Restaurateursâ€™ vulnerability to produce contamination was underscored during the session by David Parsleyâ€™s recount of what happened at Applebeeâ€™s after E. coli O157:H7 was found in fresh, bagged â€śready to eatâ€ť spinach last September. At the time, explained Parsley, who is senior vice president of supply chain management for franchisor Applebeeâ€™s International, the casual-dining giant was about to launch a major marketing push for a new spinach entrĂ©e salad. â€śWe had over ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?