Raising the bar: Measuring your food safety program, now and as you grow

PRESENTED BY STERITECH IN COLLABORATION WITH THE NATIONAL RESTAURANT ASSOCATION

You've taken the time to develop your food safety program. Now it's time to see how you're delivering on your plan. Measuring performance is where the rubber meets the road – and it's also where many food safety programs fail.

In this second of a two-part collaborative series with the National Restaurant Association, Steritech's Chris Boyles and Paula Herald impart strategies for measuring performance and practical advice for implementing them in your restaurant.

Key Takeaways include:

• The power of self-assessments
• The pros and cons of internal audits and third-party assessments
• 4 goal setting tactics to drive action
• How to make huge program shifts using the performance bell-curve
• Where to assign ownership of food safety in the organization
• What it takes to maintain a program over the long haul