“Listeria monocytogenes is hardy. It tolerates salt, grows in cold environments and is moderately resistant to acids. It is also ubiquitous. We find it in soil, water, silage, manure and sewage. We bring it in on our shoes. We can carry it on our clothes, and it can become a persistent pathogen in our retail spaces.”
To affect change and drive more equality in the food industry, we need to work together and address unconscious bias. This month’s conversation discusses these important issues with John Carter of Ferrero.
Having a leadership role in the non-profit sector requires taking an all-inclusive approach to business and people.
Sharing the stories of foodborne illness and those impacted by it serves the industry in a critical way.
New tools like online reporting allow health departments to better mitigate risks of foodborne illness.
Hot dogs produced by Marathon Enterprises may contain bone fragments.
He steered the industry into the modern era of food safety, never forgetting the stories about the people.
And the outcome is expensive.
Companies are struggling with the cost of resources, and how and which regulatory rules apply to them.
The key may be to use stories that link the head to the heart.