Tim York writes: While the need to reduce risk of foodborne illness in fresh produce is not new, it remains at the top of the list of priorities for most of us working in the supply chain. Similarly, managing risk continues to be a hot topic among foodservice operators simultaneously working to reduce food costs and improve customer satisfaction.

Safe produce starts in the field and ends on the plate — but all points along the way have a shared commitment to preventing problems. Creating an industry culture that puts protecting people as its first priority is followed closely — but followed nonetheless — by the health of our companies.

Read the full article at thepacker.com