Listening to Tara Paster talk about food safe ty is like taking part in “Scared Straight!” for foodservice operators.
But with foodservice driving profits for so many retailers, listening to Paster’s admonition is critical. As president and founder of food-safety training company Paster Training, she has witnessed a lot of food crises. What was the scariest? Fifty customers hospitalized after an employee used the same knife on a raw chicken breast and a tomato? A lawsuit against a retailer who didn’t know to pull a recalled breakfast sandwich?
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