Do you prioritize food safety and sanitation to consistently meet your customers’ quality expectations? Or do customer demands for increased production – coupled with staffing shortages, new regulations and micro concerns – have you too overwhelmed to keep up?
In our upcoming “Food Safety and Sanitation for Food Plants” virtual seminar, instructors Jesse Leal and Len Steed, will provide you with the knowledge and confidence to develop more effective, efficient, and cost-saving ways to keep your food safety programs on track and exceeding customer expectations.
As you consider your own food safety and sanitation priorities, there are 10 key questions to ask of your team. If you find yourself answering “no” to more than three of these questions, then this is a seminar you need to attend.
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