 Daniel Henroid, JR
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| Title(s) | DIRECTOR (FUNCTIONAL AREA), COO |
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| School | Chancellor/EVC/FAS |
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| Phone | 415-353-1348 |
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| vCard | Download vCard |
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 Biography | Iowa State University | PhD Candidate | | Hospitality Management | | Southern Illinois University at Carbondale | MS | 2000 | Food and Nutrition | | Bradley University | BS | 1993 | Family and Consumer Sciences |
| Foodservice Equipment Reports | 2019 | | Noncommercial Management Excellence Award | | Association for Healthcare Foodservice | 2017 | | Lifetime Achievement Award | | Food Management Magazine | 2015 | | Best in Show | | National Restaurant Association | 2014 | | Operator Innovator of the Year | | International Food Manufacturers Association | 2012 | | Silver Plate - Healthcare | | Association for Healthcare Foodservices | 2013 | | Spotlight on Innovation Award | | Association for Healthcare Foodservice | 2017 | | Presidential Special Services Award | | Association for Healthcare Foodservice | 2012 | | Presidential Special Services Award |
Overview Dan is the director of the Department of Nutrition and Food Services and serves as the sustainability officer for UCSF Health. His operational responsibilities include all patient dining, retail food services, catering and conference services, culinary services, inpatient and outpatient nutrition services, and retail services. He also serves in key leadership roles in the robotic TUG system, the Interactive Patient Experience (IPX) committee, and other committees within the health system and university.
Prior to UCSF, he was a Visiting Assistant Professor at the University of Houston and was a Foodservice and Lodging Specialist at Iowa State University. During this time in academia, he developed his passion for food safety research issues particularly in retail food environments. He has conducted many research and applied projects including modeling the efficacy of novel hand hygiene tracking systems and the application of hazard analysis critical control point (HACCP) systems in food operations. His other research interests include sustainable food systems and health and wellness education in food operations.
ORNG Applications Bibliographic
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Chao, C., Alexander, A., Davies, C., Bhow., A., & Henroid, D.Journal of the Academy of Nutrition and Dietetics. Food recovery partnership: A high-tech solution to manage a low-brow problem. 2018; 118(9):A37.
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Bhow, A., Henroid, D., Booth, P., Boyle, A., Tabrizi, L., Badri, R., Blankenship, S., Burke, S., Fujii, M., Hu, S., & Smith, S.Journal of the Academy of Nutrition and Dietetics. Glycemic control with different foodservice models: On demand room service and batch set-time models in an urban academic medical center. 2017; 117(9):A46.
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Bhow, A., Roberts, R., Boyle, A., Henroid, D., & Ferdon, D.Journal of the Academy of Nutrition and Dietetics. Hotel style room service leads to increased energy and protein intake in chemotherapy and hematopoietic stem cell transplant patients. 2013; 113(9):A57.
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Neal, J., Binkley, M., & Henroid, D.Assessing factors contributing to food safety culture in retail food establishments. Food Protection Trends. 2012; 32:468-476.
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Henroid Jr, DH, Mendonca, AF, Sneed, J.Microbiological evaluation of food contact surfaces in Iowa schools. Food Protection Trends. 2004; 24:682-685.
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Henroid D, Sneed J. Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools. J Am Diet Assoc. 2004 Feb; 104(2):180-5. PMID: 14760564.
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