U.S. Foodservice Advocates for Behavioral-Based Food Safety

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U.S. Foodservice advocates for the creation of integrated food safety cultures within the food industry at the 2010 Biennial Meeting of the Conference for Food Protection, taking place in Providence, Rhode Island from April 9–14.

Bridging Hazard Analysis & Critical Control Points (HACCP) and Behavior Based Food Safety.

U.S. Foodservice continues to advocate for the creation of integrated food safety cultures within the food industry. At the 2010 Biennial Meeting of the Conference for Food Protection, taking place in Providence, Rhode Island, from April 9 – 14, U.S. Foodservice’s Jorge Hernandez is one of three opening speakers and is presenting on “Bridging Hazard Analysis & Critical Control Points (HACCP) and Behavior Based Food Safety.” Hernandez, U.S. Foodservice’s senior vice president, Food Safety and Quality Assurance, is an internationally recognized food safety expert and advocate.

“The best way to ensure the right food safety and HACCP behaviors from employees, suppliers, and customers is to make sure there are clear benefits and rewards for excellence,” said Hernandez. “A culture of continuous improvement must be developed at all levels of the food chain.”

The presentation includes key food safety program success drivers, including: performance measurement, integration with other business functions, leadership engagement and support, communication, and making food safety a foundational business value.

The Conference for Food Protection is a partnership of regulators, industry representatives, academics and consumers working together to identify and find solutions to today's challenges in the areas of food safety and consumer protection. U.S. Foodservice’s participation in the Conference for Food Protection is just one part of the company’s ongoing commitment to sharing its best practices with others in the industry to encourage food safety from farm to fork.

About Jorge Hernandez
Jorge Hernandez is senior vice president of Food Safety and Quality Assurance for U. S. Foodservice. He is a sanitarian, a certified food safety instructor, a past FDA standardization officer and serves as a board member of the Produce Marketing Association (PMA), GLOBALGAP, Quality Executives Board (QEB), and the Advocate Healthcare Philanthropic Board. He is also a member of the NRA’s Quality Assurance Executives Study Group, the Global Food Safety Initiative’s (GFSI) Technical Committee, the American National Standards Institute (ANSI) Accreditation Committee, the Center for Diseases Control (CDC) Environmental Health Committee and the Conference for Food Protection (CFP). Jorge also served as a scientific member of the National Egg Board’s Food Safety Advisory Panel and the International HACCP Alliance Board.

About U.S. Foodservice
U.S. Foodservice is one of the country’s premier foodservice distributors, offering more than 43,000 national, private label and signature brand items and an array of services to its more than 250,000 customers. The company proudly employs 25,000 associates in more than 60 locations nationwide who are poised to serve customers beyond their expectations. As an industry leader, with access to resources beyond the ordinary, U.S. Foodservice provides the finest quality food and related products to neighborhood restaurants, hospitals, schools, colleges and universities, hotels, government entities and other eating establishments. To find out how U.S. Foodservice can be Your partner beyond the plate®, visit http://www.usfoodservice.com.

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Christina Koliopoulos
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