ANFS102 Lecture Notes - Lecture 15: Maple Leaf Foods, Chipotle, Food Safety
27 Mar 2019
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Document Summary
Begins with leadership, strong influence on the overall food safety and quality culture of an organization. Need for data to assess development and implementation, using the information. Make food safety tools (like audits) useful and helpful. What chipotle had learned and how it is reinvigorating food safety in efforts in its reautrants to regain customer trust. How the company is achieving supply chain safety. How chipotle is measuring and monitoring food safety success. What risks should be on the restaurant chain"s radar. Best practices that all chainz should adopt. Spreads pathogens from water splattering across you, the counter and sink. Don"t leave bird poop on your strawberries. Keep foods cold and out of the danger zone. Those incidents that might have resulted in a lost-time accident. Make change happen within plants, with operators, supervisors, managers. Should the be more conscious on food safety and show it on the show. Start off with washing hands and talking to your audience.
