FASI 4.0 is coming!

Once again, MenuTrinfo is proud to present FASI: The Food Allergy Symposium for Industry, in partnership with FAACT. This year, FASI will be held February 8-10, and once again, attending FASI will give students the chance to gain up to 9 CEUs. Don’t miss this incredible event!

MenuTrinfo hosts FASI for the education of our greater communities and a service to spread the message about food allergens, intolerances and sensitivities, on behalf of the 32 million Americans living with food allergies today.

FASI Schedule:

Tuesday (2/8) 1pm to 5pm EST

Wednesday (2/9) 1pm to 5pm EST

Thursday (2/10) 1pm to 4pm EST

Enjoy the entire event or join us when you can. Those seeking continuing education credits will be asked to attend all learning sessions for full credits hours.

A few of the over 20 Honored Guests include:

Dr. Shahzad Mustafa

Dr. Shahzad Mustafa pursued his undergraduate studies at Johns Hopkins University and attended medical school at SUNY Buffalo. He then completed his internal medicine training at the University of Colorado and stayed in Denver to complete his fellowship training in allergy and clinical immunology at the University of Colorado, National Jewish Health, and Children’s Hospital of Denver. 

Dr. Mustafa is the chief of allergy, immunology, and rheumatology at Rochester Regional Health, where he sees both pediatric and adult patients. Dr. Mustafa is also on faculty at the University of Rochester, where he is a Clinical Associate Professor of Medicine, and the clerkship director for the medical student elective in allergy/clinical immunology. 

In addition to teaching and seeing patients, Dr. Mustafa is also a lead investigator on multiple clinical research projects, with a special interest in quality of life considerations in the management of food allergy and secondary immunodeficiency due to malignancy and chemotherapeutics.   

Dr. Shahzad Mustafa serves as FAACT’s Medical Advisory Board Chair. 

Dr. Stefano Luccioli, MD

Dr. Stefano Luccioli is a medical officer specializing in allergy/immunology who is currently the Allergen Coordinator in the Center for Food Safety and Applied Nutrition (CFSAN) of the US Food and Drug Administration (FDA). He is also on the clinical teaching faculty at Georgetown University Hospital in Washington, D.C.

His responsibilities include assisting and coordinating FDA activities and scientific policies to manage food allergens in regulated food products and providing subject matter expertise on health hazards and other risk assessments. His research interests are aimed at understanding the epidemiology of consumer adverse events to food allergens and assessing the health impact of allergen thresholds.

Dr. Luccioli completed his medical school and residency training in internal medicine at Georgetown University medical school and his fellowship in allergy & immunology at the National Institute of Allergy and Infectious Diseases (NIAID) of the National Institutes of Health (NIH).

Mary Vargas


Mary Vargas is a partner with the litigation firm Stein & Vargas, LLP based in Washington, DC, where she handles nationwide impact litigation on behalf of individuals with disabilities, including individuals with food allergies, Celiac Disease, and Non-Celiac Gluten Sensitivity.

Vargas has won key victories in federal district and appellate courts throughout the United States on behalf of individuals with disabilities. She was awarded the 2017 FARE Vision Award for food allergy activism, the 2016 Eagle Award for groundbreaking disability rights litigation related to the representation of a deaf medical student, and the 2010 Advocacy for Persons with Pain Award.

Vargas is a 1998 Skadden Fellow and a 1994 Truman Scholar.  She is a graduate of the University of Connecticut School of Law and the College of New Jersey. Vargas is the mother of three boys, one of whom has food allergies and Celiac Disease.

Doug Davis

Douglas Davis is a 34-year veteran with Marriott International. He is currently the Senior Director of Global Food Safety for all 30 brands, including over 7200 hotels and more than 10 thousand restaurants. 

Doug is a member of Marriott’s Global Cleanliness Council and COVID-19 Task Force, guiding the company during the pandemic. He is a leader in the development of Marriott’s Commitment to Clean initiative and oversees the execution in hotels across the globe.  

Doug is a member of the Conference for Food Protection and participates on the committee level. He is a certified Executive Chef, Certified Culinary Educator and Certified Professional – Food Safety (CP-FS) with the National Environmental Health Association and a film and television COVID Compliance Officer. Doug is on the Coordinating Council for the Department of Homeland Security’s Food and Agriculture Sector and lectures frequently on the mitigation of foodborne outbreaks with a focus on Norovirus prevention.

Jeff Weissinger

Jeffrey Weissinger, General Manager, Dining Commons, Vanderbilt University.

Prior to joining the Vanderbilt Campus Dining Team, Jeff worked for six different institutions: Boston University, Anna Maria College, Utica College, SUNY Cobleskill, and Saint Peter’s University. While at SUNY Cobleskill, his family learned that his nephew, Luke had peanut, tree-nut, and shellfish allergies; that is what started his interest in how he can help better serve students with food allergies.

He volunteered to help FARE with the second college and university summit at which he met Betsy. From there he became a Certified AllerTrainer and then became involved with Kitchens with Confidence at the start of MenuTrinfo’s efforts to certify locations as free from allergens and gluten.

His passion is to provide the same experience to those students with food allergies that a student without would experience. 

Eleanor Garrow-Holding

Eleanor Garrow-Holding has worked, educated, and advocated in the food allergy community since 2004. She was inspired to start this work after her son, Thomas, was diagnosed with a life-threatening food allergy. 

As CEO of the Food Allergy & Anaphylaxis Connection Team (FAACT), Eleanor provides leadership, development, and implementation for all of FAACT’s initiatives and programs, including Camp TAG (The Allergy Gang) – a summer camp for children with food allergies and their siblings that Eleanor founded in 2009. Eleanor has a Bachelor of Healthcare Administration degree from Lewis University in Romeoville, IL, and worked in hospital management for 16 years in Chicago, suburban Chicago, and Cincinnati prior to working in the nonprofit sector.

FAACT is MenuTrinfo’s non-profit partner and has added depth and perspective to the company and to our Allertrain materials.  FAACT is very rich in resources that will be a great help to the dietitians on the line, as well as managers and directors who conduct customer and family meetings.