The National Provisioner sat down with Steve Stouffer, president of Tyson Fresh Meats, to discuss how the company has made adjustments to its corporate culture to meet the needs of its Millennial workforce.

A video Q&A with Andy Hanacek, Editor-in-Chief of The National Provisioner, and Lynn Egner, director of Sales, Hormel Deli Solutions.

Wishful thinking — we all experience it. But, when it comes to food safety, there is no place for it.

It’s common to think of sanitation as third-shift work that ends the production day. But given that workers ensure the plant is clean and ready to operate, it’s preferable to consider sanitation as the beginning of production, or “shift zero.”

If an organization has a strong food-safety culture, the chances of processing and shipping a contaminated product are decreased significantly.

If I were to ask, on a scale of one to 10, how often food safety is discussed in your organization, what would you say?