There are dozens of ways within the food industry to define strong food safety, but is it that easy to define? What if, as FSQA professionals, we look at it as a journey filled with challenges, detours and small wins that add up to gaining buy-in and creating bigger shifts in how leadership approaches food safety? In this webinar, Amy Parks, director of FSQA innovation, regulatory compliance, Dole Fresh Vegetables, shares examples of what has (or maybe hasn’t) worked to build a stronger food safety culture using real-life examples from the trenches.
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