By Prof. Dr. Darin Detwiler. I recently heard a joke that a Zoom call is much like holding a séance – the older
By Michelle Rzendzian When it comes to training and food safety, quality management is key in ensuring consistency and excellence. An organization
By Austin Welch It’s an early spring morning on March 21, 2007, in the small town of Blakely, GA, and the quality manager
By Austin Welch In March of 1977, the small airport on the island of Tenerife in the Canary Islands was cloaked in heavy
By Tina Brillinger Food safety training is no longer confined to webinar platforms. With the advent of Covid-19 and social isolation, companies have
By Judy Sebastian The impact of whistleblowing is a long-lasting one. By definition, a whistleblower is an individual who “reveals something covert or
By Lauren Solar The food service sector has a high staff turnover rate, with industry estimates suggesting that fast food workers leave at
By Susie Hoeller March 2020 was the onset of millions of hospitalizations and deaths, as well as the unprecedented economic and social
By Judy Sebastian As 2020 unfurled, so did the optimism, confidence and motivation of people around the world. Leaders from various countries were
By Joan Martino Is employee behaviour aligned with better food safety outcomes? Unquestionably the answer is, “yes!” but it comes packaged along with
