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From the Experts

Are You a Step Ahead … or a Step Behind?

Ten years ago, when I started working in food safety, a very wise man told me, “If you are not a step ahead, you are already a step behind.” I have this saying posted above my desk, and every day I take these words and apply them to what I—and my food safety team—do. If there is one thing I have learned over the last 10 years, it is that being a step ahead can determine not only your company’s viability but also your existence.

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