohio Association for Food Protection, of which she is currently the second vice president. She regularly attends and helps plan food safety conferences in the state of Ohio. She is also involved in the National Environmental Health Association, the Ohio Restaurant Association, the International Association for Food Protection, and the Conference for Food Protection. Furthermore, she participates in food safety training development with the National Restaurant Association’s ServSafe Allergens Work Group, in Orlando, Florida. 


For her educational pursuits, she attended Wittenberg University in Springfield, Ohio where she earned a bachelor’s degree in biology with minors in sociology and health science. She went on to earn her Master of Public Health (MPH) degree with a focus on health policy and management from Kent State University. Prior to enrolling in Wittenberg, she attended Alderson-Broaddus College and Fairmont State University where she studied business and obtained a degree in emergency medical services management. She worked as an Emergency Medical Technician for four years. In her endeavor to become a polymath, she has also attended the following universities through an International Honors Scholar Program: The University of Johannesburg, South Africa; the Beijing Language and Culture University in Beijing, China; the University of Southern California (USC) – Marshall School of Business in Los Angeles, California; the University of California at Los Angeles (UCLA) – Anderson School of Management in Los Angeles, California; the University of South Carolina in Columbia, South Carolina, and the University of Notre Dame, in Notre Dame, Indiana. It was at these schools where she became educated in organizational leadership, human resources, public health planning, business communication, new product development, contemporary Chinese culture, business foundations, leading and managing a startup, servant leadership, global entrepreneurship, the fundamentals of finance, marketing management, and project, operations, and supply chain management. She continues to further her education through numerous courses in food safety, workforce development, organizational leadership, cultural competency, and disaster planning, among others. 


She currently maintains registration as a sanitarian (RS) in the state of Ohio, along with the additional credentials of Registered Environmental Health Specialist (REHS), HACCP Manager, and Certified Professional in Food Safety (CP-FS) through the National Environmental Health Association. She holds certification as a ServSafe® instructor and proctor. She is a Certified Pool Operator through the National Swimming Pool Foundation. In her free time, she enjoys reading, writing, photography, and conducting food safety and quality research with her partner .