FOOD SAFETY CULTURE By Food Safety Magazine
The Supply Chain and Food Safety Culture:
Our series on food safety culture along the food supply chain now focuses on foodservice stablishments. We’ve previously examined the creation of a culture of food safety in the
primary production, distribution and processing sectors of the global food supply chain.
We’ve invited industry leaders in foodservice to help elucidate the challenges around creating a culture of food safety.
Our panelists are William L. Weichelt, director, food safety
and industry relations at the National Restaurant Association;
Andrew Clarke, senior manager, food auditing at Subway; and
Hal King, Ph.D., president at Public Health Innovations LLC,
partner at Active Food Safety LLC and past director of food
and product safety at Chick-fil-A Inc.
FSM: How do you see your personal role in creating a culture of
Weichelt: Our role in the culture of food safety is to work
with the industry on how they can evolve the
training they are currently doing. We work to
take the vision of the organization in terms
of food safety and help them understand that
by flowing the culture of food safety to all
levels of the organization and empowering
all employees, as they will play a role in meeting the restau-
rant’s goals. The restaurant industry is very different from the
manufacturing industry. Manufacturers have a production line
and people have dedicated roles observed by supervisors; the
restaurant industry is more fluid. Employees move from one
task to another based on how busy the unit is and the tasks
that need to be completed. Managers cannot always observe
everything that is going on and must rely on employees to
help be their eyes and ears. Empowering employees with the
expectations of their employers will help ensure the restaurant
is running smoothly and efficiently.
Clarke: My accountability is to oversee the Subway sup-
The industry starts
to build out its food