
Unlock real-world food safety wisdom from the floor to the boardroom. Chef-turned-compliance leader Russell Benjamin (Sardilli Produce & Dairy) breaks down building a safety culture across production and warehousing: environmental swabbing and GFSI/SQF prep, OSHA 30-driven training, incident trending, traceability/recall readiness, and why “no shortcuts” saves time and money. Perfect for food & beverage pros, QA/QC leaders, and safety managers juggling audits, SOPs, and tight ship dates.
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