SafeFood Branding

My friend sent this photo the other day and wondered if it was part of my brand. Protection of one’s brand, be it personal or professional, is important. Any number of food companies know the negative impact of foodborne illness on their brands. While some bounce back due to effective crisis management (such as Jack in the Box), others do not fare as well (anyone remember Chi-Chi’s?). Good management is critical but so are staff who fully get the importance of actions they take to control for risks of illness from food. The old saying of “one bad apple spoils the bunch” has some truth in it! Everyone in the operation has a role in protecting the brand.



Catherine Hemphill Strohbehn has been a faculty member at Iowa State University in the Hospitality Management Program for 30 years. She is a State Specialist with Human Sciences Extension and Outreach at Iowa State University. As part of her work, she conducts research, develops educational materials and provides programs to help retail foodservices use their resources effectively and ensure safe food is served. Cathy is a registered dietitian with the Academy of Nutrition and Dietetics and a Certified Professional in Food Safety from the National Environmental Health Association.

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