Restaurateurs’ vulnerability to produce contamination was underscored during the session by David Parsley’s recount of what happened at Applebee’s after E. coli O157:H7 was found in fresh, bagged “ready to eat” spinach last September. At the time, explained Parsley, who is senior vice president of supply chain management for franchisor Applebee’s International, the casual-dining giant was about to launch a major marketing push for a new spinach entrée salad. “We had over ...
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