U.S. Foodservice’s Hernandez Presents at Conference for Food Protection

U.S. Foodservice is an advocate for the creation of integrated food safety cultures within the food industry. At the 2010 Biennial Meeting of the Conference for Food Protection in Providence, R.I., April 9-14, U.S. Foodservice’s Jorge Hernandez was one of three opening speakers and presented on “Bridging Hazard Analysis & Critical Control Points (HACCP) and Behavior Based Food Safety.” Hernandez, U.S. Foodservice’s senior vice president, food safety and quality assurance, is an internationally recognized food safety expert and advocate.

”The best way to ensure the right food safety and HACCP behaviors from employees, suppliers and customers is to make sure there are clear benefits and rewards for excellence,” Hernandez said. “A culture of continuous improvement must be developed at all levels of the food chain.”

The presentation includes key food safety program success drivers, including: performance measurement, integration with other business functions, leadership engagement and support, communication and making food safety a foundational business value.

The Conference for Food Protection is a partnership of regulators, industry representatives, academics and consumers working together to identify and find solutions to today’s challenges in the areas of food safety and consumer protection. U.S. Foodservice’s participation in the Conference for Food Protection is just one part of the company’s ongoing commitment to sharing its best practices with others in the industry to encourage food safety from farm to fork.