To build upon the post by Peter Taormina, Ph.D. -
Pathogens ARE the enemy, but they don’t make decisions, manipulate processes, cut corners, or prioritize profits. People do. While many in the food industry work diligently to maintain food safety, leaders’ choices can either uphold OR undermine consumer safety.
Pathogens ARE the enemy, but they don’t set the tone in a facility—leaders do. Failures often stem not from the pathogens themselves but from decisions to ignore, downplay, or even conceal risks.
Pathogens don’t follow HACCP or FSMA —people do … or don’t.
Food safety culture is a very HUMAN element that has become a priority across the industry, emphasizing the need for accountability at every level, especially at the top - it’s about the values, priorities, courage, and decisions leaders make every day.
What has history taught us?
Stewart Parnell, as CEO of the Peanut Corporation of America, knowingly shipped contaminated products, leading to a nationwide Salmonella outbreak. His infamous “just ship it” directive disregarded consumer health, resulting in a tragic outbreak (killing 9 people) that could have been prevented by responsible leadership.
Family Dollar’s leadership repeatedly failed to take action and fix conditions that allowed for a severe rodent infestation to persist in an Arkansas distribution center. The resulting recall impacted over 400 communities across six states.
At Boar’s Head’s Virginia plant, the USDA documented serious sanitation issues that went unaddressed, decisions that resulted in the deaths of 10 consumers.
Back in 1993 - Jack in the Box’s leadership chose not to follow Washington State’s minimum cooking temperature laws, a decision that contributed directly to the outbreak that killed four toddlers- one of whom was my son.
Leaders set the tone, the priorities, and the culture within food facilities. Pathogens are indeed the enemy, but we must recognize that some leaders allow that enemy to take root. The idea that “99.9% of industry and government workers are trying to make a difference” is commendable and largely true. I work with and am INSPIRED by so many great people. However, focusing on those positive efforts must not eclipse the responsibility of those in power who do make choices that increase risk for consumers.
In food safety, the most powerful control point is responsible leadership. Pathogens ARE the enemy, BUT we must not ignore the role some people play in failing to eliminate that threat.
While pathogens ARE the enemy, their impact is determined by how leaders respond to risks.
Leaders who prioritize food safety and uphold rigorous food safety & sanitation standards protect consumers.
Leaders who ignore or minimize dangers enable pathogens to cause harm and to leave families with a chair forever empty at their tables due to (mostly preventable) food safety failures.
Bill Marler Mitzi Baum Frank Yiannas Francine Shaw, CP-FS, FMP Angela Anandappa Ph.D.
