A strong food safety culture goes hand in hand with good business operations. By incorporating technology and re-evaluating their people and human resources strategies, restaurants can gain a competitive edge while strengthening their long-term business health.
Bad supervisors or managers are among the most common reasons people cite for leaving their jobs. Conversely, good leaders can impact employee engagement by up to 70%, which improves safety and quality, enhances productivity, and reduces absenteeism and employee turnover. This is why leadership development is crucial to organizational success.
“In 2022, the U.S. saw the largest number of norovirus outbreaks in more than 10 years. In 2023, we can expect even more norovirus infections will be circulating in our communities.”
Data analysis from more than 2,000 food industry professionals revealed challenges in employee training as well as specific actions that enable companies to have stronger food safety outcomes
In order to move successfully through a food safety crisis, it’s important to provide your team with the resources and environment to perform at their highest potential.
STOP, along with several organizations, is asking the USDA FSIS to reform and modernize poultry inspections in an effort to decrease foodborne illness as a result of Salmonella and Campylobacter contamination.
No one can do it all. Partnerships are the essence of any organization as they promote new perspectives, increase creativity and ultimately, lead to better outcomes.
Mitzi Baum sounds off on the direction of Stop Foodborne Illness as she joins the organization as its new leader.
It can be hard to evaluate company culture when you’re immersed in it daily. Here’s a guide to help you take a step back and check in on your facility’s food safety culture.
But it’s not goodbye—there is still much more work to be done in advancing food safety forward.
