Schnucks’ Food Safety Training Starts with CEO

MICHAEL GARRY

ST. LOUIS —Schnuck Markets here has implemented “some massive improvements” in its food safety efforts, including a wide-ranging training program, said Dianna Pasley, the chain’s director of food safety and chair of the Food Marketing Institute’s Food Protection Committee, during an SN-hosted webinar yesterday.

Food safety training has been implemented for everyone “from our CEO to our warehouse folks down to the store level, even our porters,” she said.

Schnucks has also reviewed all of its food safety policies to determine if there are any other ways to “prevent additional risk,” she said. “We’ve increased our prevention focus tremendously.” Traceability, she added, “will continue to be challenging,” although “we’re ahead of the game in produce,” thanks to the Produce Traceability Initiative.

Pasley was a panelist in the webinar, “Fixing the Food Safety Net: What Will It Take?” which was sponsored by Kraft Foods. Other panelists included Jill Hollingsworth, group vice president, food safety programs, Food Marketing Institute; and Robert Brackett, senior vice president and chief science & regulatory officer, Grocery Manufacturers Association.

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