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 ...
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