CHICAGO — Put a bunch of company safety professionals in a room and you’ll hear theories, facts and hopes. Invariably the discussions boil down to two main challenges.
Building a food safety culture across all levels of an operation and getting CEO’s to literally buy into changes that cost money up front are the challenges…
To create a food safety culture in any organization, there first must be understanding of what this means.
I frequently discuss the importance of having a food safety culture with operators of a variety types of companies, and they all tell me the same thing: “my company has a great food safety culture.” But when…
Were I the CEO of a 1,900-store restaurant chain with 45,000 employees (with a CEO-to-worker pay ratio of 1522:1), and just had six foodborne illness outbreaks in six months, what would I do this coming Monday morning? Frankly, with my stock price in free fall – losing $6 billion in value in less than two…
