Restaurateursā€™ vulnerability to produce contamination was underscored during the session by David Parsleyā€™s recount of what happened at Applebeeā€™s after E. coli O157:H7 was found in fresh, bagged ā€œready to eatā€ spinach last September. At the time, explained Parsley, who is senior vice president of supply chain management for franchisor Applebeeā€™s International, the casual-dining giant was about to launch a major marketing push for a new spinach entrĆ©e salad. ā€œWe had over ...

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