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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: