Food safety and corporate supply on the agenda at CACC meeting
Food safety and corporate supply on the agenda at CACC meeting
PHILADELPHIA -- "Most businessmen don't mind risks. They mind the unknown," said Philadelphia attorney Aaron Krauss, a partner in the downtown law firm Cozen O'Connor, who will be half of a duo speaking in early April to the Chilean & American Chamber of Commerce of Greater Philadelphia about the legal ramifications of dealing with the unknown within the food-safety realm.
Also speaking will be Bob Sulick, national director of procurement support for Sodexho Health Care Services, which has a U.S. health-care operation based in Simsbury, CT.
Mr. Krauss told The Produce News that the food industry can anticipate many food-safety risks and can make provisions to avoid many problems. But, he said, there are the unforeseen problems, such as having someone inject antifreeze into toothpaste.
"Who will test for antifreeze in toothpaste?" he asked.
Food companies can buy insurance and provisions for indemnification and liability to protect themselves and their businesses. Therefore, they can manage and plan for some risks and include pricing in those plans.
Mr. Krauss suggested that today's food is safer than in the past, but less publicity 40 years ago made people believe they led safer lives. Furthermore, he added, not everyone who gets sick calls their attorney, but increasing numbers do.
Mr. Krauss, a commercial litigator representing food-industry clients in hundred-million dollar contamination cases, will be speaking to the Chilean Chamber audience about designing contracts to address who bears the liability. "If you know how, you can take appropriate action," he said.
Mr. Sulick will discuss food-safety and testing requirements for vendors, and how compliance with these standards could benefit suppliers.
Mr. Sulick said that Sodexho, whose world headquarters is in Paris, is one of the larger contract management companies in the world. Sodexho's U.S. headquarters is in Gaithersburg, MD.
Sodexho manages operations, including food, for health-care facilities, campuses, corporations and schools. Beyond food, Sodexho manages everything from environmental services to engineering for these four broad customer bases. "We source solutions for anything."
Mr. Sulick is formally educated as a chef and is involved in Sodexho's food operations.
He will speak April 2 about what suppliers "need to do to enter the supply chain, and what we look for to ensure the safety and quality of the food we serve. Sodexho asks questions every step of the way" from the farm to the foodservice table to assure there are no compromises.
This includes examining the work of third-party auditors to assure that their inspectors are thoroughly trained and informed. Mr. Sulick said that Sodexho hires the services of several food-safety auditors to assure they feel the pressure of a competitive position to retain Sodexho's huge business.
Sodexho is an indirect produce buyer, working with major suppliers such as Sysco Corp., based in Houston.
Mr. Sulick said that Sodexho buys such huge quantities of a food like chicken that the firm works with just one supplier, so that firm can make arrangements in advance to buy the feed and have adequate production to fulfill Sodexho's needs.
Mr. Sulick said he looked forward to feedback on his firm. "We can be perceived as the big gorilla. We don't want people to think that. Sodexho has a significant stake in corporate responsibility."
He said the firm is focused on promoting sustainability within its operations and also "places a lot of emphasis on doing what we can for the community."
Mr. Krauss earned his bachelor of arts degree, magna cum laude, in 1988 from the University of Michigan, where he was a member of Phi Beta Kappa, and his law degree magna cum laude in 1991 from the University of Pennsylvania, where he was a member of the Order of the Coif and the Law Review. He has been named one of 40 Business Leaders Under 40 by the Philadelphia Business Journal, a "Lawyer on the Fast Track" in Pennsylvania by American Lawyer Media and a Pennsylvania "Super Lawyer" by Law & Politics.
Also speaking will be Bob Sulick, national director of procurement support for Sodexho Health Care Services, which has a U.S. health-care operation based in Simsbury, CT.
Mr. Krauss told The Produce News that the food industry can anticipate many food-safety risks and can make provisions to avoid many problems. But, he said, there are the unforeseen problems, such as having someone inject antifreeze into toothpaste.
"Who will test for antifreeze in toothpaste?" he asked.
Food companies can buy insurance and provisions for indemnification and liability to protect themselves and their businesses. Therefore, they can manage and plan for some risks and include pricing in those plans.
Mr. Krauss suggested that today's food is safer than in the past, but less publicity 40 years ago made people believe they led safer lives. Furthermore, he added, not everyone who gets sick calls their attorney, but increasing numbers do.
Mr. Krauss, a commercial litigator representing food-industry clients in hundred-million dollar contamination cases, will be speaking to the Chilean Chamber audience about designing contracts to address who bears the liability. "If you know how, you can take appropriate action," he said.
Mr. Sulick will discuss food-safety and testing requirements for vendors, and how compliance with these standards could benefit suppliers.
Mr. Sulick said that Sodexho, whose world headquarters is in Paris, is one of the larger contract management companies in the world. Sodexho's U.S. headquarters is in Gaithersburg, MD.
Sodexho manages operations, including food, for health-care facilities, campuses, corporations and schools. Beyond food, Sodexho manages everything from environmental services to engineering for these four broad customer bases. "We source solutions for anything."
Mr. Sulick is formally educated as a chef and is involved in Sodexho's food operations.
He will speak April 2 about what suppliers "need to do to enter the supply chain, and what we look for to ensure the safety and quality of the food we serve. Sodexho asks questions every step of the way" from the farm to the foodservice table to assure there are no compromises.
This includes examining the work of third-party auditors to assure that their inspectors are thoroughly trained and informed. Mr. Sulick said that Sodexho hires the services of several food-safety auditors to assure they feel the pressure of a competitive position to retain Sodexho's huge business.
Sodexho is an indirect produce buyer, working with major suppliers such as Sysco Corp., based in Houston.
Mr. Sulick said that Sodexho buys such huge quantities of a food like chicken that the firm works with just one supplier, so that firm can make arrangements in advance to buy the feed and have adequate production to fulfill Sodexho's needs.
Mr. Sulick said he looked forward to feedback on his firm. "We can be perceived as the big gorilla. We don't want people to think that. Sodexho has a significant stake in corporate responsibility."
He said the firm is focused on promoting sustainability within its operations and also "places a lot of emphasis on doing what we can for the community."
Mr. Krauss earned his bachelor of arts degree, magna cum laude, in 1988 from the University of Michigan, where he was a member of Phi Beta Kappa, and his law degree magna cum laude in 1991 from the University of Pennsylvania, where he was a member of the Order of the Coif and the Law Review. He has been named one of 40 Business Leaders Under 40 by the Philadelphia Business Journal, a "Lawyer on the Fast Track" in Pennsylvania by American Lawyer Media and a Pennsylvania "Super Lawyer" by Law & Politics.
