Food Safety and Transparency Are the Lifeblood for Operators

Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. Besides the obvious impact on customers, it can be extremely difficult to rebound from such an event as word spreads and casts doubt over the establishment’s reputation. 

Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. However, even with the greatest attention to food safety, there is no single way to eliminate all foodborne illness because its sources are numerous and diverse. The network of food suppliers servicing operators spans a wide range – from small, family farms and independent bakeries to massive global conglomerates and everywhere in between. Every food product and ingredient that arrives on a diner’s plate first travels an epic journey from source to table; through…