Doug is a 31 year Marriott associate. For the past 13 years he has guided the company's food safety program that includes regulatory compliance, foodborne outbreak management, auditing and training for all 30 brands and 7,000 hotels in 122 countries. Doug developed the first industry Norovirus Protocol for Hotel Operations and over 100 thousand associates have completed his food allergen course through Marriott’s Learning platform. With a food and beverage background, he led multi-million dollar operations in some of the largest hotels in the company as Executive Chef and Banquet Chef. He has been a culinary instructor and private club chef. Food Safety Industry involvement includes:
• Norovirus in Restaurants Speaker
• Certified Professional-Food Safety NEHA
• Global Food Safety Initiative (GFSI) Speaker
• Food Allergen ANSI Accredited Oversight Committee Member
• Food Safety Magazine Contributor chef
• Georgetown University Lecturer
• Food & Ag. Coordinating Council – Department of Homeland Security
• Certified HACCP Manager
• National Restaurant Association QA Executive Study Group
• Conference for Food Protection Member
Doug Davis
Sr. Director Global Food Safety
Company
Marriott International